As the temperatures begin to cool down, a craving for hearty, comforting autumnal dishes kicks in. I always look forward to the flavors of fall especially at Seasons 52.
We went last year and left quite impressed with the seasonal additions to the menu. When they invited us to come back this year, we did not hesitate to accept because we knew we’d have another quality experience.
Fall in love with Seasons 52 Harvest Menu [Photo: Marilyn Johnson]
The Harvest Menu is a 3-course prix fixe meal celebrating seasonal ingredients and the rich, luxurious flavors of Autumn priced at a very affordable $29.95. It includes a starter, main course, and mini indulgence.
The “Pearfect” Storm at Seasons 52 [Photo: Marilyn Johnson]
They also offer a couple of cocktails and wine selections that pair well with the food. Just like last year, I ordered the “Pearfect Storm” cocktail ($12) which is made with Absolut Pear Vodka, St. Germaine elderflower liqueur, Bosc pears, and a sprig of thyme. It was just as pearfectly good as I remembered!
Lake Sonoma Cabernet Sauvignon [Photo: David Johnson]
Hubby enjoyed a glass of the fine Lake Sonoma Cabernet Sauvignon ($13.50). This was the perfect wine to match the bold flavors of the dishes we were to enjoy.
Amuse Bouche [Photo: Marilyn Johnson]
We were presented with an amuse bouche, a bite-sized hors d’œuvre, comprising of braised short rib, pico de gallo, and micro cilantro on ceramic spoons. A charming start to our meal.
Organic Field Green Salad
Spinach Salad with Pears and Gorgonzola
Since we were already familiar with their soups from last year, we chose the salads this year. The pictures above do not do them justice. I had the Spinach Salad with Caramelized Pears, Walnuts, and Gorgonzola (right) and hubby had the Organic Field Greens Salad (left). First of all, these were nearly entree-sized salads. The Spinach Salad came with a light white wine vinaigrette that complemented the Bosc pears. Unlike hubby, I’m actually not the biggest fan of blue cheese, but Gorgonzola is very mild and tangy as opposed to funky so I like it quite a bit especially on a salad such as this. The Organic Field Greens, alsoserved with a light vinaigrette, was quite delightful and a good choice before our hearty main courses.
Venison Chop
Short Rib Lasagna
Australian Lamb Shank
I ordered the Australian Lamb Shank with Yukon Mash and Green Beans and hubby ordered the Short Rib Lasagna. The lamb was succulent and fall off the bone delicious thanks to the Mediterranean-style braising technique; cooked in a red wine and tomato sauce with vegetables, aromatics, and fresh herbs which made it so tender and flavorful. The Short Rib Lasagna was rich and bold and has probably ruined future lasagnas for us. Absolutely scrumptious!
We would have been happy to stop right there but Managing Partner CJ Weiss insisted we try the Venison Chop. I am over the moon happy he did because — WOW — I am astonished at how expertly prepared and delicious this dish was. First of all, do not fear the deer. While considered a game meat, venison is a fantastic red meat. Seasons 52 took great care in preparing this dish so there was no hint of gamey-ness. It was just a delectable cut of meat cooked medium-rare just like a filet mignon. It came with a mushroom ragout, “caulini” (cauliflower and broccolini hybrid) and sweet potato mash. A deftly composed dish. Then again, unsurprisingly, they all were.
We were so full at this point that we had to take our mini indulgences home!
As I said last year, Seasons 52 is definitely at the top of our corporate chain list. My co-workers also love it so we go there for special lunches a couple of times per year. It has something for everyone to enjoy and they always execute top-notch food in a sophisticated setting. So don’t shy away from this concept just because it’s at the Mall. It’s a quality meal at a fair price with exceptional service. Melissa was spot on every step of the way during our meal.
The Harvest Menu runs through November 21st and is available at the Seasons 52 locations in Cherry Hill, King of Prussia, and Princeton. Don’t miss it!
Special thanks to Seasons 52 for the invitation and CJ Weiss and team for the hospitality. Our opinions are our own.
Food enthusiast. Travel lover. Social media maven.
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