Rosé is the drink of the summer – in fact, last year, one in three bottles purchased was rosé, and that upward trend hasn’t stopped. But not all rosés are created equal. That’s why Seasons 52 just launched its Rosé All Day, All Summer menu.
We were invited to sample the rosé and summer menus at the Cherry Hill location. Beverage Manager Mike Smith and Sous Chef Grant Braeuer were on hand to give us the rundown on the new Rosé All Day, All Summer menu.
Featured on the drink menu:
Jansz Brut Rosé – A sparkling wine hailing from Tasmania, Australia. Made predominantly from Pinot Noir grapes and has delicious flavors of strawberries and cream, rose petals and fresh brioche. Pairs with summer salads like Seasons 52’s Sesame-Grilled Salmon Salad and fresh seafood dishes like Caramelized Sea Scallops with Risotto and the Brick Oven-Roasted Chilean Sea Bass.
Vanderpump Dry Rosé – A classic Provence rosé with a touch of strawberry, tangerine, and peach in a dry, classic style. Pairs with summertime appetizers like Seasons 52’s Grilled Shrimp and Avocado Cocktail or Grilled Artichokes with Preserved Lemon Hummus and seafood dishes like the Wood-Grilled Handline Tuna with Mint Tabouli.
Rosé Lemonade – Ketel One Botanical Grapefruit & Rose Vodka combined with Royal Post Rosé and lemon. Pairs with our Spinach and Artichoke Dip, Ahi Tuna Tartare and Lobster and Fresh Mozzarella Flatbread.
Rosé Sangria – Royal Post Rosé, honey lavender, white cranberry, and lemon. Pairs with any of our five flatbreads and seasonal salads.
The Summer Menu features corn, green beans, tomatoes and other summer gems, celebrated through dishes like:
Roasted Corn, Aged Cheddar, and Spiced Bacon Flatbread – so corny, in the best possible way!
Summer Corn & Bacon Soup – creamy, savory, and sweet this soup hit all of the right notes especially with the crispy bacon on top!
Pot-Roasted Basil-Ricotta Chicken – I believe all chicken should be pot-roasted from now on, this chicken quarter was perfectly cooked; so ultra juicy and tender! The basil-ricotta sauce added extra flavor, but the chicken could stand on its own. The rice pilaf with oven-roasted tomatoes and green beans were great sides. It’s a nice-sized dish so I was able to enjoy half of it the next day for lunch.
Bistro Steak – exceptionally cooked, medium-rare cooked steak with roasted potatoes and green beans.
Blueberry Cheesecake Mini Indulgence – I’m glad I saved room for dessert. The blueberry cheesecake indulgence was the perfect sweet ending to a delicious summer-inspired meal.
We highly recommend that you check out the new Rosé All Day, All Summer and Summer Menu while you can!
Seasons 52 is also participating in Cherry Hill Restaurant Week which runs from August 10-16. They’re offering a 3-course lunch for $20 and a 3-course dinner for $35 per person.
Special thanks to Seasons 52 for the invitation and the Cherry Hill team for the hospitality. Our opinions are our own.
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