Please note: We change this menu often to reflect what we can obtain
that's new and fresh! If you need specific menu information, please
call or request that the most current menu be emailed to you!
WINTER AT SEASONS
FIRST PLATES
Duck and Andouille Gumbo
with Roasted Tomatoes and Rosemary 5.
Crawfish Beignets with Scallions and Remoulade 6.
Baby Spinach Salad, Almond Crusted Goat Cheese, Orange Segments,
and White Balsamic Vinaigrette 6.
Shrimp and Lump Crab Cakes with Saffron~Lemon Aioli 8.
Crispy Sweetbreads, Grilled Sweet Onion and Fennel Salad, Lemon~Thyme Gastrique 10.
Mixed Baby Lettuces with Balsamic Vinaigrette 4.
Oyster, Leek, and Fennel Gratin 8.
Steamed Penn Cove Mussels and Manilla Clams with Garlic, Tomato, Shallots,
Lemon and Basil 8.
Pistachio Crusted Halibut Cheeks, Braised Leeks and Fennel, and Meyer
Lemon Aioli 7.5
Beef Tenderloin Tartare with French Bread Croutons and Creamy Caper Vinaigrette 10.
ROASTS, GRILLS AND
SAUTÉS
Niman Ranch Pork Porterhouse
Chop with Herbed Polenta and Wild Mushroom Sauce 18.
Molasses Braised Beef Shortribs, with Butternut Squash Risotto and Natural Sauce 18.
Oven Roasted Steelhead with Sweet and Sour Swiss Chard and Ginger Butter
18.
Pan Roasted Mahi Mahi, served with Lemon and Bay Scented Basmati Rice
and Red Pepper Vinaigrette 16.
Pan Seared Salmon Fillet Niçoise with Olives, Herb Roasted Potatoes,
and Creamy Caper Vinaigrette 17.
Gorgonzola Crusted Filet of Beef with Yukon Gold Mashed Potatoes, Pancetta
and Zinfandel Sauce 24.
Moroccan~Spiced Australian Rack of Lamb with Saffron Spaetzle 24.
Roasted Pork Tenderloin with Swiss, Bacon, and Scallion Smashed Potatoes,
and Jalepeno~Lemon Brown Butter 18.
BEVERAGES
Iced Tea and Sodas 2.
"Bottomless" Cup of Coffee, Starbucks Roasted, Regular or Decaf 2.5
Spiced Cider and Hot Chocolate 2.5
Pot of Hot Tea for One 2.5 Additional Tea Bag 1.
Pellegrino Sparkling Water, Bottle, 1 ML 3.
EXTRAS
SEASONS HAS A FULL WINE
LIST TO COMPLIMENT YOUR
DINING EXPERIENCE. PLEASE ASK YOUR SERVER FOR
DETAILS.
A BASKET OF FRESHLY BAKED BREAD IS SERVED WITH
YOUR ENTRÉE.
OUR SPLIT PLATE CHARGE IS $ 4.
CHEFS/PARTNERS BRIAN HARWELL
AND SAM LONG
DESSERTS
Chocolate Croissant Bread
Pudding with Berry Coulis 6.
Cheese Plate of the Day 7.
Boca Negra Chocolate Cake with Caramel Sauce and French Vanilla Ice
Cream 6.
Baked Apple Galette with Cinnamon Whipped Cream 6.
