Only a short drive from Philadelphia, Seasons 52 in King of Prussia, PA and Cherry Hill, NJ are welcoming the arrival of Spring with the launch of their new menu. This menu incorporates seasonal ingredients at their peak- from produce like fresh asparagus and artichokes to sweet spring strawberries and Meyer lemon.
Start off your meal with the Botanical Buzz Cocktail. This surprising twist on a refreshing drink literally leaves you mouth buzzing. It features Prairie Organic Vodka, honey and lemon, garnished with a buzz button flower. To truly experience the drink, simply chew the flower bud to release the natural chemicals of the flower which create a mild sensation for your taste buds before sipping the drink. We were a bit hesitant, but the experience was truly unique!
Stop in for “Sunset at Seasons 52” happy hour Monday-Friday 4:00 – 6:30 pm to enjoy $8 specialty cocktails, $6 glasses of wine, $6 cocktails, and $4 beers. In addition to $5 small plate specials.
Seasons 52 is a fresh grill and wine bar that offers a seasonally inspired menu featuring ingredients sourced at their peak of freshness. Using rustic cooking techniques, like brick-oven roasting and open-fire grilling over oak and mesquite wood, to bring out the natural flavors of food. The menu is paired with an ever-changing international collection of more than 100 wines, with 52 available by the glass, along with artisan spirits and craft beer.
With a seasonally rotating menu based on “what’s good now,” there’s always something new to try. And, because ingredients reach their prime at different times, Seasons 52 will also feature favorites like Fiddlehead Ferns and the highly anticipated Copper River Salmon as they become available.
We also enjoyed starting our meal with the new Spring flatbread, the Crispy Prosciutto & Asparagus Flatbread. This crispy, brick oven-baked flatbread is topped with spring asparagus, prosciutto and rich Camembert cheese. We always enjoy the flatbreads for starters and year-round we recommend the Blackened Steak & Blue Cheese Flatbread with cremini mushrooms, spinach, and caramelized onions. Gluten free crust is also available for flatbreads.
Other light appetizer options include the Asparagus Soup with lemon chantilly cream and perfect for springtime. The Ahi Tuna Tartare is another one of our year-round favorite menu items made with handline tuna, wasabi-avocado mousse, tropical salsa, and served with a side of Hawaiian sea salt crisps.
Seasons 52 allows customers an informed dining decision by listing the calories of each item on the menu. We find this motivates us to think about what we are eating before impulsively ordering. Of course, we don’t always eat healthy- but we certainly feel good when we do. New Spring salad options on the menu pack lots of flavor. There is the Crispy Green Tomato & Burrata Board with brick-oven baked green tomato paired with creamy burrata, prosciutto, and arugula, dressed with 15-year aged balsamic. We tried the Thai Steak & Noodle Salad made with wood-grilled flat iron steak on a bed of Chinese noodles with arugula, cabbage, avocado, toybox tomatoes, and sesame-peanut vinaigrette prepared in-house. Certainly one of the heartier salads we’ve enjoyed.
Stop by for dinner to try the all new Kona-Crusted Rack of Lamb. A wood-grilled rack of lamb with a Kona rub, served alongside Yukon mashed potatoes and a spring vegetable mix. And when it comes time for dessert, Seasons 52 has creatively rethought their serving options. Guests can choose from 9 different miniature desserts. For spring there is the new Savory Cheesecake Mini Indulgence. A sweet and savory dessert hand-crafted with goat cheese, thyme, honey and toasted walnuts.
Easter is coming up this weekend, on Sunday April 16th. Going on its second year, all Seasons 52 locations will offer Easter Brunch. This year new items to the menu include Braised Beef Short Rib Hash and an Orange Marmalade Parfait Mini, in addition to Chef’s take on brunch classics like Brick Oven Brioche French Toast and Shakshuka.
Seasons 52 takes the same great care with hand-crafting its brunch cocktails, and will feature the Shrubby Mary, a twist on the traditional Bloody Mary made with Crop Organic Tomato Vodka, housemade tomato-celery shrub and a hint of sriracha. Call ahead to make reservations online. Seasons 52 is a member of the Darden Restaurant Group. The first restaurant was opened in Orlando, FL.