Season's 52

7700 W Sand Lake Rd, Orlando FL 32819 Today's hours: 11:30 am-2:30 pm, 5:00 pm-10:00 pm seasons52.com (407) 354-5212

Cuisines and Dishes at Season's 52:

American

Menu for Season's 52

Appetizers

Farmer's Market Vegetable Soup
or chef's soup of the day.
Piedmontese Beef Chili
with black beans and cilantro sour cream.
Edamame
whole soybeans steamed and served hot with japanese green tea salt.
Caramelized Crab & Shrimp Stuffed Mushrooms
with roasted garlic and parmesan cheese.
Ahi Tuna Seared Rare
sliced and served chilled with asian cucumber salad and sesame crisps.
Grilled Chipotle-Glazed Shrimp
with guacamole and tomatillo salsa verde.

Small Salads

Organic Tomato Carpaccio
with chevre, balsamic vinegar, sweet basil and grilled bruschetta.
Organic Arugula Salad
with truffle dressing, portobello mushrooms and parmesan cheese.
Kalymnos Greek Salad
with feta cheese, cucumbers, tomatoes, sliced red onions and kalamata olives.
Organic Baby Spinach Salad
with sliced seasonal pears, toasted pine nuts and crumbled gorgonzola cheese.
Organic Mixed Greens Salad
with toasted pumpkin seeds, tomatoes, cucumbers and white balsamic vinaigrette.

Entree Salads

Piedmontese Beef Chili & Salad
a bowl of chili with organic mixed greens salad.
Soup & Salad
your choice of a bowl of vegetable soup or today's soup with organic mixed greens salad.
Maple Leaf Farms Sesame Duck Chop Salad
with apples, mint, cranberries, butternut squash and toasted pecans.
BBQ Chicken Salad
with roasted butternut squash, organic greens, pumpkin seeds and goat cheese.
Maui Tuna Crunch Salad
sushi-grade seared tuna, tropical organic greens, toasted almonds and miso vinaigrette.
Lemongrass Salmon Salad
with organic field lettuce, sundried cranberries, jicama and white balsamic vinaigrette.

Sandwiches & Burgers

Oak-Fired Western Buffalo Burger
with guacamole, roasted pepper salsa and spicy chili sour cream.
Roasted Market Vegetable Sandwich
with three cheeses and tomato-basil sauce on grilled ciabatta bread.
Blackened Fish Tacos
with guacamole, pico de gallo and salsa verde, chipotle cream on a soft wheat tortilla.
Grilled Chicken Caesar Sandwich
with lettuce and tomato in soft grilled mediterranean bread.
Grilled Portobello Turkey Burger
under melted mozzarella cheese with sliced tomatoes on a whole wheat bun.

Fish & Seafood

Prince Edward Island Mussels
steamed in a zesty marinara sauce served with grilled ciabatta bread.
Caramelized Sea Scallops
grilled and served with roasted asparagus and tomato-mushroom pearl pasta.
Tiger Shrimp Penne Pasta
with broccoli and tomatoes in a lemon-basil sauce with parmesan cheese.
Roasted Artichoke-Stuffed Shrimp
with wilted leaf spinach, pasta pearls and clam cioppino sauce.
Grilled Boneless Rainbow Trout
with new potatoes, roasted vegetables and broiled lemon.
Cedar Plank Roasted Salmon
with whole-roasted sweet carrots, fresh asparagus and red bliss potatoes.

Flatbreads

Rosemary & Parmesan Cheese Crispbread
Ripe Plum Tomato Flatbread
with fresh basil, roasted garlic and melted parmesan cheese.
Garlic Chicken Flatbread
with balsamic onions, roasted red peppers and mozzarella cheese.
Spicy Chipotle Shrimp Flatbread
with grilled pineapple, feta cheese and roasted poblano peppers.
Steak & Cremini Mushroom Flatbread
with fresh spinach and crumbled blue cheese.

Vegetarian

Sonoma Goat Cheese Ravioli
with vegetables, roasted garlic and fresh basil in a light tomato broth.
Farmer's Market Vegetable Plate
with butternut squash, grilled ponzu tofu and toasted almond tabbouleh.

Poultry & Meat

Grilled Spicy Tandoori Chicken Skewers
with mango chutney, cucumber herb raita and organic mixed greens salad.
Spicy Chicken Chile Relleno
with goat cheese, spinach and roasted corn cakes on pico de gallo.
Springer Mountain Farms
all-natural chicken cabernet. with vegetables and lundberg organic wild rice.
All-Natural Piedmontese Sirloin Steak
with roasted potatoes, fresh vegetables and spicy chipotle sour cream.

Desserts

Key Lime Pie
Classic Red Velvet Cake
Pecan Pie With Vanilla Mousse
Market Fresh Fruit
Mocha Macchiato
Belgian Chocolate Rocky Road
Pumpkin Pie With Ginger Snap Crust
Chocolate Peanut Butter Mousse
Espresso
Cappuccino
Hot Tea
Coffee

Menu for Season's 52 provided by Allmenus.com

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Reviews for Season's 52

Ratings and Reviews for Season's 52

Apr 27 2012

Sunny M. via Yelp

Big E and I had been eager to get to Seasons 52 for some time, so he booked us a reservation for my birthday (April 17). By the time we and our two friends...read more
Apr 24 2012

Kevin L. via Yelp

Clear emphasis on presentation, particularly leaning towards trendy. I ordered a minced lamb flatbread (think gyro, but on a flatbread) that was presented...read more
Apr 21 2012

T m. via Yelp

It's pretty good but it all depends on what you order. Some things are very tasty some not so much. It's a bit overrated and I feel it has gone downhill...read more
Oct 28 2008

yuppiega via Citysearch

This place is great because there are many seating options, patio, dining room, or bar. The food is really good and it has a grea...read more
Jul 10 2008

paule123 via Citysearch

Glad we made an OpenTable reservation - when we arrived the bar was packed with people waiting. Definitely a hopping bar scene wi...read more
May 01 2008

via Citysearch

The food at Seasons 52 was good, but it made me feel like I was in a Dickens novel. I wanted to bust out my best British accent a...read more

From Citysearch

The Scene
Mahogany, slate, subdued wall lighting and foliage accents enhance a great open space loosely separated into three sections: piano and bar, dining area with tables and booths, and a kitchen behind glass dividers. The feel is intimate and contemporary; the noise is low. Balmy evenings draw diners out to the cozy patio overlooking Little Sand Lake. The attentive staff answer questions about the fat, carbohydrate and protein content of any dish.

The Food
Banished are fatty rolls and butter, replaced with a spray of olive oil and scrumptious, inventive appetizers: roasted eggplant-Parmesan flatbread with tomato pesto and sushi-grade peppercorn crusted ahi tuna. The grilled Pacific Opah steak entree from Argentina arrives moist and tender, garnished with tomato pasta pearls. Cubed mesquite-barbecue turkey with French pear chutney and wild rice blends sweet and spicy. Irresistible desserts are no-guilt, three-ounce ''mini-indulgences'': carrot cake and blueberry-lemon cheesecake.

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