De-Lish New Spring Menu at Season's 52

Columbia River Steelhead Trout

Season's 52 has always been one of my favorite places to eat in the Orlando area. I appreciate the use of high quality, fresh, local ingredients and dishes that are prepared simply. And the service is impeccable: the wait staff really knows what they are talking about and goes out of their way to make you feel comfortable.


When dining there recently, I was excited to see the variety of appetizers, entrees, wines, and cocktails that are featured on Season's new spring menu. Some of the most unique and delicious dishes are the Artichoke & Goat Cheese Flatbread, which includes leaf spinach, balsamic onion and roasted peppers, and Spicy Snow Peas & Shiitake Mushrooms with roasted almonds.


I had the Columbia River Steelhead Trout, which is in season and has a pink flesh. It was cooked perfectly - so tender! - and was finished with a lemongrass sauce. I loved the unique accompaniment of vegetables that includes edamame and snow peas. However, I thought the lemongrass sauce would add more flavor to the dish than it did. 

Artichoke & Goat Cheese Flatbread

The same goes for the Oak-Grilled Filet Mignon: it was not as flavorful as it could be. However, the sauce accompanying the meat was quite flavorful and the Yukon Gold mashed potatoes and asparagus were perfect. We also tried the new Tiger Shrimp Penne Pasta with spring asparagus and oyster mushrooms in a light lemon-basil sauce. The dish had a sweet flavor and was not heavy, like pasta dishes often are.

We also loved the new Strawberry Basil Fusion cocktail and new wines such as the Aveleda Vinho Verde from Portugal and the Lioco Indica Rose, Mendocino.