Since their opening in Orange County in 2010, Seasons 52 has proven to be a perfect match for health conscious diners in Orange County with a desire to keep the calories in check without sacrificing taste. Seasons 52′s seasonally inspired menu strives to provide the freshest ingredients prepared using rustic cooking techniques: think wood-fired grill, brick-oven cooking, slow roasting, and caramelizing to enhance natural flavors.
The evolving menu changes four times a year, celebrating the harvest of each season and, menus for special dietary needs: low sodium, vegan, vegetarian, and gluten-free, are available, but the real kicker is every dish on the menu is 475 calories or less!
After the summer we’ve had – a cool breeze, compared to what the rest of the country experienced, nonetheless, we’re ready to unpack those sweaters and treat our taste buds to signature autumnal dishes of fowl and game, squash and pumpkin and cranberries. In true southern California fashion, guests can relax year-round on the outdoor patio with a selection from the Wine Spectator award-winning international wine list (100 bottle selections and 60 offerings by the glass) or enjoy lunch or dinner in the stylish dining room, watch the action while seated near the open kitchen, or sip a cocktail at the piano bar where nightly entertainment begins at 6:00 p.m.
Earlier this month, I attended a media dinner for the launch of Seasons 52 Autumn menu. Following the cocktail reception, everyone was seated around two long family style tables awash in a glow of candles and glimmering wine glasses as we watched a live video stream of Master Sommelier, George Miliotis and Clifford Pleau, Senior Director of Culinary, telling us about this season’s menu selections and the carefully culled wine pairings from around the world.
We were able to tweet questions to George Miliotis @TheWineExpert and see our tweets live while he commented and answered them – very cool! As he and Chef Pleau described their inspirations for the dishes to be served and Miliotis’ worldwide search for wines that are unique and speak to quality, value, and food compatibility, we noshed on Portobello Mushroom Flatbread and sipped on a pleasantly refreshing, bright, slightly effervescent aperitif of Orange Pinot Gris from Vista Hills, Willamette ’11.
Springer Mountain Farm All-Natural Grilled Chicken | tamarind glaze, sweet potato mash, pumpkin seeds (16.50)
wine pairing: Farrier Andiron Semillon, Alexander ’09
Maple Leaf Farms Sesame Duck | salad greens, apples, mint, cranberries, butternut squash, toasted pecans (15.25)
wine pairing: Avanthia Godello, Valdeorras ’10/’11
Piedmontese All-Natural Bone-in Strip Steak, 11 oz. | roasted asparagus, cremini mushrooms, Fingerling potatoes (28.95)
wine pairing: Tillia Bonarda, Mendoza ’11/’12
Manchester Farms Grilled Quail| spinach, cippolini onions
The star of the evening (in my humble opinion) warranted two superb wines contrasting ”new style” vs. “old style”:
wine pairing: Michael David Petite Petit, Petite Sirah, Lodi ’09/’10 and
Glenelly Cabernet Sauvignon, Stellenbaosch ’10
Eat, drink, and snap!
The Autumn Vegetarian Tasting will have your tastebuds dancing:
“grains of life,” soft taco, chili relleno, vegetables, cedar roasted tofu, mango chutney (14.95)
Mini Indulgence Desserts | seasonal special: pumpkin pie with ginger snap crust ($2.75 each)
Available through December 20th, but why wait? Check out the entire Lunch or Dinner Autumn Menu – there’s something for everyone and, bonus, no guilt involved 
At South Coast Plaza
3333 Bristol St Suite # 2802
Costa Mesa, CA 92626
(714) 437-5252
What an amazing fall menu! It’s very common to have seasonal menu in Japan (even small restaurants to big restaurants) but I just realized that I rarely see “fall” menus in the US (or at least around the Bay Area) unless maybe fancier places. I love that dessert presentation in the last picture. That’s already $24.75 worth of dessert and the problem is I want to try all of them, not just a few…