Harvest Menu at Seasons 52
This past week we had the chance to visit Seasons 52 in Tampa and try out their new seasonal menu offerings! Everything from the appetizers to the dessert was delicious and each dish kept getting better and better. Plus, Seasons 52 is known for their wide selection of wine - they carry over 100 bottles and 52 are available by glass (perfect for a wino like me.) While they have a good selection of signature menu items, I love that they switch it up every season - right now the seasonal dishes & drinks are marked on the menu with a leaf!
We started off with two of their speciality hand crafted cocktails, the Pearfect Storm and Rose Lemonade. The Pearfect Storm, made with Absolut Pear Vodka, St. Germain Elderflower, Bosc pear and thyme, was slightly tart and very refreshing. While the Rose Lemonade, made with Ketel One Grapefruit & Rose Botanical Vodka, Royal Post Rose, and lemon, was sweet and fruity!
Then it was time for the food! We started off with one of the appetizers; the Four Mushroom Flatbread, made with roasted goat cheese, truffle oil, and green onions. If any dish has “Four Mushrooms” in the name, I pretty much HAVE to order it - this one did not disappoint! It was a light and flavorful way to start off of the dinner.
Next up was the Spinach and Caramelized Bosc Pear Salad, topped with toasted walnuts, Gorgonzola, and a sherry-walnut vinaigrette. This dish was pretty sweet (really the only type of salad I like!) and paired well with the savory Butternut Squash Soup topped with crispy shiitake mushrooms and chives, that we ate at the same time.
And because three appetizers wasn’t enough...we ordered the Whole Roasted Cauliflower that was topped with gruyere, cheddar and parmesan. Seasoned perfectly and super tasty, it’s definitely the type of dish you need share with someone because it is GINORMOUS.
Moving on to the entrees, we went with the Cedar Planked Roasted Salmon & the Venison Chop. The salmon was served with roasted vegetables and dill mustard sauce - seriously, a perfect fall dish! But the Venison was up next, and it really took the cake; served with roasted mushrooms, Yukon mash, and red wine sauce. The meat fell off the bone and melted in my mouth, it was my favorite dish up to this point!
Although, the dessert certainly gave the Venison a run for its money. The mini pumpkin pie treats topped with whipped cream & ginger snap cookies were small & flavorful, the best possible way to end the dinner!
We’re already looking forward to the next seasonal menu! Check out the current menu here and tag me in your pics if you go :)
This post was written by TBE contributor, Michaela. Seasons 52 invited This Babe Eats to dine in exchange for an honest review and opinion.