Spring Menu Released at Seasons 52 in Plano

Hass Tomato and Avocado Salad

Seasons 52 in Plano announced their spring 2012 menu yesterday. At a media event simulcast through all 21 locations in the US Senior Culinary Director Cliff Pleau and Master Sommelier George Milotes, MS, speaking from Florida, introduced the new dishes and accompanying wines. Full details here, but I will let some of the dishes speak for themselves through their pictures (all courtesy of Seasons 52). The new menu is available right now. As always, no menu item exceeds 475 calories.

Grilled Columbia River Steelhead Trout
Spicy Snow Peas and Shiitake Mushrooms
Mini Indulgences

In addition to marching wine choices, Seasons also has new a Strawberry Kir Royal cocktail and Strawberry Basil Fusion Martini. That salad at the top is really good and I am pleased to report that I managed to steal a copy from the kitchen.



For Salad

3 medium tomatoes, washed, each cut into 8 wedges

2 ripe avocados, skin removed, pitted, cut into 1” pieces

¼ cup fresh cilantro, washed, chopped

¼ cup red wine vinegar

¼ cup extra virgin olive oil

1 teaspoon Kosher salt

¼ teaspoon ground black pepper

1 packed pint arugula

Drizzle balsamic glaze

For Bruschetta

1 loaf ciabatta bread, cut into 1” slices

Extra virgin olive oil for brushing

Kosher salt to taste

Ground black pepper to taste


Combine tomatoes, avocado, cilantro, red wine vinegar, olive oil, salt and pepper in a bowl.  Gently mix well.

Brush both sides of ciabatta slices with olive oil and season with salt and pepper.  Sear in hot frying pan or grill until golden brown.

Gently toss tomato avocado salad with arugula, plate and drizzle with balsamic glaze.

Serve with ciabatta.

Serves:  4


  • Dr. Freud

    Hmmm. Shall we await the breathless reports on Grand Lux Cafe’s newest offerings, as well as this spring’s new specials at that paragon of cucina italiana, Maggiano’s?