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.
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.
SEASON 52 TOMATO & AVOCADO SALAD
Ingredients:
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
Procedure:
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
