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DINING NEWS
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Winter menu debuts at Seasons 52

By Susan BelknappPublished: January 01, 2012

Seasons 52, at South Coast Plaza in Costa Mesa, recently rolled out its winter menu, featuring inspired ingredients that are most abundant during the season – hence the restaurant’s name. Guests of the acclaimed fresh grill and wine bar will be able to enjoy brand-new creations, none over 475 calories. (That is the case for all of Season 52’s menu items.)
   
Sip on one of 60 wines on a patio in front of a warming fire pit, and enjoy piano entertainment in the evenings. The new items created by Cliff Pleau, senior director of culinary, are sure to tempt and satisfy.
   
“From hearty root vegetables such as butternut squash and golden beets, to delectable fruits such as grapefruit and pear, Seasons 52’s winter menu is full of refined flavors,” says Pleau. “By utilizing natural cooking techniques such as wood-fire grilling, brick-oven cooking and roasting, winter’s freshest produce is highlighted in delicious, warming dishes.”
   
The new winter menu items, prepared by Chef Tim Kast, include:
• Organic Tomato Stack Salad – with arugula, blue cheese, chopped bacon and a balsamic glaze
• Grilled Venison Chop on Venison & Mushroom Ragout – with truffle mashed potatoes
• Farmer’s Market Vegetable Plate – with roasted Bosc pears, butternut squash, grilled tofu and almond tabbouleh
• Roasted Spinach Stuffed Silver Dollar Mushrooms
• Golden Beets – with wasabi sour cream
• Eggnog Mini Indulgence Dessert (available for a limited time)
   
Two new cocktails will also be featured on the winter menu: the Ruby Red Grapefruit Martini and Skinny Chocolate Espresso Martini. seasons52.com


ALSO ON THE MENU

Starfish opens for lunch
serving lunch from 11 a.m. to 2:30 p.m. Wednesday through Saturday. Immerse yourself in the restaurant’s warm, neighborly ambience and enjoy items from the complete lunch menu. The Coastal Asian cuisine menu is highlighted by the following specialties, among others: Broiled shiro miso salmon, Cambodian cucumber salad, peppercorn-crusted ahi tuna tataki and wok Thai chicken. starfishlaguna.com


Spike’s Fish House opens new location
Last year, Orange County saw the debut of Spike’s Fish House in Rancho Santa Margarita. It offers a variety of reasonably priced fresh fish, grilled to order. Because of the success of that location, partners Tim Aspel and Bob Turner have opened a second restaurant in Laguna Niguel, which focuses on serving a variety of fresh fish, beer and wine. spikesfishhouse.com


New dining options open at John Wayne Airport
Four new concessions are open for business at John Wayne Airport. The food court area, known as the Marketplace, is located across from Gates 13 and 14. Before you fly, you can now eat at Pei Wei, Jerry’s Wood-Fired Dogs, Pinkberry and Zov’s. The partnership is a cooperative between John Wayne Airport (SNA) and HMSHost. ocair.com