Spring menu favorites at Seasons 52

Perhaps I’m a bit late to the party, but it’s never too late for a meal! On March 20th, Seasons 52 at Biltmore Fashion Park debuted its new, seasonally-inspired spring menu. The restaurant changes its menu four times a year and also offers weekly fresh features (hence the name, Seasons 52) to keep up with the flavors of the season. If you haven’t dined at Seasons 52 yet, you’ll be surprised to learn that nothing on the menu is more than 475 calories. And, you’ll find absolutely no butter in the kitchen!

Senior Director of Culinary at Seasons 52, Cliff Pleau, spoke about the new additions, “During the spring, farmers’ markets and grocers are full of fresh, vibrant produce such as rainbow carrots and vine-ripened tomatoes. We are inspired by these bright spring flavors to create memorable dishes that excite the palate. By pairing them with fresh foods, such as Columbia River Steelhead Trout, and using natural cooking techniques like wood-fire grilling, Season’s 52 menu delivers flavorful, thoughtfully-prepared dishes for spring.”

Recently, I had the opportunity to taste a few of the new dishes. Standouts included the Artichoke-Stuffed Artichoke Leaves with organic arugula, Parmesan cheese and drizzled with a balsamic glaze.

Artichoke-Stuffed Artichoke Leaves

… and the Tomato & Hass Avocado Salad with organic arugula, balsamic glaze and grilled bruschetta was a personal favorite of mine.

Tomato & Hass Avocado Salad

Though the star of the evening was the salty and savory Lamb T-Bone Chops with asparagus, truffle mashed potatoes and a red wine glaze. To be quite honest, I’m not a fan of lamb. Actually, that’s being modest – I. Really. Don’t. Like. Lamb. I wish I could say that I love the protein, but I just don’t. A bit too gamey for me, I think. However, I stole a bite of this and really, really enjoyed it.

Lamb T-Bone Chops

If you’re a fan of flatbreads, try their new Artichoke & Goat Cheese variation with leaf spinach, balsamic onion and roasted peppers as a starter.

Artichoke & Goat Cheese Flatbread

Other spring menu selections included the Columbia River Steelhead Trout served with spring vegetables, basmati rice and lemongrass sauce, the Tiger Shrimp Penne Pasta with spring asparagus and oyster mushrooms in a light lemon-basil sauce and the Spicy Snow Peas & Shiitake Mushrooms with roasted almonds.

You can’t leave without one or two…or a few… of their mini indulgence desserts. The Key Lime Pie and Pecan Pie always call my name.

To learn more about Seasons 52, visit seasons52.com.

Read our interview with Executive Chef Steve De Barril of Seasons 52 Biltmore.

^{This meal was provided complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation}