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Monday-Friday: Lunch: 11:30AM - 2:30PM, Dinner: 5PM - 10PM (11PM on Friday); Saturday: 11:30AM-11PM; Sunday: 11:30AM-10PM
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Seasons 52
From The Owner of Seasons 52
About Seasons 52
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Fresh grill and wine bar
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Seasonally-inspired menu
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Award-winning international wine list
Celebrate with our Spring Menu! Enjoy seasonal dishes including Garlic Pesto Chicken Flatbread, Spring Asparagus and Lump Crab Salad with
Yuzu Vinaigrette, Spring Peas with Shiitakes, Arctic Char Togarashi, and a Strawberry Shortcake Mini Indulgence.
Enjoy a fresh dining experience that celebrates living well at Seasons 52, a fresh grill & wine bar. Our menu is inspired by the seasons and the fresh appeal of the farmer's market. Every week of the year, we strive to feature the freshest ingredients at their peak of ripeness & maximum flavor profile, changing to take advantage of each season's bounty and continually enticing guests to return and experience what's new. Signature items include Cedar Plank Salmon, Garlic Chicken Flatbread, Caramelized Sea Scallops, Wood-Roasted Pork Tenderloin & Oak-Grilled Filet Mignon as well as our award-winning Mini Indulgences.
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Seasons 52 Wine
@Seasons52Wine
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Jun 21, 2010
Tips for Seasons 52
April 15, 2005
great vegetarian dishes too. i have eaten at the altamonte mall location and LOVE IT. great vegettable plate for vegetarians and their seafood dishes are amazing. great atmosphere & service too!
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Heart
December 03, 2004
Daring, bold flavors in health-conscious creations served in a Frank Lloyd Wright-inspired setting at Venetia Plaza Mall..
The Scene
Mahogany, slate, subdued wall lighting and foliage accents enhance a great open space loosely separated into three sections: piano and bar, dining area with tables and booths, and a kitchen behind glass dividers. The feel is intimate and contemporary; the noise is low. Balmy evenings draw diners out to the cozy patio overlooking Little Sand Lake. The attentive staff answer questions about the fat, carbohydrate and protein content of any dish.
The Food
Banished are fatty rolls and butter, replaced with a spray of olive oil and scrumptious, inventive appetizers: roasted eggplant-Parmesan flatbread with tomato pesto and sushi-grade peppercorn crusted ahi tuna. The grilled Pacific Opah steak entree from Argentina arrives moist and tender, garnished with tomato pasta pearls. Cubed mesquite-barbecue turkey with French pear chutney and wild rice blends sweet and spicy. Irresistible desserts are no-guilt, three-ounce "mini-indulgences": carrot cake and blueberry-lemon cheesecake.
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Heart
April 15, 2004
Dishes to Die For, (but you dont).
This is what every health conscience person wants. Excellent food selections, low calorie deserts... the Carrot Cake and Cheese Cake are too tasty to pass up and so small you don't have to.
The server Blaze (is that his real name?) was very entertaining and gave great service. The location, look and live entertainment are only second to the reasonable prices and interesting dishes. The Oak Grilled Salmon melts in your mouth.
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Heart
September 05, 2003
GREAT.
ONE OF THE FRESHEST TABLES IN ORLANDO,
PROMPT SERVERS AND GREAT FOOD THE CHANGES WITH THE SEASONS.
WORTH A TRY
GET THERE EARILY OR SPEND SOME GREAT TIME IN THE BAR.
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