“Salad season,” as I like to call it, is upon us and many restaurants around Indianapolis are altering their menus to showcase the lighter, fresher side of spring and summer. I have my go-to restaurants for a light breakfast and lunch, but when it comes to dinner, I want my meal to be purposeful yet healthy.
That’s why Seasons 52 is the perfect place to dine this spring and summer.
Seasons 52 is a fresh grill and wine bar that provides diners with a contemporary dining experience, enabling people to celebrate eating well and feeling good.
To add a more casual feel to their classy atmosphere, Seasons 52 offers custom flatbreads uniquely designed to excite the palate with each bite.
I would suggest trying the Grilled Steak and Cremini Mushroom Flatbread with fresh spinach and Wisconsin blue cheese. Or spice it up with the Spicy Chipotle Shrimp Flatbread with grilled pineapple, Feta cheese and roasted poblano peppers.
Seasons 52 has salads and additional appetizers on its dinner menu including artichoke-stuffed artichoke leaves, grilled sesame chicken skewers and chilled jumbo tiger shrimp.
On an evening when you want to completely indulge and not feel guilty, order the caramelized sea scallops served with roasted asparagus and tomato-mushroom pearl pasta; or wood-roasted pork tenderloin with herb polenta, broccoli, cremini mushrooms and shallot-Dijon glaze.
If you’re in the Keystone at the Crossing area, where Seasons 52 is located, during lunchtime, they have a full lunch menu that offers many of their dinner items plus sandwiches and burgers, such as the grilled Portobello turkey burger and vegetarian items.
Seasons 52 will soon offer one of the world’s best-tasting varieties of wild salmon – Copper River Salmon. Available for lunch and dinner, Seasons 52’s Grilled Alaska Wild Copper River Salmon is served over summer corn risotto with roasted asparagus, grilled red peppers and dill mustard sauce. The salmon will be featured beginning May 29. However, due to its limited availability, it will only be on the menu for seven weeks.
Make sure you save room for dessert. Seasons 52 offers “mini indulgences” that is sinfully delicious. If you’re in the mood, try the Key Lime Pie, pecan pie with vanilla mousse or the fresh fruit.
Seasons 52’s menu was created by award-winning Chef Clifford Pleau, and is inspired by the seasons and the fresh appeal of the farmers’ market – 52 weeks a year.
With food this delicious, you must order a glass of wine to compliment your selection. Seasons 52’s award-winning wine list, created and developed by Master Sommelier George Miliotes –includes a diverse array of wines, including more than 52 offered by the glass.
Although their menu evokes thoughts of spring and summer, really Seasons 52 is perfect any time of the year. The offerings are more than just food on a plate but a unique blend of art and science designed to give customers a quality dining experience. Make sure you visit Seasons 52 and discover a new way to dine.
