Seasons 52

Seasons 52
At South Coast Plaza
3333 Bristol St Suite # 2802
Costa Mesa, CA 92626
Phone: 714.437.5252
Website | Map

Lunch $20 / Dinner $30

Online Reservations

Lunch $20

Appetizers
(Please select one)

Ripe Plum Tomato Flatbread
Roasted garlic, fresh basil, melted Parmesan cheese

Chilled Lobster & Shrimp Spring Rolls
Crisp vegetables, fresh mint, cilantro, bean thread noodles, trio of dipping sauces: cool salsa verde, aromatic lemongrass, sweet-hot-red chile
 

Entrees
(Please select one)

Rocky Mountain Buffalo Burger
Blue cheese, truffle cream, lettuce, tomato, pickle

BBQ Chicken Salad
Organic field lettuce, fresh corn, grilled red
pepper, jicama, pumpkin seeds, crumbled blue cheese

Lemongrass King Salmon Salad
Organic greens, cucumber, pineapple, mango, jicama, toasted sesame dressing

Dessert

Mini Indulgence Desserts
Individual servings of classic desserts

*This menu is not valid with any other offers*

Ripe Plum Tomato Flatbread
Roasted garlic, fresh basil, melted Parmesan cheese

Cider-Glazed Grilled Chicken Skewers
Fuji apple slaw, sun-dried cranberries, toasted pumpkin seeds

Sonoma Goat Cheese Ravioli
Organic tomato broth, roasted garlic, fresh sweet basil

Salad
(Please select one)

Organic Mixed Greens
Toasted pumpkin seeds, tomatoes, cucumbers, white balsamic vinaigrette

Organic Baby Spinach Salad
Seasonal pears, toasted pine nuts, crumbled gorgonzola cheese

Entree
(Please select one)

Cedar Plank Roasted Pacific King Salmon
Roasted rainbow carrots, fresh asparagus, Weiser Farm roasted potatoes

Wood Fired Pork Tenderloin
Soft herb polenta, cremini mushrooms, broccoli, shallot-Dijon glaze

Springer Mountain Farm All-Natural Grilled Chicken
Tamarind glaze, sweet potato mash, pumpkin seeds

Dessert

Mini Indulgence Desserts
Individual servings of classic desserts

*This menu is not valid with any special offers*

Chef Timothy Kast

Question: How long have you been a chef?
Answer:  15 years

Question: How long have you been at this restaurant?
Answer:  2 years

Question: Who or what inspired you to become a chef?
Answer:  Cooking with my Mom

Question: What do you enjoy most about your profession?
Answer:  New challenges everyday

Question: When you’re not in the kitchen what are you doing?
Answer:  Hiking with my Wife and Dog

Question: What is your most popular dish?
Answer:  Cedar Plank Roasted Salmon

Question: Your last meal on Earth would be??
Answer:  St. Louis style Ribs

Question: What's your favorite item on the Restaurant Week Menu?
Answer:  Cedar Plank Roasted Salmon