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
With roasted garlic, sweet basil and Parmesan cheese

Grilled Spicy Tandoori Chicken Skewers
With mango chutney and cucumber herb raita

Entrees
Please select one

Piedmontese All-Natural Beef Burger
With guacamole, spicy chili sour cream  and fire roasted pepper salsa

Lemongrass Salmon Salad
With organic field lettuce, cranberries, toasted pumpkin seeds and cumin-lime vinaigrette

BBQ Chicken Salad
With jicama, grilled pineapple, fresh mango slices, pumpkin seeds and feta cheese

Blackened Fish Tacos
With guacamole, pico de gallo, salsa verde and chipotle cream on soft wheat tortillas

Dessert

Mini Indulgence Desserts
Individual servings of classic desserts

*This menu is not valid with any other offers

Dinner $30

Appetizers
Please select one

Ripe Plum Tomato Flatbread
With roasted garlic, sweet basil and Parmesan cheese

Grilled Spicy Tandoori Chicken Skewers
With mango chutney and cucumber herb raita

Sonoma Goat Cheese Ravioli
With roasted garlic and fresh basil in a light tomato broth

Salads
Please select one

Organic Mixed Greens
With toasted pumpkin seeds, tomatoes, cucumbers and white balsamic vinaigrette

Organic Baby Spinach Salad
With sliced seasonal pear, crumbled Gorgonzola and toasted pine nuts

Entrees
Please select one

Cedar Plank Atlantic Salmon
With grilled asparagus, sweet carrots and red bliss potatoes

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

Caramelized Sea Scallops
Grilled and served with asparagus and tomato mushroom pearl pasta

Dessert

Mini Indulgence Desserts
Individual servings of classic desserts

*This menu is not valid with any other 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