AUTUMNAL INSPIRATION
Summer bounty is on the wane but savory inspiration awaits on our new autumn menu. Debuting September 21, the autumn menu will be abundant with savory herbs, rustic sauces, and the accompanying natural sweetness of the season’s peak fruits and vegetables. Chef Pleau adds layers of flavor for inspiration of dishes such as Manchester Farms Boneless Grilled Quail Breast with a tempting drizzle of maple whiskey glaze to provide a sweet and savory finish.
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EXQUISITE BIODYNAMIC GRENACHE
George hails it as the perfect bridge wine, flexible and willing to be paired with summer’s seafood and yet just as easily with fall’s heartier fare. Grown in a biodynamic vineyard (think Super Organic), this wine reflects Bonny Doon’s ongoing pursuit of excellence. Joyful and elegant, the wine sings with notes of kirsch, cherry and raspberry. Rich but not overly sweet, it possesses a solid backbone of acidity for undeniable appeal and food-friendliness. Try it with salmon, lamb, or pork.
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SPLENDOR IN THE GREENS
Some of our favorite menu items get an organic boost from some of Taylor Farms and Earthbound Farms finest lettuces. The fresh, peppery zing of organic Arugula makes a great complement to the Tomato and Hass avocado salad. Mixed organic field greens dress up our Lemon Grass Salmon and organic baby spinach gives a fresh contrast to BBQ Chicken topped with corn, roasted peppers, sunflower seeds and blue cheese. This season, the greens will be featured in over eight menu items, so you’ll have to try them all.
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FRESH NEWS
Seasons is getting set to open three new locations; be sure you keep up-to-date on our progress with Facebook and Twitter. Things change fast so stay connected and informed about everything from menu specials to wine features. If you missed the debut of our new Mini Indulgence Quiz, be sure to check it out. Discover your own unique dessert personality and find out if your favorite Mini Indulgence really matches your personality. Share the link with friends and compare results.
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