What's good now

Discover the season's freshest ingredients, from fruits and vegetables to herbs and seafood.



Peak Season: September - November
With so many varieties of apples grown in America, it's hard to imagine the only variety native to North America is the crab apple. Seeds for other kinds of apples were brought here by early colonists from Europe. And thank goodness - what would life be without apple pie, apple cider, caramel-covered apples... the list is endless. Red or green, sweet or tart, apples are portable, a great source of fiber, and keep for a long time. But enjoy them fresh and often all autumn long.

Autumn Squash


Peak Season: August - November
Winter squash varietals are a staple of cold weather cuisine, but they actually come into season in autumn. Acorn, Butternut, Delicata, Spaghetti, Kabocha and others grow during the summer, and are harvested in fall. Which makes them fresh and delicious right about now. They're an excellent source of vitamins A and C, fiber, and omega-3 fatty acids. And that's just the tip of the gourd. Beyond their nutritional value, they're versatile and flavorful. Enjoy the Butternut Squash Soup at Seasons 52 this autumn.

Bosc Pears


Peak Season: September - April
One might not normally think of a fruit as elegant, but the Bosc Pear is just that. With its long, tapering neck and beautiful, russeted skin, it has earned the nickname "the aristocrat of pears." Denser, crisper, and smoother than other varietals, and with a sweet spiciness that complements other flavors beautifully, the Bosc Pear is equally at home on the plate and in the glass. This autumn, you'll discover Bosc Pears in our Spinach & Caramelized Bosc Pear salad and in our Pearfect Storm cocktail. Enjoy the regal delight of Bosc Pears at Seasons 52.

Brussels Sprouts


Peak Season: September - February
We love leafy greens. And especially love them when they're condensed into delicious, bite-sized buds. Harvested in September, Brussels Sprouts are a classic autumn vegetable that can be prepared in countless ways: boiled, steamed, stir fried, grilled, or roasted. Their unique look and distinctive flavor make them a memorable fall favorite. We're serving them as an irresistible side dish: Caramelized Brussels Sprouts with crispy bacon and 15-year aged balsamic. Enjoy Brussels Sprouts in season, now at Seasons 52.



Peak Season: October - April
You'd never know it by its flavor, but fennel is actually a member of the carrot family. It's actually an herb one of the most aromatic and flavorful - and is used in cuisines and beverages around the world (absinthe, anyone?). You will always know fennel by its distinctive, anise-like flavor, and can cook with the bulb, foliage, and seeds. A rich source of protein, fiber, calcium, and iron, fennel is a great autumn addition to your pantry and our Wood-Grilled Georges Bank Swordfish.

florida stone crab


Peak Season: October - May
October 15 is a magical date for Stone Crab claw lovers. It's the first day of the annual harvest, and the beginning of a very limited timeframe in which to enjoy these Atlantic favorites. Fresh Stone Crab claws are very mild, slightly sweet, with a tender, flaky texture.

georges bank swordfish


Peak Season: August - November
Just east of Cape Cod and Nantucket Shoals, Georges Bank is the largest fishing ground in the United States. In fact, it's larger than the state of Massachusetts. It is home to a glorious range of fish and seafood including scallops, cod, tuna, and swordfish. Swordfish are large, powerful fish quite challenging to catch. But the flesh is worth the battle. The large steaks are firm and hearty enough to be prepared in numerous ways. At Seasons 52, we're wood-grilling Georges Bank Swordfish. Catch yours today.

heritage carrots


Peak Season: September - November
Heritage carrots (like all heritage vegetables and fruits) are grown by farmers from seeds that are generations old. Often non-hybrid, non-GMO, untreated, and all-natural, the result is produce that is healthy and flavorful - as nature intended. At Seasons 52, we're preparing Heritage Carrots rustically to allow their natural flavor to shine. Just one of the many seasonal favorites you'll find on the Seasons 52 menu this autumn.

kabocha squash


Peak Season: September - November
With its flattened pumpkin shape, deep green skin, intensely orange flesh, sweet potato texture, and extra sweet flavor, there's no squash quite like Kabocha. It's an Asian variety of winter squash that is harvested in the fall - just in time to appear on the Seasons 52 autumn menu. Treat yourself to our Kabocha Squash Ravioli appetizer. Or, perhaps, share it with someone you like - in some cultures Kabocha is considered an aphrodisiac.



Peak Season: May - September
Very popular in Germany, and now at Seasons 52, Kohlrabi is a versatile vegetable not a lot of Americans cook with at home yet. But that might be changing. With a taste and texture somewhere between cabbage and broccoli stems, they’re a perfect addition to autumn dishes. The leaves can be eaten raw in salad, steamed, or sautéed. And the bulb can be sliced, mashed, puréed, steamed, or roasted as you would many other vegetables. Right now at Seasons 52, we’re wood-grilling Kohlrabi steaks and featuring them on our Autumn Vegetarian Tasting Plate.

manchester farms quail


Peak Season: Autumn favorite
A family business for more than 38 years, Manchester Farms is the oldest, largest, and most respected producer of farm-raised quail in the United States. Raised without antibiotics or growth hormones, their all-natural Pharaoh quail are juicy and flavorful—the perfect autumn entrée. We roast our Manchester Farms quail and serve with mushroom risotto stuffing, spinach, bacon, and a balsamic demi-glace. Look for it in the Chef's Suggestions section of our autumn menu.



Peak Season: September - February
This time of year, we're delighted to say there's a fungus among us. Several, in fact, in the form of delicious seasonal mushrooms. The unique texture and delicate flavor of these woodland delights add a distinctive touch to a wide array of dishes. Mushrooms have sprouted up all across our autumn menu: you'll find them featured in our Warm Harvest Mushroom & Arugula Salad, Porcini Mushroom Bisque, Trio of Roasted Mushroom Flatbread, and accompanying many of our entrées. So many mushrooms, so little time.



Peak Season: October
Nothing symbolizes autumn like the pumpkin. It's the pie at Thanksgiving. The jack-o’-lantern at Halloween. And a sweet, comforting side dish all season long. This winter squash is actually native to North America, so it's no surprise it's become such a staple of our harvest traditions. At Seasons 52, the Pumpkin Pie Mini Indulgence appearing on our menu is the definitive sign autumn has arrived. Come celebrate the season of pumpkin at Seasons 52.



Peak Season: October – December
A favorite fruit of the ancient Greeks and Romans, it is believed that the quince has been around longer than the apple. It is popular in warm climates like Australia and New Zealand, but is not all that common in North America. Quince can be eaten raw, but more often they are roasted, baked, or stewed into jams, jellies, and puddings. If you're willing to search, you might also find a sweet quince dessert wine. If you haven't tried quince before, autumn is your opportunity.

sweet potatoes


Peak Season: August – February
One of the sweetest and most colorful root vegetables, sweet potatoes brighten up autumn cuisine like nothing else. With a texture and flavor similar to pumpkin, they make for delicious desserts (sweet potato pie, for one). And with a range of colors - beige, yellow, orange, pink, red, or purple – they capture all the colors of fall. Rich in beta-carotene and high in fiber, sweet potatoes are incredibly good for you. And just plain good.