Fall Harvest Menu From Seasons 52

Seasons 52 has been a staple on Sand Lake’s Restaurant Row since it opened in 2003. Known for using only the best peak season ingredients to prepare flavorful, upscale dishes, the restaurant recently welcomed fall with a variety of menu items that feature everyone’s favorite autumnal ingredients. Some of these dishes can be found on the three-course Harvest Menu for $29.95 per person while others are mainstays on the regular menu.

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We recently tried out some of Seasons 52’s most popular fall offerings. This is what we thought.

Kabocha Squash Ravioli

The Meyer Lemon Ravioli is my favorite item on the Seasons 52 menu every spring, and these perfect pockets of pureed squash are their seasonal twin for fall. Roasted squash and spiced walnuts accompany the ravioli on the plate, each one a tasty vehicle for the mild brown butter sauce.

Four Mushroom Flatbread

This is a hearty dish that’s easy to share but also filling enough to have as a light lunch or a snack during happy hour. It’s loaded with mushrooms (no doubt you’ll get one in every bite), and all of the flavors play nicely together with toppings that include roasted goat cheese, caramelized onions, truffle oil and green onions. The earthiness of the mushrooms paired with some caramelized onion sweetness and creamy goat cheese just screams fall for me.

Spinach and Caramelized Bosc Pear Salad

You don’t need a lot of ingredients to make something delicious, and this salad is proof of that. A spinach base is tossed in a sherry-walnut vinaigrette then topped with toasted walnuts, Gorgonzola and caramelized pears. The result is a balance of flavors that you won’t forget. I know I can’t.

Cedar Plank-Roasted Salmon

You can get this dish at Seasons 52 all year-round, but the side item is a little different now. Along with the crushed potatoes, you’ll find Caulilini, a fun twist on two of my favorite veggies: broccoli and cauliflower. As always, the cedar plank infuses a yummy, smoky flavor into the salmon, which is complemented by the cool dill-mustard sauce.

Venison Chop

One of the stand-outs of the fall seasonal dishes is the Venison Chop. The venison meat is prepared two ways: a bone-in cut (aka the star of the plate) and a venison ragout. The richness of the ragout balances out the flavors of the sweet potato mash, offering a nice salty-sweet profile. This dish is also another chance to get in on the Caulilini trend. I promise you’ll love it.

Short Rib Lasagna

This is the fall menu item that I was most excited to try, and it was everything I imagined it would be. The short rib added a richness to the dish and a there was a homeyness in the deep flavors of the Bolognese sauce. Layer it all together and it’s a plate of food that tastes and feels like home.

Pumpkin Pie Mini Dessert

Layers of creamy pumpkin pie filling, pumpkin cake and whipped cream make for an amazing seasonal dessert option.

Poached Pear Cheesecake Mini

Likewise, this fall flavor profile includes rich and creamy cheesecake layered with pecan crust, almond crisp and Bosc pears.

Try pairing these with some of our fall cocktail recipes!

Here’s the scoop on the Seasons 52 Harvest Menu, which is available through Nov. 21.

Harvest Menu
$29.95 Three-Course Menu


Butternut Squash Soup
Porcini Mushroom Bisque
Spinach and Caramelized Bosc Pear Salad
Organic Field Greens


Mediterranean-Style Australian Lamb Shank
sauteed green beans, Yukon mash

Cedar Plank-Roasted Salmon
crushed potatoes, caulilini, grilled lemon, dill-mustard sauce

Venison Chop
venison ragout, caulilini, sweet potato mash

Wood-Grilled Filet Mignon
roasted mushrooms, caulilini, Yukon mash, red wine sauce

Short Rib Lasagna
mozzarella, grass-fed beef Bolognese

Mini Indulgence

Pumpkin Pie
Poached Pear Cheesecake

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Written by Lyndsay Fogarty

Lyndsay Fogarty has had many roles at Central Florida Lifestyle, working her way from intern to contributing writer to managing editor. She is a graduate of the University of Central Florida’s Nicholson School of Communication where she earned her degree in journalism. Along the way, she has learned that teamwork and dedication to your craft will get you far, and a positive outlook on the present will get you even farther.

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