Seasons 52

This flatbread is topped with pesto chicken, fresh mozzarella, balsamic-glazed cipollini onions, wood-grilled red peppers, and fresh arugula.

This wood-grilled corn flatbread is topped with aged cheddar, spiced bacon, lime-sour cream, and fresh chives.

A flatbread topped with roasted tomatoes, mozzarella, Parmesan cheese, and fresh basil.

This flatbread is topped with beef tenderloin, roasted red peppers, cipollini onions, and a creamy provolone cheese sauce.

A crispy flatbread topped with roasted tomatoes, mozzarella, Parmesan, pepperoni, and fresh basil.

A crispy flatbread topped with North Atlantic lobster, wood-grilled chili lime corn, creamy remoulade, cotija cheese, and fresh micro-cilantro.

A selection of prosciutto, soppressata salami, white cheddar, and goat cheese, served with roasted grapes and toasted sesame crackers.

A pan-seared cake made with lump crab meat and panko breadcrumbs, served with a side of mustard sauce and garnished with chives.

Creamy burrata cheese and fresh heirloom tomatoes served with wood-grilled sourdough, aged balsamic vinegar, olive oil, sea salt, and micro basil.

Grilled artichokes served with a side of preserved lemon hummus, accompanied by celery hearts, radishes, green olives, and brick-oven bread.

Grilled sourdough bread topped with avocado, cherry tomatoes, micro basil, and a drizzle of 15-year aged balsamic vinegar.

These mushroom caps are filled with a blend of lump crab and shrimp, topped with creamed spinach and crispy panko breadcrumbs.

Fresh, handline-caught tuna served with avocado and tropical salsa, accompanied by toasted sesame crackers and a touch of sriracha and wasabi.

A creamy corn soup topped with crispy bacon and fresh chives.

• Cup$7
• Bowl$8

A fresh tomato soup served with parmesan cheese croutons and topped with micro basil.

• Cup$7
• Bowl$8

A creamy lobster soup finished with a roasted corn relish, a splash of sherry, and fresh chives.

• Cup$9.5
• Bowl$11

A refreshing salad of watermelon, cucumbers, toybox tomatoes, and feta cheese, tossed in a lime vinaigrette and served over arugula.

A crisp romaine lettuce salad topped with crunchy Parmesan-flavored croutons.

A fresh salad of organic greens and colorful toybox tomatoes, topped with crunchy almond granola and served with a white balsamic vinaigrette.

This salad features wood-grilled chicken served over a bed of arugula, quinoa, chickpeas, tomatoes, olives, red onions, and feta cheese, finished with a lemon dijon vinaigrette.

This salad features wood-grilled tenderloin served over baby spinach and romaine with sweet corn, roasted red peppers, pumpkin seeds, and Gorgonzola cheese, finished with a cumin-lime vinaigrette.

This salad features wood-grilled salmon served over organic greens with jicama, grilled pineapple, red peppers, and a lemongrass-sesame dressing.

This salad features seared, line-caught tuna served over organic greens with almonds, wood-grilled pineapple, and red peppers, finished with a toasted sesame dressing.

Tender chicken breast slow-cooked in a white wine broth, served with asparagus, English peas, marble potatoes, and caramelized leeks.

A wood-grilled, dry-rubbed pork chop served with a lemon-honey glaze, braised red cabbage, and golden raisins.

A roasted half chicken served with French green beans, roasted tomatoes, and wild rice pilaf, finished with a grilled lemon-honey glaze.

Grilled shrimp served over creamy stone-ground grits with a savory mixture of chorizo, bacon, and tomatoes.

Soft potato dumplings baked in a brick oven with heirloom tomatoes, mozzarella, pesto, and a fresh herb salad.

This wood-grilled filet mignon is served with roasted mushrooms, asparagus, Yukon gold mashed potatoes, and a red wine sauce.

• 6 oz$38.5
• 8 oz$42.5

A hearty pasta dish featuring black lentils and toybox tomatoes, finished with Parmesan cheese and fresh basil.

This wood-grilled Idaho rainbow trout is served with asparagus, marble potatoes, and a dill-mustard sauce.

This wild Alaska salmon is served over white rice with a medley of corn, green beans, red peppers, edamame, and toybox tomatoes in a charred tomato broth.

This brick-oven roasted Chilean sea bass is served with wild rice pilaf, roasted mushrooms, and snow peas, finished with a ginger-sesame glaze.

Grilled sea scallops served with asparagus and a creamy summer corn risotto.

This dish features Atlantic salmon roasted on a cedar plank, served with French green beans, marble potatoes, and a dill-mustard sauce.

This wood-grilled lamb loin is crusted with Kona coffee and served with asparagus, Yukon gold mashed potatoes, and herb butter.

This dish features a tender filet mignon and a Maine lobster tail, served with asparagus, marble potatoes, and herb butter.

Succulent shrimp seasoned with lemon and grilled on a skewer.

A tender Maine lobster tail cooked over an open wood flame.

These sea scallops are seared until caramelized and served as a light accompaniment to your meal.

A tender chicken breast cooked over a wood-fired grill.

Creamy provolone cheese sauce served over pasta and topped with a crispy parmesan panko crust.

This dish features roasted sweet corn and wood-grilled peppers tossed in a chili lime butter, topped with cotija cheese and fresh chives.

Crispy Brussels sprouts tossed with savory applewood smoked bacon and a rich, 15-year aged balsamic glaze.

Crispy potato wedges topped with a creamy provolone cheese sauce, bacon, and fresh chives.

A creamy Italian rice dish prepared with mascarpone cheese and earthy truffles, designed for sharing.