romaine, iceberg, radish, cucumber, tomatoes, fiesta cheese and almonds
$4.00
$8.00
Caesar
romaine with parmesan cheese and herb toasted croutons
$4.00
$8.00
Cobb Wedge
iceberg, corn, avocado, hard-boiled egg, bacon and cheese
$4.00
$8.00
Soups
Lobster Bisque*
with crab meat and a hint of siracha
$4.00
$8.00
Entrées
Butternut Squash Shrimp Risotto*
$25.00
prosciutto in a cream sauce with butter nut squash risotto topped with a balsamic reduction. substitute chicken for shrimp gluten free. chef's choice of wine: Pinot Grigo
gluten-free
The Sicilian Chicken*
$21.00
grilled or panko crusted chicken breast stuffed with herb cheese served over sautéed mushrooms and corkscrew pasta in a white wine cream sauce. chef's choice of wine: Sauvignon Blanc
Parmesan Crusted Chicken*
$18.00
pan-seared chicken breast baked with marinara sauce topped with mozzarella cheese served with pasta or parmesan mashed potatoes and sautéed broccoli. chef's choice of wine: Chardonnay
Pan-Seared Atlantic Salmon*
$23.00
with special pepper seasoning topped with sambal sauce served with Seasons rice and your choice of vegetable. chef's choice of wine: Sauvignon Blanc
Mixed Seafood Alfredo Pasta*
$23.00
shrimp, mussels and clams in a white wine garlic sauce over corkscrew pasta. chef's choice of wine: Pinot Grigo
Add scallops
$6.00
Shrimp & Grits*
$20.00
a twist on the classic southern coastal shrimp dish with a peppery bold sauce. chef's choice of wine: Chardonnay
Fish Taco*
$16.00
three panko battered fish tacos served with Asian-style slaw, black beans, aioli sauce, savory pineapple salsa and Seasons rice. chef's choice of wine: Sauvignon Blanc
Bone-in Pork Chop*
$23.00
flavorful pan-seared chop served with apricot glaze, Seasons rice and your choice of vegetable. chef's choice of wine: Pinot Noir
Black Angus Boneless 16 oz. Rib Eye*
$30.00
hearty cut of meat grilled to perfection served with parmesan mashed potatoes and sautéed broccoli. chef's choice of wine: Cabernet Sauvignon
Black Angus 8 oz. Filet Mignon*
$32.00
grilled tender filet served with parmesan mashed potatoes and sautéed broccoli. chef's choice of wine: Cabernet Sauvignon
Add oscar crab sauce
$5.00
Sides
Seasons Rice
$3.00
Parmesan Mash
$5.00
Sautéed Broccoli
$4.00
Mushroom Risotto
$5.00
Seasonal Vegetables
$5.00
Sautéed Mushrooms
$5.00
Sautéed Spinach
$3.00
Haricot Verts
$5.00
Desserts
Crème Brulee
$8.00
gluten-free
Death by Chocolate
$8.00
Seasons Cheesecake
$8.00
*consumption of raw or under cooked foods especially animal products can cause food borne illness, pregnant women and children run a higher risk of illness
The cuisine at The Seasons Bistro is referred to as ‘cultural fusion’. What does that really say about the food? Well, the answer begins over a hundred years ago with the grandfather of The Seasons Bistro Chef. Vuong Dac Thai, a Lord within the Vietnamese Court, was the Emperor’s representative to France during a time when Viet Nam was occupied by the French. During these 100 years of domination the Vietnamese food was directly impacted by the French in many ways such as the introduction of dairy products, which influenced the cooking of sauces with butter. Items such as asparagus, white potato and French bread, were commonly seen on menus. Breakfast often consisted of baguettes, yogurt and orange juice.