ENTRÉES

     

GRILLED CORIANDER AHI TUNA*

Served with a toasted sesame bamboo infused rice, a warm sweet vegetable slaw and a trio of asian sauces to compliment.

$32

         

FILET MIGNON*

Grilled certified black angus ® beef tenderloin resting on roasted garlic mashed potatoes, seasonal vegetables, and green peppercorn demi-glaze.

6oz $31    8oz $38

         

CENTER CUT NEW YORK STRIP*

12oz grilled certified black angus ® new york strip served alongside smoked gouda au gratin potatoes, seasonal vegetables, and sun-dried tomato demi-glaze.

$32

         

ALASKAN HALIBUT

Pistachio encrusted halibut served atop king crab risotto accompanied by roasted tomato and asparagus, finished with lobster cream sauce.

$28

         

ORANGE ROUGHY EN CROUTE

Lobster, orange roughy, spinach, and havarti cheese baked in puff pastry, paired with grilled zucchini, yellow squash, red onions and a lemon-dill beurre blanc.

$26

         

PESTO SHRIMP RATATOUILLE

Brasied gulf shrimp encrusted with basil-walnut pesto, served with butternut squash ratatouille finished with reduced balsamic.

$26

         

CHICKEN DUXELLES

Chicken breast stuffed with pancetta, parmesan, and mushroom duxelle, served on tri-colored orzo pasta with seasonal vegetables and a robust marinara sauce.

$23

         

RACK OF LAMB ALA GREMOLATA*

New Zealand lamb rack encrusted in garlic, mint and lemon zest, served with roasted garlic mashed potatoes, ratatouille, and drizzled with lamb demi-glaze.

$30

         

AIRLINE DUCK BREAST*

Grilled maple leaf ® duck breast fanned over lentil-pecan wild rice and seasonal vegetables compmlimented with a cherry-cognac glaze.

$27

         

WILD MUSHROOM RAVIOLIS

Fresh pasta stuffed with a blend of smoked gouda, braised leeks and wild mushrooms served alongside a medley of grilled zucchini, yellow squash, red onions, and drizzled with saffron cream sauce.

$21

         

HOUSE DRESSINGS:

Peppercorn Dill                                              Pear-Riesling Vinaigrette

Hot cider and bacon                                   Lemon-Oregano Vinaigrette

Balsamic herb                                         Honey-Rice Wine Vinaigrette

Caesar                                                     Cabernet-Thyme Vinaigrette

  

Created by:

The Seasons Chef Team;

Douglas Schmidt, Steven Wamsley, Shawn Covill, John Welsh,

Jeffery Hetzel, Scott Marine and Lindsay Niles

  

* Items served raw; eggs, steaks, seafood & shellfish may be undercooked and will

only be served at the guest's request.

* Whether dining out or preparing at home, consuming raw or undercooked meats,

poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses,

especially if you have certain medical conditions.

ALL PARTIES OF EIGHT OR MORE Subject to 18% service charge.

  

Visit our Sister Restaurant - Lemon Grass An Asian Bistro

STARTERS

 

SHRIIMP COCKTAIL

Served with citron-cocktail sauce and sweet vegetable slaw.

2 shrimp $5    4 shrimp $10

  

TEMPURA FRIED SHRIMP

Served with chili garlic aioli.

2 shrimp $5    4 shrimp $10

   

BEEF CARPACCIO*

Certified angus beef ® topped with an arugula, capers, herb encrusted montra chet, minced red onions and sourdough crostinis and drizzled with roasted garlic oil.

oil and ciabatta toast points.

$12

   

BAKED BRIE

Soft buttery cheese wrpapped in a puff pastry, finished with raspberry-cognac sauce, lavosh, and sourdough crostini.

$9

  

CRAB CAKES

Atop fennel-tomato salsa finished with a spicy avocado sauce.

$11

  

STEAMED CANADIAN BLACK MUSSELS

One pound of mussels steamed with chef's choice of preparation, changing weekly.

$9

 

GRILLED QUAIL

Stuffed with artichokes, duck confit, and brie atop a black mission fig-chutney laced with apricot-sherry cream sauce.

$10

  

SOUPS

 

LOBSTER bisque $7.50

SOUP of the day $5

   

SALADS

 

SEASONS CAESAR SALAD*

Comprised of romaine lettuce, parmesan cheese, garlic croutons, and our house caesar dressing.

$5

  

MEDITERRANEAN SALAD

Comprised of romaine, spinach, arugula, tomatoes, onions, cucumbers, artichokes, roasted red peppers, kalamata olives, and feta cheese tossed with lemon-oregano vinaigrette.

$7

   

HOT CIDER AND BACON SPINACH SALAD

Fresh spinach, crumbled cranberry cheddar, toasted walnuts, and a hot cider bacon dressing.

$5

   

POACHED PEAR SALAD

With mixed greens, candied pecans, dried cranberries, and bleu cheese, tossed in pear riesling vinaigrette.

$5

   

MIXED GREENS SALAD

A selection of spring greens served with carrots, cucumbers, grape tomatoes, red onions and your choice of dressing.

$5

   

The Seasons

213 South Nicolet Rd.

Appleton, WI 54914

920.993.9860

         

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