Main Dining Menu
(Available Thursday- Saturday)
Soups & Salads
Add to any salad: 4 jumbo shrimp $9, 6 oz. grilled chicken $6, 4oz. grilled salmon $7
Seasons restaurant New England style recipe
SOUP DU JOUR $8
HOUSE GARDEN SALAD
Arugula, Watermelon, Avocado, Watermelon Radish, Cucumber, House-made Fresh Cheese and Walnuts tossed in a Passion Fruit Vinaigrette.
Vine-ripened Tomatoes, Fresh Mozzarella Cheese and Basil Puree drizzled with EVOO and a Balsamic Glaze.
CHOPPED LETTUCE SALAD
Romaine, Tomato, Onion, Avocado, Jicama, Kidney Beans, Bacon and Chicken finished with a Cilantro Vinaigrette.
Rice Noodles, Carrots, Red Onion, Cabbage and Shrimp topped with Bean Sprouts, Chopped Peanuts and Scallions tossed in a Sesame Ginger Dressing.
Roasted Garlic Hummus, Toasted Pita Chips, Chef’s Choice of Assorted Vegetables.
One person $7 Two people $12 Four people $20
Seasoned and Crispy Wings. Choice of Plain, Buffalo or House-made Passion Fruit Glaze.
6 pieces $7 12 pieces $13.5
SEASONS CRAB CAKES
Jumbo lump crab cakes with a house-made remoulade sauce
Ceviche Vinaigrette Grilled Octopus, served over Arugula, Tomato, Fennel and Grilled Peaches.
SMOKED TROUT WAFFLE
Tobiko Dill and Cream Fraiche.
Drizzled with Truffle Aioli.
SMOKED SHRIMP COCKTAIL
Tomato- Pepper Cocktail Sauce.
Assorted Cheeses, Crackers, Chef’s Choice of Assorted Vegetables.
Grilled Bruschetta with Ricotta Spread and House-made Tomato Jam.
Sides available to add to any entree:
4 Jumbo Shrimp $9
VEGAN MEDITERRANEAN RAVIOLI
Ravioli, Sautéed Spinach, Mushrooms and Tomatoes tossed in EVOO and Garlic & Aglio E Olio.
ASIAN BBQ SAUCE GRILLED CHICKEN
South Asian Style Marinated Chicken Breast, Lemongrass Rice and Vegetable Du Jour.
Pan Roasted Salmon served over Stir Fried Vegetables and Couscous.
PAN ROASTED PORK BELLY*
Pork Belly with a Passion Fruit Glaze over Mashed Sweet Potatoes and Vegetable Du Jour.
PAN ROASTED AIRLINE CHICKEN BREAST
Roasted in a Dijon Thyme Pan Sauce over Whipped Potatoes and Vegetable Du Jour.
SEARED RED SNAPPER
Seared Red Snapper in a Lemon Pan Sauce over Vegetable Farrotto.
GRILLED MARINATED FLAT IRON STEAK*
Marinated Flat Iron Steak in a Cabernet Wine Reduction accompanied with Confit Potatoes and Vegetable Du Jour.
DRY AGED RIBEYE*
Dry Aged Ribeye over Truffle Mashed Potatoes topped with Blistered Grape Tomatoes with Grappa and Fresh Basil.
Roasted 1 ¼ lb. Lobster with Grilled Zucchini, Roasted Corn, Corn Puree and Confit Potato.
Fresh Mozzarella, Tomato and Pesto.
Blackened Chicken, House-made BBQ Sauce, Cheddar Cheese and Caramelized Onions.
Cheese Sauce, Shaved Prime Rib, Peppers, Sautéed Onions and Mushrooms.
Herb Ricotta, Tomato, Roasted Peppers, Prosciutto, Artichoke and Arugula.