Last week, Seasons 52 at the Biltmore debuted brand new springtime menu additions and invited us to lunch on their front patio to check it out. And for the sake of the blog, we went and stuffed our faces with a couple plates of their guilt-free eats.
Haven't heard of Seasons 52? It's a pretty cool concept restaurant that serves healthy plates of modern cuisine all under 475 calories and changes up the menu four times a year to incorporate the tastes of each season. This spring, the Season 52 chefs put ingredients like artichokes, vine-ripe tomatoes, creamy Hass avocados, tender young lamb, and crisp snow peas to work in flavorful dishes.
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Lunch started off with a plank of artichoke & goat cheese flatbread with baby spinach, fresh tomatoes, and balsamic onions as well as a plate of tangy artichoke stuffed artichokes leaves. The flatbread was crisp, and the toppings complemented each other nicely -- but the stuffed artichoke leaves were far better in terms of flavor. I could eat an entire plate of those suckers.
Columbia River Steelhead Trout with spring veggies, rice, and lemongrass sauce and a tasty dish of spicy snow peas and shiitake mushrooms were part of the main courses. Both were quite good, but the grilled lamb t-bone chops with fresh asparagus and truffle mashed potatoes stole the show. The lamb chops had been seared perfectly, and the truffle mashed potatoes were made with non-fat sour cream to keep them healthy without losing creaminess or flavor.
Check out the full spring menu here and then find a dinner date and head to the Biltmore for one of those lamb t-bones.