Seasons 52 Altamonte

PESTO CHICKEN AND FRESH MOZZARELLA FLATBREAD

Wood-grilled red peppers, pesto chicken, fresh mozzarella, balsamic coated cipollini onions and topped with arugula. 520 cal.

WOOD-GRILLED ARTICHOKE FLATBREAD

This seasonal flatbread features wood-grilled artichokes and roasted tomatoes, feta, drizzled with a housemade tzatziki sauce and topped with sliced green onions.​ 580 cal.

PHILLY CHEESESTEAK FLATBREAD

Tender hand-cut wood-grilled beef tenderloin, red peppers, cipollini onions and an irresistible provolone cheese sauce 540 cal.

ROASTED TOMATO FLATBREAD

Juicy brick-oven roasted tomatoes, fresh basil, mozzarella and Parmesan cheese. 450 cal.

ALL-NATURAL PEPPERONI FLATBREAD

Brick-oven roasted tomatoes, savory all-natural pepperoni, fresh basil, mozzarella and Parmesan cheese. 580 cal.

CHIPOTLE BBQ SHRIMP FLATBREAD

Brick-oven roasted BBQ Shrimp, wood-grilled pineapple, poblano peppers and tangy feta cheese. 500 cal.

CHARCUTERIE BOARD

Unwind with this wine bar staple. The board features an assortment of prosciutto, soppressata, MontAmoré white cheddar, goat cheese and accompanied by accoutrements and lavosh. Best enjoyed when shared among friends and a bottle of wine. 590 cal.

LUMP CRAB CAKE

Flavorful lump crab and breadcrumbs are mixed together to create a Maryland-style crab cake and served with mustard sauce. 300 cal.

SLOW-ROASTED MEATBALLS

A mixture of porcini-dusted veal, pork and grass-fed beef and topped with tomato-basil sauce. 580 cal.

GRILLED ARTICHOKES WITH PRESERVED LEMON HUMMUS

Wood-grilled artichokes, served with tangy preserved lemon hummus, celery hearts, red radishes and green olives. Accompanied by fresh brick-oven roasted bread for dipping. 580 cal.

AVOCADO TOAST

A combination of ingredients that bring a vibrant, zesty twist to avocado toast. Wood-grilled sourdough bread topped with avocado, vibrant toybox tomatoes, drizzled with 15-year aged balsamic and topped with micro basil. 370 cal.

LUMP CRAB AND SHRIMP-STUFFED MUSHROOMS

Lump crab, shrimp, creamed spinach and breadcrumb-stuffed mushroom caps. Served in a bubbling hot skillet straight out of the brick oven. 240 cal.

AHI TUNA TARTARE*

A fresh stack with colorful layers of sushi-grade handline-caught tuna, avocado, tropical salsa with a mildly spicy kick of wasabi and sriracha. Accompanied by lavosh crackers. 460 cal.

ROTISSERIE CHICKEN AND ARTICHOKE SOUP

A creamy blend of asiago cheese, tomatoes, calabrian chiles, chives with zesty artichokes and pulled rotisserie chicken.​ 210 cal.

TUSCAN WHITE BEAN SOUP

Our take on the classic minestrone soup. Cannellini beans, tender baby kale in a rich fire-roasted tomato broth topped with shaved parmesan. 150 cal.

LOBSTER BISQUE

Decadent lobster bisque garnished with fresh lobster and roasted corn relish, topped with a splash of sherry and chives. 200 cal.

SPINACH AND STRAWBERRY SALAD

This seasonal favorite showcases spring strawberries, spinach tossed with nutty Gorgonzola cheese, white balsamic vinaigrette and toasted almonds. 230 cal.

FIELD GREENS SALAD

A Seasons 52 staple. Fresh organic greens, toybox tomatoes, cucumbers and toasted almond and quinoa granola tossed in a tangy white balsamic vinaigrette. 210 cal.

ROMAINE CAESAR SALAD

The perfect precursor to any entrée. Crisp romaine lettuce, shaved Parmesan cheese tossed with a creamy Caesar dressing and topped with housemade sourdough and Parmesan croutons. 370 cal.

MEDITERRANEAN WOOD-GRILLED CHICKEN SALAD

Wood-grilled chicken breast on a bed of arugula dressed with juicy toybox tomatoes, chickpeas, cucumbers, red onion, kalamata olives, quinoa, feta cheese and a tangy lemon Dijon vinaigrette. 590 cal.

WOOD-GRILLED TENDERLOIN SALAD*

Handcut wood-grilled steak tenderloin grilled to perfection, romaine and spinach, sweet corn, red peppers, pumpkin seeds and mixed with a cumin-lime vinaigrette. 470 cal.

SESAME-GRILLED SALMON SALAD*

Organic greens, jicama, wood-grilled pineapple and red peppers come together with our toasted housemade sesame dressing. 510 cal.

MAUI TUNA CRUNCH SALAD*

Seared wild-caught handline tuna, organic greens, crunchy sliced almonds and wood-grilled pineapple and red peppers come together with housemade toasted sesame dressing. 360 cal.

WHITE WINE BRAISED CHICKEN

A white wine braised chicken breast over asparagus, English peas, caramelized leeks and topped with a white wine broth. ​ 450 cal.

ROTISSERIE HALF CHICKEN

Slowly and evenly cooked, creating a perfectly crisp sear and locking in natural juices. Finished with a grilled lemon-honey glaze and served with French green beans, tomatoes and wild rice pilaf. 590 cal.

WOOD-GRILLED SHRIMP AND GRITS

Wood-grilled shrimp that are caramelized and served over stone-ground grits with tomatoes, savory bacon and chorizo. 590 cal.

WOOD-GRILLED DRY-RUBBED PORK CHOP*

Seared wood-grilled dry-rubbed pork chop that is drizzled with a grilled lemon-honey glaze. Accompanied by braised German red cabbage with golden raisins. 540 cal.

WOOD-GRILLED IDAHO RAINBOW TROUT

Idaho rainbow trout is caramelized with smoky, rich flavors grilled over an oak fire. Served with roasted asparagus, marbled potatoes and a savory dill mustard sauce. 460 cal.

BLACK LENTIL BOLOGNESE

A vegetarian take on a comforting classic. A rich, black lentil and toybox tomato sauce over pasta. Topped with fresh basil and Parmesan cheese. 550 cal.

BRICK-OVEN GNOCCHI

Marinated, blistered heirloom tomatoes, basil pesto, fresh mozzarella mixed with gnocchi cooked in our Brick-Oven and garnished with a basil, parsley and chives herb salad.

WOOD-GRILLED FILET MIGNON 6 OZ*

Perfectly seasoned, tender wood-grilled filet mignon cooked perfectly to your liking and topped with a robust mushroom and red wine sauce. Served over golden Yukon mashed potatoes and accompanied with asparagus. 520 cal.

WOOD-GRILLED FILET MIGNON 8 OZ*

Perfectly seasoned, tender wood-grilled filet mignon cooked perfectly to your liking and topped with a robust mushroom and red wine sauce. Served over golden Yukon mashed potatoes and accompanied with asparagus. 580 cal.

CARAMELIZED GRILLED SEA SCALLOPS

Succulent caramelized grilled sea scallops accompanied by mascarpone risotto and asparagus. 460 cal.

BRICK-OVEN ROASTED CHILEAN SEA BASS

Delicate Chilean sea bass roasted in our brick oven with a ginger-sesame glaze. Accompanied by snow peas and a roasted mushroom wild rice pilaf. 520 cal.

CEDAR PLANK-ROASTED SALMON*

One of our signature items. This buttery, flaky Atlantic Salmon is brick-oven roasted on a cedar plank to add a notable flavor. Served with French green beans, marble potatoes and a dill-mustard sauce. 550 cal.

WOOD-GRILLED KONA CRUSTED LAMB LOIN*

Deliciously tender and juicy wood-grilled Kona coffee crusted lamb loin grilled to your liking and topped with herb butter. Served over Yukon mashed potatoes and accompanied by asparagus

FILET MIGNON 6 OZ* AND MAINE LOBSTER TAIL

Perfectly seasoned, tender wood-grilled filet mignon topped with herb butter and accompanied with a grilled Maine lobster tail. Served with marble potatoes and asparagus. 550 cal.

FILET MIGNON 8 OZ* AND MAINE LOBSTER TAIL

Perfectly seasoned, tender wood-grilled filet mignon topped with herb butter and accompanied with a grilled Maine lobster tail. Served with marble potatoes and asparagus.

LEMON GRILLED SHRIMP SKEWER

Wood-grilled shrimp served with a lemon wedge. 120 cal.

WOOD-GRILLED MAINE LOBSTER TAIL

Served with a lemon wedge. 110 cal.

CARAMELIZED GRILLED SEA SCALLOPS

Succulent caramelized grilled sea scallops with a lemon wedge. 90 cal.

WOOD-GRILLED CHICKEN BREAST

Topped with spiced butter and served with a lemon wedge. 230 cal.

MAC ‘N’ CHEESE

Our creamy take on a classic comfort food, featuring a rich provolone cheese sauce and topped with golden brown Parmesan panko. 590 cal.

CARAMELIZED BRUSSELS SPROUTS

Caramelized, roasted Brussels sprouts tossed with Applewood smoked bacon in a 15 year-aged balsamic glaze. 270 cal.

LOADED POTATO SKILLET

Inspired by a classic loaded baked potato, this skillet features marble potatoes, bacon and our signature provolone cheese sauce topped with chives. 520 cal.

TRUFFLED RISOTTO

Cheesy mascarpone risotto with black truffles in a bubbling hot skillet topped with a drizzle of truffle oil. 510 cal.

HERB ROASTED CARROTS

Brick-oven roasted bi-colored carrots with garlic and herbs served with housemade tzatziki sauce for dipping.​ 230 cal.

PAIRINGS

Pair a half flatbread with a bowl of soup or salad

NAKED CHEESEBURGER*

Our take on a classic cheeseburger without the bun. A grass-fed beef patty topped with our signature provolone cheese sauce served with a white balsamic dressed organic greens salad and a pickle spear. Bun available upon request. 480 cal.

LUMP CRAB CAKE SANDWICH

Our Maryland-style lump crab cake served on a toasted brioche bun with lettuce and tomato. Accompanied by a mayo-mustard sauce and a white balsamic dressed organic greens salad. 560 cal.

GRILLED CHICKEN CAPRESE SANDWICH

Wood-grilled chicken breast topped with basil pesto and melted mozzarella cheese. Served on a toasted ciabatta bun with roasted tomatoes and arugula. Accompanied by a white balsamic dressed organic greens salad. 590 cal.

MAHI MAHI TACOS

A trio of wood-grilled mahi mahi tacos topped with fresh pico de gallo, cotija cheese and a taco slaw. Served with a side of avocado-lime crema and a southwest organic greens salad. 530 cal.

WOOD-GRILLED STEAK TACOS*

A trio of handcut wood-grilled beef tenderloin tacos topped with fresh pico de gallo, cotija cheese and a taco slaw. Served with a side of avocado-lime crema and a southwest organic greens salad. 500 cal.

MEDITERRANEAN WOOD-GRILLED CHICKEN SALAD

Wood-grilled chicken breast on a bed of arugula dressed with juicy toybox tomatoes, chickpeas, cucumbers, red onion, kalamata olives, quinoa, feta cheese and a tangy lemon Dijon vinaigrette. 590 cal.

FLIGHT OF MINI INDULGENCES (6 MINIS)

Choose 6 mini indulgences below:

BELGIAN CHOCOLATE S'MORES (1 MINI)

Featuring chocolate cake, chocolate mousse, toasted marshmallow and a chocolate-dipped graham cracker. 320 cal.

KEY LIME PIE (1 MINI)

Tangy key lime custard layered with a graham cracker crust and topped with toasted meringue. 300 cal.

RASPBERRY CHOCOLATE CHIP CANNOLI (1 MINI)

Whipped mascarpone and ricotta layered with raspberry sauce and chocolate chips. Topped with a cinnamon cannoli shell. 220 cal.

TURTLE CHEESECAKE (1 MINI)

Layers of cheesecake, caramel and dark chocolate ganache. Topped with whipped cream and a candied pecan. 320 cal.

PEANUT BUTTER CHOCOLATE (1 MINI)

Decadent layers of chocolate cake and peanut butter mousse. Topped with roasted peanuts, dark chocolate ganache and a dark chocolate peanut butter cup. 310 cal.

OATMEAL COOKIE CREAM PIE (1 MINI)

Childhood nostalgia in a mini glass. A crunchy oatmeal cookie and buttercream sandwich. 490 cal.

COOKIES 'N' CREAM (1 MINI)

Layers of piped cookies ‘n’ cream mousse, crushed chocolate cookies and topped with a chocolate cream-filled cookie. 340 cal.

CARROT CAKE (1 MINI)

Layers of spiced carrot cake and piped cream cheese frosting topped with a candied pineapple.​ 170 cal.

TUSCAN WHITE BEAN SOUP

Our take on the classic minestrone soup. Cannellini beans, tender baby kale in a rich fire-roasted tomato broth topped with shaved parmesan. 150 cal.

ROTISSERIE CHICKEN AND ARTICHOKE SOUP

A creamy blend of asiago cheese, tomatoes, calabrian chiles, chives with zesty artichokes and pulled rotisserie chicken.​ 210 cal.

MAC 'N' CHEESE

French green beans. 590 cal.

BURGER

Grass-fed beef, French green beans. 580 cal.

CHEESE FLATBREAD

Parmesan, mozzarella, tomato-basil sauce. 320 cal.

PASTA

cavatappi, Parmesan, mozzarella, tomato-basil sauce 350 cal.

GRILLED CHICKEN BREAST

Mashed potatoes, French green beans. 410 cal.

FILET MIGNON*

Grilled tender filet mignon, accompanied with mashed potatoes and French green beans. 330 cal.

SODA

Coca-Cola®, Diet Coke®, Coke® Zero Sugar, Sprite®, Ginger Ale, Gosling Ginger Beer 90 cal.

ICED TEA

SAN PELLEGRINO

500ml

ACQUA PANNA

1 Liter

HAWAIIAN PINEAPPLE COSMOPOLITAN

Shaken New Amsterdam Pineapple Vodka, orange liqueur and cranberry juice served up like a classic martini. 230 cal.

ESPRESSO MARTINI

Shaken Tito's Vodka, Borghetti espresso liqueur and freshly brewed espresso. Served with a chocolate flaked rim martini glass. 360 cal.

CUCUMBER BASIL SMASH

A refreshing blend of Prairie Organic Cucumber Vodka, white cranberry juice, cucumber and lime. Topped with fresh basil. 230 cal.

PEACH RIESLING MULE

A Moscow mule with a Wine Bar twist. Mixed Prüm Riesling, Ketel One Botanical Peach & Orange Blossom Vodka. Topped with a splash of ginger beer and a lime wedge. 180 cal.

BLUEBERRY LEMON SPLASH

A refreshing blend of Hendrick's, fresh lemon and house-made blueberry puree. Served over ice with a sugar rim.​ 230 cal.

STRAWBERRY HIBISCUS MARGARITA

Our seasonal margarita features Calirosa 'Rosa Blanco' Tequila infused in-house with fresh strawberries, shaken with orange liqueur, fresh sour and brewed Hibiscus tea. Served with a salted rim and a lime wedge.​ 210 cal.

PATRÓN PALOMA

This refreshing sip features Patrón Silver Tequila, bright citrus flavors of grapefruit liqueur and mixed with a bubbly fizz from Fever-Tree Grapefruit Soda. Garnished with a dried grapefruit. 210 cal.

PAPER PLANE

A Seasons 52 twist on the classic Paper Plane cocktail. Bulleit Bourbon, lemon juice, Amaro Nonino and Aperol shaken and served over ice with an lemon twist.​ 220 cal.

NEW OLD FASHIONED

Our take on a classic. Woodford Reserve Kentucky Straight Bourbon Whiskey, stirred with aromatic bitters and served on ice. Garnished with an orange peel and an amarena cherry. 180 cal.

LEMON DROP

A classic lemon drop made with Grey Goose vodka, fresh squeezed lemon juice, cointreau with a sugar rim. ​ 210 cal.

CAYMUS VINEYARDS

A trio of wines from the Wagner Family 230 cal.

CRISP, REFRESHING WHITES

White wines from around the world La Caña, Albariño, Rías Baixas, Spain ’24/'25 J Vineyards, Pinot Gris, California '25 Spy Valley, Sauvignon Blanc, Marlborough, New Zealand '24/'25 220 cal.

Ex Post Facto By Greg Brewer, Pinot Noir, Santa Rita Hills, California ‘24

Massican ‘Annia’, White Blend, Napa/Sonoma Counties, California ‘24

Serena Mode 0.0, Sauvignon Blanc, Central Valley, Chile (Zero Alcohol) ‘24/'25

Riondo, Prosecco, Veneto, Italy NV

Gelida, Brut Gran Reserva, Cava, Spain '19

Jansz, Brut Rosé, Tasmania, Australia NV

Roederer Estate, Brut, Anderson Valley, California NV

Delamotte, Brut, Champagne, France NV

Les Légendes by Lafite, Bordeaux, France '24

Emmolo by Caymus, Napa/Solano Counties, California '24/'25

Spy Valley, Marlborough, New Zealand '24/'25

Honig, Napa Valley, California '24

Serena Mode 0.0, Sauvignon Blanc, Central Valley, Chile (Zero Alcohol) ‘24/'25

Côté Mas ‘Rosé Aurore’, Sud de France, France '24, 1 Liter

A to Z Wineworks, Oregon '24

Roseblood D’Estoublon, Rosé, Provence, France '24/'25

The first nationally distributed vintage of legendary Château d’Estoublon’s Provence Rosé to arrive in the US.

Prüm 'Essence’, Riesling, Mosel, Germany '24 (off-dry)

Laurenz V. ‘Singing’, Grüner Veltliner, Austria ‘24

Chateau Ste. Michelle 'Eroica', Riesling, Columbia Valley, Washington '24 (off-dry)

Narrative, California, '24

Chateau Ste. Michelle 'Mimi', Horse Heaven Hills, Washington '23

Laroche 'Mas La Chevaliere', Languedoc, France '24

Sea Sun by Caymus, California '23/'24

Cambria ‘Katherine’s Vineyard’, Santa Maria Valley, California '23

Diatom by Brewer Clifton, Santa Barbara County, California '24

Crossbarn by Paul Hobbs, Sonoma Coast, California '24

Domaine Louis Moreau, Chablis, Burgundy, France '23/'24

Flowers, Sonoma Coast, California '23/'24

Rombauer, Carneros, California '24

La Crema, Monterey, California '23

Cakebread, Napa Valley, California ’23/’24

Santa Julia, Pinot Grigio, Mendoza, Argentina '24

J Vineyards, Pinot Gris, California ‘25

Santa Margherita, Pinot Grigio, Alto Adige, Italy ‘24/'25

Jam Jar ‘Sweet White’, Moscato, South Africa '23/'24

Yalumba, 'Y Series', Viognier, South Australia '23/'24

Torres ‘Celeste’, Verdejo, Rueda, Spain '24/'25

Vincent et Tania Carême ‘Spring’, Chenin Blanc, Vouvray, France '22/'23

La Caña, Albariño, Rías Baixas, Spain ’24/'25

Massican ‘Annia’, White Blend, Napa/Sonoma Counties, California ‘24

Screen Press, California, '24

King Estate ‘Inscription’, Willamette Valley, Oregon '24

Benton-Lane, Willamette Valley, Oregon '23

Meiomi, California '23

Innocent Bystander, Central Otago, New Zealand '23

Siduri, Santa Lucia Highlands, California '24

Belle Glos ‘Balade’, Santa Lucia Highlands, California '24

Ponzi Vineyards ‘Tavola’, Willamette Valley, Oregon '23

Flowers, Russian River Valley, California '23/'24

Etude 'Grace Benoist Ranch', Carneros, California '22

Domaine Faiveley ‘Clos des Myglands’, Premier Cru, Mercurey, Burgundy, France '24

Sea Sun by Caymus, California ‘23

Tilia, Mendoza, Argentina '24/'25

Catena 'Vista Flores', Mendoza, Argentina '23/'24

Bodegas CARO ‘Amancaya’, Malbec Blend, Mendoza, Argentina '21

Jam Jar 'Sweet Shiraz', South Africa '23/'24

Famille Perrin 'Côtes du Rhône Réserve', Rhône Blend, France '23

Michael David ‘Petite Petit’, Petite Sirah, Lodi, California '22

Torbreck 'Woodcutter's', Shiraz, Barossa Valley, Australia '23/'24

Saldo by The Prisoner Wine Company, California '23

Tablas Creek 'Patelin de Tablas', Red Blend, Paso Robles, California '23

D66 'Others' by Dave Phinney, Red Blend, Côtes Catalanes, France '21

Acquisition, California, '24

Château de Parenchère, Bordeaux, France '21/'22

Penfolds ‘Max’s’, South Australia '22

Los Vascos, 'Cromas', Gran Reserva, Chile '21

Marc Brédif, Cabernet Franc, Chinon, France '23

Franciscan, California '23

Routestock, Napa Valley, California '23

DAOU, Paso Robles, California '23/'24

Browne Family Vineyard, Columbia Valley, Washington '21

Leviathan, Red Blend, California '22/'23

The Prisoner, Red Blend, California '23

Faust, Napa Valley, California '22/'23

Austin Hope, Paso Robles, California '23

Pahlmeyer ‘Jayson,’ Red Blend, Napa Valley, California ‘24

Silver Oak, Alexander Valley, California ‘21

Cakebread Cellars, Napa Valley, California ‘21/'22

Far Niente, Napa Valley, California '22

Caymus, Napa Valley ‘23, 1 Liter

Juntos, Alicante, Spain '23

Robert Hall, Paso Robles, California '22

Chateau Ste. Michelle 'Indian Wells', Columbia Valley, Washington '22

Stags' Leap, Napa Valley, California '23

Silk & Spice, Red Blend, Portugal '22/'23

Banfi, Sangiovese, Chianti Superiore, Tuscany, Italy '23

Sierra Cantabria Crianza, Tempranillo, Rioja, Spain '21

Faustino V Reserva, Tempranillo, Rioja, Spain '18/'19

Antinori 'Pèppoli', Chianti Classico, Tuscany, Italy '24

Fontanafredda 'Silver Label', Barolo, Italy '21

BOTANICAL SMASH

A refreshing blend of Seedlip Garden 108, cucumber, white cranberry, citrus and garnished with a cucumber. 80 cal.

BTL Heineken 0.0

70 cal.

NA Serena Mode 0.0 - 6oz Glass

Sauvignon Blanc, Central Valley, Chile (zero-alcohol) 30 cal.

GRAPEFRUIT GROVE

Seasonal creation of fresh sour and bubbly grapefruit soda and topped with a basil leaf. ​ 70 cal.