3050 Peachtree Rd., NW
Atlanta, GA 30305
Seasons 52 is a fresh grill and wine bar that provides our guests with a refreshing dining experience, enabling them to celebrate living well. We offer a seasonally-inspired menu with an award-winning international wine list and knowledgeable, approachable service, all in a setting of casually sophisticated adult ambience. Our name reflects the fact that our menu is inspired by the seasons and the fresh appeal of the farmer’s market every week of the year. We strive to feature the freshest ingredients at their peak of ripeness and flavor, presenting them in ways that showcase our culinary art and creativity.
Grilled Turkey Skewer
Marinated Turkey Tenderloins, Cut in six 1 inch cubes, Marinate in refrigerator for 2 hours with mustard marinade. (recipe below)
Six Cremini Mushrooms
Red Pepper, Cut in 1 ¼ inch cubes
Yellow Pepper, Cut in 1 ¼ inch cubes
Red Onion, Cut in 1 ¼ inch cubes
¼ c BBQ Sauce
- Heat grill to medium
- Skewer mushrooms, red peppers, yellow peppers, onions, and marinated turkey cubes on metal skewer. Alternate ingredients and repeat 6 times.
- Season turkey skewer with S&P
- Spritz turkey and vegetables with EVO
- Grill over medium heat
- Cook golden brown on all sides, 15 minutes total.
- Baste with BBQ sauce after ½ way cooked.
- Serve with Orzo salad.
2 T Dijon Mustard
¼ t Blackening Spice
1/8 t Salt
1/8 t Pepper
Wisk all ingredients in bowl
4 oz Cooked Orzo Pasta
¼ T Minced Roasted Garlic
¼ T Olive Oil
1 T Prepared Basil Pesto
2 Grilled Red Onion Rings
5 oz Blanched Green Beans
2 oz each Red and Yellow Cherry Tomatoes, cut in half
1 oz Arugula
1/8 t Salt
1/8 t Pepper
Cook orzo according to directions.
In Medium bowl combine Garlic, Olive Oil, Basil Pesto, Salt and Pepper. Add Red Onions, Green Beans, Arugula and Tomatoes. Toss to Coat.
Combine all ingredients in shaker full of ice. Shake a minimum.
Clifford Pleau, Corporate Executive Chef for Seasons 52 and a graduate of the Culinary Institute of
America, is quick to tell you he doesn’t believe in looking back. Pleau’s sense of possibility and creative drive make him a gifted teacher and mentor to those coming up in the profession, which is one reason he’s enjoying the process of developing the menus at Seasons 52. Pleau is passionate about the idea of “letting
the product do the work” by using only high-quality, in-season ingredients, and he sees his job as Seasons 52’s creative chef as that of an educator.