Seasons in the Park has launched their summer menu with many new dishes created by Chef Buddy Wolfe. A friend joined me for a wonderful dinner tasting some of their new dishes on their summer menu. Ideally on a sunny day you are going to want to dine on their patio that has a spectacular view or you may dine as we did inside try to request a window view.
To begin we shared the Stuffed Mushrooms ($12) then I had the Fish Tacos ($9) with lightly cajun red snapper, then the Mixed Seasonal Greens ($8.50) with candied almonds, fresh berries, goat cheese and maple vinaigrette; and my friend had the Classic Caesar ($10) with parmesan, capers and garlic croutons. For our main entrees I had the Rack of Lamb ($36) with a light Dijon herb crust and cabernet jus and my friend had the Duck 2 Ways ($28) with a fig demi glace and potato rosti, we also shared a side of the Wild Mushroom Risotto ($6).
For dessert which provided the perfect ending to our meal, I had the Little Mountain Brownie Sundae ($8) with a big portion of vanilla ice cream, brownies, topped with whipped cream, chocolate and caramel sauces.; my friend had the Double Belgian Chocolate Truffle & Fudge Cake ($8)