The Seasons Bistro - Fuld menu

house risotto dredged in panko crumbs and deepfried served with a balsamicreduction

romaine with parmesan cheese and herb toasted croutons

flash fried, tossed in sambal sauce, served with ranch

handcut rings served with roasted red pepper aioli sauce

flash fried wonton stuffed with shrimp and pork and vegan-friendly spring rolls served with a side of sweet chili and ponzu sauce

three large scallops served with pineapple salsa

served on a warm crostini with roasted bleu cheese and wasabi cream

hand cut Yukon Gold fries topped with parmesan cheese and serve withsriracha ketchup

fresh lump crab meat and shrimp mixed with special seasonings and panko bread crumbs

prosciutto in a cream sauce with butter nut squash risotto topped with a balsamic reduction. substitute chicken for shrimp gluten free. chef's choice of wine: Pinot Grigo

grilled or panko crusted chicken breast stuffed with herb cheese served over sautéed mushrooms and corkscrew pasta in a white wine cream sauce. chef's choice of wine: Sauvignon Blanc

shrimp, mussels and clams in a white wine garlic sauce over corkscrew pasta. chef's choice of wine: Pinot Grigo

with special pepper seasoning topped with sambal sauce served with Seasons rice and your choice of vegetable. chef's choice of wine: Sauvignon Blanc

pan-seared chicken breast baked with marinara sauce topped with mozzarella cheese served with pasta or parmesan mashed potatoes and sautéed broccoli. chef's choice of wine: Chardonnay

hearty cut of meat grilled to perfection served with parmesan mashed potatoes and sautéed broccoli. chef's choice of wine: Cabernet Sauvignon

grilled tender filet served with parmesan mashed potatoes and sautéed broccoli. chef's choice of wine: Cabernet Sauvignon

three panko battered fish tacos served with Asian-style slaw, black beans, aioli sauce, savory pineapple salsa and Seasons rice. chef's choice of wine: Sauvignon Blanc

sesame peppered and served sushi-style with ponzu sauce and wasabi

with crab meat and a hint of siracha

iceberg, corn, avocado, hard-boiled egg, bacon and cheese

romaine, iceberg, radish, cucumber, tomatoes, fiesta cheese and almonds

a twist on the classic southern coastal shrimp dish with a peppery bold sauce. chef's choice of wine: Chardonnay

flavorful pan-seared chop served with apricot glaze, Seasons rice and your choice of vegetable. chef's choice of wine: Pinot Noir