I have a confession.  When Seasons 52 opened in Rockville last year, I wasn’t the biggest fan.  I decided to give it another try based on positive comments from many of my friends.  Plus, the location near my home and office can’t be beat.  I liked it more and more each time.  In fact, I added a comment to my original review stating that I had fallen in love with the duck salad.  (My husband is okay with this).

I was recently invited to Seasons 52 to sample the new spring menu.  I begin as all spring meals in the future should, with a Strawberry Basil Fusion cocktail (Strawberry-Infused Prairie Organic Vodka, fresh Basil, and Organic Agave Nectar).  Very refreshing indeed.

I start with tomato & Haas avocado salad with organic arugula, balsamic glaze and grilled bruschetta.  The glaze gives the tomato lots of flavor and the portion is quite generous.  In fact it’s actually too large for me to finish.

My husband enjoys the soup of the day- roasted corn, which is a creamy soup dotted with pieces of fresh corn.

For my entree, I select swordfish with ponzu sauce, baby bok choy, and snow peas.  This is a difficult choice, as it means I have resisted ordering  grilled lamb chops.  That said, I am always a sucker for Asian flavors, and this dish hits the spot.

My husband selects another feature of the spring menu: Columbia River Steelhead Trout – with spring vegetables, basmati rice, and lemongrass sauce.  This dish has a lovely presentation and there is a subtle tartness to the fresh fish.  The edamame is a nice touch.

I can’t ever resist Seasons 52 desserts. They are just too cute.  The seasonal dessert offering is a Meyer lemon mousse with Meyer lemon pound cake. It’s seriously yummy.

On the way out, I run into people I know at two different tables.  They are eager to report how much they’ve enjoyed their meal.  I nod in agreement. The new spring menu at Seasons 52 is worth a visit.  Hurry, because the seasons are a changing, and the menu at Seasons 52 will be too.