Jul 18 2026
Restaurants›Seasons Rotisserie & Grill›Entrées Recipe

Entrées Recipe

Inspired by Seasons Rotisserie & Grill
Time2h
Serves4

seasons' signature rotisserie half chicken roasted garlic mashed potatoes, sautéed fresh vegetable, herb jus; grilled Atlantic salmon sautéed fresh vegetables, jasmine rice, citrus beurre blanc; house made vegetarian ravioli seasonal set smashed potatoes, sautéed fresh vegetables, port demi-glace

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Ingredients

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Rotisserie Half Chicken

Garlic Mashed Potatoes

Sautéed Fresh Vegetables

Herb Jus

Grilled Atlantic Salmon

Jasmine Rice

Citrus Beurre Blanc

House Made Vegetarian Ravioli

Port Demi-Glace

Method

Rotisserie Half Chicken

  1. 1

    Prepare the Chicken

    Preheat the oven to 375°F (190°C). Rub the chicken halves with olive oil, minced garlic, chopped rosemary, salt, and pepper. Place in a roasting pan.

  2. 2

    Roast the Chicken

    Roast in the oven for 1 hour or until the internal temperature reaches 165°F (74°C). Let rest before carving.

Garlic Mashed Potatoes

  1. 3

    Cook the Potatoes

    Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.

  2. 4

    Mash the Potatoes

    Add butter, heavy cream, salt, and pepper to the potatoes. Mash until smooth and creamy.

Sautéed Fresh Vegetables

  1. 5

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add bell peppers, zucchini, and carrots. Season with salt and pepper. Sauté for about 5-7 minutes until tender.

Herb Jus

  1. 6

    Prepare the Jus

    In a saucepan over medium heat, combine chicken stock and fresh herbs. Reduce by half, then whisk in butter before serving.

Grilled Atlantic Salmon

  1. 7

    Prepare the Salmon

    Brush the salmon fillets with olive oil, lemon juice, salt, and pepper.

  2. 8

    Grill the Salmon

    Grill the salmon on medium-high heat for about 4-5 minutes per side, or until cooked through.

Jasmine Rice

  1. 9

    Cook the Rice

    In a pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then fluff with a fork.

Citrus Beurre Blanc

  1. 10

    Prepare the Sauce

    In a saucepan, combine white wine and shallots. Reduce over medium heat until almost evaporated. Whisk in butter until smooth. Stir in lemon juice and salt.

House Made Vegetarian Ravioli

  1. 11

    Prepare the Filling

    Mix ricotta, cooked spinach, Parmesan, salt, and pepper in a bowl.

  2. 12

    Assemble the Ravioli

    Roll out ravioli dough, place filling, and seal. Cook in boiling salted water for about 3-4 minutes.

Port Demi-Glace

  1. 13

    Prepare the Demi-Glace

    In a saucepan, combine port wine and beef stock. Reduce over medium heat until thickened. Whisk in butter before serving.

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