Every table at All Seasons rotates with the weather, so here’s what your meal will cost no matter the forecast. The All Seasons Table Menu with Prices is designed to keep things fresh, affordable, and aligned with what is actually in season right now. You won’t find frozen strawberries in January or heavy stews in July, which means you get peak flavor for a fair price.
Because the menu shifts four times a year, the prices can shift a little too. But the structure stays the same, so you always know what to expect when you sit down. Below is the current breakdown for each season, including the small plates, mains, and desserts.
All Seasons Table Menu With Prices
This section covers the core pricing model that repeats each quarter. You can mix and match, but the base cost is always transparent. Here is how the menu is split for every season.
Small Plates And Starters
- Garden Soup (changes weekly) – $7.50
- Roasted Root Salad – $9.00
- Grilled Bread with Herb Oil – $5.25
- Seasonal Pickle Board – $8.75
These portions are meant for sharing, but they also work as a light lunch if you add a side. The soup is the cheapest way to taste the season’s main vegetable.
Main Courses For Lunch And Dinner
- Harvest Grain Bowl – $14.00
- Pan-Seared Fish (catch varies) – $19.50
- Braised Pork Shoulder – $17.25
- Vegetable Tart (vegan option) – $15.00
Mains come with one side dish included. You can upgrade to a second side for $3.00. The fish price might change by a dollar or two depending on the local catch, so ask your server for the exact figure that day.
Desserts And Drinks
- Seasonal Fruit Crisp – $6.50
- Dark Chocolate Pot – $6.00
- House Coffee or Tea – $3.00
- Seasonal Spritz (non-alcoholic) – $5.00
Desserts are small but satisfying. If you want the full experience, the fruit crisp is the best value because it uses whatever is ripe right now.
How To Order For The Best Price
You can save a few dollars if you order smart. Here are the steps we recommend.
- Check the specials board first – it often has a cheaper main that is not on the printed menu.
- Order the soup as your side instead of fries – it costs the same but fills you up more.
- Share two small plates and one main between two people – that usually lands around $20 per person.
- Ask about the “early bird” discount if you arrive before 5 PM on weekdays – it takes 10% off the total.
Why Prices Change Slightly Each Season
All Seasons works with local farms, so the cost of ingredients goes up and down. When tomatoes are abundant, the salad price drops. When a frost hits the citrus crop, the dessert price rises by about fifty cents. This is not a trick to overcharge you – it just reflects the real cost of fresh food. The menu always lists the current price next to each item, so there are no suprises at the register.
One thing to note is that the menu is not printed far in advance. You can check their website for the weekly update, but the prices above are accurate for the current season. If you visit near the end of a season, some items might be sold out, but the kitchen will usually offer a substition at the same price.
So whether it is sweltering summer or freezing winter, you can walk in knowing exactly what a good meal will cost. The menu is honest, the portions are fair, and the price tag never hides behind fancy wording. Just pick your season, pick your plate, and enjoy the table that changes with the weather.