Resorts with overnight accommodations have a built-in clientele for their on-site restaurants. Sometimes that can mean resort restaurants are lax in quality control and overall dining experience. That's not the case with Seasons. There is no doubt the management and staff have made huge efforts in the re-visioning of this fine dining restaurant. Although the menu is ambitious and the attitude is one of dedication, the overall dining experience comes up short of expectations.
Over the last three years, the entire resort has undergone some drastic remodeling, changed its name and completely overhauled the dining facilities. What used to be a dark room characterized by a bad '70s motif, the resort's fine dining restaurant, Seasons, is now surrounded by big windows with views of the new pool area and patio seating.
The servers and management are exuberant about the establishment. After a slightly confusing walk to find the entrance, my dining partners and I were given a tour of the new dining room and bar before being seated.
Starting with appetizers, our party of four began with the Cracker Jack Oysters ($10) - big oysters coated in pulverized Cracker Jacks and fried to a crispy crunch. Slightly sweet, they were the best of the appetizers. We then moved on to the Carrot-Ginger Bisque ($3) which I found bland, even though it had some heat, The Tuna Salad ($13) had an unusual purple dressing surrounding seared ahi slices. It was slightly sweet with the intention (I would imagine) of offsetting the spice of the jalapeno and lime crust on the fish. It ended up being conflicting rather than complimenting. We ended our appetizer course with the Seafood Pistou ($12), a dish that comprised mussels, clams and halibut cooked in a pesto broth that lacked punch. However, the crusty toast for dipping was a nice touch.

