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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 1 (404) 253-3853. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 1 (404) 253-3853 or our Toll-free numbers by country .

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Four Seasons Hotel

Atlanta

Local Time

Local Temperature

8 °C / 46 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • Small Plates

    Charcuterie and Cheese Selection - Mustard, Pickles, House Made Fruit Preserves  

    Free Range Deviled Eggs - House Made Bread & Butter Pickles

    Low Country Shrimp Toast - Pickled Shrimp, Wood Grilled Baguette, 5th Floor Terrace Herb Salad

    Short Rib Rolls - Braised Short Rib, Pepper Jack Cheese, Bourbon BBQ

  • Starters

    Soup of the Day - A Daily Inspiration

    Vidalia Onion Soup - Melted Gruyère, Parmesan & Sourdough Croutons     

    Chilled Watermelon Soup - Summer Vegetables, Citrus-scented Lump Crab Salad

    Organic Field Greens - Balsamic Vinaighrette, Cherry Tomatoes

    Tuscan Kale Salad - Shaved Vegetable Ribbons, Hearts of Palm, Soy Ginger Dressing

    *Ahi Tartare - Lemon Herb Crème Fraiche, Crisp Lavosh, Capers, and Dill

    Tomato & Burrata - Heirloom, Campari & Cherry Tomatoes, Fifth Floor Terrace Basil, Tomato Vinaigrette, Balsamic Reduction

  • Mains

    Seared Diver Scallops - Sweet  Summer Corn Polenta Cake, Vanilla Grapefruit Beurre Blanc, Shaved Vegetable Salad

    Roast Duck Breast - Crispy Confit Leg, Grilled Asparagus, Sweet Potato Puree, Blueberry Demi

    Pan Roasted Market Fish - Roasted Salsify, Forbidden Rice Pilaf, Woodfire Roasted Red Pepper Coulis

  • From The 800˚ Pecan Wood Fire Grill

    Seasoned with Park 75 Herb Seasoning Salt

     

    *From the Land

    6oz Beef Tenderloin              

    10oz Angus Beef Strip Steak

    12oz Dry Aged Rib Eye Steak

    8oz Mishima Ranch Wagyu Skirt Steak

    Lemon-thyme Half Chicken

     

    *From the Ocean

    Citrus Grilled Tuna Steak

    Cedar Plank Salmon

    Whole Branzino

     

    Sauces

    Park 75 Steak Sauce

    Smoked Peach BBQ

    Chimichurri

    Five Peppercorn Red Wine

    Ginger-Scallion Relish 

    Spicy Mustard

    Béarnaise

    Lemon Butter

  • Seasonal Sides

    Patty Pan Squash - Cherry Tomatoes

    Sauteed Baby Spinach - Preserved Meyer Lemon

    Grilled Okra - Garlic Confit and Old Bay Aioli

    Sauteed Forest Mushrooms - Sherry Wine  

    Hand Cut Fries - Truffle Oil & Parmesan

    Crushed Fingerlings - Red Pepper Aioli

*This item is served raw or undercooked

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Reservations for more than 28 nights cannot currently be booked online. Please contact your preferred Four Seasons hotel or resort directly to book your extended stay.

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