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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
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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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.

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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

26 °C / 79 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Atlanta /
  3. Dining /
  4. Park 75 /
  5. Dinner
Tel.+1 (404) 881-9898
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Dining

Dinner

  • HOUSEMADE CHARCUTERIE AND CHEESE SELECTION

    Housemade Pickles, Spiced Blueberry Compote, Park 75 Mustard

    Choose Three or Six

    Coppa
    Citrus Duck Prosciutto
    Lonzino
    Potted Chicken Liver

     

    Shropshire Blue - Oswestry, United Kingdom
    Georgia Gouda - Thomasville, Georgia
    Pecorino Toscano - Tuscany, Italy
    Delice - Burgundy, France
    Truffle Tremor - Thomasville, Georgia

  • COLD STARTERS

    Free Range Deviled Eggs - Miso, Sesame Seeds, Fried Shallots
    Iceberg Wedge - Baby Heirloom Tomatoes, Shropshire, House Made Bacon, Blue Cheese Dressing
    Spinach - Baby Spinach, Goat Cheese, Citrus Segments, Walnuts, Pickled Shallots, Red Wine Dijon Dressing
    Smoked Salmon “Tartare” - House Made Potato Chips, Old Bay & Caper Remoulade
    Seafood Gazpacho - Chilled Tiger Prawn, Crab Salad
    Crab Stuffed Squash Blossoms - Mache & Frisee Salad, Roasted Tomato Vinaigrette

  • HOT STARTERS

    Soup of the Day - A Daily Inspiration
    LG Herndon Farms Onion Soup - Melted Gruyère, Parmesan & Sourdough Croutons       
    Braised Rabbit & Quadrotti Pasta - Brandy Mustard Cream
    Crispy Calamari - Spiced Marinara, Tempura Haricot Vert, Grilled Lemon
    Orange Glazed Pork Belly - Roasted Fennel Puree, Pickled Fennel
    Lobster Ravioli - Butter Poached Lobster, Shellfish Broth

  • FROM CHEF’S RECIPE BOOK

    Seared Diver Scallops - Fava Bean Risotto, Crispy Artichokes, Lemon Butter
    Roasted Lamb Tenderloin - Herb Bulgur Pilaf, Spring Pea Puree, Mint Yogurt
    Seafood Cioppino - Maine Lobster, Tiger Prawn, Diver Scallop, Broccolini, Shellfish Bisque
    Braised Short Rib - Truffle Spaetzle, Crispy Parsnip, Mirepoix

  • FROM THE 800˚ PECAN WOOD FIRE GRILL

    Seasoned with Park 75 Herb Seasoning Salt

     

    From the Land
    Beef Tenderloin 6 oz
    Dry-aged Rib-eye 12 oz

    Angus Beef Strip Steak 10oz
    Mishima Ranch Wagyu Skirt Steak 8 oz
    Lemon-Thyme Half Chicken

    From the Ocean
    Citrus Grilled Tuna Steak
    Whole Bronzino
    Cedar Plank Salmon

    Sauces
    Park 75 Steak Sauce
    Park 75 Spicy Mustard

    Smoked Peach BBQ

    Five Peppercorn Red Wine

    Ginger-Scallion Relish

    Chimichurri
    Bearnaise
    Lemon Butter

  • Seasonal Sides

    Sauteed Zucchini & Pattypan Squash - Roasted Garlic
    Sauteed Baby Spinach - Caramelized Shallots, Roasted Forest Mushrooms
    Grilled Asparagus - Parmesan Lemon Oil
    Pimented Crab Mac & Cheese - Jalapeño Corn Crust
    Hand Cut Fries - Truffle Oil & Parmesan
    Loaded Mashed Potatoes - Scallion, Bacon, Shredded Shropshire