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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 1-800-819-5053. 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 1-800-819-5053 or our Toll-free numbers by country .

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Four Seasons Hotel

Baltimore

Local Time

Local Temperature

16 °C / 61 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Baltimore /
  3. Dining /
  4. Wit & Wisdom, A Tavern by Michael Mina /
Tel.+1 (410) 576-5800
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Dining

DINNER

  • Beginning

    Wood-roasted Bone Marrow - Mushroom Jam, Pickled Ramps, Grilled Baguette

    'Vanilla Belly' - Vanilla Braised Pork Brisket - Cream Of Celery Root, Green Celery, Dehydrated Black Olive

    Potato & Clam Soup - Fingerling Potatoes, Bacon, Sage

    Charred Octopus - Calverts Radish, Preserved Lemon, Apple, Steak Sauce

    Tempura Fried Scallops - Spaghetti Squash, Cilantro, Ponzu Broth

    Frisee Lettuce - Bacon Lardons, Fried Shallots, Pomegranate Vinaigrette

    Greens & Herbs - Sugarsnax Carrots, Yogurt, Resurrection Ale Vinaigrette

    Roasted Tuscarora Beets Salad - Monocacy Silver Goat Cheese, Watercress, Red Onion, Pistachios

    Oyster Stew - Vermouth Cream, Spinach, Caramlized Onion, Salsify

    Beef Tartare - Chimichurri, Frisee Lettuce, Heinz Ketchip Consomme

    Smoked Salmon Salad - Fingerling Potatoes, Celery, Beets, Egg Yolk Purée

    Chesapeake Oysters - Daily Selection, Cocktail Sauce, Mignonette

  • Main

    North Carolina Trout - Rye Dumplings, Cippolini Onions, Cucumber Broth

    Maryland Blue Crab Cake - Pickled Vegetables, Carrot, Hollandaise

    Wood-fired Rockfish - Melted Savoy Cabbage, Yukon Potato, Chipotle Manchego Froth

    Maine Lobster Pot Pie - Pumpkin, Celery, Carrot, Pearl Onions, Butter Crust

    Roasted Pork Shoulder - Apricot Mustard, Grilled Stone Fruit, Pork Fried Almonds

    Wood-fired Lamb Loin & Leg - Swiss Chard Cannelloni, Medjool Dates, Lamb Jus

    Butter-basted Amish Rotisserie Chicken - Country Ham, Frisee, Beans & Carrots

    This Week's Cook, Taste, Eat Dish

  • Wood-fired Cuts - Piedmont Ridge, MD

    11oz Rib Eye

    14oz New Year Strip

    12oz Hanger Steak

  • Sides

    Spit-roasted Broccoli - Amish Cheddar Cheese

    Tavern Macaroni & Cheese Casserole - Smoked Gouda, Goat Chevre

    Tuscarora Brussels Sprouts - Pickled Roasted Garlic, Bacon

    Whipped Yukon Potato Mousse

    Shibumi Farm Mushrooms - Thyme, Rosemary, Parsley

    Sauteed Collard Greens - Bacon, Chili Flakes

*Go to cooktasteeat.com or ask us how you can receive free daily videos featuring Chef Mina demonstrating how to cook bold, flavorful food you won’t believe you can cook at home.