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Numbers of Nights: 1

Number of Rooms: 1

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Room 1:

Adults

Children (0-12 yrs)

Room 2:

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Room 3:

Adults

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Room 4:

Adults

Children (0-12 yrs)

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Four Seasons Hotel

Beijing

Local Time

Local Temperature

13 °C / 55 °F

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

A LA CARTE

  • Cold

    Joselito Spanish Ham - the Most Delicious Ham in the World, Minimum of 36 Months Aged

    Prociutto di Parma - Riserva 16 Months “Don Romeo” Sweet Cured Ham from the City of Parma

    Bresaola della Valtellina - Air-dried Salted Beef Meat Originally from Valtellina

    Salame di Felino - Gentle Salami Cured Sausage with Black Pepper in Whole Grain from the City of Felino

    Ventricina Abruzzese - Delicatessen Salami from the Abruzzo Region, Spicy Aftertaste, Cured for Several Months

    Finocchiona Toscana - Salami Cured Sausage with Fennel Seeds and Red Wine, Fermented and Air Dried from City of Greve in Chianti 

  • Cheese

    Buffalo Mozzarella - Fresh, Buffalo Milk, Soft Texture from Aversa a Small Town in Campania, South Italy (125g)

    Caprino “Il Nocciolo” - Fresh, Goat Cheese, Soft Texture from Alta Langa, Piedmont, North Italy

    Asiago Pressato Dop “Rosso” - 40 Days Matured, Cow Milk Unpasteurized, Semi-hard Texture from the Province of Vicenza, Northeast Italy

    Gorgonzola Dop - 3-4 Months Matured, Cow Milk Pasteurized, Soft & Crumbly from Piedmont, North Italy

    Taleggio Dop - 40 Days Matured, Cow Milk Pasteurized, Soft Smear-ripened Semi-soft from Lombardia, North Italy

    Testun Al Barolo - 2 Months Matured, Unpasteurized Cow Milk, Crumbly and Firm Texture, from the City of Cuneo, North Italy

    Pecorino Fiore Sardo Dop - 20-60 Days Matured, Sheep Unpasteurized Milk, Semi Hard from Sardegna Island

    Provolone Del Monaco - 9 Months Matured, Pasteurized Cow Milk, Semi-hard from the Small Village of Vico Equense, South Italy

    Parmigiano Reggiano “vacche Rosse” - 24 Months Aged, Cow Milk Unpasteurized Milk, Hard Texture, Delicate and Persistent from Reggio Emilia, Middle Italy

  • Pizza

    Margherita - San Marzano Tomato, Fior di Latte & Basil

    Vegetarian - Ricotta Cheese, Eggplant & Tomato

    Diavola - Spicy Ventricina Salami & Olives

    Gabriella - White Focaccia, Mozzarella, Arugula, Bresaola & Shaved Parmesan

    Boscaiola - Homemade Italian Sausage, Mushroom and Mozzarella Cheese

    Crudo - Buffalo Mozzarella, Tomato, Parma Ham “Don Romeo Riserva 16 Months Aged” & Arugula

    4 Formaggi - Selections of 4 Cheeses from Our Cheese Cellar 

  • Appetize

    Duck Foie Gras Terrine - “Amaretto Apricot”, Sichuan Pepper and Chamomile

    Langoustine - Foie Gras, Strawberry Gazpacho and 25 Years Aged Balsamic

    Tonno Tonnato - Mio’s Style Vitello Tonnato, Roasted Blue Fin Tuna, Veal Consommé & Yellow Tail Snow

    Scallop Ceviche - Lime & Frozen Horseradish

    Beetroot - Baked in Clay, Smoked Eel & Dry Olives

    Tomato Conserva - Atlantic Grilled Octopus, Eggplant & Rye Bread Crouton

  • Pasta & Risotto

    Acquerello Risotto - the Hunter & the Rabbit - Chef Interpretation of the Rabbit “Cacciatora”

    Linguine Mancini - “Alla Fiorentina” Cooked in Parma Ham Consommé, Japanese Flying Squid and Pea Purée

    Tortelli “Alla Mugellana” - Smoked Potato Filling, Duck Consommé & “Uovo Strapazzato”

    Tagliolini - Blue Lobster, Tomato & Basil

    Trafila Pici - Alaskan King Crab & Carrot Coulis 

  • Main Course

    Wild Salmon - In Puff Pastry, Orange, Avocado & Fennel

    Line Caught Sea Bass - Vegetable Caponata, Green “Nocellara” Olives and Langoustine Sauce

    Caciucco - Mio’s Style Fish & Shellfish Broth, Saffron and “Pasta Morta”

    Alaskan Black Cod - Confit, Broccoli Purée & Cod Snow

    Australian Wagyu Beef - Tomato, Heirloom Potato & “Misticanza” Salad for 2

    Milk Fed Baby Lamb Leg - Roasted & Glazed, Served with Potatoes & Seasonal Vegetables for 2

    Veal Cheek - Braised with Burrata, “Scarola” Purée & Crispy Rice

    Wagyu Fillet - 24 Minutes Slow Cooked with Radicchio, Truffle & Red Wine Sauce

  • Mama Style

    Home Cooking By Chef Marco Calenzo – Traditional Italian Dishes Served Family Style

     

    Caprese - Cherry Tomato Salad with Basil & Buffalo Mozzarella (250g)

    Italian Cheese Platter - Selection of 5/7 Italian Cheeses, Homemade Compote & Walnut Bread

    Minestrone - Italian Vegetable Soup, Extra Virgin Olive Oil and Parmigiano Reggiano “Vacche Rosse”

    Parmigiana di Michela - Napoli Style, Fried Eggplant, Mortadella, Tomato Sauce & Parmigiano

    Tiramisu - Mascarpone Cheese, Lady Fingers & Espresso Coffee (35 Minutes Preparation) 

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