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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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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 (310) 275-5200. 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 (310) 275-5200 or our Toll-free numbers by country .

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A Four Seasons Hotel

Beverly Wilshire in Beverly Hills

Local Time

Local Temperature

21 °C / 70 °F

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

Dinner

  • Salads and Starters

    Prime Sirloin “Steak Tartare” - Herb Aioli, Mustard
    American Wagyu Beef “Sashimi” - Spicy Radishes
    Roasted Kabocha Squash - Fresh Burrata, Prosciutto Di Parma, Pine Nuts, Micro Basil
    Warm Veal Tongue - Baby Artichokes, Marinated Heirloom Shelling Beans, “Salsa Verde”
    Prime Filet “Carpaccio” - Celery Hearts, Truffle Hollandaise, White Truffles from Alba, Italy
    Roasted Windrose Farm Baby Beets - Humboldt Fog, Toasted Pistachio, Citrus, Micro Basil, Mint
    Autumn Root Vegetable & Italian Farro Soup - Black Trumpet Mushrooms, Sage, Tuscan Olive Oil
    Fuji & Empire Apple Salad - Fennel, Red Endive, Medjool Dates, Marcona Almonds, Shropshire Blue Cheddar
    Maple Glazed Pork Belly - Asian Spices, Watercress, Sesame–Orange Dressing, Bartlett Pear Compote
    Maryland Blue Crab & Louisiana Shrimp “Louis” Cocktail - Spicy Tomato-Horseradish
    Butter Lettuce - Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette
    Big Eye Tuna Tartare - Wasabi, Ginger, Togarashi Crisps, Tosa Soy
    Warm Asparagus - Poached Organic Egg, Warm Bacon Vinaigrette
    Bone Marrow Flan, Mushroom Marmalade - Parsley Salad

  • Grilled Over Hard Wood & Charcoal Then Finished Under A 1200 Degree Broiler

    U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days
    Porterhouse 34 oz (For Two)
    Bone in New York Sirloin 20 oz
    Bone in Rib Eye Steak 20 oz
    Bone in Filet Mignon 16 oz
    Petit Cut Filet Mignon 8 oz

    U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days
    Petit Cut New York 10 oz
    New York Sirloin 14 oz
    Rib Eye Steak 12 oz

    100% Grass-Fed Angus / Hereford Beef, Mendenhall Ranch, Mount Palomar, California
    Filet Mignon 7 oz

    American Wagyu Beef From Snake River Farms, Idaho
    New York Sirloin 8 oz
    Filet Mignon 6 oz
    Rib Eye 9 oz

    Tasting of New York Sirloin
    American Wagyu drom Snake River Farms 4 oz
    U.S.D.A. PRIME Dry Aged 35 Days 4 oz
    Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kyushu 2 oz

    True Japanese 100% Wagyu Beef from Miyazaki Prefecture, Kyushu
    Rib Eye 8 oz
    New York 6 oz
            
    Organic Poussin Cooked On the Rotisserie - Thyme, Porcini Mushrooms, Natural Jus
    Double Thick Kurobuta Pork Chop - Bartlett Pear & Quince “Moustarda”
    Colorado Lamb Chops, Cucumber - Mint Raita

    Slow Simmered and Pan Roasted…
    Snake River Farms Wagyu Beef Short Ribs “Indian Spiced” - Kabocha Squash, Garam Masala, Slowly Cooked for Eight Hours
    Pan-Roasted Stonington - Maine Lobster, Black Truffle Sabayon, 2 lb
    Dover Sole “Meunière” - Preserved Lemon, Parsley
    American Red Snapper - Moroccan Charmoula

  • The Sauces

    House Made Steak Sauce
    Wasabi-Yuzu Kosho Butter
    Argentinean Chimichurri
    Shallot-Red Wine Bordelaise
    Armagnac & Green Peppercorn
    Creamy Horseradish
    Creamy Horseradish

  • Add to the Cuts

    Caramelized Onions
    Point Reyes Blue Cheese
    Wild Field Mushrooms
    Italian White Truffles
    Fried Organic Egg
    Bone Marrow

  • On the Side

    Hand Cut French Fries with Herbs
    Tempura Onions Rings
    Yukon Gold Potato Puree
    Soft Polenta with Parmesan
    Creamed Spinach with Fried Organic Egg
    Braised Maggie’s Farm Kale, Garlic
    Broccolini, Sun-Dried Tomatoes, Chili Flake, “Fiore di Sardo”
    Organic Baby Carrots, Sunchokes, Wildflower Honey, Thyme
    Butternut Squash, Melted Leeks, Medjool Dates, Pepitas
    Roasted Brussels Sprouts, Smokey Bacon, Pearl Onions
    Wild Field Mushrooms & Japanese Shishito Peppers
    Cavatappi Pasta “Mac & Cheese,” Québec Cheddar
    Potato Tarte Tatin

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