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Numbers of Nights: 1

Number of Rooms: 1

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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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To add more than 4 rooms, please call 1 (312) 280-8400. 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 (312) 280-8400 or our Toll-free numbers by country .

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Four Seasons Hotel

Chicago

Local Time

Local Temperature

2 °C / 36 °F

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Dinner

  • Spring and Summer Dinner

    Available March through August

     

    Provencal-Herb Rubbed Chicken Breast - Boursin Whipped Potatoes, Asparagus, Roasted Chicken Jus
    Roasted Chicken Breast - Baby Leek and Morel Mushroom Bread Pudding, Haricots Vert, Chicken Jus
    Jerk-Rubbed Chicken Breast - Grit-Johnny Cake, Curry Glazed Carrots, Pineapple Chutney
    Tamarind-Orange Duck Breast - Ragoût of Duck Confit, Chinese Sausage, Duck Fat Braised Potatoes, Roasted Heirloom Beets, Duck Jus
    Pan Seared Walleye - Tri-Colored Potato Gratin, Sassafras Glazed Thumbelina Carrots, Marcona Almond Butter
    Pan Roasted Arctic Char - Coriander Scented Beluga Lentils, Stir-Fried Gai Lan, Carrot Purée, Ginger Soy Beurre Blanc
    Grilled Salmon - Sunchoke Potato Mash, Asparagus, Piquillo Pepper Coulis
    Roasted Halibut - Fava Bean, Roasted Corn and Tomato “Succotash”, Israeli Cous Cous, Green Garlic Butter
    Coriander Crusted Cod - Wilted Spinach, Sweet Corn and Chorizo “Hash”, Smoked Paprika Potatoes, Saffron Cream
    Herb Roasted Fillet of Beef - Baby Leek and Potato Gratin, Broccoli Rabe, Cabernet Reduction

    Grilled Fillet of Beef - Spring Onion Potato Macaire, Herbed Asparagus, Morel Mushroom Sauce
    Roasted Beef Tenderloin - Green Garlic Potato Purée, Baby Carrots, Oxtail Red Wine Sauce
    Pan Seared Beef Tenderloin - Herb-Tossed Red Thumb Fingerling Potatoes, Garden Bean Ragoût, Pinot Noir Reduction
    Herb Roasted Rack of Lamb - Moroccan Cous Cous, Cipollini Onions, Smoked Tomato Coulis
    Grilled Veal Chop - House Made Gnocchi, Wilted Swiss Chard, Morel Sauce

  • Fall and Winter Dinner

    Available September through February

     

    Five Spice Roasted Chicken Breast - Portuguese Sausage, Fried Rice, Baby Bok Choy, Hoisin Jus
    Pistachio-Crusted Chicken Breast - Sweet Potato Purée, Maple Glazed Brussels Sprouts, Chardonnay Sauce
    Roasted Chicken Breast - Stuffed with Braised Short Ribs, Truffled Bread Pudding, Herbed Thumbelina Carrots and Baby Turnips, Chicken Jus
    Sage Roasted Chicken Breast - Apple Walnut Bread Pudding, Haricots Vert with Shallot Butter, Cranberry Port Jus
    Grilled Bone-In Pork Chop - Truffled Kohlrabi Potato Gratin, Butternut Squash Purée, Natural Jus
    Braised Osso Bucco - Creamy Polenta, Buttered Haricots Vert, Oxtail Red Wine Sauce
    Sake Glazed Cod - Forbidden Black Rice, Maitake Mushrooms, Thumbelina Carrots, Thai Eggplant, Gai Lan, Tom Yum Broth
    Roasted Salmon - Applewood Smoked Bacon Yukon Gold Potato Cake, Wilted Chard, Cider Thyme Essence
    Pan Seared Arctic Char - Sunchoke Potato Purée, Brussels Sprouts Leaves, Truffle Butter
    Lemon Grass and Thai Basil Roasted Red Snapper - Spiced Cous Cous, Broccolini, Ginger Butter

    Singapore Braised Short Ribs - Chinese Sausage Fried Rice, Gai Lan Leaves, Wuxi Sauce
    Grilled Flat Iron Steak - Chinese Long Beans, Coconut Polenta, Red Curry Emulsion
    Pepper Crusted Tenderloin of Beef - Truffled Kohlrabi Potato Gratin, Glazed Thumbelina Carrots, Brussels Sprouts, Pinot Noir Reduction
    Grilled Fillet of Beef - Yukon Gold Potato and Fennel “Hash”, Haricots Vert and Baby Yellow Carrots, Peppercorn Brandy Sauce
    Pan Seared Beef Tenderloin - Savory and Sweet Potato Gratin, Roasted Baby Root Vegetables, Garlic Jus
    Pistachio Crusted Rack of Lamb - Cardamom and Date Bread Pudding, Cinnamon Clove Tossed Thumbelina Carrots, Lamb Jus

  • COMBINATION ENTRÉES

    Available Year Round

     

    Crispy Chicken Thighs and Duck Steak - Orzo Mac and Cheese, Asparagus, Duck Jus
    Grilled Petite Filet and Lobster Crab Cake - Yukon Gold Whipped Potato, Grilled Asparagus, Red Wine Reduction and Lobster Butter
    Seared Lamb Loin and Sea Scallop - Creamy Polenta, Wilted Greens, Béarnaise
    Black Bass and Poached Shrimp - Forbidden Black Rice Cake, Gai Lan, Green Curry Broth
    Grilled Petite Filet with Foie Gras Torchon - Haricots Vert, Truffled Potato Galette, Cabernet Reduction

  • VEGETARIAN ENTRÉES

    Available Year Around


    Risotto “Minestrone” - Carnaroli Risotto, English Peas, Diced Zucchini, Yellow Squash, Onions, Eggplant, Tomatoes, Shaved Parmesan Reggiano, Pea Shoots
    Grilled Vegetable Pavé - Zucchini, Yellow Squash, Carrots, Peppers, Eggplant, Piquillo Pepper Coulis
    Toasted Cous Cous - Currants, Melted Pearl Onions, Curry Cauliflower, Stuffed Baby Eggplant, Raita Sauce
    Trio of Tofu - Fried Tofu Steak with Red Curry Emulsion, Miso Glazed Tofu with Gai Lan Leaves, Tofu Fried Rice
    Ziti Pasta - Mushroom Bolognese, Shaved Pecorino Cheese
    Brek Turnover - Stuffed with Melted Cipollini Onions, Beluga Lentils, Roasted Squash, Curry Jus
    Wild Mushroom Raviolo - Wilted Arugula and Madeira Cream
    Chick Pea “Panise” - Oven-Dried Heirloom Tomatoes, Roasted Carrots, Tatziki Sauce
    Tempura Fried Tofu Steak - Forbidden Black Rice, Stir Fried Gai Lan and Thumbelina Carrots, Green Curry Emulsion

  • First Course

    Spring and Summer Soups
    Garden Vegetable and Sweet Basil Soup
    Gazpacho with Cucumber “Salad”
    Green Asparagus Bisque with Purple Potato Chips
    Miso Soup with Maitake Mushrooms, Tofu, Bok Choy
    Shrimp Dumpling
    Pastina (Italian Chicken Noodle)
    Plum Tomato Soup, Little Grilled Cheese Sandwich
    South Carolina “She Crab” Soup
    Sweet Corn Chowder with Chorizo Beignet
    Tom Kha Kai Soup with Thai Basil
    Vidalia Onion Soup with Braised Leeks

    Fall and Winter Soups
    Broccoli Soup with Cheddar Crostini
    Butternut Squash Bisque with Fuji Apple
    Blue Cheese Cream Puff
    Celeriac Soup with Truffle Crostini
    Cannellini Bean with Escarole, Sweet Italian Sausage
    Curry Cauliflower Soup with Tempura Crouton
    Potato Pumpkin Soup, Lemon Crème Fraîche Crostini
    Traditional Vietnamese Beef Pho
    Smoked Bacon and Potato Soup
    Mini Twice Baked Potato
    Sweet Potato and Carrot Bisque
    Wild Mushroom Soup with Madeira Cream

     

    First Course Upgrades

    Hot
    Agnolotti, Duck Confit, Pomegranate Duck Jus
    Fennel and Orange Risotto, Duck Prosciutto, Watercress, Duck Jus
    House Made Wild Mushroom Ravioli, Wilted Arugula, Squash Broth
    Maryland Crab Cake, Black Pepper-Caper, Remoulade, Wilted Spinach and Tomato Oil
    Miso-Honey Glazed Scallop, XO Sauce, Pineapple Fried Rice, Micro Shiso
    Pan Seared Sea Scallop, Slab Bacon Risotto, Pea Vines
    Panko Breaded Shrimp and Crab Cake over Arugula, Lobster Sherry Sauce
    Ricotta Cheese Gnocchi, Green and White Asparagus Ragoût, Asparagus Sauce
    “Shrimp and Grits”, Freshwater Shrimp in Lobster Sauce, Sweet Corn Antebellum Grits

    Shrimp Cake, Cucumber Salad, Green Papaya Relish
    Singapore Braised Pork Belly, Pickled Cucumber Salad, Wuxi Sauce
    Wild Mushroom "Vol-au-Vent", Truffle Cream, Ruby Pearl Onions

  • SECOND COURSE

    Spring and Summer Salads
    Arugula, Mache, Frisée, Pancetta Wrapped Pears, Gruyere Tuile, White Balsamic Vinaigrette
    Baby Spinach, Toasted Pine Nuts, Mango, Avocado Mousseline, Yellow Beet Vinaigrette
    Bibb Lettuce Salad, Hearts of Palm, Artichoke Hearts, Herb Marinated Tomatoes, Red Wine Vinaigrette
    Cucumber Carpaccio, Grilled Endive, Roasted Pineapple, Watercress, Boursin-Yogurt Dressing
    Hearts of Romaine Salad, Parmesan Tuile and Olive, Oil Poached Tomatoes, Roasted Garlic Infused, Caesar Dressing
    Jicama and Apple Salad, Belgian Endive, Mâche, Melon-Basil Vinaigrette
    Mixed Greens, Caramelized Peaches, Crumbled Goat Cheese, Candied Walnuts, Cherry Vinaigrette
    Stacked Sun Ripened Golden Tomato, Red Tomato, Buffalo Mozzarella, Rocket Greens, Aged Balsamic Syrup
    Wild Garden Leaves with a Trio of Spring Rolls: Smoked Salmon, Seared Tuna and Tofu, Ginger Soy Vinaigrette

    Fall and Winter Salads
    Apple Carpaccio, Frisée, Mache, Maytag Blue Cheese, Toasted Walnuts, Honey Champagne Vinaigrette

    Little Gem, Winter Chicory, Candied Walnuts, Fried Goat Cheese, Cara Cara Orange, Hibiscus Vinaigrette
    Mixed Greens, Caramelized Pears, Blue Cheese, Tear Drop Tomatoes, Candied Pecans, Pear Vinaigrette
    Napoleon of Golden and Purple Beets, Goat Cheese, Petit Greens, Horseradish Vinaigrette
    Radicchio Cup with Arugula, Candied Pecans, Blue Cheese Crostini, Grape Vinaigrette
    Red Oak Lettuce, Watercress and Frisée, Spicy Pecans, Drunken Goat Cheese, Sherry Shallot Vinaigrette, Roasted Portobello Mushroom Carpaccio, Lamb's Lettuce and Mizuna Salad, Shaved Manchego, Truffle Shallot Vinaigrette

     

    Second Course Upgrades

     

    Cold
    Ahi Tuna Tartare, Papaya and Avocado Compote, Plum Wine Drizzle, Pea Tendrils and Micro Shiso
    Caramelized Onion and Petite Basque Tart Breakfast Radish, Watercress, Truffle Shallot Vinaigrette
    Chilled Crab Salad and Avocado Shooter

    Classic Gulf Shrimp Cocktail, Thin Strips of Butter Lettuce, Cocktail Sauce
    Maryland Jumbo Lump Crab and Smoked Salmon Galette, Brioche Toast and American Caviar
    Portobello Mushroom, Asparagus and Artichoke Terrine, Tomato Tartare, Young Arugula, Balsamic Syrup
    Smoked Salmon, Shaved Fennel and Yellow Beet Salad with Preserved Lemon, Dill Emulsion
    Tian of Roasted Wild Mushroom and Boursin Cheese, Tomato Black Olive Relish, Ficelle Crostini

     

    Intermezzo Course Upgrades

    Lemon Sorbet, Citrus Segments
    Champagne Sorbet, Strawberry Gelee
    Apple Sorbet, Apple and Cranberry Salad
    Passion Fruit Sorbet, Pineapple Mint Salad
    Coconut Sorbet, Tropical Fruits

  • DESSERT COURSE

    Apple Tart Tatin - Apple Cider Glaze, Cinnamon Ice Cream
    Carrot Cake - Cream Cheese Mousse, Candied Walnut Crumble, Cinnamon Ice Cream, Black Raisin Sauce
    Fresh Seasonal Tart - Seasonal Berries Over Citrus Custard in a Crispy Pastry Shell
    Vanilla Crème Brûlée - Vanilla Bean Custard, Fresh Berry Garnish
    Crème Brûlée Collection - Three Mini Crème Brûlées: Dark Chocolate, Milk Chocolate and White Chocolate
    Individual Baked Alaska - Layers of Cherry Garcia and Vanilla Ice Cream, Flourless Chocolate Cake, Meringue Topping, Cherries Flambé Sauce
    Traditional Tiramisù - Espresso Anglaise, Lady Fingers, Mascarpone Mousse
    Seasonal Tasting Trio - Chef ’s Selection of Three Tastes of the Season
    Caramel Toffee Chocolate Mousse - Caramel Cream, Crispy Toffee, Coffee Anglaise
    Warm Chocolate Pudding Cake - Chocolate Fudge Sauce, Pistachio Ice Cream

    Raspberry Chocolate Macaron - Chocolate Custard, Fresh Raspberry, Raspberry Sauce, Chocolate Garnish, Raspberry Cell
    Pistachio Vanilla Ice Cream Bar - Caramelized White Chocolate, Strawberry Sauce, Caramelized Marshmallow, Candied Strawberry
    Chocolate Cherry Beignet - Cognac Custard, Cherry Sauce, Mint Syrup, Candied Almond, Toasted Almond Ice Cream, Cherry Compote
    S’more - Graham Cracker Sponge, Dark Chocolate Ganache, Milk Chocolate Bailey Mousse, Smoked Marshmallow, Blackberry Compote

    Chocolate Tasting Trio: Dark Chocolate Brandy Torte, Milk Chocolate Hazelnut Profiterole, White Chocolate Raspberry Panna Cotta
    Going Bananas - Chocolate Mousse, Banana Cremeaux, Crispy Peanuts, Bananas
    Spanish Coffee and Churros - Chocolate Cream, Coffee Mousse, Anise Churros

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