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Numbers of Nights: 1

Number of Rooms: 1

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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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Four Seasons Hotel

Chicago

Local Time

Local Temperature

26 °C / 79 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Reception Stations and Hors d'Oeuvres

  • Reception Hors d’Oeuvres

    Cold Hors d‘Oeuvres
    Avocado Gazpacho Shooter
    Black Bean Cake with Jicama and Corn Salad
    Beef Tartare on Brioche Crostini
    Carrot Ginger Shooter
    Chicken Cobb Salad Rolls
    Cajun Chicken Salad on a Plantain Chip
    Duck Prosciutto on Tomato Bruschetta
    Eggplant Caponata on Toasted Focaccia
    Feta and Balsamic Glazed Melon Skewer with Mint
    Garden Pea with Mint and Ginger Shooter
    Ginger Grilled Cocktail Shrimp, Thai Dipping Sauce
    Golden Tomato and Basil Shooter
    Grilled Shrimp Skewer with Tamarind Barbeque
    Lobster “BLT” - Lobster Salad Encased in Peppered Profiterole
    Portobello Mushroom "Paté" on a Ficelle
    Rock Shrimp Ceviche with Crispy Tortillas
    Seared Ahi Tuna with Cucumber “Linguini”
    on a Mini Fork with Wasabi Crème Fraiche
    Smoked Salmon “Lollipops”
    Smoked Salmon Napoleon on Pumpernickel Toast with Caviar
    Sweet Corn and Crab Salad on a Little Brioche Bun
    Tomato, Mozzarella Brochettes with Pesto Oil
    Tuna Tartare in a Wonton Cone, Ponzu Sauce

     

    Hot Hors d‘Oeuvres
    Adobo Marinated Chicken Skewer with Avocado Salsa
    All Beef Franks in Pastry,Tangy Dijon Mustard
    Artichoke Cheesecake
    Baby Lamb Chops, Mint Sauce
    Bacon Wrapped Dates Stuffed with Marcona Almonds
    Beef Tenderloin Sliders with Red Onion Jam
    Brie En Croûte, Apricot Sauce
    Cantonese Vegetable Spring Rolls
    Plum Dipping Sauce
    Cauliflower, Potato and Pea Samosas, Raita Sauce
    Chicken Potstickers, Scallion Soy Dipping Sauce
    Chinese Barbeque Pulled Duck on Scallion Roll
    Corn Sopes with Char-Siu Pork and Asian Slaw
    Asian Coconut Shrimp
    Mango Chili Dipping Sauce
    Croque Monsieur, Mornay Sauce with Black Truffles
    Cumin and Oregano Roasted Lamb Loin on Tapenade Crostini with Saffron Aïoli
    House Made Potato and Cheese Pierogi
    Bacon Vinaigrette
    House Made Oxtail and Fontina Cheese Pierogi
    Pommery Mustard Sauce
    Jerk Chicken Quesadillas, Pineapple Curry Salsa
    Korean Beef Skewer, Kimchee Aïoli
    Macaroni and Cheese Fritters
    Mini Crab Cake Sliders, Tomato Jam
    Peppered Sirloin of Beef on Roasted
    Garlic Rosemary Ficelle, Béarnaise Sauce
    Sesame Chicken Strips, Teriyaki Sauce
    Shrimp and Pork Fritter on Sugar Cane Stick
    Mango Aïoli
    Spanakopita, Spinach and Feta in Phyllo
    Tempura Fried Haricots Verts
    Lemon Coriander Dipping Sauce
    Truffled Mushroom Risotto Fritter

  • Reception Specialty Stations

    Vegetarian Corner
    Seasonal Vegetable Shooter
    Oven Dried Tomato, Spinach and Goat Cheese Pizzette
    Marinated Artichoke, Fennel and Cured Olive Salad
    Lemon-Oregano Vinaigrette
    Hummus and Baba Ghanoush with Warm Pita
    Tabbouleh Salad with Mint and Cucumber
    Garden Ratatouille with Focaccia Crisp
    Vegetable Antipasti of Green and Yellow Zucchini
    Eggplant, Portobello Mushrooms
    Vine-Ripened Tomatoes and Bocconcini Mozzarella
    with Basil Vinaigrette
    Spanakopita


    Artisan Cheese Station
    Baked Mini Camembert Wrapped in Pastry
    Seasonal Preserves and Candied Walnuts
    Assorted Whole Artisan Cheeses, Imported and
    Domestic
    French Baguette and Carr’s® Crackers
    Crispy Goat Cheese on Frisée and Endive Salad
    Lemon Essence
    Taleggio Cheese and White Truffle Focaccia


    Ahi Tuna Station
    Seared Peppercorn Crusted and Seared Sesame
    Crusted Ahi Tuna on Himalayan Rock Salt
    Served on Top of Your Choice of Papaya and
    Avocado Salad with Soy Ginger Dressing or
    Asian Vegetable Slaw with Spicy Peanut Dressing
    Spicy Tuna and Avocado Rolls
    Tuna "Poke" with Tobiko Caviar and Lettuce Wraps

     

    The New York Deli
    Carved Corned Beef and Smoked Turkey
    Seeded Jewish Rye and Pumpernickel Rolls
    Swiss Cheese and New York Cheddar Cheese
    Deli Mustards
    Kosher Pickles and Sauerkraut
    Gourmet Potato Chips


    Comfort Food
    Miniature Beef and Cheese Burgers
    Sautéed Mushrooms and Onions
    Served on Sesame Buns and Onion Rolls
    Miniature 4" All-Beef Hot Dogs
    Served on Steamed Buns
    Individual Servings of Macaroni and Cheese
    Idaho Potato and Sweet Potato French Fries
    Served with Warm Melted Cheese, Ranch Dressing
    Malt Vinegar and Ketchup


    Southern Comfort
    Fried Chicken Salad
    Pecans, Corn and Buttermilk Vinaigrette
    Sweet Corn, Fried Chicken and Okra Relish “Parfait”
    Smothered Chicken, Biscuit and Pickled Green Beans

     

    Fiesta Latina
    Tortilla Soup with Avocado, Queso Fresco
    Tortilla Strips, Sour Cream and Fresh Cilantro
    Tuna Ceviche with Roasted Tomatillo
    Lime and Cilantro
    Selection of Empanadas to Include Beef, Chicken and Vegetable
    Selection of Miniature Tacos to Include: Gulf of Mexico Shrimp with Chiles and Cilantro, Carne Asada and Tomatillo Braised Chicken
    Homemade Salsas, Soft Corn and Flour Tortillas
    Individual Quesadillas Consisting of Spinach
    Mushrooms and Chihuahua Cheese and Chorizo and Chihuahua Cheese

     

    Enhancements
    Frozen Margarita Station - Mango, Strawberry, Traditional, Lemon-Lime
    Mojito Station - Classic, Ginger and Strawberry Mojitos

     

    Spanish Tapas
    Classic Paella, Chicken, Squid, Shrimp, Mussels and Chorizo
    Spanish Charcuterie and Artisan Cheeses
    Baked Goat Cheese with Chorizo
    Potato Croquettes with Piquillo Pepper Sauce
    Crusty Breads

     

    Enhancement
    Sangria Station - White and Red Sangrias

    An Evening in Italy
    Vine Ripened Tomatoes - Buffalo Mozzarella, Basil, Aceto Balsamico
    Antipasti of Cured Italian Meats and Cheeses
    Maine Lobster Ravioli with Maryland Crab and Sun-Dried Tomato Cream
    Penne Puttanesca
    Ricotta Cheese Stuffed Gnocchi, Asparagus, Wild Mushrooms and Thyme Infused Madeira Reduction
    Wild Mushroom Flatbread


    Korean Barbeque
    Marinated and Grilled Beef Shortribs
    Chili Paste Chicken
    Kimchee, Rice, Lettuce Cups
    Scallions, Sesame Leaves, Pickled Daikon
    Bean Curd, Pepper Paste
    Korean Vegetable “Pancake”


    "Surf and Turf"*

    Garlic Shrimp, Lobster Roe Remoulade with Idaho
    Potato French Fries
    Grilled Fillet of Beef, Red Wine Reduction
    Caramelized Onion Potato Gratin

     

    China Town
    Cantonese Vegetable Spring Rolls
    Assorted Dim Sum to Include the Following: Chicken Shu-Mai, Shrimp Potstickers, Pork Dumplings
    Served with Chinese Chili and Soy-Ginger Dipping Sauces
    Barbeque Peking Style Duck
    Sliced and Served with Moo-Shu Pancakes, Scallions, Cucumbers, Hoisin Dipping Sauce
    Grilled Beef Skewers with Scallions and Toasted Sesame Seeds


    Asian Grill
    Grilled Indonesian Satays
    Beef, Chicken, Ahi Tuna-Mango or Vegetable
    Dipping Sauce to Include: Green Pea Curry and Mango Scallion Chutney
    Salad of Cucumber, Red Onion, Bell Pepper, and Rice Wine Vinaigrette
    Ginger Chicken, Braised Shiitakes
    Rainbow Vegetables and Toasted Sesame Seeds
    Mongolian Beef with Scallions and Snow Peas
    Spicy Gai Lan with Szechuan Sauce
    Served with Sticky Rice

     

    Enhancements
    Vegetable Fried Rice Served in Tiny To-Go Containers
    Grilled Shrimp and Shiitake Brochette with Chili Sauce
    Spiced Chicken Lettuce Wraps
    Chicken Lo Mein served in Tiny To-Go Containers
    Singapore Chili Shrimp with Crispy Shrimp Crackers

     

    Deluxe Sushi Bar
    *Minimum of (4) pieces per person required
    Selection of Nigiri: Shrimp, Tuna, Hamachi, Salmon and Eel
    Selection of Maki Rolls
    Pickled Ginger, Wasabi and Soy Sauce
    Japanese Sushi Chef Available

     

    Enhancement
    Sake Station
    A Selection of Chilled and Warm Sake

    Sakitini Martinis

     

    New England Raw Bar Selection
    Jumbo Gulf Cocktail Shrimp
    Crab Claws
    King Crab Legs
    Oysters on the Halfshell - Ice Grape Mignonette

    All Raw Items Served on Ice
    Custom Ice Staircase Available Beginning


    American Caviar Station
    Tasting of Domestic Paddlefish Caviar and Salmon Roe
    Steamed Baby Bliss Potatoes, Crème Fraîche, Potato Blinis and Brioche Toast Points

     

    Enhancements
    Frozen Vodka Bar
    Assorted Flavored Vodkas
    Grey Goose Le Citron
    Grey Goose L 'Orange
    Grey Goose La Poire
    Grey Goose La Vanille
    Custom Ice Luge Available

     

    Salmon Stations
    (Carved to Order)
    Salmon “en Croute”, Sorrel Hollandaise
    Traditional Smoked Salmon
    Dill Marinated Salmon
    Pepper Cured “Pastrami” Salmon
    Tequila and Cilantro Cured Salmon

     

    Carving Stations
    Brown Sugar and Cracked Pepper Glazed Virginia Bone-In Ham and Violett Mustard Sauce
    Hot Smoked Tom Turkey Breast, Cranberry Relish and Giblet Gravy, Corn Muffins
    Jerk Rubbed Pork Loin with Honey Sambal Sauce
    New York “Corner Deli” Style Corned Beef with Selection of Mustard and Rye Bread
    Flank Steak with Chimichurri Sauce
    Dijon Mustard Crusted Rack of Lamb, Tarragon Infused Lamb Reduction and Minted Hollandaise
    Rosemary-Balsamic Glazed Whole Tenderloin of Beef, Béarnaise and Roasted Shallot-Merlot
    Reduction, Mini French Rolls and Onion Buns
    Orange and Ancho Chile Glazed Sirloin with Tequila Bermuda Onion Jam and Sage Rolls
    Thyme Roasted Rack of Milk-fed Veal, Truffled Madeira Reduction and Onion Rolls

     

    Enhancements
    Grilled Mediterranean Vegetable Stack
    Shiitake Mushroom Polenta Cake
    Whipped Potato with Caramelized Onions
    Wild Mushroom with Porcini Cream
    Yorkshire Pudding

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