Four Seasons Hotel

San Francisco

Local Time

Local Temperature

12 °C / 54 °F

Event Catering

Buffet

  • All Buffets include Assorted Freshly Baked Rolls and Freshly Brewed Peet’s Major Dickason’s Blend Regular and Decaffeinated Coffee and Teas

    Buffets are offered for groups of 25 guests or more. For fewer guests, we would be delighted to customize a special men.

     

    Lunch: USD 80 per guest

    Dinner: USD 114 per guest

  • soups

    Choose one
    Roasted Butternut Squash Bisque: Cayenne and Cilantro Cream

    Parsnip Soup: Smoked Bacon and Apple
    Wild Mushroom and Barley Soup: Greens, Cippolini Onions

  • salads

    Choose two

     

    Organic Baby Greens: Cucumbers, Cherry Tomatoes, Shaved Carrots, Sherry Vinaigrette

    Wild Arugula Salad: Frisée, Pickled Pumpkin, Pears, Blue Cheese, Toasted Pumpkin Seed Vinaigrette

    Lolla Rossa and Oak Leaf Salad: Cured Grapes, Candied Walnuts, Shaved Parmesan, Rosemary-Verjus Vinaigrette

    Hearts of Romaine: Cured Tomatoes, Pickled Onions, Cucumber, Creamy Olive Dressing

    Penne Pasta Salad: Roasted Root Vegetables, Pecorino, Basil, Balsamic Vinaigrette

    Toasted Farro Salad: Rapini, Pine Nuts, Currants, Golden Raisins, Caper Vinaigrette

  • Entrées

    Choose two for lunch, three for dinner

    Fish

    Grilled Swordfish, Stewed Tomatoes, Oregano, Capers Slow Roasted Salmon, Braised Greens, Bacon, Sherry-Apple Cider
    Seared Striped Bass, Garlic-Herb Butter
    Crab Crusted Sea Bass, Whole Grain Mustard Beurre Blanc

     

    Fowl

    Roasted Half Chicken “Coq Au Vin” Bacon, Mushroom, Pearl Onions

    Grilled Chicken Breast Mushroom, Root Vegetable Ragout Herb Roasted Chicken Breast Dried Plums, Capers, Green Olives

     

    Meat

    Rosemary Grilled Leg of Lamb Roast Garlic, Lemon Greek Yogurt Roasted Pork Loin Dried Cherry, Pumpkin Compote
    Grilled Petite Beef Tenderloin Zinfandel-Peppercorn Jus
    Grilled Tri-Tip Chili-Shallot Relish

  • Sides

    Choose any three

    Vegetables

    Roasted Acorn Squash, Rainbow Chard

    Root Vegetables Rosemary-Shallot Butter

    Rapini Garlic, Lemon, Chili

    Roasted Carrots Wild Mushrooms, Madeira Glaze

    Caramelized Fennel Parsnips, Brussels Sprouts

     

    Starches

    Roasted Pumpkin Risotto Sage, Brown Butter

    Garnet Sweet Potatoes Maple Syrup, Homemade Marshmallow

    Roasted Butternut Squash Brown Sugar, Long Pepper, Rosemary

    Creamy Polenta Smoked Cippolinis, Goat Cheese
    Toasted Farro “Risotto” Dried Cherry, Parmesan, Herb Butter

  • Desserts

    Choose three for lunch, four for dinner

     

    Assortment of Petit Tarts: Salted Caramel, Lemon Cream, Cuban Coffee, Milk Chocolate Mousse, Banana Cream, Key Lime or Seasonal Fruit

    Assortment of Entremets: Symphony, Sweet Potato with Pecan, Oaxacan Chocolate, Pistachio Orange with Rose or Spinach and Apple

    Petit Pear and Apple Tarte Tatin

    Peanut Butter and Jelly “Sandwich”

    Port Soaked Fig Financiers

    Goat Cheese Cheesecake: Gingersnap Crust with Honey and Apricot

    Triple Dipped Caramel and Chocolate Apples
    Cake Push-Ups: Red Velvet, Veruca Salt, Triple Chocolate or Cranberry Almond

Prices subject to 19.5% service charge, 1.5% administrative fee and 8.5% sales tax. Prices subject to change.
A labour fee of USD 150 will be charged for groups of less than 25 guests.

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