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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
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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 (800) 914-5110. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

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 Resort directly at 1 (800) 914-5110 or our Toll-free numbers by country .

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Four Seasons Resort

Jackson Hole

Local Time

Local Temperature

32 °C / 90 °F

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

Dinner

  • Regional Cheese & Charcuterie For The Table

    Comes with Seasonal Jam, Maple Candied Cashews, Country Olives, Spicy Mustard

     

    Pick Three or Six
    Espresso Cheddar Cheese
    Country Game Terrine
    Haystack Aspen Ash Goat Cheese
    Elk Sausage
    Idaho Baby Swiss Cheese
    Wild Boar Salami
    Smoked Blue Cheese
    Buffalo Jerky
    Apple Smoked Walnut Cheese
    Duck Prosciutto

  • COLD APPETIZERS

    Baby Beets & Sorrel - Greek Goat Cheese Yogurt, Honey Oats, Pistachio Nougat, Grapefruit 

    Farm Green Salad - Baked Brie, Summer Berries, Spiced Walnuts, Crisp Carrots, Sherry Vinaigrette 

    Lobster, Mushroom & Avocado Salad - Endive, Baby Kale, Warm Bacon, Tarragon Dressing 

    Marinated Heirloom Tomatoes - Burrata Cheese, Micro Basil, Focaccia Crisp, Aged Balsamic 

    Seared Wagyu Beef Carpaccio - Watercress, Apple, Potato Gaufrettes, White Poppy Seed Vinaigrette 

    Little Gem Caesar - Parmesan Crisp, Pancetta, Black Bread, Truffle Caesar Dressing 

    Ahi Tuna Ceviche - Coconut Water, Kaffir Lime, Onion, Tempura Avocado, Cilantro

  • HOT APPETIZERS

    Pan Seared Diver Scallop - Creamy Crab & Smoked Corn Ravioli, Sweet Pea Mint Purée
    Maine Lobster Soup - Edamame Beans, Mushroom, Charred Scallion, Crispy Won Ton
    Seared Foie Gras - Papaya, Raisin & Elderflower Chutney, Mini Waffle, Pistachio Brittle

  • Weekday Butcher’s Block

    Monday - Meatless Monday’s
    Tuesday - Local Game
    Wednesday - Market Fish
    Thursday - Game Bird
    Friday - 16oz. Elk Tenderloin for Two
    Saturday - Roasted Organic Chicken with Artichoke-Spinach-Squash Stuffing Foie Gras Truffle Sauce

  • COMPOSED SEAFOOD DISHES

    Pan Seared Halibut - Mandarin Orange, Brown Butter Yam Purée, Bok Choy, Sweet Chili Sauce
    Sautéed Pacific Prawns - Summer Squash, Garlic-Tomato & White Wine Sauce 

    Roasted Wild Salmon - Jicama & Asparagus Salad, Warm Quinoa, Watercress, Chive Butter Sauce 

    Idaho Trout - Summer Vegetable Ragoût, Heirloom Potato Confit, Lemon White Wine Sauce

  • From The 1800° Infrared Grill

    Regional Meats & Game Prairie Harvest South Dakota
    18oz. Dry Aged Buffalo Rib Eye
    Sarsaparilla Braised Buffalo Short Ribs
    14oz. Dry Aged Beef Rib Eye
    Smoked Colorado Lamb Rack & Truffle Braised Cheeks
    Half Roasted Duck
    Half Organic Chicken
    32oz. Wagyu Tomahawk for Two

    Snake River Farms Idaho
    12oz Wagyu New York Strip
    Veal Ossobuco


    Double “R” Ranch of Washington
    6oz. Corn Fed Beef Filet
    8oz. Corn Fed Beef Filet

  • Add-ons

    Roasted Lobster Tail
    Seared Foie Gras

  • Sauces

    Green Peppercorn
    Béarnaise
    Horseradish Cream
    Chermoula
    Stone Fruit & Mustard Chutney
    Huckleberry Port

  • Sides

    Maple Roasted Heirloom Carrots - Sage Brown Butter
    Hand Cut Idaho Potato Post Fries - Paprika Aïoli
    Roasted Japanese Eggplant - Charred Spinach, Capers, Coriander
    Smokey Bacon and Caramelized Onion Potato Purée - Fried Shallots
    Paella Style Wild Rice - Chorizo, Soffrito, Peas
    Roasted Mushrooms - Brandy, Garlic Confit
    Charred Asparagus - Toasted Almond Butter
    Heirloom Cauliflower & Truffle Gratin - Parmesan, Truffle

  • Dessert

    West Bank Grill Dessert Menu summer 2014

    Chilled Stone Fruit Soup - Crème Fraiche Pana Cotta, Basil Ice Cream

    Dark Chocolate Pave - Caramelia Chocolate Ganache, Crunchy Cocoa Meringue

    Pistachio and Red Berry Tartlett - Champaign Sabayon

    Peanut Butter Crispy - Milk Chocolate, Sea Salt Caramel

    Cowboy Cookie - Vanilla Ice Cream

    Blackberry Yuzu Bavarian - Crunchy Meringue, Kaffir Lime Ice Cream

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