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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)

Remove
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

3 °C / 37 °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

    Utah Goat Cheese

    Idaho Baby Swiss Cheese                            

    Point Reyes Blue Cheese

    Wild Boar Salami

    Buffalo Jerky

    Duck Prosciutto

    Elk Sausage

  • COLD APPETIZERS

    Oven Roasted Beets - Red Watercress, Crisp Goat Cheese, Pecan, Black Poppy Seed, Raspberry Vinaigrette 

    Alaskan King Crab - Pickled Kohlrabi, Sweet Potato Chiboust, Daikon, Green Apple, Charred Scallion Vinaigrette

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

    Maple Roasted Pear & Brie Salad - Mixed Organic Lettuces, Spiced Walnuts, Crispy Parsnip, Sherry Vinaigrette 

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

    Soy Marinated Beef Carpaccio - Mango, Mint, Lime, Radish, Tempura Onion, Cilantro Crème Fraîche

  • HOT APPETIZERS

    Pan Seared Diver Scallop - Lobster and Black Truffle Ravioli, Celery Leaf Salad, Preserved Lemon Oil, Shellfish Tarragon Jus
    Chai Spiced Butternut Squash Bisque - Roasted Apple, Pumpkin Seeds, Young Coconut
    Thai Tea Glazed Foie Gras - Salted Caramel Waffle, Almond Brittle, Bourbon Soaked Cranberries
    California Guinea Hen Leg Confit - Chestnut Sage Bread Pudding, Tokyo Turnip, Roasted Pearl Onions, Sage Game Jus

  • TASTING MENU

    Available as Two or Three Course Meal
    Wine Pairing May Be Added

     

    To Entice...

    Beet and Spinach Salad - Pine Nut, Raspberries

     

    To Follow...

    Grilled Beef Tenderloin - Quinoa Pilaf, Broccolini, Wild Berry Relish

     

    To Linger...

    Pistachio Panna Cotta - Citrus Salad, Earl Grey Jelly

  • COMPOSED SEAFOOD DISHES

    Branzino Filet - Fennel Purée, Green Beans, Braised Endive, Tomato & Basil Dressing 

    Sautéed Pacific Prawns - Little Neck Clams, Zucchini, Capellini, Saffron, White Wine

    Roasted Salmon - Red Quinoa, Bok Choy, Fried Lotus Root, Shiso, Ginger Miso Dressing

    Idaho Trout - Toasted Israeli Couscous, Acorn Squash, Sunflower Seeds, Pomegranate Gastrique

  • From The 1800° Infrared Grill

    Regional Meats & Game

    Prairie Harvest South Dakota

    Double Bone Elk Rack

    Buffalo Tenderloin & Sarsaparilla Braised Short Ribs

    14oz. Dry Aged Beef Rib Eye

    Smoked Colorado Lamb Rack & Truffle Braised Cheeks

    Half Roasted Duck

    30oz. Dry Aged Wagyu Bone in Ribeye for Two

    Half Organic Chicken

     

    Snake River Farms Idaho
    12oz Wagyu New York Strip
    7oz. Citrus Ginger Marinated Wagyu Sirloin


    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
    Huckleberry Pudding

    Blood Orange Port

  • Sides

    Roasted Root Vegetables - Pistachio Herb Butter, Meyer Lemon 

    Smokey Bacon & Caramelized Onion Potato Purée - Fried Shallots

    Sauteed Spinach - Apricot, Almond

    Nasi Kuning Indonesian Rice - Ginger, Lemongrass, Tumeric

    Roasted Cauliflower Gratin - Swiss Chard, White Bean, Feta Cheese Sherry Vinegar

    Roasted Mushrooms - Maderia, Rosemary, Garlic Confit

  • Dessert

    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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