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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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+ Add Another Room

To add more than 4 rooms, please call 1-800-819-5053. 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 1-800-819-5053 or our Toll-free numbers by country .

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Four Seasons Hotel

New York

Local Time

Local Temperature

23 °C / 73 °F

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

Classic Elegance Menu

This menu offers a reception with a choice of four canapés to be passed for 45 minutes to 1 hour.

The Four Seasons dinner includes bread service with Vermont creamery butter, one appetiser, two entrées and one dessert.

A choice of one vegetarian alternative is available on request.

Guests are invited to bring their own wedding cake (cake-cutting fee is included).


  • Reception

    Chilled


    Hudson Valley Foie Gras Terrine
    Pickled golden raisins


    Fennel Crusted Ahi Tuna
    Basil aioli and Nicoise olives


    Tomato and Cherry Mozzarella Skewers
    Basil pesto


    Shrimp and Vegetable Rice Paper Spring Rolls
    Nac nam dipping sauce


    Assorted Sushi Rolls
    California, tuna, salmon and eel


    Catskill Smoked Salmon Blini
    Scallion crème fraiche


    Mini New England Lobster Rolls
    Cayenne mayonnaise


    Serrano Ham, Quince Marmalade, Aged Manchego Crostini

    Truffle Mushroom and Fresh Ricotta Crostini

    Hot


    Lobster Saltimbocca
    Sage brown butter


    Prime Steak Burger Sliders
    Roasted onion marmalade


    Shrimp Romesco
    Toasted marcona almonds


    Yellow Tomato Soup Sip
    Mini grilled cheese


    Chorizo Stuffed Medjool Dates
    Wrapped in prosciutto


    Spicy Chicken Empanadas
    Cilantro aioli


    Fingerling Potato Skins
    Vermont cheddar and Berkshire bacon


    Lobster and English Pea Arancini
    Lemon crème fraiche


    New York Potato Knish
    Truffle crème fraiche


    Jumbo Lump Blue Crab Cakes
    Old Bay tartar sauce


    Mini reuben sandwiches
    Sauerkraut and Thousand Island dressing


    Gyoza Pork Dumplings
    Ponzu dipping sauce


    Four Seasons Dinner

    Soup

    Truffle Mushroom Consomme

    Cannellini Bean and Roasted Cauliflower Soup
    Prosciutto crisps and lemon oil


    Creamless Tomato Soup
    Teardrop tomatoes and basil


    Tuscan Minestrone
    Garlic pesto crostini


    Maine Lobster Bisque
    Tarragon and saffron cream


    Maryland Crab and Corn Chowder
    Old Bay croutons


    Double Chicken Consomme
    Herb gnocchetti and wild mushroom


    Salad


    Baby Lettuces, Green Market Vegetables, Shaved Fennel
    Balsamic vinaigrette


    Baby Romaine, Roasted Tomatoes, Shaved Parmesan
    Ceasar dressing


    Radicchio and Endive, Caramelised Onions, Crispy Pancetta
    Creamy parmesan dressing


    Watercress and Frisée, Honey Roasted Apple, Cranberries, Clothbound Cheddar
    Mustard vinaigrette


    Boston Bibb Lettuce, Roasted Market Mushrooms, Crispy Fried Onions
    Herb vinaigrette


    Baby Nicoise salad
    Seared Ahi tuna, French beans, Nicoise olives, marble potatoes, Champagne vinaigrette


    Vegetable Crunch Salad
    Crisp seasonal vegetables, toasted almonds, lemon-honey vinaigrette


    Appetiser


    Trofie Pasta
    Roasted cherry tomatoes, basil pesto, pecorino antico de oro


    Artichoke Ravioli
    Yellow tomato coulis, Sicilian olives, crispy leeks


    Roasted Jumbo Asparagus
    Buffalo mozzarella, eggplant caponata, arugula leaves


    Peekytoe Crab Cake
    Celery root remoulade, Dijon sabayon, fresh herb salad


    Seared Diver Scallop
    Brown butter cauliflower purée, granny smith apple, preserved lemon


    Grilled and Chilled Prawns
    Napa cabbage slaw, snow peas, ginger chili dressing


    Butter Poached Maine Lobster
    Sweet carrot purée, fennel hash, kaffir lime emulsion


    Grilled Vegetables and Fresh Mozzarella Terrine
    Roasted tomato coulis, arugula seedlings


    Served Entrée


    Wild Striped Bass
    Artichoke barigoule, savoy cabbage, Spanish chorizo


    Alaskan Halibut
    Parmesan risotto, oven-dried tomatoes, caramelised fennel, saffron nage


    Pan-Roasted Salmon
    Wilted black kale, herb gnocchi, brown butter béarnaise


    Miso-Glazed Cod
    Chinese black rice, gingered bok choy, sesame butter


    Chicken Breast Coq au Vin
    Yukon potato purée, braised carrots, bacon lardons, button mushrooms and pearl onions


    Herb-Butter-Basted Organic Chicken Breast
    Crushed fingerling potatoes, haricots vert, thyme jus


    Grass-Fed Beef Tenderloin
    Smoked vidalia onion purée, heirloom marble potatoes, asparagus and mushroom ragout


    Pepper Crusted Prime New York Strip
    Potatoes boulanger, creamed spinach, globe carrots


    American Rack of Lamb
    Cumin-roasted Carrots, crushed chick peas, preserved lemon, medjool date lamb jus


    Seared Long Island Duck Breast
    Black walnut and mushroom risotto, sun-dried cherry and foie gras jus


    Vegetarian Alternatives

    Sweet Corn Risotto
    Mascarpone cheese, wild mushrooms and melted leeks


    Grilled Portabella Mushroom with Warm Lentil Salad
    Butternut squash, celery root and balsamic reduction


    Hand Rolled Pasta with Heirloom Tomatoes
    Herb broth and pecorino romano cheese


    Grilled Asparagus with Goat Cheese Fondue
    Fingerling potatoes and chanterelle mushrooms


    Dessert

    New York Cheesecake

    Molten Chocolate Cake
    Berry compote and strawberry sorbet


    Seasonal Berry Shortcake
    Vanilla cream


    Chocolate Brioche Bread Pudding
    Malted milk ball ice cream


    Caramel Apple Tart Tatin
    Cinnamon ice cream


    S’mores Graham Cracker Génoise, Devil’s Food Cake
    Passion vanilla marshmallow


    Apricot Sacher Tort
    Milk chocolate mousse and apricot preserves


    White Chocolate Cherry Torte
    Pistachio dacquoise and black cherry compote


    Crème Fraîche and Vanilla Bean Panna Cotta
    Honey-roasted pineapple


    Fresh Berry Soup
    Seasonal sorbet and almond lace tuile



All food and beverage is subject to 15% service charge, 7% administrative fee and 8.875% sales tax.

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