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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

26 °C / 79 °F

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

Rehearsal dinner

This menu offers a half-hour reception with a choice of four canapés. Dinner includes bread service with Vermont creamery butter, one appetiser, one entrée, one dessert, freshly brewed coffee, decaffeinated coffee and assorted teas, cream and milk.

  • Cocktail 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
    Caesar 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


    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



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