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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 (866) 516-1100. 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 Hotel directly at 1 (866) 516-1100 or our Toll-free numbers by country .

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Four Seasons Hotel

Philadelphia

Local Time

Local Temperature

20 °C / 68 °F

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

Dinner

  • Appetisers

    Braised Beef Brisket Pavé - Coconut and Adzuki Bean Purée, Spicy Green Papaya and Curried Peanut Slaw, Micro Watercress, Lemongrass Beef Reduction
    English Sweet Pea Soup - Tangy Goats Milk Yogurt, Salted Almond Shortbread, Tarragon Oil
    Poached Jumbo Cape May Sea Scallop - Baby Artichoke, Toasted Fregola Sarda and New Zealand Cockle Stew, Crispy Leeks, Extra Virgin Olive Oil and Tomato Bouillon
    Chilled Marinated Charred Maya Shrimp “Cocktail” - Tender Creamer Potato, Heirloom Cauliflower, Green Onion & Bell Pepper Salad, True Leaf Farm Micro Arugula,
    Smoked Paprika Aïoli

     

  • Middle Course

    Fountain Salad - Tender Boston Lettuce, Organic Mesclun Greens, Snipped Herbs, Shallot Sherry Vinaigrette
    “Trout and Potato Duo” - House-cured Scottish Ocean Trout Gravlax, Marinated Fingerlings, Wild Trout Caviar, Potato Pancakes and Crème Fraîche, Dill,
    Honey Mustard & Espresso Dressing
    Roasted Amish Chicken Leg Roulade - Burgundy Snails and Smoked Bacon, Spring Carrots, Swiss Chard and Sorrel, Morel Mushroom and Game Emulsion,
    Meyer Lemon Foam

  • Entrées

    Pan-roasted American Red Snapper Fillet - Chinese Forbidden Black Rice, Pickled Jicama, Tangelo and Arugula Salad, Espellete A.O.C., Spiced Cinnamon Vinaigrette, Green Onion, Mango & Gin Coulis
    Sautéed Pacific Halibut Fillet - Tender Wild Ramp Spätzle, Velvet Pioppini Mushrooms, Crisp Zucchini Blossoms, Light Parsley and Vermouth Cream
    Atlantic Black Bass, Tiger Shrimp and Lobster “Paella” - Bomba Rice, English Peas, Chorizo Oil, Saffron Sauce
    Spiced Beef Sirloin “a la Plancha” - Violet Potato, Asparagus & Carnaroli Risotto, Marinated Grape Tomatoes and Celery Salad, Roasted Garlic Beef Reduction
    Rhubarb and Candied Bacon-stuffed Duroc Pork Tenderloin - Pistachio Potato, Local Honey, Roasted Fennel, White Balsamic, Pickled Strawberry & Rosemary Pork Sauce
    Thin-sliced Saddle of Lamb - Citrus Strozzapreti Pasta, Spring Navarin Vegetables, “Roots and Shoots”, Caper Lamb Jus

Menu is subject to change.

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Cancel reservation

Reservation cannot be canceled online within 48 hours of check-in date. Please call 1 (800) 819-5053 for assistance.

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