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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
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

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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.

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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

16 °C / 61 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Philadelphia /
  3. Dining /
  4. Restaurants /
  5. Fountain Restaurant /
  6. Dinner
Tel.+1 (215) 963-1500
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Dining

Dinner

  • Appetisers

    Chilled Stellar Bay Golden Oysters on the Half Shell - Wild Trout Caviar, Yuzu and Soy
    Grilled Marinated Rabbit Tenderloin - Creamy Sunchoke Risotto, Dragon Tongue Arugula, Walnut Pesto, Green Oil
    Steamed Pacific Halibut Fillet - Braised Artichoke, Caramelized Fennel, Tomato and Fava Beans, Preserved Lemon, Fennel, Lavender Foam
    Nori Wrapped Ahi Tuna Tempura - Chilled Avocado Mousse, Sesame Seaweed Salad, “Raw Vegetable Slaw”, Ponzu Sauce

  • Middle Course

    Fountain Salad - Tender Boston Lettuce, Organic Mesclun Greens, Snipped Herbs, Shallot Sherry Vinaigrette
    New Potato and Watercress Soup - Wild Burgundy Snails, Smoked Bacon and Black Bread
    House-Made Spinach Fettuccine - Baby Zucchini and Tomato Confit, Lemon Ricotta Cheese, Roasted Tomato Cream, Basil Foam

  • Entrées

    Sautéed Norwegian Salmon Fillet - Whipped Wild Ramp and Potato Puree, Glazed Spring Vegetable Ragout, Puffed Wild Rice, Light Dijon Cream
    Seared Jumbo Georges Bank Sea Scallops - Marinated Haricot Vert, True Leaf Farms Arugula and Pistachio Salad, Red Beet Carpaccio, Grilled Fennel,

    Honey Tangerine and Cognac Reduction
    Sautéed Atlantic Black Bass, Tiger Shrimp, and Lobster “Paella” - Bomba Rice, English Peas, Chorizo Oil, Saffron Sauce
    Roasted Petit Beef Filet and “First Cut” Brisket Duo - Braised Beluga Lentils, Pot Au Feu Carrots and Sweet Pea, Verpa Morel, Horseradish Beef Reduction
    Grilled Australian Lamb Saddle - Indian Spiced Chickpea and Currant Ragout, Heirloom Cauliflower and Crisp Crimson Okra, Roasted Tomato and Lamb Jus
    Grilled Thai Chili and Tamarind Brine Pork Loin - Creamy Coconut and Azuki Bean Puree, Jicama, Mango and Baby Arugula Salad, Salted Plantain Chip, Pork Jus

  • CHEF’S TASTING MENU

    Tuesdays to Thursdays 3 courses
    Fridays and Saturdays 5 courses

Menu is subject to change.