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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)

Remove
Room 4:

Adults

Children (0-18 yrs)

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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.

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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

17 °C / 63 °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. Lunch
Tel.+1 (215) 963-1500
Contact Us
Dining

Lunch

  • To Start


    New Potato and Watercress Soup - Smoked Bacon, Black Bread
    Chilled Wianno Oysters on the Half Shell - Wild Trout Caviar, Yuzu, Soy
    Ahi Tuna Tartare - Avocado Mousse, Seaweed Salad, Vegetable “Slaw”, Ponzu
    Fava Bean “Toast” - House Made Lemon Ricotta, Fresh Mint
    Garganelli Pasta - Baby Zucchini, Roasted Tomato Cream, Basil Foam 

  • From the Garden

    Fountain Salad - Organic Mesclun Greens, Snipped Herbs, Shallot-sherry Vinaigrette
    Rocket Arugula - Shaved Farmers Radish, Avocado, Green Goddess Dressing
    Romaine Hearts - Anchovy Dressing, Garlic Croutons, Parmesan Tuile
    Lobster Chopped Salad - Tomato, Avocado, Bacon, Brioche Croutons, Tarragon “Ranch”                                             
    Add Herb Marinated Chicken, Grilled Atlantic Salmon or Jumbo Shrimp

  • To Follow

    Georges Bank Sea Scallop - Haricots Verts, “true Leaf” Farms Arugula Salad, Beet Carpaccio, Honey-tangerine Cognac Emulsion
    Atlantic Salmon - Whipped Wild Ramp Potato Purée, Glazed Spring Vegetable Ragoût, Light Mustard Cream                          
    Pacific Halibut - Braised Artichoke, Caramelized Fennel, Tomato, Preserved Meyer Lemon, Lavender Broth
    Petit Beef Filet - Beluga Lentils, Spring Carrots, English Pea, Verpa Morels, Horseradish Beef Reduction               
    Lancaster Chicken Breast - “Anson Mills” Cheddar Grits, Lacinato Kale, Cippolini Onion Tempura, Natural Chicken Jus

  • Sandwiches

    Truffle Burger - Prime Beef Chuck, Kennett Square Mushrooms, Onions, Sottocenere Cheese, Black Truffle Aioli
    Philly Cheesesteak - Shaved Beef Sirloin, American “Whiz”, Vidalia Onion
    Crispy Lancaster Chicken Club - Bacon, Butter Lettuce, Dill Pickle, Sriracha Mayo