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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.
Available
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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)

Remove
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

10 °C / 50 °F

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

Lunch

  • To Begin

    Organic California Carrot Soup - Crispy Chestnut Spätzle, Whipped Crème Fraîche, Clementine Oil

    Baked East Coast Oysters - Creamed Spinach, Smoked Bacon, Toasted Corn Bread, Red Chili 

    Foie Gras Torchon - Salted Walnut Shortbread, Frisée Lettuce, Pomegranate, Red Wine Syrup

    Arctic Char Tartare - Jazz Apple, Black Sesame, Micro Celery, Fried Shallot, Horseradish Rémoulade

    Hand Cut Egg Pappardelle - Chanterelle Mushroom, Toasted Hazelnut, Grano Padano, Sage

  • Green In Between

    Fountain Salad - Organic Mesclun Greens, Snipped Herbs Shallot-sherry Vinaigrette

    Baby Lacinato Kale - Fiorelli Pear, Sesame Pecan, Westfield Farm Capri, Honey Banyuls Vinaigrette

    Romaine Hearts - Anchovy Dressing, Garlic Croutons, Parmesan Tuile

    Lobster Chopped Salad - Romaine, Avocado, Grape Tomato, Jersey Sweet Corn, Bacon, Red Onion, Tarragon "Ranch"

     

    To Add to the Greens

    Herb Marinated Chicken

    Grilled Atlantic Salmon

    Jumbo Shrimp

  • To Follow

    Porcini Dusted Cape May Sea Scallops - Spiced Seeds, Baby Brussels Sprouts, Heirloom Carrots, Sage, Local Pumpkin Purée

    Lancaster Chicken Breast - Butternut Squash Carnaroli Risotto, Roasted Roots, Candied Bacon, Fried Kale, Natural Jus

    Ginger Braised Beef Short Rib - Whipped Okinawa Sweet Potato, Glazed Baby Bok Choy, Scallion, Black Garlic Beef Reduction, Togarashi Oil

    Atlantic Salmon - Cumin Spiced Black Lentils, Carnival Cauliflower, Crushed Almonds, Meyer Lemon, Yogurt, Mint

    Pan Roasted Monkfish - Tomato & White Bean “Ribolita”, Peanut Potatoes, Cabbage, Torn Croutons, Prosciutto Oil

  • To Hold

    Duck Confit Sandwich - Fried Egg, Frisée, Pickled Shallot, Whole Grain Mustard Aïoli, Toasted Brioche

    Philly Cheesesteak - Shaved Beef Sirloin, American “Whiz,” Vidalia Onion, Liscio’s Roll

    8 Hr Smoked Duroc Pork Shoulder - Jalapeño Slaw, House Made BBQ Sauce, Grilled Ciabatta

    The Burger - Prime Sirloin, Clothbound Cheddar, Smoked Bacon, Dill Pickle, Iceberg "Lettuce", Secret Sauce, Brioche Bun

  • To Toast

    Prosecco, Enza, NV

    Italy DOC

     

    Pinot Grigio, Pighin, 2012

    Friuli, Italy

     

    Chardonnay, Zaca Mesa, Napa Valley, 2011

    Santa Ynez Valley, CA

     

    Pinot Noir, Schug Carneros Estate, 2010

    Carneros, CA

     

    Malbec, Valentini Bianchi, 2011

    Mendoza, Argentina

     

    Cabernet Sauvignon, Iconoclast, Stag’s Leap Dist, 2011

    Napa Valley, CA

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Reservations for more than 28 nights cannot currently be booked online. Please contact your preferred Four Seasons hotel or resort directly to book your extended stay.

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