Four Seasons Hotel

San Francisco

Local Time

Local Temperature

12 °C / 54 °F

Event Catering

Dinner

  • All Plated Meals include Assorted Breads, First Course, Entrée, Dessert and Freshly Brewed Peet’s Major Dickason’s Blend Regular and Decaffeinated Coffee and Teas.

     

    Fish or Fowl: USD 92 per guest

    Meat: USD 104 per guest

    Make it four courses: Add USD 18 per guest

     

    Create your own Restaurant Experience Here*

    Allow your guests to select their choice of two entrées tableside

    *Four courses required plus USD 18 per guest based on higher priced entrée prevail

    Can't decide? Offer duo entrées, add USD 18 per guest

  • APPETIZERS

    Baby Heirloom Beets: Local Burrata, Pistachio Brittle, Watercress, Shallot Vinaigrette

    Pumpkin Risotto: Maitake Mushroom, Grilled Pear & Radicchio “Salad” Spiced Chestnuts, Pumpkin Oil

    Dungeness Crab “Salad”: Smoked Avocado, Jalapeño, Pink Grapefruit

    18 Hour Braised Pork Belly: Baked Corona Beans, Cilantro, Shishito Peppers

    Fresh Made Tagliatelle Pasta: Celery Root “Bolognese,” Cured Tomatoes, Parmesan, Basil

  • soups

    Butternut Squash Bisque: Candied Hazelnuts, Pickled Pearl Onions, Thyme Shortbread

    Cauliflower Velouté: Golden Raisin Purée, Crisp Capers, Pickled Cauliflower

    “Chicken Noodle Soup”: Chicken Consommé, Pearl Onion, Celery, Carrots, House Made Chicken & Black Twigs Apple Agnolotti

  • salads

    Arugula and Frisée Salad

    Mulled Wine Poached Pear, Tomato, Smoked Blue Cheese, Candied Walnuts, Sherry Vinaigrette

    Baby Beet and Watercress Salad: Roasted Grapes, Shaved Fennel, Whipped Greek Yogurt, Pine Nut Vinaigrette

    Baby Sweet Gem Lettuce: Cucumber, Radish, Tomato, Castelvetrano Olives, Grilled Scallion “Ranch”

    Fall Chicory and Spinach Salad: Roasted Sweet Peppers, Tomato, Kohlrabi, Medjool Dates, Feta Cheese, Verjus Vinaigrette

  • Entrées

    Fish

    Slow-Cooked Salmon: Bloomsdale Spinach, Artichoke, Rutabaga, Roasted Tomato, Warm Apple-Curry Vinaigrette

    Roasted Sea Bass: Confit Baby Potatoes, Kale, Caviar & Chive Beurre Blanc

    Seared Halibut: Red Kuri Squash Spaetzle, Eggplant, Arugula, Pomegranate Jus

     

    Fowl

    Slow Cooked Chicken Breast: Sweet Potato Pavé, Mustard Greens, Grilled Apple, Bacon Jus

    Roasted Chicken: Wild Mushroom “Bread Pudding,” Celery Purée, Heirloom Carrots, Mustard Jus

    Orange and Thyme Roasted

    Chicken Breast: Potato Mille Feuille, Butternut Squash Purée, Brussels Sprouts, Pickled Pearl Onions, Chicken Jus

     

    Meat

    Seared Beef Tenderloin: Broccoli Rabe, Wild Mushroom and Tomato Risotto, Picked Onion, Radish and Herb Salad

    Horseradish & Herb-Crusted Beef Tenderloin: Potato Gratin, Grilled Chicory, Roasted Beets, Bordelaise Sauce

    Braised Prime Beef Short Rib: Collard Greens, House Made Bacon and Potato Hash, Spiced Vinegar Cole Slaw

    Colorado Lamb Rack and Crisp Shank: Rosemary White Bean Purée, Cured Tomato, Fennel, Rapini, Country Ham “Red Eye’ Jus

     

    Herb

    Potato Gnocchi: Cured Tomatoes, Artichoke, Rapini, Parmesan and Olive Emulsion

    Warm Parmesan Cheesecake: Braised Greens, Slow Cooked Egg, Truffle Potato Purée, Maitake Mushrooms, Roasted Vegetable Jus

    Quinoa Gallette: Trio of Cauliflower: Roasted, Purée and Pickled, Rainbow Chard, Heirloom Carrot, Homemade Green Curry Emulsion

  • Dessert

    Green Tea “Cake”: Ginger Crema and Mango Spheres

    Walnut Joconde: Carrot Gelée, Roasted Pineapple, Coconut Foam

    Hazelnut Bisquit: Soaked in Chocolate Espresso Liquor, Caramel Mousse, Salted Chocolate Ice Cream

    Apple Normandy: Sautéed Apples on Pâte Brisée, Vanilla Bean Caramel, Crème Frâiche Ice Cream

    Upside Down Pumpkin Pie Pot de Crème: Macerated Figs in Port, Fennel Cake, Pine Nut Feuilletine, Goat Cheese Ice Cream

Prices subject to 19.5% service charge, 1.5% administrative fee and 8.5% sales tax. Prices subject to change.
A labour fee of USD 150 will be charged for groups of less than 25 guests.

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