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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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To add more than 4 rooms, please call 1 (866) 954-4840. 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 Resort directly at 1 (866) 954-4840 or our Toll-free numbers by country .

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Four Seasons Resort Rancho Encantado

Santa Fe

Local Time

Local Temperature

24 °C / 75 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Tel.+1 (505) 946-5700
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Dining

Dinner

  • APPETISERS

    (v) * Mixed Greens Salad with Aged Goat Cheese, Roasted Pine Nuts and Pomegranate, White Balsamic and Cinnamon Dressing

    (v) * Tomato and Eggplant with Buffalo Mozzarella, Basil Pesto

    Seafood Plate – Pan-Seared Tuna with Cucumber and Horseradish, Roasted Scallop with Fennel Salad and Bell Pepper Marmalade, Crispy Shrimps with Tomato and Avocado Salsa

    Cured Smoked Duck Breast with Chestnut and Red Onion Quiche, Roasted Figs, Port Wine Reduction

    Home-Smoked Salmon with Jasmine Tea, Green Pea Emulsion and Barley Salad

    Foie Gras Duo – Marinated Foie Gras Curls with Cranberry and Mascarpone Mille-Feuille, Pan-Seared Foie Gras with Pear Marmalade Cigar

  • SOUPS

    Mushroom Consommé with Pheasant Ravioli

    Baked Potato and Salsify Soup with Brie Filo Stick

    Traditional Gulyás Soup

  • PASTA AND RISOTTO

    Sweet Potato and Goat Cheese Tortelli with Light Creamy Basil Sauce

    Pumpkin Risotto with Hungarian Sausage and Fresh Truffle Shavings

    Homemade Squid ink Tagliatelle with Calamari Carpaccio and Swiss Chard

  • MAIN COURSES

    (v) * Grilled Vegetable Mille-Feuille with Eggplant Cream, Parmesan Crisp

    Roast Halibut with Braised Oxtail and Porcini Ragout, Tomato Tarragon Coulis

    Dover Sole with Lime Orzo Pasta, Star Anise-Glazed Pumpkin and White Clam Sauce

    Pan-Seared Sea Bass with Lemongrass-Scented Artichoke and Cilantro Pesto

    Stuffed Quail with Foie Gras and Kohlrabi Purée, Potato Cannelloni and Red Wine Sauce

    Honey and Levander-Glazed Challon Duck Breast with Gratinated Celeriac, Balsamic-Poached Baby Onion

    Grilled Argentinean Beef Tenderloin with Topinambur Purée and Black Truffle Sauce

    Pork Duo – Braised Mangalica Cheek with Caramelised Apple and Sautéed Spinach, Pork Loin with Potato Fondant and Parsnip Purée

(v) Vegetarian
* A nutritionally balanced healthy fare.