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Numbers of Nights: 1

Number of Rooms: 1

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Adults

Children (0-18 yrs)

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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)

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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 (202) 944-9151. 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.

If you require assistance, please contact the Hotel directly at 1 (202) 944-9151 or our Toll-free numbers by country .

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Four Seasons Hotel

Washington, DC

Local Time

Local Temperature

18 °C / 64 °F

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

Dinner

  • ICE COLD SHELLFISH & CAVIAR

    Oysters & Clams - America’s Best, Daily Selection
    Half Maine Lobster - Steamed and Chilled, Crème Fraîche
    Shellfish Platter - Maine Lobster, Mussels, Clams, Oysters
    Hand-packed Caviars - Siberian Osetra 50gram Traditional Accompaniments or Caspian Sea Osetra 28gram Traditional Accompaniments

  • APPETISERS

    Roasted Vegetable Consommé - Buckwheat Spaetzle, Carrot Espuma, Maitake Mushrooms
    Ahi Tuna Tartare - Ancho Chile, Asian Pear, Mint, Toasted Sesame Oil
    Kelp Cured Sea Scallop - Chartreuse, Celery, Citrus, Black Truffle, Fleur De Sel
    Dry-age Carpaccio -  Grass-fed Sirloin, Rye, Caperberry, Lemon
    Iceberg Wedge - Smoked Bacon, Maytag Blue Cheese, Ranch Dressing
    Market Salad - Mixed Baby Field Greens, Tart Cherry, Apple, Banyuls Vinaigrette
    BSDC Housemade Charcuterie - Assorted Cured Meats, Country Pate, Pickles
    Pasta & Clams - House Made Bucatini Pasta, Local Clams, Brown Butter
    Foie Gras “Torchon” - Kabocha Squash, Reglisse & Grilled Country Bread
    Warm Charred Octopus - Ash Crusted Pee Wee Potato, Morcilla, Onion Consommé

  • ENTRÉES

    Border Springs Farm Lambchetta - Merguez Sausage, Barley, Pickled Pumpkin, Dried Black Bean
    Southeast Asian Duck Udon - Roasted Breast & Confit Leg, Concord Grape Naam Prik
    Michael’s Lobster Pot Pie - Brandied Lobster Cream, Baby Vegetables, Wild Mushrooms
    Big Eye Tuna - Roasted Cauliflower Ravioli, Maitake, Black Garlic Caramel    
    Virginia Rockfish - Pine Nut, Chermoula, Sea Bean

  • a5 miyazaki japanese wagyu

    “Japan’s Best Beef”, Miyazaki Wagyu is Recognized for its Cherry Red Color, Tender Texture & Great Dense Meat Taste (Minimum 3 Ounces Per Order)

    New York Strip Loin
    Teres Major
    Rib Cap

    All Wagyu is Hand Cut to Order & Served with Whipped A5 Butter, Seaweed Salsa Verde & Mushroom Ketchup.
    Pair with a Supplementary Trio of Hanyu Ichiro’s “Card Series” Japanese Whiskey

  • FROM THE WOOD-BURNING GRILL

    Local and Dry Aged Meats

    16oz Bone In Duroc Pork Chop, Va

     18oz Bone in New York Strip 50 Day, Va

    10oz Butchers Tender, Va

    32oz Bone In Ribeye  50 Day, Va

    22oz Bison Tomahawk Chop, Gunpowder Farm,  Md

     

    USDA Prime Dry Aged Beef

    14oz New York Strip

    28oz Aged Porterhouse

     

    Wagyu Beef

    10oz Wagyu Flat Iron

     

    Certified Angus

    8oz Filet Mignon

    16oz Ribeye

    10oz Hanger Steak

     

    Oak-fired Fish

    Mahi Mahi

    Arctic Char

    Virginia Swordfish

  • ACCOMPANIMENTS

    Half Maine Lobster Thermidor
    Hudson Valley Foie Gras
    Sauteed Prawns, Garlic And Chilies
    Roasted Marrow Bones & Unagi

  • FARM FRESH SIDE DISHES

    Salt-baked Potato, Bacon, Scallion, Crème Fraîche
    Roasted Brussels Sprouts, Duck Confit
    Sautéed or Creamed Spinach
    Coco Bean Cassoulet, Roasted Boerbok Goat
    Classic Yukon Gold Potato Purée, Gravy
    Wood-roasted “Magical” Mushrooms
    Black Truffle Mac & Cheese
    Tuscan Kale, Garlic Confit, Mortadella
    Paella Valenciana - Mussels, Chicken, Chorizo
    Eggplant, Sweet & Sour, Pine Nuts

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