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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.
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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

19 °C / 66 °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 - Selection of the Finest Shellfish

  • APPETISERS

    Spring Garlic Soup - Crab Fritter, Braised Fennel, Saffron Espuma
    Ahi Tuna Tartare - Ancho Chile, Asian Pear, Mint, Toasted Sesame Oil
    Fluke Crudo - Piperade, Garden Herb Broth, Crispy Squash Blossom
    Iceberg Wedge - Smoked Bacon, Maytag Blue Cheese, Ranch Dressing
    Market Salad - Mixed Baby Field Greens, Tart Cherry, Apple, Banyuls Vinaigrette
    Beef Tenderloin Tartare - Toasted Peanut, Green Curry, Shrimp Chips
    Spring Rabbit Bucatini - Whipped Iberico Lardo, Fava Beans, Brown Butter
    Foie Gras Terrine - Yogurt, Honey Gel, Black Pepper Granola, Pickled Strawberry
    Aspargus Salad - Burrata, Shaved Asparagus, Brioche, Ramp Pesto

  • ENTRÉES

    Michael’s Lobster Pot Pie - Brandied Lobster Cream, Baby Vegetables, Wild Mushrooms
    Big Eye Tuna - Sweet Pea Agnolotti, Morels, Lemon Beurre Blanc
    Pacific Halibut - Pine Nut, Chermoula, Sea Bean
    Amish Chicken - Potato & Ramp Terrine, Foie Stuffed Morel, Hen Yolk

  • Wagyu

    A5 Miyazaki Japanese Wagyu

    New York Strip Loin
    Rib Cap


    Chef's Selection of Wagyu

    Tenderloin, Lone Mountain Tanch, NM

    10oz Flat Iron, Broadleaf Ranch, AUS

    8oz Rib Eye, Strube Ranch, TX

    8oz Rib Cap, Strube Ranch, TX

     

    Per Ounce Wagyu Minimum of 3 Ounces per Order & Served with Whipped A5 Butter, Charred Scallion Emulsion & Bourbon Steak Sauce.

  • FROM THE WOOD-BURNING GRILL

    Local and Dry Aged Meats

    16oz Andouille Sausage Stuffed Duroc Pork Chop, VA

     18oz Bone in New York Strip 50 Day, VA

    10oz Butchers Tender, VA

    32oz Bone In Ribeye  50 Day, VA

     

    Painted Hills All Natural Grassfed Beef

    12oz New York Strip

    16oz Boneless Ribe Eye

     

    Certified Angus

    8oz Filet Mignon

    10oz Hanger Steak

     

    USDA Prime Dry Aged Beef

    28oz Porterhouse

     

    Oak-fired Fish

    Mahi Mahi

    Arctic Char

    Cobia

  • ACCOMPANIMENTS

    Half Maine Lobster Thermidor
    Hudson Valley Foie Gras
    Sauteed Prawns, Garlic And Chilies
    Bone Marrow, Black Pepper Cracker
    Trio of Steak Sauces - Bearnaise, Chimchurri, Au Poivre

  • FARM FRESH SIDE DISHES

    Sautéed or Creamed Spinach
    Salt-baked Potato, Bacon, Scallion, Crème Fraîche
    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
    Sugar Snap Peas, Bonito, Shiso
    Poached Asparagus, Mushroom Streusel
    BBQ Baked Beans, Pork Belly
    Honey Glazed Carrots, Pistachio, Yogurt







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