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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

23 °C / 73 °F

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

Dinner

  • ICE COLD SHELLFISH & CAVIAR

    Bourbon Steak Seafood Tower - A Celebration of Local & American Merroir

    Shellfish by the Half Dozen - East & West Coast Oysters, Local Clams

    Chilled Lobster Carpaccio - Green Apples, Hearts Of Palm, Citrus Emulsion

    Citrus Rubbed Kampachi - Marinated Cucumber, Aji Amarillo Ponzu, Toasted Nori, Sesame

    Ahi Tuna Tartare - Ancho Chili, Asian Pear, Mint, Toasted Sesame Oil

    Chef’s Selection of Caviar - Traditional Accompaniments, Warm Johnny Cakes

  • APPETISERS

    Bibb Lettuce & Fried Oysters - Green Goddess, Tasso Ham, Carrot, Radish, Egg

    Chilled Cucumber Gazpacho - Habanero Granite, Green Almond, Poached Pickled Shrimp

    Iceberg Wedge - Maytag Blue Cheese, Bacon, Croutons, Ranch Dressing

    Spring Crudite Salad - Pickled and Fresh Spring Vegetables, Yuzu Vinaigrette

    Grilled Portuguese Octopus - Olive Oil Potatoes, Saffron Aioli, Upland Cress, Pork Chorizo

    “Classic” Beef Tartare - Wagyu Flat Iron, Radish, Grain Mustard, Rye, Bone Marrow Butter

    Artichoke Agnolotti - Pancetta Vinaigrette, Escargot, Spring Garlic, Morels

  • ENTRÉES

    Michael’s Lobster Pot Pie - Brandied Lobster Cream, Baby Vegetables, Wild Mushrooms

    Big Eye Tuna Rossini - Seared Foie Gras, Pommes Dauphinoise, Truffles

    Rack of Dover Sole - Asparagus, Caviar, Spring Onions, Snap Peas

    Roasted Muscovy Duck - Confit Tartlet, Toasted Farro Risotto, Coastal Huckleberry

    Bbq Lamb - Heirloom Grits Panisse, Radish, Apricot Jalapeno Preserve

  • Wagyu

    A5 Miyazaki Japanese Wagyu

    Ribcap

    New York Strip

     

    Chef's Selection of Wagyu

    12oz Ribeye Filet, ‘Gold’ Strube Ranch, Texas

    10oz Flat Iron, Broadleaf Ranch, Aus

    16oz Ny Strip, Darling Downs, Queensland, Aus

     

    Per Ounce Wagyu Minimum of 3 Ounces per Order & Served with Whipped A5 Kimchi Butter, Aji Verde & Carolina Mustard BBQ.

  • FROM THE WOOD-BURNING GRILL

    35 Day Dry Aged Meats

    18oz Bone-in New York Strip

    38oz USDA Prime Porterhouse

    40oz Bone-in Tomahawk Ribeye Mp

     

    All Natural Grass-fed

    10oz Butcher’s Tender

    16oz Boneless Ribeye

     

    All Natural Corn-fed

    8oz Filet Mignon

    10oz Hanger Steak

    12oz New York Strip

     

    Oak-fired Fish

    Arctic Char

    Mahi Mahi

  • ACCOMPANIMENTS

    Grilled Lobster Clambake

    Sautéed Key West Shrimp Garlic & Chiles

    Bone Marrow, Black Pepper Cracker

    Seared Hudson Valley Foie Gras

  • Trio of Steak Sauces

    Au Poivre

    Bearnaise

    Carolina Mustard BBQ

    Aji Verde

    Whipped A5 Wagyu Kimchi Butter

  • Side Dishes

    Classic

    Sautéed or Creamed Spinach

    Classic Yukon Gold Potato Purée, Gravy

    Black Truffle Mac & Cheese

    Crab Hushpuppies, Jalapeño, Coriander

    Salt Baked Potato, Bacon And Chives

     

    Farm Fresh

    Brussels Sprouts, Hazelnut, Ricotta

    Twice Baked Potato, Bacon

    Grilled Trumpet Mushrooms

    Asparagus, Pancetta Vinaigrette, Poached Egg

    Broccoli Rabe, Ricotta Salata, Pine Nuts

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