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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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To add more than 4 rooms, please call 1 (202) 944-9151. Toll Free Telephone Numbers By Country

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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

7 °C / 45 °F

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

Friday or Sunday wedding

The complete wedding experience. Upon arrival, guests will enjoy butler-passed sparkling wine, white wine and sparkling mineral water. Cocktail hour offers a five-hour Signature-label bar, choice of six butler-passed hors d'oeuvres and two reception display platters. At dinner, toast the wedding couple with more sparkling wine, then enjoy appetizer or salad course, a choice of entrée and wine service. For dessert, pastries and a custom-designed wedding cake offer a sweet ending, complemented by coffee and tea service.

This menu is only available for the Friday or Sunday wedding package.

  • bar services

    USD 185 per guest with the signature bar service
    USD 200 per guest with the premium bar service
    USD 215 per guest with the superior bar service

  • Amusements

    Select six offerings

  • Chilled offerings

    Cucumber Round with Salmon Mousse, Roe & Dill Sprig

    Sesame Seared Tuna Loin with Napa Slaw & Soy-Lime Drizzle

    Spicy Tuna Tartar with Sesame Seeds on Crispy Rice

    Maine Lobster Salad with Tarragon and Scallion on a Tiny Bun

    Traditional Beef Tartar on Toasted Brioche

    Smoked Cremini Mushrooms with Herb Goat Cheese on Rustic Bread

    Olive Oil Poached Tuna with Lemon Zest and Radish on Grilled Focaccia

    Duck Prosciutto with Citrus Compote and Shaved Fennel

    Gorgonzola Wedge with Walnut, Tupelo Honey & Tiny Celery Leaves

    Korean Style BBQ Shrimp with Orange & Lemon Confit

    Traditional Style with Horseradish infused Cocktail Sauce

    Peruvian Style Red Snapper Ceviche with Crispy Tortilla Garnish

    Tangy Eggplant Caponata on a Parmigiano Crostini, White Anchovy & Saba

    Spiced Apricots and Fennel with Ricotta and Pistachios on Grilled Bread

  • Hot offerings

    Blackened Jumbo Shrimp, Herb Rémoulade Sauce

    Mini Lobster & Kimchi Quesadilla

    Crispy Parmesan Artichokes, Sun-Dried Tomato Dipping Sauce

    Mini Mixed Vegetable Spring Roll with Thai Chili Sauce

    Indian Spiced Ground Duck Kabob with Mango & Cilantro Chutney

    Braised Beef Short Rib with Gremolata and Green Olives on a Potato Cake

    Beef & Shrimp Lumpia Spring Roll with Chili-Lime Sauce

    Toasted Herb Polenta Cake with Pecorino Cheese, Caponata Vegetables and Fried Capers (in a spoon)

    Slow Cooked Pulled Pork, Ancho BBQ Sauce and Creamy Coleslaw on a Mini Olive Oil Roll

    Spicy Chicken Empanadas with Cilantro Lime Dipping Sauce

    Chicken Yakitori with Scallion Glaze

    Crispy General Tso’s Chicken Bite

    Miniature Maryland Crab Cake, Sauce Gribiche

    Seared Scallop with Thai Style Green Papaya Salad

    Apple Smoked Bacon with Caramelized Onion, Fennel and Gruyere Cheese

  • reception platters

    Artisanal Cheese Display
    Selection of imported and domestic cheeses, served with seasonal fruits, nuts, table crackers,

    sliced raisin bread and fig purée


    Brie En Croûte

    Creamy brie cheese, layered with dried apricot and ginger chutney, encased and baked in flaky puffed pasty, served with crystallised grapes, nuts and toasted baguette slices


    Bruschetta Toast
    Grilled crostini accompanied by bowls of tomato-basil-garlic bruschetta, eggplant caviar and olive tapenade


    Charcuterie Platter
    Assorted cured and spiced meats, marinated olives, Italian cheeses, marinated baby artichokes, grilled radicchio and pickled mushrooms, served with grilled focaccia biscotti


    Seasonal Garden Vegetable Crudité Shooters
    Individual-Mini glasses filled with crunchy veggies and Herb blue cheese dipping sauce. Herb breadsticks


    Mediterranean Platter
    Hummus, tabbouleh salad, stuffed grape leaves, marinated olives, feta cheese, toasted pita triangles

  • starter course

    Select one starter for all of your guests

    Greek Style – Shrimp Stew with Tomatoes, Garlic, Feta Cheese, Wild Oregano & Grilled Bread

    Pan Seared – Sustainable Arctic Char with Meyer Lemon Purée, Watercress, Shaved Radish & Saba Dressing

    Grits – Shrimp and Scallops with Organic Stone Ground Grits & Creole Sauce

    Pork – Crispy Pork Belly with Lentils, Braised Kale & Citrus Glaze

    Scallops – Jumbo Sea Scallops, Parsnip Purée & Mushrooms with Bacon Lardoons

    Eggplant – Warm Eggplant Stuffed Piquillo Peppers, Black Olive Purée & Peppercress Greens with Chive Oil Drizzle Pasta

    Gnocchi – Pan Seared with Roasted Eggplant Caponata, Parmigiano Reggiano, Crushed Tomatoes & Crispy Garlic Chips

    Pasta – Rainbow Tortellini, Sautéed Spinach, Pine Nuts, Tomato Coulis and Pesto Drizzle
    Crab – Maryland Style Crab Cake, Pipérade, Lemon & Orange Confit

    Pasta – Goat Cheese Ravioli with Pancetta Lardoons, Garlic Spinach & Basil-Lemon Butter

    Bisque – Butternut Squash Bisque with Spiced Crème Frache and Harvest Apples (October - February)

    Chowder – Smoked Chicken and Corn Chowder with Cilantro & Corn Bread Croutons

    Corn – Sweet Corn Puree with Red Pepper Confit & Miniature Crab Cake (March - September)

    Lobster – Brandied Lobster Bisque, Lobster & Fennel Fritter

    Potato – Lightly Creamed Potato and Leek Soup with Spanish Saffron

    Mushroom – Forest Mushroom and Sweet Garlic Bisque with Aged Sherry & Parmesan Crisp

    Gazpacho – Classic, Chunky Tomato with Cumin Dusted Crostini (May - September)

    Gazpacho – Smooth Yellow Tomato Purée (May- September)  

    Pear – Cider & Port Wine Roasted Pear Stuffed with Walnuts, Blue Cheese & Dried Cranberries Served over Frisse and Boston Bibb Lettuce with Golden Raisins, Port Wine Reduction Dressing

    (October - February)

    Bundle – Baby Lettuce bunched with Strawberries, Papaya, Goat Cheese, Macadamia Nuts, Grilled Bread and Champagne Vinaigrette (March - September)

    Citrus – Baby Arugula with Grapefruit Segments, Sous Vide Watermelon Cubes, Medjool Dates & Shaved Fennel, Citrus-Honey Vinaigrette with Citrus-Honey Vinaigrette (May – September)

    Asparagus – Marinated with Roasted Garlic, Basil & Virgin Olive Oil Tossed with Baby Mozzarella, Roasted Peppers & Mediterranean Olives, Shallot-Italian Parsley Dressing & Toasted Pine Nut Garnish

    Asian – Mixed Greens with Compressed Tropical Fruit, Cashews, Coconut-Lime Dressing, Black and White Sesame Seed Cracker

    Italian – Lola Rosa and Frisee with Herb Cous Cous, Grilled Artichokes, Pickled Beech Mushrooms, Dried Tomatoes and Wild Oregano Vinaigrette

    Beets – Red & Yellow over Red Oak Lettuce and Frisee, Bundled Haricots Vert & Pistachio-Crusted Brie with Apple-Sherry Vinaigrette

    Classic – Baby Greens, Sliced Cucumber, Julienne Carrots & Cherry Tomato Salad topped with a Warm Crostini with Local Goat Cheese Tossed with Balsamic Dressing

    French – Shallot-Wine Poached Asparagus, Chopped Egg, Micro-Greens, Red Wine Vinaigrette

    Vermont – Bundle with Red Quinoa, Diced Harvest Apples, Candied Walnuts, Celery Root, Golden Raisins and Maple Vinaigrette (October - February)

  • entrées

    Select one entrée.
    A vegetarian options is always available.


    Halibut – Roasted Halibut with Shrimp Dumplings, Baby Bok Choy, Enoki Mushroom and Lemon-Ginger Broth

    Scallop – Pan Seared Scallops with Cauliflower Puree, Beech Mushrooms, Sugar Snap Peas and Arugula Pesto Drizzle

    Sea Bass – Miso Glazed Sea Bass with Grilled Scallion Risotto, Baby Green Beans, Thai Basil, Shiso and Soy -Lime Drizzle

    Mahi Mahi – Grilled Mahi with Pepperonata, Olive Oil Roasted Potatoes, Grilled Asparagus and Preserved Lemon Puree

    Rock Fish – Pan seared Rockfish with Braised Kale, Chick Peas, Artichokes, Oven Dried Tomato and Saffron Broth

    Salmon – Mustard Seed Crusted Salmon with Rainbow Swiss Chard, Garnet Yam Puree and Parsley Infused Olive Oil

    Filet – Thyme Roasted Beef Filet, Smoked Cheddar Potato Pave, Baby Green Beans, Maitake Mushroom, Roasted Spanish Peppers & Cabernet Reduction

    Filet – Peppered Beef Tenderloin Filet, Yukon Gold Potato Purée, Grilled Broccolini, Blistered Cherry Tomatoes & Cognac-Peppercorn Jus

    Filet – Roasted Beef Tenderloin, Black Truffle Potato Gratin, Mushrooms and Asparagus, Red Wine Reduction

    NY Strip – Grilled Strip with Roasted Garlic Potato Puree, Balsamic Onions, Kale Chips and Saba Reduction

    Short Ribs – Slow Braised Beef Short Rib, Blonde Yam Puree, Broccolini and Smoked Tomato Jus

    Short Ribs – Slow Cooked Short Rib with Parsnip Puree, Rainbow Swiss Chard, Cabernet Reduction, Garlic Chips & Peppercress

    Short Ribs – Braised Beef Short Rib with Parmesan Polenta, Oven Dried Tomatoes, Red Wine Jus & Gremolata

    Chicken – Spiced Rubbed Chicken Breast, Roasted Shallot Whipped Potato, Sautéed Spinach, Smoked Cremini Mushrooms and Whole Grain Mustard Jus

    Chicken – Pan Roasted Chicken with Pearl Barley “Risotto” Rainbow Chard, Dried Pear Tomatoes, Natural Jus & Tiny Arugula

    Chicken – Smoked Chicken Breast with Cheddar Whipped Potatoes, Bacon Braised Collard Greens & Ancho Chili Jus

    Chicken – Oven Roasted Chicken Breast with Smoked Cheddar Scalloped Potatoes, Grilled Asparagus, Caramelized Pearl Onions & Parsley Emulsion

  • sweet endings

    Select one option for all of your guests.


    Dutch Chocolate Raspberry Napoleon

    Rich Chocolate Brownie, Warm Chocolate Sauce, Raspberry Sorbet


    Caramel Apple Cheesecake

    Caramelized Fuji Apples, Almond Tuille, Candied Nuts


    De-constructed Lemon Tart

    Graham Cracker Crumb, White Chocolate Foam, Limoncello Gelee & Basil Sherbet


    Almond Joy Bar

    Coconut Macaroons & Candied Almond Milk Ice Cream


    Carrot Cake

    Cream Cheese Mousse, Candied Walnuts, Wild Cinnamon Ice Cream


    Chocolate Peanut Butter Cake

    Decadent Chocolate Cake, Peanut Butter Crème, Bacon Ice Cream


    Tropical Fruit Panna Cotta

    Fruits of the Season, Meringue, Coconut Sorbet


    Chocolate Banana Tart

    Caramelized Banana’s, Nutella, French Vanilla Bean Ice Cream


    Sticky Toffee Bread Pudding

    House-made Toffee, Chocolate Sauce, Caramel Ice Cream


    Hot Lava Cake

    “Liquid Center” Chocolate Cake, Milk Chocolate Chantilly, Fresh Mint Ice Cream


    Berry Pavlova

    Citrus Scented Berries, Candied Meyer Lemon, Blackberry Pate de Fruit & Raspberry Sorbet


    Custom-Designed Wedding Cake 

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