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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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Restrictions may apply
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)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

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

We noticed a problem with the reservation details

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

22 °C / 72 °F

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

Winter Wedding

This menu is also available as part of the Winter Wedding Package.

  • Upon Arrival

    Butler-Passed Champagne
    Sparkling Water with Lime

    Cocktail Hour
    Five-Hour Grande Deluxe Bar
    Choice of Five Butler-Passed Hors D’Oeuvres
    One Reception Display Platter

    Dinner Presentation
    Champagne Toast
    Appetiser or Salad Course
    Choice of Entrée - Vegetarian Entrée also Available
    Wine Service with Entrée Course

    Dessert
    Custom Wedding Cake
    Selection of Four Butler-Passed Mini Pastries


    AMUSEMENTS
    Select Six from Options Below

    Chilled Offerings
    Devilled Egg with Lump Crab and Caviar
    Sundried Cherry Tomatoes, Goat Cheese and Hazelnut Truffle
    Shredded Smoked Duck with Mango Relish in Wonton Cup
    Black Bean and Avocado Tortilla Wrap
    Soba Noodle Salad Fork with Cucumber and Thai Chili Glaze
    Foie Gras, Fig and Prosciutto Roulade on Brioche
    Seared Tuna on Crispy Wonton, Mango Relish
    Curried Chicken and Almond Salad on Pappadam with Grape Accent
    Almond-Dusted Stilton Stuffed Celery Stalk

    Hot Offerings
    Panko Coconut Fried Jumbo Shrimp, Japanese Bull Dog Sauce
    Shrimp and Lobster Pot Stickers with Sesame Dipping Sauce
    Warm Maytag Blue Cheese-Crusted Grapes
    Seared Beef Tenderloin, Horseradish Cream and Onion Confit on Cheddar Toast
    Mini Corn Dogs with Wasabi Mustard
    Asparagus Wrapped in Puffed Pastry with Caesar Aïoli
    Portobello Ratatouille on Yucca Crisp with Tomato Balsamic Drizzle
    Cheese Steak Spring Rolls with Smoked Ketchup
    Quiche of Sweet Corn, Scallion and Goat Cheese
    Macadamia-Crusted Scallops, Mango Chutney

    RECEPTION PLATTERS
    Select Two from Options Below
    Artisanal Cheese Display - A 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, Presented with Herb-Blue Cheese Dipping Sauce and Bread Sticks
    Mediterranean Platter - Hummus, Tabbouleh Salad, Stuffed Grape Leaves, Marinated Olives, Feta Cheese, Toasted Pita Triangles

    STARTER COURSE
    Select One from Options Below
    Accompanied by Assorted Artisanal Rolls and Whipped Butter

    Lightly Creamed Potato and Leek Soup, with Spanish Saffron
    Foraged Mushroom and Sweet Garlic Bisque with Aged Sherry and Parmesan Crisp
    Smoked Chicken and Corn Chowder with Cilantro and Cornbread Croûtons
    Cream of Asparagus with Curried Crème Fraîche
    Roasted Tomato Gazpacho Soup with a Cumin-Dusted Crostini - Summer
    Roasted Three-Onion Soup with Gruyère Crostini
    Sweet Corn and Leek Chowder with Applewood-Smoked Bacon and Cheddar Biscuits
    Pumpkin and Truffle Soup with Cinnamon Cream
    Goat Cheese Ravioli with Brunoise of Prosciutto and Citrus Nage
    Warm Napoleon with Asparagus, Foraged Mushrooms and Chervil Butter
    Grilled, Marinated Asparagus Salad with Tomatoes, Pepper-Dusted Goat Cheese
    Medallion and Oak Leaves with Balsamic Drizzle
    Classic Caesar Salad, Parmesan Curls with Garlic Biscotti
    Celery Root and Roquefort Salad on Boston Bibb Lettuce with Roasted Sour Apple and Creamy Dijon Dressing - Fall

    ENTRÉES
    Select One from Options Below. Vegetarian Options are Available
    Pesto-Brushed, Free-Range Chicken Breast, Fanned Over Tomato, Basil and Zucchini Orzo Pasta and Fresh Tomato Nage
    Stuffed Chicken Breast, Stuffed with Mushroom and Spinach, Applewood-Smoked Bacon and Whipped Potatoes, Grainy Mustard Nage
    Thyme-Marinated Chicken with Honey-Roasted Root Vegetables and Swiss Chard, Finished with Roasted Apples, Honey and Cider Vinegar
    Beef Fillet Medallions, Twice-Baked Truffle and Parsley Potatoes, Glazed Baby Carrots with Aged Madeira Wine
    Hoisin-Glazed Sliced Tenderloin of Beef, Shiitake Mushroom-Scallion Risotto, Peppercorn Café Au Lait Sauce
    Roast Halibut, Potato Ragoût, Mushrooms, Haricot Vert and Pearl Onions with Lemon-Thyme Nage
    Black and White Sesame-Crusted Salmon, Stir-Fried Vegetables, Shoyu-Garlic Sauce and Molded Basmati Rice
    Honey-Thyme Glazed Duck Breast, Sautéed Fingerling Potatoes, Pearl Onions with Tangerine Sauce
    Sautéed Salmon, Lobster-Romaine Fondue, Lemon-Butter and Pink Peppercorn Sauce
    Maryland Crab Cake Topped with a Jumbo Prawn, Bundled Asparagus and Dauphinoise Potatoes, Preserved Lemon Aïoli   

     

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