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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 (512) 685-8100. 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 (512) 685-8100 or our Toll-free numbers by country .

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Four Seasons Hotel

Austin

Local Time

Local Temperature

19 °C / 66 °F

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

Plated Dinner Menu

  • SOUPS OR SALADS (CHOOSE ONE)

    Soups

    Tomato Basil, Brie, Croutons

    Wild Mushroom, Truffle Crème Fraîche, Cornbread Croutons

    Sweet Corn, Herbed Peppercorn, Red Pepper Oil

    Strawberry, Watermelon, Tomato Gazpacho, Basil Sorbet

     

    Salads

    TRIO Iceberg Wedge, Tobacco Onions, Smoked Onion Vinaigrette, Herb Dressing, Blue Cheese Buttermilk Dressing

    Heirloom Tomato, Watermelon, Mint, Texas Olive Oil, Pure Luck Goat Cheese

    Red and Green Leaf Lettuce, Vanilla and Riesling Poached Pear, Candied Pecans, Sun-dried Cranberries, Maple-Shallot Dressing

    Baby Romaine Hearts, Asiago Bruschetta, Olive Oil, Cured Cherry Tomatoes, Creamy Parmesan Dressing

    Roasted Red and Yellow Beets, Arugula, Frisée, Granny Smith Apple, Blue Cheese, Fig Syrup

    Organic Spinach, Butter Lettuce and Frisée - Fresh Strawberries, Toasted Almonds, Feta, Red Wine Vinaigrette

    Kale, Radicchio, Frisée, Roasted Cauliflower, Toasted Hazelnuts, Sun-dried Cherries, Citrus Dressing

  • APPETIZERS (CHOOSE ONE)

    Panko-Crusted Lump Crab Cake, Lemon Aïoli, Pickled Bell Peppers, Mango-Apple Salad

    Lobster Ravioli, Champagne Saffron Sauce, Oven-dried Shiitake Mushrooms, Crispy Shallots

    Ahi Tuna Tartare, Lime-Soy Dressing, Guacamole, Pickled Ginger, Sesame Flatbread, Cilantro, Micro Greens

    Bandera Quail Breast, Cornbread Stuffing, Blackberry Syrup, Poblano Relish

    Maple-Glazed Pork Belly, Hudson’s Smoked Sausage Cannellini Beans, Homemade Pickled Vegetables

    Poached Gulf Shrimp, Marie Rose Sauce, Shaved Fresh Horseradish, Preserved Lemon

    Wild Mushroom Risotto, Poached Cherry Tomatoes, “French Onion Soup”

    TRIO Sampler: Crabmeat on Avocado, Smoked Salmon, Caper-Chive Crème Fraîche, Grapefruit  

    Seared Scallop, Bell Pepper Coulis, Micro Cress

  • ENTRÉES (CHOOSE ONE)

    Poultry

    Dewberry Farm Roasted Half Chicken, Truffled Fingerling Potatoes, Chef Elmar’s Braised Red Cabbage and Maple Glazed Turnips

    Chicken Scallopini, Creamy Lump Crab Meat, Lemon-Chive Risotto, Asparagus, Cherry Tomatoes

     

    Fish

    Grilled Atlantic Salmon Fillet, Tarragon Butter Sauce Corn and Gulf Shrimp Hash, Fingerling Potatoes

    Citrus-Brushed Sea Bass, Squash Ribbons, Tomato Jam, Basil Whipped Potatoes, Frisée and Grapefruit, Local Honey Dressing

    Pan-Seared Gulf Grouper, Crab Salad, Poblano Grit Cake, Olive, Tomato-Avocado Relish, Black Bean Sauce

     

    Gulf and Range Duets

    Cabernet-Braised Beef Short Ribs, Poached Gulf Shrimp, Yukon Gold Sweet Potato Mashers, Roasted Brussels Sprouts

    Beef Wellington Tenderloin, Bordelaise Sauce, Lump Crab Cake, Fireman’s 4 Ale Butter Sauce, Asparagus, Twice-Baked Potato, Cured Tomato

    Beef Tenderloin and Sea Bass, Whipped Olive Oil Potatoes, Glazed Carrots and Haricot Vert

     

    Meat

    Charred Flat Iron Steak, Cognac Green Peppercorn Sauce, French Green Beans, Fingerling Potatoes

    Cold-Smoked and Grilled Texas Ribeye Steak, Peach BBQ Sauce, Warm Potato Salad, Broccolini

    Grilled Beef Tenderloin Filet, Béarnaise Sauce, Red Wine Shallot, Truffle Potato Gratin, Glazed Carrots and Charred Green Beans

    Pepper-Crusted Beef Rib Filet, Rosemary Jus, Twice-Baked Country Style Potatoes, Green Beans, Cauliflower

    Niman Ranch Prime Pork Rib Chop, Grape Gastrique Caramelized Apples, Fried Pork Belly, Brussels Sprouts, Mashed Yams

    Herb and Dijon Crusted Rack of Lamb, Cipollini Onions, Goat Cheese and Seasonal Vegetable Tart, Fennel-Radicchio Slaw

     

    Vegetarian

    Spinach, Forest Mushroom, and Artichoke Crêpes, Braised Vegetables, Roma Tomato Coulis, Queso Fresco,

    Portobello and Squash Kebab, Quinoa, Roasted Bell Pepper Salad, Pumpkin Seeds, Beluga Lentils, Roasted Cipollini Onions, Plantain Chips (Vegan)

    Anson Mill Polenta Lasagna, Wild Mushroom Ragout, Semi-dry Tomatoes Parmesan Cheese, Arugula and Frisée Truffle Oil

  • BEVERAGES

    Freshly Brewed Regular and Decaffeinated Illy Coffee

    Mighty Leaf Teas

  • All plated dinners are accompanied by Freshly Baked Rolls and Butter

Menu is subject to change

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