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Check Rates & Availability

When will you be staying with us?

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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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No Availability
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)

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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 +1 869-469-6238. 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 Resort directly at +1 869-469-6238 or our Toll-free numbers by country .

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Four Seasons Resort

Nevis West Indies

Local Time

Local Temperature

30 °C / 86 °F

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

Dinner

  • Soup and Salad

    Onion Soup - Day Old Bread, Manchego Cheese 

    Coral Grill House Caesar - Avocado, Roasted Tomatoes, White Anchovies, Grana Padano, Creamy Caesar 

    Heirloom Tomato Gazpacho - Lobster, Cucumber, Hearts Of Palm

    Kale and Spinach - Local Pumpkin, Pumpkin Seeds, Dried Cherries, Green Apples, Poppy Seed Vinaigrette 

    Endive - House-made Lemon Ricotta, Spiced Walnuts, Balsamic Dates, Local Sweet Potato

  • Appetizers

    Grilled Shrimp “Cocktail “ - Horseradish Crema, Fennel, Lemon, Golden Tomato Gazpacho

    Charred Octopus - Little Neck Clams, Chorizo, Saffron Butter 

    Cracked Conch - Spicy Mango Mayo, Caribbean Slaw

    Cold Smoked Wahoo - Citrus Mango, Pink Peppercorn, Cilantro Oil 

    Shaved Strip Steak Crudo - Horseradish Puree, Arugula, Kakamata Olives, Jalapeno 

  • Caribbean Catch

    Spiny Lobster Tail - Saffron Butter 

    Yellow Fin Tuna - Smoked Tomato Emulsion

    Blackened Swordfish - Cucumber Sauce  

    Caribbean Catch - Spicy Tangy Mango 

  • Butcher Block

    Creekstone Farms Prime Beef  - Tenderloin 7oz (Bourbon Bearnaise),  Striploin 12oz (Cabernet Merchant),  Ribeye,16oz  30 Day (House Creamed Horseradish), Porterhouse 

    Creekstone Farms Pork - Double-cut  Pork Rib Chops, 14oz (Peppercorn Sauce)       

    Superior Farm - Rack Of Lamb, 12oz (Mint Jus)                                

    Murrays All Natural - ½  Semi -Deboned All Natural  Peri-Peri Chicken

                    

  • Rubs and Accompaniments

    Signature Rub - Coral Grill Signature, Rodelle’s Jerk Rub, Three Peppercorn Blend

    Accompaniments - Lobster Tail and Seared Foie Gras

  • Starches

    Smoked Idaho Potato Puree - Green Oinions

    Local Sweet Potato Wedges - maple Jerk Glaze 

    House Cut Fries - Hickory- Smoked Sea Salt, Parsley 

    Truffle Cheddar Mac and Cheese - Broccoli Florets, Thyme 

     

     

  • From The Garden

    Grilled Asparagus - Lemon Caper Vinaigrette 

    Pan Roasted Carrots - Local Honey 

    Roasted Butternut Squash - Cinnamon Thyme 

    Malabar Spinach - Coconut Cream, Seasoning Peppers 

    Creamed Corn - Chipotle Cream, Smoked Bacon 

    Brussel Sprouts - Balsamic Pomegranate

     

     

  • All herbs used in our dishes are from our very own Four Seasons Nevis herb garden.

     

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