Four Seasons Hotels and Resorts | Luxury Hotels | Four Seasons

PETITE DESSERT STATION: Brown Butter Almond Financier – Chocolate Ganache, Toasted Almonds; Tarte au Citron – Ponchatoula Strawberries, Toasted Meringue; Whipped Jivara Milk Chocolate Mousse; New Orleans Chantilly Cream Cake with Fresh Berries; Café Au Lait Cream Puff; Hummingbird Cake – Brown Sugar Cream Cheese Icing, Sugared Pecans; Ecuadorean Dark Chocolate Ganache Tart with Sea Salt Caramel; Spiced Carrot Cake with Mississippi Honey Mascarpone; Lemon Vanilla Cheesecake with Fresh Louisiana Blueberries; Southern Banana Pudding – Crisp Wafers, Vanilla Caramelized Bananas; Louisiana Cane Syrup Pecan Pie with Dark Chocolate Ganache; Florida Key Lime Tart – Buttery Graham Cracker Crust, Vanilla Bean Cream; Four: USD 28 per adult; Six: USD 36 per person

Dessert action station enhancements: Dessert Action Stations must be accompanied by Petite Dessert Station.; New Orleans Classic Bananas Foster – Caramelized Brown Sugar Sauce, Dark Rum Flambè, Vanilla Bean Ice Cream, Toasted Pecans, Cinnamon; USD 24 per adult; The Krewe – Louisiana Abita Root beer, Cream Soda, King Cake Soda, Vanilla and Chocolate Ice Creams, Chef’s Fresh-Baked Chocolate Chip Cookies; USD 26 per adult; Uptown Ice Cream Cart – Vanilla Bean and Café Au Lait Ice Creams, Praline Sugared Pecans, Doberge Chocolate Cake Crumbles, Buttered Saltine Crunch, Ponchatoula Strawberries, Bourbon Caramel Sauce, Sweet Whipped Cream; USD 36 per adult

There is a three-hour maximum display time. Dinner service requires a minimum of three stations. Stations must be offered for at least 75% of the guaranteed guest count. Minimum of 25 guests per station required. Guest counts below 25 will incur a chef labor fee of USD 300. Fee of USD 300 per chef will apply to chef-attended stations. All food and beverage is subject to a 18% taxable service fee, 9% administrative fee and 10.75% tax. Please ask your catering or events manager for options for children 10 and under.