- Brunch (beginning February 19)
- Saturday and Sunday, 11:00 am – 3:00 pm
- 11:00 am – 3:00 pm
- 5:30 pm – 10:00 pm
- WHOLE CARVED BUTTERMILK FRIED CHICKEN
To share, served with dipping sauces
- CLAY POT DIRTY RICE
With seared duck breast, duck egg yolk and scallions
- LOUISIANA OYSTER PATTY
With flaky puff pastry, caramelized shiitake mushrooms and citrus zest
- SALT-CRUSTED GULF RED SNAPPER
With rosemary, lemon and extra virgin olive oil
- DUCK AND ANDOUILLE GUMBO
Dark roux, filé, Louisiana rice and potato salad
ALON SHAYAChef Partner
More Dining Options
Chandelier BarCelebrating the rich history of New Orleans cocktail culture, our lobby-level Chandelier Bar provides a glamorous welcome. Beverage Manager Hadi Ktiri presents stellar versions of the city’s classic cocktails, along with exquisite champagnes by the glass. Enhance your experience with caviar and sharable cuisine by acclaimed New Orleans chef Alon Shaya.
In-Room DiningIn a city renowned for cuisine, Four Seasons delivers 24-hour private dining to the comfort of your guest room or suite. Whether you’re craving a quick dinner or recovering from the night before, choose from a surprise-filled menu featuring regional cuisine and classic comfort foods. Or simply order cocktails before heading out on the town.
Chemin à la MerDonald Link honours his Louisiana heritage in his newest venture, Chemin à la Mer. With panoramic views of the Mississippi River, enjoy a curated menu of Louisiana fare expertly executed with French technique, including classic and specialty steaks and a grand oyster bar, converging at the pathway to the sea.