Sunlight filters in through tall windows and African acacia trees reach toward the ceiling. In this enchanted setting, relaxation and lively conversation come naturally, along with a menu of exceptional breakfasts and lunches made from locally sourced ingredients.
- Monday – Friday 6:30 am – 11:30 am Saturday – Sunday 7:00 am – 11:30 am
- Saturday – Sunday 12:00 noon – 2:30 pm
- Monday – Friday 12:00 noon – 2:30 pm
- The Garden is also open for private events during the evening
- Local Kale Salad
Lacinato kale, saba, shaved Crispin apples and Pecorino
- Cauliflower Steak
Black walnut quinoa and fragrant pear curry emulsion
- Organic Chicken Cobb
Grilled applewood smoked bacon, blue cheese, light buttermilk dressing and fresh herbs
John JohnsonExecutive Chef
Despite years of training under New York’s premier chefs, John eschews flamboyant gestures and overwrought dishes, focusing instead on exceptional ingredients, locally sourced. His menus for Four Seasons deliver health and flavour, highlighting the very best that the region’s farmers offer.
“The thing for me is to focus the food to appeal to our guests, while featuring the amazing ingredients our region has to offer. Standing out is the challenge, as there is no other dining destination like New York.”