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Numbers of Nights: 1

Number of Rooms: 1

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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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Four Seasons Hotel Lion Palace

St. Petersburg

Local Time

Local Temperature

-13 °C / 9 °F

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

PERCORSO MENU

  • CRUDI DI MARE – sliced raw fish and shellfish

    Branzino – Sea Bass, Tomato Consommé, Bread “Cialledda” 990

    Orata – Sea Bream, “Acquapazza” Powder, Lemon Cream, Red Caviar 950

    Tonno – Yellow Fin Tuna Tartare, Sicilian Salad, Cucumber Extract 1350

    Capesante – Sakhalin Scallops, Variation of Celery, Lemon 990

    Gamberi Rossi – Red Prawns, Burrata Cheesecake, Blood Orange Frost 2550

    Scampi – Langoustines, Cannoli with Salted Ricotta, Avola Almonds, Pistachio 2550

    Trio Di Crudi – Selection of Raw Fish and Seafood 1750

    Gamberi Rossi – Red Prawns, Burrata Stracciatella, Black Ink Crisps 2450

    Trio Di Crudi – Chef’s degustation of Fresh Fish and Shellfish 1750

  • Antipasti – Seasonal Appetiser

    Granchio – Kamchatka Crab, Smoked Olive Oil, Pickled Sour Cherry, Pistachio 1950

    Polpo Carpaccio – Octopus Carpaccio, Pumpkin Chutney, Dry Martini Dressing, Olive Pesto 1950

    Manzo – Beef Tartare, Cardoncelli Mushrooms, Pecorino, Marsala Reduction 950

    Capesante Carbonara – Roasted Sakhalin Scallops, “Fiadone Abruzzese”, Carbonara Sauce 1350

    Vitello Tonnato – Poached Milk Fed Veal, Tuna and Caper Sauce, Celery 990

    Melanzana – Baked Eggplant, Provola, Parmesan, Tomato Fondue 950

    Mezza Burrata – Burrata, Tomato, Capers, Anchovies, Basil 990

    Misticanza – Vegetable Crudité, Mixed Green Leaf Salad, Citrus Segments, Tomato 470

    Rape E Radici – Baked Beets and Roots, Ricotta, Honey-Lime Dressing 590

  • Prosciutti & Formaggi – Ham and Cheese Collection

    Prosciutto – 24 Months Cured Ham, Pickled Vegetables, Deep Fried Gnocco 1800

    Bresaola – Cured Beef, Parmesan, Honey and Lime Dressing, Aged Balsamic 1150

    Antipasto Misto – Prosciutto, Bresaola, Guanciale, Artisan Cheeses, Pickled Vegetables 2950

    Formaggi – Parmesan, Pecorino, Taleggio, Gorgonzola 1100

  • ZUPPE e MINESTRE – soups

    Minestrone – Vegetable Cubes, Vegetable Consommé 490

    Pappa Al Pomodoro – Tomatoes, Pink Prawns, Bread, Burrata 790

    Zuppa Di Pesce – Poached Seafood, Fish Broath, Espelette Pepper 2950

  • PASTE RIPIENE – artisanal stuffed pasta

    Ravioli – Ricotta, Eggplant, Parmesan 860

    Ravioli Plin – Burrata, Pink Prawns, “Cacio E Pepe” Sauce, Tomato Fondue 1250

    Ravioli Tortelli – Oxtail Ragout, Pecorino, Celeriac, Lemon 790

  • PASTE CORTE – artisanal short pasta

    Maccheroncini – Bolognese Ragout, Vin Santo Wine, Parmesan 1250

    Pacchero Nero – Black Ink, Smoked Kamchatka Crab, Porcini Mushrooms 1950

    Cavatelli – Grilled Calamari, Cherry Tomatoes, Basil (Recommended for 2 Guests) 1450

  • PASTE LUNGHE – long pasta

    Pappardelle Pomodoro – Tomato Sauce, Parmesan, Basil 950

    Aglio Olio Peperoncino – Garlic, Extra Virgin Olive Oil, Chili, Cruschi Pepper 690

    Spaghetti Chitarra – Octopus and Shellfish, Tomatoes, Espelette Pepper, Parsley 1750

    Spaghetto – #percorsospecial 990

  • RISOTTI – risotto

    Risotto Tartufo – Black Truffle, Topinambur, Parmesan 1390

    Risotto Scampi – Langoustines, Osetra Caviar, Lemon Butter 2950

    Risotto Zucca – Pumpkin, Provola, Rosemary 990

  • PESCI – fish

    Polpo – Grilled Octopus, Roasted Polenta, Artisanal “Peperonata” 2350

    Branzino – Pan Fried Sea Bass, Carrot, Artichoke, Calamari with Black Olives 2450

    Rana Pescatrice – Citrus Poached Monkfish, Savoy Cabbage, Almond, Mint and Capers Pesto 2150

    Orata – Grilled Sea Bream, Cauliflower Caviar, Saffron, Provola 1450

    Branzino in Crosta – Sea Bass in Herbs and Sea Salt Crust 890 per 100g

    Orata in Crosta – Sea Bream In Herbs and Sea Salt Crust 650 per 100g

     

    Fish in Crust is Served with Sautéed Vegetables, Crudité Salad and Fish Sabayon with Capers

  • CARNI – meat

    Manzo Marezzato  Grilled Marble Beef Fillet, Baked Beets and Roots, Beef Praline 2950

    Agnello  Roasted Lamb Loin, Broccoli, Radicchio, Orange 1950

    Vitellino – Milk Fed Veal Chop, Variation of Topinanbur, Hazelnut, Rosemary 1750

    Costata Maturata  Grilled Dry Aged Rib Eye 890 per 100g

    Bistecca Fiorentina  Grilled Dry Aged T-Bone “Fiorentina” 850 per 100g

     

    Dry Aged Meat is Served with Roasted Potatoes and “Uccelleto” Style Beans 

  • CONTORNI – side dishes

    Mashed Potatoes, Gorgonzola, Black Pepper 290

    Roasted Sea Salt Potatoes, Dry Tomatoes, Black Olives, Wild Asparagus 290

    Baked Beats & Roots, Toasted Hazelnuts 290

    Grilled Seasonal Vegetables, Rosemary Oil 290

    Vegetable Crudité, Cherry Tomatoes, Honey-Lime Dressing 290

    Natural Italian Pickled Vegetables 290

  • All prices are subject to change without notice.

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