Dining

Seasons

Call us to book your table. +1 (202) 342-0444 Online Reservations

A favourite among local movers and shakers as well as visiting guests, our bright and airy restaurant is known for its “power breakfast” and healthy twists on traditional dishes from around the world.

HOURS

BREAKFAST
Complimentary valet parking Monday – Friday: 6:30 am – 11:00 am Saturday and Sunday: 7:00 am – 10:30 am
LUNCH
Complimentary valet parking Saturday: 10:30 am – 2:00 pm
DC TEA
COMPLIMENTARY VALET PARKING Saturday: 2:00 pm – 4:00 pm
BRUNCH
USD 15 valet parking Sunday: 10:30 am – 2:00 pm

Signature Dishes

  • Smoked Salmon, Caviar and Quail Egg

    Served on an oatcake during DC Tea

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  • Traditional and Seasonal Scones

    Fresh-baked and available for DC Tea

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  • Stack of Lemon Ricotta Pancakes on plate dusted with icing sugar, lemon sauce and fresh raspberry garnish
    Lemon Ricotta Pancakes

    With fresh, mixed berries

  • Close-up of Seasons brunch salad with cauliflower, corn, radish slices, green jelly salad
    Seasons Brunch Salad

    With cauliflower, radish and corn

Events

  • Saturdays 2:00 pm – 4:00 pm

    DC Tea

    Join us at Seasons for a modern twist on afternoon tea. Enjoy limitless Moët Champagne, bite-sized sweets and savouries, tea-infused Martinis and a live soundtrack by DJ and curator, Violetta Markelou. Valet parking will be complimentary.

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  • Sundays 10:30 am – 2:00 pm

    Sunday Brunch

    Enjoy one legendary Brunch at Seasons. This weekly event features a wide variety of cuisines at buffet stations, chef stations, a raw bar and more. Champagne and Bloody Marys will be limitless. Breakfast classics like French Toast or Pancakes will be made-to-order.

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The Team

Portrait photo of Seasons Executive Chef Andrew Court in white uniform

Andrew Court

Executive Chef

Hailing from Birmingham, England, Chef Court was an avid gardener even as a teenager when he developed his passion for fresh ingredients in the family garden. Since he began cooking classes at 14, he has continued to hone his craft, most recently at Cornell University’s hospitality-management program. He has worked around Europe before coming to the U.S. by way of the Caribbean and Canada – and continues to put an international spin on all his dishes.

“Building connections is the best way to find out what our guests like so that we can deliver it.”

More Dining Options

We are an Ocean Friendly restaurant.

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