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Numbers of Nights: 1

Number of Rooms: 1

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Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

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Room 3:

Adults

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Room 4:

Adults

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To add more than 4 rooms, please call 1 (202) 944-9151. Toll Free Telephone Numbers By Country

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If you require assistance, please contact the Hotel directly at 1 (202) 944-9151 or our Toll-free numbers by country .

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Four Seasons Hotel

Washington, DC

Local Time

Local Temperature

2 °C / 36 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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A Summer Soiree

July – August 2018

Your personal wedding consultant will assist you in putting together an enviable Summer DC wedding that all starts outdoors in a garden setting for your ceremony, moves to an intimate, covered terrace for cocktails, and then on to Seasons or our Ballroom Level, complete with bar- lounge area, dining space, dance area and a living room space for those who enjoy from afar. Both Spaces offer a beautiful Patio.

Pricing is based on a five-hour reception.

USD 180 per guest - Grand Deluxe Bar 

USD 195 per guest – Luxury & Limited Bar

USD 210 per guest - Locally Brewed & Distilled

USD 260 per guest - Aged & Reserved 

  • PASSED UPON ARRIVAL

    Butler Passed
    Rose Wine Spritzer
    Summer 2018 Cocktail Special
    Arnold Palmer with Lemon Twist garnish (non-alcoholic) 

     

  • COCKTAIL HOUR

    Luxury & Limited Bar
    (5-hour continuous bar)

  • Butler-Passed Hors d'Oeuvres

    (Select Four)

     

    CHILLED OPTIONS

    Spicy Beef Tostada, Chipolte Aioli, Queso Fresco, Jalapeno Avocado Mousse

    Moroccan Spiced Rare Grilled Tuna, Curried Carrot & Raisin Slaw

    Spicy Tuna Tartare Taco, Acocado Mousse, Wasabi Aioli

    Palmetto Cheese Stuffed Peppadew, Candied Walnut

    Salmon Gravlax, Espresso Mustard, Rye Crisp

    Prosciutto Crostini with Lemon Fennel Slaw

    Pickled Beech Mushrooms, Herb Goat Cheese, Grilled Bread

    Crab Louie, Chesapeake Spice Dusted Profiterole

    Korean Hot Pepper Glazed Scallop, Mango-Yuzu, Peppercress

    Balik Salmon, Potato Blini, Chive Crème Fraîche

    Hamachi Tartare, Wasabi Aioli

    Everything Spice & Smoked Salmon Mousse Macaron

    Roasted Beets, Goat Cheese Mousse, Pistachio Powder


    HOT OPTIONS

    Crab Hush Puppies, Sriracha Honey Mustard

    Miniature Maryland Crab Cake, Old Bay Gribiche

    Stuffed Mushroom with Robiola Cheese

    Crispy Parmesan Artichokes, Lemon Saffron Mayonnaise

    Mini Mixed Vegetable Spring Roll, Thai Chili Sauce

    Roasted Mushroom & Smoked Cheddar Quesadilla, Chipotle Sour Cream

    Pastry Wrapped Asparagus, Parmesan, Caesar Aïoli Dressing

    Jalapeno, Cheddar & Smoked Onion Twice Baked Potato

    Mushroom, Poblano Quesadilla, Chipotle Sour Cream

  • Dinner is Served

    Sparkling Wine Toast



    First Course
    (Choose one Starter or Salad offering)


    Starters

    Skillet Seared Scallops, Organic Stone Ground Grits, Toasted Almonds & Orange Sauce
    Maryland Style Crab Cake, Charred Corn & Red Pepper Relish, Spicy Tomato Sauce
    Seared Scallops, Preserved Lemon, Fennel, Pea & Asparagus Risotto
    Goat Cheese & Basil Ravioli, Garlic Shrimp, Smoked Tomato Sauce & Minced Olive
    Warm Zucchini, Tomato, Basil & Goat Cheese Tart, Basil Pesto Smear, Arugula Salad


    Salads

    Organic Baby Greens, Port Wine Poached Pear, Pecan Crusted Goat Cheese, Maple Vinaigrette
    Lola Rosa, Frisée, Herb Couscous, Grilled Artichokes, Pickled Beech Mushrooms, Dried Tomatoes, Wild Oregano Vinaigrette
    Baby Greens, Sliced Cucumber, Julienne Carrots, Cherry Tomato Salad, Warm Crostini with Local Goat Cheese, Balsamic Dressing
    Jicama, Watercress, Avocado & Watermelon Radish, Spicy Citrus Vinaigrette
    Burrata Bowl, Heirloom Tomato, Nicoise Olives, Pine Nuts, Grilled Bread, Broken Lemon Vinaigrette & Tiny Greens
    Toasted Hazelnut Encrusted Goat Cheese, Gathered Greens, Dried Mission Fig Compote
    Asparagus, Whipped Goat Cheese, Grapefruit sections, Picked Red Onion, Marcona Almonds, Julia Child’s Lemon Vinaigrette


    Entrée Course

    (Choose one entrée for all guests. Add USD 25 per guest for duet entrée.)  


    Summer Fish Options
    Sesame Seed Seared Halibut, Baby Bok Choy, Marinated Shiitake Caps, Vegetable Dumplings, Yuzu Mushroom Broth
    Roasted Halibut, Ragout of Mushrooms, English Peas & Pickled Red Pearl Onions, Lemon-Chervil Nage
    Skillet Seared Bronzino, Red Pepperonata, Orange Sauce, Black Olive Drizzle & Baby Fennel
    Orange & Sriracha Glazed Sea Bass, Grilled Scallion Risotto, Baby Green Beans, Thai Basil, Shiso, Soy-Lime Drizzle
    Blackened Salmon & Shrimp, Garden Succotash, Creole Tomato Butter
    Arctic Char, Beluga Lentils with Mirepoix, Rustic Sauce Verde & Green Goddess


    Summer Poultry Options
    Mushroom Stuffed Chicken Breast, Garlic Spinach, Dijon Whipped Potato, Cream Leek Sauce
    Smoked Chicken Breast, Cheddar Whipped Potatoes, Bacon Braised Collard Greens, Ancho Chili Jus
    Tuscan Spiced Chicken Breast, Lemon, Parsley & Parmesan Risotto, Spring Asparagus
    BBQ Duck Breast, Oven Roasted Purple Peruvian Potatoes, Braised Summer Leeks, Dark Cherry Jus


    Summer Beef Options
    Peppered Filet, Dijon & Roast Garlic Whipped Potato, Grilled Trumpet Mushrooms, Tender Spinach
    Roasted Beef Tenderloin, Goat Cheese Gratin, Jumbo Asparagus, Soy Glazed Cremini Caps, Cabernet Infusion
    Smoked Salt Grilled & Sliced NY Strip, Yukon Gold Potato Puree, Seasonal Mushrooms, Baked Cream Spinach Cakes, Merlot Reduction
    Sliced Charcoal Grilled Sirloin, Quick Cooked Garden Ratatouille, Cheddar-Chive Croquets, Cipollini Onion
    Braised Beef Short Rib, Horseradish & Tomato Risotto, Heirloom Carrots, Worcestershire Jus

    Vegetarian Entrée always available.

     

    Wine Service throughout Dinner
    Wither Hills, Sauvignon Blanc
    Rock Brook, Pinot Noir


    Dessert Offering
    A three-tiered wedding cake of your choice
    Silver stands on each table of Garden-inspired Rose Petal, Lavender and Jasmine Macaroons
    Coffee & herbal tea service  

USD 2,000 Ceremony & George Washington Terrace Cocktail Hour Fee

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