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The Four Seasons Restaurant Menu

pool lunch

appetizers
Crayfish Vol-au-vent asparagus, morels       22
Fluke Sashimi black olives, preserved lemon       20
Grilled Squid citrus salad, tamarind glaze       18
Sardine escabeché raisin-pine nut terrine       19
Tuna Carpaccio wakame salad, sesame-ginger dressing       24
Smoked Salmon proper garniture       30
Chilled Seafood Platter       42
A Selection of Oysters or Clams       24
A Service of Osetra Caviar market price      
Parma Prosciutto white asparagus       25
Sweet Pea Agnolotti iberico ham, mint       25
Seared Foie Gras strawberries, aged balsamic       32
Asparagus Soup morels       18
Chicken Soup baby spring vegetables       18
Artichoke Salad shaved parmesan, champagne vinaigrette       24
Wilted Baby Spinach Salad crisp bacon       18
Green and White Asparagus Salad gribiche sauce       27
Caesar Salad prepared tableside       18
main courses
Shad and Roe ramps, sweet peas, bacon       48
Seared Turbot nettle risotto, green garlic, lemon sauce       52
Grilled Wild King Salmon glazed spring radish, snap peas, orange-purple basil sauce       55
Whole Grilled Daurade fiddlehead ferns, ramps vinaigrette       45
Dover sole, Lemon-caper Sauce      
Maryland Crabmeat Cakes mustard sauce       55
Ahi Tuna Burger spicy ginger mayonnaise       38
Wagyu Burger onion-thyme relish       48
Tornedos Rossini       65
Grilled Sirloin Steak roasted baby beets, radish, carrots, maitre d’ hotel butter       75
Filet of Bison foie gras, perigord winter black truffles       65
Roasted Veal Loin crispy sweetbreads, asparagus,morels       62
Loin of Rabbit curried carrot purée, baby spinach, rhubarb chutney       52
Raspberry-mustard Roasted Quail braised gingered bok choy and shitake mushrooms       38

grill lunch

appetizers
Crayfish Vol-au-vent asparagus,morels       22
Fluke Sashimi black olives, preserved lemon       20
Grilled Squid citrus salad, tamarind glaze       18
Tuna Carpaccio wakame salad, sesame-ginger dressing       24
A Selection of Oysters or Clams       24
Fusilli Primavera salmon confit       22
Sweet Pea Agnolotti iberico ham, mint       25
Seared Foie Gras strawberries, aged balsamic       32
Asparagus Soup morels       18
Chicken Soup baby spring vegetables       18
Artichoke Salad shaved parmesan, champagne vinaigrette       24
Green and White Asparagus Salad gribiche sauce       27
main courses
Shad and Roe ramps, sweet peas, bacon       48
Seared Turbot nettle risotto, green garlic, lemon sauce       52
Wild King Salmon glazed spring radish, orange-purple basil sauce       55
Whole Grilled Daurade fiddlehead ferns, ramps vinaigrette       45
Dover Sole lemon-caper sauce      
Maryland Crabmeat Cakes mustard sauce       55
Ahi Tuna Burger spicy ginger mayonnaise       38
Wagyu Burger onion-thyme relish       48
Roasted Veal Loin crispy sweetbreads, asparagus, morels       62
Tornedos Rossini       65
Today’s Special      

bar lunch

Any Two Courses $35

appetizers
Grilled Squid citrus salad, tamarind glaze      
A Selection of Oysters      
Parma Prosciutto white asparagus      
Green and White Asparagus Salad gribiche sauce      
Organic Greens mustard vinaigrette      
main courses
Grilled Daurade fiddlehead ferns, ramps vinaigrette      
Fusilli Primavera salmon confit      
Maryland Crabmeat Cake      
Ahi Tuna Burger spicy ginger mayonnaise      
Four Seasons Sirloin Burger french fries      
Roasted Quail gingered bok choy and shitake mushrooms      
desserts
Today’s Special      
beverages $7.50
Illy Coffee      
Espresso      
Cappuccino      

pool dinner

appetizers
Crayfish Vol-au-vent asparagus, morels       22
Fluke Sashimi black olives, preserved lemon       20
Grilled Squid citrus salad, tamarind glaze       18
Sardine escabeché raisin-pine nut terrine       19
Tuna Carpaccio wakame salad, sesame-ginger dressing       24
Smoked Salmon proper garniture       30
Chilled Seafood Platter       42
A Selection of Oysters or Clams       24
A Service of Osetra Caviar      
Parma Prosciutto white asparagus       25
Sweet Pea Agnolotti iberico ham, mint       25
Seared Foie Gras strawberries, aged balsamic       32
Asparagus Soup morels       18
Chicken Soup baby spring vegetables       18
Artichoke Salad shaved parmesan, champagne vinaigrette       24
Wilted Baby Spinach Salad crisp bacon       18
Green and White Asparagus Salad gribiche sauce       27
Caesar Salad prepared tableside       18
main courses
Crayfish Vol-au-vent asparagus, shad and roe, ramps, sweet peas, bacon       48
Seared Turbot nettle risotto, green garlic, lemon sauce       52
Grilled Wild King Salmon glazed spring radish snap peas, orange-purple basil sauce       55
Whole Grilled Daurade fiddlehead ferns, ramps vinaigrette       45
Dover Sole lemon-caper sauce      
Maryland Crabmeat Cakes mustard sauce       55
Tornedos Rossini       65
Grilled Sirloin Steak roasted baby beets, radish, carrots,maitre d’ hotel butter       75
Filet of Bison foie gras, perigord winter black truffles       65
Roasted Veal Loin crispy sweetbreads, asparagus, morels       62
Loin of Rabbit curried carrot purée, baby spinach, rhubarb chutney       52
Raspberry-mustard Roasted Quail braised gingered bok choy and shitake mushrooms       38
Grilled Turbot spring vegetables fricassée, lemon-thyme sauce       55
Crisp Farmhouse Duck plum-rhubarb compote       54
Wagyu Steak spring vegetables,mushroom tempura       85
Chateaubriand fingerling potato, bone marrow       75

prix-fixe $59

appetizers
Grilled Squid citrus salad, tamarind glaze      
Tuna Carpaccio wakame salad, sesame-ginger dressing      
Parma Prosciutto white asparagus      
Chicken Soup baby spring vegetables      
Green and White Asparagus Salad gribiche sauce      
main courses
Grilled Daurade fiddlehead ferns, ramps vinaigrette      
Fusilli Primavera salmon confit      
Seared Filet Mignon roasted asparagus, mushroom-miso sauce      
Roasted Quail braised gingered bok choy and shitake mushrooms      
Crisp Farmhouse Duck plum-rhubarb compote      
desserts
Lemon Sponge Pudding blueberries      
Grand Marnier soufflé      
Chocolate Velvet      

prix-fixe $75

appetizers
Grilled Squid citrus salad, tamarind glaze      
Tuna Carpaccio wakame salad, sesame-ginger dressing      
Parma Prosciutto white asparagus      
Chicken Soup baby spring vegetables      
Green and White Asparagus Salad gribiche sauce      
main courses
Grilled Daurade fiddlehead ferns, ramps vinaigrette      
Fusilli Primavera salmon confit      
Seared Filet Mignon roasted asparagus, mushroom-miso sauce      
Roasted Quail braised gingered bok choy and shitake mushrooms      
Crisp Farmhouse Duck plum-rhubarb compote      
desserts
Lemon Sponge Pudding blueberries      
Grand Marnier soufflé      
Chocolate Velvet      
desserts $18
Rice Pudding plum fool      
Sweet Ricotta Cake tutti-frutti sauce      
Rhubarb Pie whipped cream      
Lavender-roasted Apricot délice de bourgogne macaron      
Mint Parfait warm chocolate cheesecake      
Elderflower Tart strawberries and meringue      
Lemon Sponge Pudding blueberries      
Chocolate Mousse raspberries      
Chocolate Velvet crème fraîche      
Four Seasons soufflé chocolate, grand marnier, strawberry      

wines by the glass

white wines
Sauvignon blanc, Julian of the seasons, Napa 2009       18
Sancerre, Château de sancerre 2010       15
Bourgogne blanc. o. Leflaive 2009       15
Pinot grigio, terlan, Alto Adige 2010       18
red wines
Cabernet sauvignon, Julian of the seasons, Napa 2007       18
Sangiovese-merlot, al passo, tolaini, Tuscany 2007       18
Pinot noir, Wild horse, California 2009       18
Pinot noir, ruitz, California 2009       18
Carmignano, Tenuta Dicapezzana 2006       15
champagnes and sparkling wines $25
Pol Roger Brut      
Ca del Bosco Nv      
Alfred gratien, rosé Nv      
Moët & Chandon Brut      
sweet wines
Dolce, Far Niente 2006       30

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