Seasons Restaurant Presents "Taste of Summer" at Four Seasons Hotel San Francisco
- When
- Event has passed (Fri Aug 29, 2008 - Tue Sep 30, 2008)
- Cost
- $80 - $130
- Tags
- Wine, Food Services
Description
Seasons diners enjoy a true San Franciscan experience with a plated five-course menu featuring the freshest, seasonal ingredients. Executive Chef Mark Richardson’s latest inventive dishes embrace the region’s bounty. Expertly paired with a glass of wine, these dishes will have diners coming back for more.Menu: Hamachi Tartar: Summer Melon, Cucumber, Espelette Pepper, Olive Oil paired with Copain, Viognier “Tous Ensemble,” Mendocino County 2007; Seared Hudson Valley Foie Gras: “Sous Vide” Peach, Savarin, Yuzu Emulsion paired with Royal Tokaji, Furmint, “Betsek,” 6 Puttonyos, Hungary 1999; Wild Stripe Bass: Smoked Eggplant Purée, Heirloom Tomatoes paired with Copain, Pinot Noir “Kaiser En Bas,” Anderson Valley 2006; Roasted Squab Breast: Young Swiss Chard, Confit Potato, Brown Turkey Figs, Dark Cherry Vinegar paired with Copain, Syrah, “Madder Lake,” Lake County 2005; and Sicilian Pistachio Financier, Nectarine: Olive Oil Ice Cream paired with Grand Marnier “Cuvee du Centenaire.”
More Info
- Link
- http://www.fourseasons.com/sanfrancisco
- Call
- (415) 633-3838
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