Holiday dining at the Four Seasons

Seasons restaurant — under the helm of executive chef Mark Richardson, executive sous chef Alex LaMotte and pastry chef Jeffrey Wurtz — has holiday offerings and new premium beef dishes on the menu.

While the dining room in the Four Seasons Hotel San Francisco at 757 Market St. is closed Feb. 14,
a romantic pre-Valentine’s Day four-course meal is being offered Feb. 11 and 12.

The menu begins with a salad of hearts of peach palm, truffle, pear and rocket greens, followed by a fish course of seared rouget. For the entree, diners can choose between prime rib-eye cap, garlic, cipollini onion and crisp maitake with cured tomato, or Australian hiramasa, avocado, coriander and sunchoke served with bamboo-rice “galette.” The dessert is a chocolate génoise with ganache, raspberry jam and raspberry sorbet.

The cost is $85 per person. Also, wine pairings — at $35, $50 and $75 — are available.  

In addition, Richardson — an alumni of celebrated French chef Alain Ducasse — is touting dishes featuring premium California beef. He recommends an all-natural rib-eye from Brandt Farms. Also, there is a filet from Hearst Ranch, a New York strip from Prather Ranch and an Angus porterhouse from Harris Ranch.   

The menu — a creative take on the classic American steakhouse — features clever side dishes, including a creamed-spinach dish that actually is neither. It is a delicious blend of glamorous greens mixed with slow-cooked egg, heated to a luxurious consistency.  

The chef’s play on mac-and-cheese is a rich black truffle, Parmesan and hazelnut spaetzle.  

For reservations, call (800) 332-3442, (415) 633-3838 or visit www.fourseasons.com/san francisco.

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