Four Seasons Hotel / Lunch Menu

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Seasons Restaurant - Sample Italian Lunch Menu

Welcome to Seasons Restaurant, where our menus are inspired by Ireland’s changing seasons presenting a new selection each Spring, Summer, Autumn and Winter.

Our culinary philosophy is to create an exciting, innovative cuisine based on classical European techniques utilizing the finest locally sourced Irish ingredients.

On behalf of the Seasons team, please enjoy our Lunch Menu.

Terry White John Healy
Executive Chef Restaurant Manager


Wine Suggestions

White


                                                                        Glass Bottle

Champagne Perrier Jouët, Grand Brut, France, NV 18.00 90.00
Fantastic light bodied champagne, refreshing with soft citrus notes on finish

Champagne Perrier Jouët, Blason Rosé, France, NV 22.00 110.00
The ripe red berry fruits are a delight in this wine!

Cabanon, Chardonnay, Lombardy, Italy, 2004 9.00 36.00
Lovely Fresh un-oaked Chardonnay from the south of Milan

Catemario, Pinot Grigio, Friuli, Italy, 2006 9.75 39.00
Fresh light and dry, excellent for a light lunch!

Valdamor, Albariño, Spain, 2005 10.50 42.00
Albariño is a fresh light white wine from northwest Spain

Hielder, Grüner Veltliner, “Spiegal”, Kamptal, Austria, 2005 11.00 44.00
Austria’s local white grape, lovely texture, balance and elegance to this wine

Sancerre, Vieille Fontaine, France, 2006 12.00 48.00
Ripe gooseberries come to mind from this fabulous summer wine

Domaine Merlin, Pouilly-Fuissé, France, 2006 17.00 68.00
Fresh, with lovely white fruits, from the fabulous 2005 vintage


Red

Quinta Sá de Baixo, Douro, Portugal, 2003 8.75 35.00
A savory blend of Port wine grapes give real character to this wine

Cousiño Macaul, “Reserva” Cabernet Sauvignon, Maipo, Chile, 2005 9.50 38.00
This has lovely blackberry fruits mixed with red and green pepper notes

Château Lestage, Moulis-en-Médoc, France, 2002 11.25 45.00
Lovely mature Bordeaux, with ripe red fruits and a cigar-cedar box complexity

Il Molino di Grace, Chianti Classico, Tuscany, Italy, 2004 11.50 46.00
A magnificent wine from Frank Grace on the hills outside the town of Panzano

Delta Point, Pinot Noir, Marlborough, New Zealand, 2006 12.75 51.00
Hints of dark berry fruits on this wine, round and soft

La Réserve de Léoville-Barton, St Julien,France, 2000 85.00
A classic Cabernet-Merlot mix from this historic Irish family estate


A Master Wine List Is Also Available Including A Half Bottle Selection

Sommelier
Simon Keegan


Antipasti Table


A Selection of Meats, Seafood, and Marinated Vegetables
For You to Sample, Such As…

Chorizo, Salami and Parma Ham Platter
Potato and Artichoke Salad, Pistachio Nut Pesto
Mozzarella Wrapped Eggplant, Sicilian Tomato Sauce
Tiger Shrimp Cocktail
And Much, Much More…


Main Courses

Pan Fried Grouper
Fresh Oregano and Tomato Sauce, Confit Potato

Crisp Roast Rosemary Chicken
Courgette ‘Spaghetti’, Balsamic Glazed Sweet Potatoes

Grilled Dry Aged Sirloin of Irish Beef
Garlic Roasted Potatoes, Crumbled Gorgonzola
Arugula Salad, Red Wine Sauce

Seared Scallops
Butternut Squash Ravioli
Fennel, Tomato and Capers
Lemon Dressing

Roast Rump of Lamb
Chorizo and White Bean Stew
Black Olive and Basil Hollandaise

v. Pine Nut Pesto Trofie Pasta
Oven Dried Cherry Tomatoes, Grilled Vegetables

Three Courses ~ Forty Euro

Sides
Four Euro

Sautéed Potato Whipped Potato
Green Beans “al dente” with Pancetta Mixed Vegetables


LUNCH DESSERTS

CAROTA
RICH CARROT CAKE and SORBET
LIQUORICE MOUSSE
SAFFRON CRÈME ANGLAISE
LEMON TUILE CROQUANT

EXOTICA
EXOTIC FRUIT IN CARDAMON JUS
SWEET THYME TUILE
MANGO SORBET
SUGAR BRIOCHE

PROVENCE
WHITE CHOCOLATE VANILLA MOUSSE
ROSEMARY PEACH CREMEUX
PISTACHIO MOELLEUX AND GELATO

XOCOLATL
SOFT DARK CHOCOLATE CAKE
ORANGE MARINATED STRAWBERRIES
YOGHURT ICE CREAM, MINT PESTO



Pastry Chef: Renè Bleus