Posted Friday, January 21, 2011 on Hotel Interactive.

Four Seasons Hotel San Francisco announces the unveiling of Seasons Restaurant’s newly reconcepted American steakhouse menu. Featuring stand-out dishes by Executive Chef Mark Richardson, the new menu offers a selection of prime California cuts accompanied by a variety of inventive sauces and playful interpretations on classic steakhouse side dishes.

The culinary powerhouses supporting Chef Richardson’s vision are two star chefs and recent transplants to the Bay Area – Alex LaMotte and Jeffrey Wurtz. Boasting experience from some of the nation’s top restaurants, Executive Sous Chef Alex LaMotte and Pastry Chef Jeffrey Wurtz have been mentored by highly-acclaimed chefs including Alain Ducasse, Joël Robuchon, and Thomas Keller. Collectively, the new team at Seasons places the utmost importance on sourcing the finest local provisions from around the Bay Area, and approaching them with a keen attention to proper handling, seasoning, and preparation.

The premium beef featured on Seasons’ menu is locally-sourced from California’s top ranches. The selection includes four prime cuts, including an All Natural Dry-Aged Rib Eye from Brandt Farms, an Grass-Fed Filet from Hearst Ranch, a Dry Aged 12oz New York Strip Steak from Prather Ranch, and a Certified Angus Porterhouse from Harris Ranch.

“The inspiration behind the new menu is a testament to our creativity and collaborative experiments in the kitchen and pays homage to the fresh California ingredients we have access to,” says Executive Chef Mark Richardson. “We want to present a reinterpreted version of a classic steakhouse menu in a new and exciting format that caters to our discerning diners.”

Seasons’ new menu offers guests the opportunity to mix and match side dishes and sauces to create a personalized dining experience. Highlighting the highest quality, fresh-picked and organic produce, each side dish offers a playful interpretation on a classic steakhouse favorite. Highlights include: Black Truffle, Parmesan & Hazelnut Späetzle, Chef Richardson’s take on traditional mac and cheese; and Corn, Jalapeno & Pancetta “Spoon Bread,” a new approach to the classic creamed corn. Sauce highlights include: Traditional Bordelaise, Chimichurri and Hollandaise with Horseradish and Thyme. Each side arrives in a mini cocotte, individual cast iron casserole, while sauces are presented in diminutive brass saucepans, allowing guests the liberty of finishing their own dish. A suggested beer pairing, cocktail pairing and wine pairing are provided by the expert bartenders at Seasons Bar to complement each dish.

“Over the past several months, we have assembled a superior team of chefs who have used their expertise and impressive pedigree to elevate Seasons to an entirely new level,” says Doug Housley, General Manager of Four Seasons Hotel San Francisco. “We’re thrilled to debut this new American steakhouse menu and introduce our culinary stars to the Bay Area.”

Seasons now offers a prix fixe Chef’s Tasting Menu, a seasonally-changing menu featuring Chef Richardson’s favorite ingredients, as well as a selection of appetizers and entrées. Appetizer highlights include: Seared Hudson Valley Foie Gras; “Pot-au-Feu” with Roasted Red Flame Grapes; and Warm Jumbo Blue Crab with Smoked Avocado, Pickled Mustard Seeds, Radish and Butter Lettuce. Entrée highlights include: Roasted Guinea Hen with Eggplant, Ras El Hanout Panisse, Salsify and Pistachio & Cured Tomato “Pâté”, and Crisp Loch Duarte Salmon with Kataifi Crust, Black Kale, Almond Butter, Caramelized Fennel and Cara Cara Orange.

For more information about Seasons Restaurant or to book a reservation, please visit the Four Seasons Hotel San Francisco website at: www.fourseasons.com/sanfrancisco or call 1-800-332-3442 or 415-633-3838.

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 85 properties in 35 countries with 25 properties under development. Open since 2001, Four Seasons Hotel San Francisco provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honors include 2010 Mobil Five-Star Award, 2010 Four Diamond Award by AAA Diamond Awards, #1 Hotel in San Francisco by Travel + Leisure Magazine’s 2009 World’s Best Awards. Further information on Four Seasons Hotel San Francisco can be accessed through the Four Seasons website at www.fourseasons.com