Station after station of hot and cold selections featuring fresh local Fall ingredients, made-to-order eggs and hand carved meats, whimsical “tailgate party” themed choices, an entire room dedicated to desserts, and an endless pour of champagne to wash it all down.

This Fall, Executive Chef Douglas Anderson takes the traditional Sunday Brunch at Seasons at Four Seasons Hotel Washington DC in new directions that include the introduction of the Tailgate Party section. Featuring gourmet renditions of classic pre-game fare, it’s a menu that will put anyone in the mood for a Sunday afternoon spent out on the field or watching a game.  Choose from sliders prepared-to-order with foie gras and onion fig relish, lobster quesadillas, potato skins with truffle cheese, Philly cheese steak spring rolls, and more.

With thirty-two dessert choices at Sunday Brunch, an entire room is needed to display them all.  Inside the Chocolate Room, guests will find all-American favourites including banana splits, s’mores, chocolate fudge cake, pecan pie and root beer floats alongside such innovations as pumpkin crème brulee, Chef’s own version of Ho Hos, and ‘beer a misu.’  Not to be missed is the new homage to Elvis, a layered banana cake with dark chocolate cream and peanut butter mousse topped with soft meringue and the season’s hottest dessert ingredient, sweet bacon.

Additional highlights from among the many stations at Brunch include:

• She-crab bisque with fresh she crab served in a cup or bread bowl
• Roasted rockfish with orange-ginger sauce
• Cabot cloth-bound cheddar ‘mac & cheese’ with oven cured tomatoes
• Homestyle mushroom and bean casserole with fried crisp onions
• Creamed beef with shallot and country cream served with biscuits
• Brussel sprouts with salt pork

Featuring fresh local ingredients from Path Valley, an Amish farm, Brunch at Seasons is served every Sunday from 10:30 am to 2:30 pm. Cost is $80 per adult, and $40 per child ages 5 to 12.  Children under 5 may join the fun on a complimentary basis.