Four Bountiful Thanksgiving Experiences at Four Seasons Hotel Atlanta

Four Seasons Hotel Atlanta welcomes guests with four curated Thanksgiving experiences to conveniently celebrate the holiday synonymous with togetherness and gratitude. Each menu designed by Executive Chef Edgar Kano, Executive Pastry Chef Erica Lee and Assistant Food and Beverage Director Loretta Holley intertwines nostalgic recipes with satisfying flavours. Guests can indulge in the menu of their choice in an environment suited to their personal comfort; whether as part of an extravagant Thanksgiving brunch, gourmet selections at Bar Margot or in the comfort of their guest room, an all-inclusive take-home feast or private gathering in one the Hotel’s intimate event spaces.

Turkey To-Go

Enjoy a classic Thanksgiving meal complete with all the trimmings in the comfort of home, prepared by the acclaimed chefs of Four Seasons Hotel Atlanta. This indulgent dinner serves six people and includes a 14- to 16-pound turkey, cornbread-sage dressing, thyme-and-fixings gravy, and cranberry-orange relish; two savoury sides of truffle-mashed potatoes and rosemary roasted root vegetables topped with a balsamic glaze and toasted pumpkin seeds; and a choice one freshly baked pie – pumpkin, pecan or sweet potato.

As with all Four Seasons experiences, guests are welcome to personalise their orders with a-la-carte sides and additional pies. Turkey To-Go is packaged while warm with heating instructions and delivered to guests’ vehicles through a contactless pick-up service on Thanksgiving Day between 9:00 am and 1:00 pm. Orders cost USD 390, inclusive of all taxes and gratuity, and must be placed no later than November 15, 2021 by calling +1 404 881 9898.

Thanksgiving Brunch

The mezzanine level of Four Seasons Hotel Atlanta will transform into a plentiful harvest of Thanksgiving delights featuring ten culinary stations. Seating will be thoughtfully arranged to ensure ample space between guests, stretching from Park 75 to Bar Margot and into Savannah Hall with views of the magnificent chandelier and grand staircase.

Guests can indulge in traditional breakfast items such as French toast, made-to-order mini-waffles, eggs and omelets; freshly baked croissants, danishes and muffins; applewood smoked bacon, breakfast sausage and roasted potatoes; lox bagels; and an assortment of refreshing fruits and berries.

Lunch starters include roasted butternut squash and apple soup topped with toasted pumpkin seeds and chives; tapas of burrata crostini and devilled eggs; a composed salad station with options including a butternut squash panzanella salad prepared with baby kale, toasted seeds, country bread croutons and topped with apple cider vinaigrette; a burgundy poached pear salad on a bed of organic mixed greens topped with Asher blue cheese, toasted walnuts and mulled wine vinaigrette; and a vast charcuterie spread of cured meats such as serrano ham and duck prosciutto, artisan cheeses, pickled vegetables and accompaniments such as roasted fig jam and merlot-infused grain mustard.

Savoury specialties include a seafood selection of caviar, freshly rolled sushi, red snapper ceviche, salmon poké, pinot grigio poached shrimp, chilled snow crabs, oysters on the half shell and peel-and-each crawfish; a risotto station to feature a parmesan cheese wheel and a variety of accompaniments such as bacon, forest mushrooms, shrimp and chicken; and a carving station serving roasted turkey with cornbread-sage stuffing, thyme gravy and cranberry-orange relish, roast beef with truffle au jus and horseradish cream, five-spice roasted duck coated in a blackberry balsamic glaze and served with mini bao buns, and baked Scottish salmon topped with Georgia honey and pink peppercorn sauce. Traditional trimmings include truffle mashed potatoes, rosemary-roasted vegetables, crispy brussels sprouts and quinoa tossed with toasted almonds, baby kale and apples.

An endless arrangement of desserts prepared by Executive Pastry Chef Erica Lee will feature sweet potato pie, pumpkin pie, apple pie, pumpkin whoopie pie, apple cider trifle, chai panna cotta, caramel pecan cheesecake, red velvet cupcake with cream cheese icing, bread pudding with caramel sauce, vanilla crème brûlée, dark chocolate mousse and pumpkin roll cake.

Thanksgiving Brunch at Four Seasons Hotel Atlanta is from 10:00 am to 3:00 pm, with the last seating at 2:00 pm. Pricing is USD 135 per adult, USD 67.50 per child under 12 and complimentary for children five and younger. Advance reservations are strongly encouraged and can be arranged by calling +1 404 881 5913, through Four Seasons mobile app or online via Open Table.

Three-Course Thanksgiving Fête at Bar Margot

Sous Chef Chad “Sosa” Hester invites guests to give thanks over a three-course, prix fixe Thanksgiving dinner serving elevated Southern fare at Bar Margot or available in the privacy of their guest room. The first course begins with butternut squash and apple soup topped with toasted pumpkin seeds and chives, followed by the main course of roasted turkey, cornbread-sage stuffing, thyme-and-fixings gravy, cranberry-orange relish and a choice of truffle mashed potatoes, three-cheese macaroni-and-cheese or green bean casserole. The final course arrives as a plated trio of miniature pumpkin pie, dark chocolate mousse and bread pudding with caramel sauce.

Bar Margot’s Thanksgiving Fête is available for dinner service starting at 5:00 pm on November 25, 2021. Adults are USD 65 per person, USD 32.50 per child under 12, and children under the age of five dine complimentary. Advanced reservations are necessary and can be arranged by calling +1 404 881 5913, through Four Seasons mobile app or online via Open Table.

Private Event Space

Usher in the holidays with an intimate gathering surrounded by friends, family and loved ones inside a private event space at Four Seasons Hotel Atlanta. Culinarians will design a custom menu and dedicated servers ensure an effortless feast to be enjoyed by all. To book, enquires are to be made with the Hotel’s events team at +1 404 881 9898 or by sending a request for information in this link.