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Four Seasons Hotel Los Angeles at Beverly Hills Launches Folia, a Plant-Based Menu

The plant-based menu will be available at the poolside Cabana Restaurant and in the Hotel's new Wellness Rooms starting July 25, 2018
July 24, 2018,
Los Angeles at Beverly Hills, U.S.A.

This summer, Four Seasons Hotel Los Angeles at Beverly Hills is launching Folia, meaning “from the leaves” in Latin, which is a new plant-based, stand-alone menu inspired by celebrated Chef Matthew Kenney. Developed in partnership with KBW Ventures founded by HRH Prince Khaled bin Alwaleed bin Talal, Folia’s culinary selection includes 10 wholesome, plant-based items including starters, entrées and desserts created by Matthew Kenney, the founder of Plant Food + Wine and 20 other restaurants worldwide. The full menu will be available beginning July 25, 2018 in both the Hotel’s poolside Cabana Restaurant, and in its dedicated Wellness Rooms and Suites, designed for the health conscious traveller.

“The appeal of plant-based cuisine has never been stronger. My partnership with Matthew Kenney for this new menu at Four Seasons Hotel Los Angeles at Beverly Hills is just the beginning. The concept of presenting Folia is rooted in our love of quality dining, and in my objective to continue to be involved in ethical businesses. This new venture will introduce truly healthy menus to people who otherwise would not have had an opportunity to see the array of options available in the plant-based world, especially when a master chef is at the helm,” said Prince Khaled, remarking on Folia’s launch at Four Seasons.

The menu, which will be available starting July 25, 2018, features refreshing summer options for health driven individuals. Appetisers include watermelon poke marinated in a flavourful ponzu lime broth; hearts of palm ceviche with California fruit, vegetables and edible flowers; beet hummus with oregano cream; and dukkah avocado with spicy greens, preserved lemon and tomato jam. Entrees include green herb tacos filled with roasted squash and king oyster barbacoa; and the signature cacio e pepe kelp noodles with a creamy cashew pepper sauce.  Desserts include a savoury coconut cream pie with a delectable macadamia crust.  Prices will start at USD 12 per item.

Cabana Restaurant is located on the Hotel’s fourth floor pool deck, surrounded by succulents and lemon trees, a perfect ambiance for plant-based cuisine. The new Wellness Rooms and Suites at Four Seasons Hotel Los Angeles at Beverly Hills were created in partnership with Delos, and feature meditations by Deepak Chopra, air purification systems, Circadian lighting, sound machines, hard wood floors, healthy mini-bar snacks, and an exclusive in-room dining menu approved by the Cleveland Clinic, which is now expanded to include Matthew Kenney’s dishes.