The Four Seasons Hotel Dublin is focusing on the art of grilling at Seasons Restaurant.
Launching this month, the New York-style steak and seafood grill menu lets guests custom-elect the size and cut of West Cork beef (dry aged for 28 days on the bone) they desire. The beef is produced locally, traditionally extra matured on the bone and dry aged.
With rib eye, sirloin or fillet - either Irish or American dry aged - all available in six different sizes, this menu sounds like a steak lover’s dream come true. And if steak isn't your clients' favorite kind of meat, they can try grilled milk-fed veal chops, Irish pork chops, lamb cutlets and chicken breasts. They can also try grilled seafood like shrimp, scallops and salmon as well as big eye sushi-grade tuna, plaice and halibut.
And let's not forget the appetizers (think smoked salmon on Boston bibb lettuce with gribiche dressing) and side dishes (including truffle fries, chunky lobster mashed potatoes, and tempura Bermuda onion rings with tomato dust)…We're hungry already!