Help Four Seasons Refine its Summer Menu


As we near the end of the off season, all the locals know that now is the time to get into the restaurants that tend to be too crowded during the middle of summer or winter. If you haven’t had a chance to experience Four Seasons Jackson Hole’s Westbank Grill lately, the restaurant is offering a reason to do it. This quiet, romantic spot is a perfect date night for a spring day. The views are stunning, and the setting is just right for a relaxing evening.

four seasons 4 for 40

One of the course options this week allows you to sear your own tuna.

The Westbank Grill reopened last weekend, and now through June 17 is offering diners a chance to give the kitchen feedback with a menu called the Test Kitchen. Each week, the chef is creating a new menu and asking for feedback from the diners. You choose from two options of four courses. After you taste it, you rate the dish, and the chef looks over the feedback each night. The restaurant plans to use the feedback to refine the choices for the summer menu.

four seasons 4 for 40

The best part: The whole meal is only $40 per person, a steal when many entrée prices around town run that high for just one dish. The menu changes every weekly, so it may be worth taking advantage of this deal multiple times.

four seasons 4 for 40

This special kicks off its first week with the following menu:

First Course: Arugula and prosciutto with First Snow goat cheese, compressed vanilla cantaloupe, pistachio and Bee Squared honeycomb or charred octopus with crispy potato gnocchi, frisee and romesco sauce.

Second course: grilled radicchio with basil, dried fig, smoked blue cheese, candied walnut and aged balsamic or ahi tuna hot stone with pickled muchroom, won ton, ponzu and Asian slaw.

Entrée: crispy trout with sweet corn succotash, boar bacon, mustard greens and trout caviar butter sauce or smoked Carter County NY strip loin with fried potato, caramelized onions, broccolini and whiskey mushroom sauce.

Dessert: strawberry cherry pistachio sundae with roasted strawberries, cheery granite, whipped pistachio, panna cotta and crème fraiche semi freddo or chocolate fondant with molten chocolate cake, whipped milk chocolate and raspberry fluid gel.


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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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