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A Walk Through Seasons, DC's Most Expensive Brunch

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Missy Frederick is the Cities Director for Eater.

[Photos: Richard Wellons/; Room Photo Courtesy Four Seasons]

What does $80 get you at the most expensive brunch in town? An unlimited amount of pork chops, braised short ribs, seasonal vegetable dishes, custom omelets, french toast sticks, sausage, poached shrimp, crab claws, oysters, Asian noodles, bagels, salads, soups, mimosas and cured meats, just to name a few items.

You'll find the brunch at Seasons, the power breakfast spot within the exclusive Four Seasons hotel in Georgetown. The lower-level restaurant received a $1 million renovation to its design last year, and with it came an upgrade to the menu. Gone are more dated (but delicious) items such as the chocolate fountain, and replacing it are a raw bar, farm-focused dishes and more. The menu changes seasonally.

Can't afford $80 to drop on brunch (or $100 for the special holiday version)? Live vicariously and take the photo tour above, which chronicles a typical Sunday at the restaurant, and check out a sample menu.

Charcoal-Grilled Lamb Chops, Pomegranate Molasses
Maryland Crab Cakes with Remoulade
Grilled Mahi with White Bean and Rainbow Chard Ragu
Roasted Quail with Honey Sherry Gastrique
Slow-Braised Short with Sauce Dianne

Char-Roasted Brussels Sprouts
Smoked Salt-Roasted Fingerlings
Baked Spaghetti Squash with Crispy Local Ham
Curry Roasted Cauliflower Trio
Aged Cheddar Baked Grits
Sweet Potato Purée with Pecan Crust

Whole Eggs, Egg Whites, Grated Cheeses, Scallion, Shrimp, Shitake, Jumbo Lump Crab, Red Bell Pepper, Ham, Tomato
Double Link Pork Sausage
Apple Wood Smoked Bacon
Egg Nog French Toast Sticks
Breakfast Pastries

Poached Shrimp, Oysters on the Half Shell, Crab Claws
Shrimp and Avocado Salad
Crab Louie
Smoked Seafood Mousse with Crispy Bread
Cajun Scallops, Sweet and Sour Red Onion Marmalade
Espelete Seared Tuna with Piquillo Pepper and Olive Salad
House Smoked, Pastrami Cured and Dill Marinated Salmon
Plain, Whole Wheat and Everything Bagels

Arugula with Dried Mission Figs, Pancetta, Toasted Walnuts and Aged Balsamic
Fennel, Carrot and Radish Salad with Cranberry Vinaigrette
Watercress, Endive and Blood Orange Salad with Pomegranates
Cardomon Scented Couscous with Carrots, Raisins and Pine Nuts
Roasted Baby Beetroot with Pears and Feta Cheese
Winter Panzanella (Broccoli, Grapes, Preserved Tomatoes, Red Onion, Parsley and Apple in Cider Vinegar with Corn Bread Croutons)
Wild Rice Studded with Duck Confit, Dried Cherries and Spiced Pecans
Potato Salad with Truffle Cream & Applewood Smoked Bacon
Escarole with Tangerines, Toasted Pumpkin Seeds and Lemon Dressing

Parsnip & Apple

American Farm Stand


Rice Noodles
Oxtail Tail Broth
Shrimp Pad Thai
Pork and Kimchee
Assorted Hot Sauces

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