DATE | Sunday, April 5th, 2026
HOURS | 9:00 am – 2:00 pm
PRICE | $145per adult, $65 per child (5 - 14yr), $35 per child (3-4yr), plus 20% service charge and 10.55% tax
LOCATION | 2nd floor ballroom
RESERVATIONS REQUIRED | Reservations are required through OpenTable
CANCELLATION POLICY | Credit card required for booking, 72-hour cancellation policy
MENU | Buffet, includes water, soda, coffee, tea and a mimosa (for 21+)
Feast with Four Seasons this Easter while enjoying elevated views of the Seattle Great Wheel and local ferries gliding across Elliott Bay. Families can hang-up their aprons and leave the cooking to Executive Chef Andrea Ferrandi and his team for an effortless Easter buffet. Enjoy quintessential spring fixings and sides in a bountiful spread; indulge in King Salmon, Prime Rib, Lamb, Eggs Benedict and Fresh Tagliatelle while sipping on a brunch libation. Held at the Ballroom of Four Seasons Hotel Seattle, the traditional menu is perfect for large families and groups of friends, and our youngest VIPs will be treated to a visit by the Easter Bunny.
JUICE STATION
SUPER GREEN (GF, V)
COLD PRESSED ORANGE (GF, V)
PINEAPPLE STRAWBERRY PUNCH (GF, V)
STARTERS
SEASONAL FRUITS & BERRIES (GF, V)
SELECTION OF BREADS AND PASTRIES
rolls, flatbreads, focaccia, croissants, biscuits
YOGURT PARFAITS
house-made nut granola, berry compote
DUNGENESS CRAB DEVILED EGGS (GF)
chives, smoked paprika
POACHED BABY BEET SALAD (GF)
frisée, yogurt labneh, fresh berries
CAESAR SALAD
cherry tomatoes, focaccia croutons, anchovy dressing
ARUGULA SALAD (GF)
roasted pears, blue cheese crumbles, toasted hazelnuts, honey-mustard dressing
POTATO SALAD
Yukon gold potatoes, hard-boiled eggs, crème fraîche, pickled mustard seeds, smoked bacon
ARTISAN CHEESE & CHARCUTERIE (GF)
chorizo, mortadella, smoked speck, finocchiona, Parmesan, provolone, white cheddar, Fontina, dried fruits, honey, cornichons, marinated olives, pickled squash, artichoke hearts
BAKED BRIE
puff pastry, seasonal compote
QUICHE
ricotta cheese, spinach, parmesan
CARROT & GINGER SOUP
parmesan croutons
FRESH AND CURED SEAFOOD* (GF)
smoked salmon, smoked trout, smoked shrimp, bay scallop ceviche, poached jumbo shrimp, oysters, snow crab claws, apple cider mignonette, horseradish, cocktail sauce
ACTION STATIONS
EGGS BENEDICT*
ham or Florentine, hollandaise, English muffin
FRESH TAGLIATELLE
black summer truffle, Parmesan cream
KING SALMON* (GF)
crispy capers, pickled red onion, lemon butter sauce
ROASTED LEG OF LAMB* (GF)
huckleberry jus
PRIME RIB* (GF)
horseradish cream, demi-glace
SIDES
GARLIC-SAUTÉED HARICOTS VERTS (GF, V)
ROASTED FORAGED MUSHROOMS (GF)
POTATO DAUPHINOISE (GF)
AGED CHEDDAR MACARONI AND CHEESE
DESSERTS
CHERRY-BLOSSOM PAVLOVA (GF, NF)
GINGER-ORANGE CRÈME BRÛLÉE (GF, NF)
COCONUT MACAROONS (GF, NF)
LEMON TARTS (NF)
CHURRO MADELEINES (NF)
BLACK-SESAME MATCHA (NF)
MANGO TRES LECHES (NF)
STRAWBERRY BLISS (NF)
TROPICAL CARROT CAKE (NF)
PERFECTLY PECAN
VANILLA CHEESECAKE POPS (NF)
CHOCOLATE FUDGE CAKE (GF, NF)
ASSORTED CUPCAKES (NF)
ASSORTED COOKIES
ASSORTED CANDY
*King County Department of Health would like to inform you that consuming raw or undercooked meats, seafood, and eggs may contribute to your risk of food-borne illness.
A pre-tax 20% service charge is added to each guest check. At least 65% of this service charge will be retained by your server. The remainder is distributed entirely to the hourly employees who are responsible for the Easter meal experience.
(GF): Gluten-free. (NF): Nut-free. (V) : Vegan.