Upscale hotel introduces special take-away Easter Menu to benefit Medstar Washington Hospital Centre




Executive Chef Sebastien Giannini spreads joy this Easter and shares Easter Brunch with you at home.

Four Seasons Hotel Washington, DC – Executive Chef Sebastien Giannini; @Four Seasons

Four Seasons Hotel Washington, DC offers Easter Brunch at Home to benefit Medstar Washington Hospital Centre.

Four Seasons Hotel Washington, DC announces a special take-away Easter Menu created by Executive Chef Sebastien Giannini to enjoy at home. A portion of the proceeds to benefit MedStar Washington Hospital Centre.

MedStar Washington Hospital Center is the largest private hospital in Washington, D.C. A member of MedStar Health, the not-for-profit Hospital Center is licensed for 926 beds. Health services in primary, secondary and tertiary care are offered to adult and neonatal patients.

The team at Four Seasons Hotel Washington, DC has loved being a part of Easter family memories for the past 40 years with its iconic Easter Brunch at Seasons or at BOURBON STEAK, and annual Easter egg hunt. While this year will certainly be different than the past 40, Executive Chef Sebastien Giannini and his team want to bring the legendary luxury of a Four Seasons Easter celebration to one’s own home.

“Easter is such an important family holiday for so many people. While we cannot serve the traditional brunch at the Hotel, we are happy to help spread joy this Easter and share our Brunch with you at home,” says Giannini.

@Four Seasons Hotel Washington, DC

Four Seasons Easter Brunch at Home is available for pick up in portions from one to twelve people for USD 65 per person. A portion of the proceeds from every menu sold will go to MedStar Washington Hospital Centre. Chef Giannini’s menu includes favourites from Seasons and Bourbon Steak to enjoy in the comfort of one’s own home. Whet the appetite with an amuse bouche of smoked duck tartlet accompanied by a savoury mango chutney. Delight in Scottish-style smoked salmon, lemon cream, pickled cucumber and grilled lemon as an appetiser. Dig in to a BOURBON STEAK 7x ribeye accompanied by a truffle potato mousseline. Satisfy a sweet tooth with a white chocolate and seasonal fruit tartelette.

A selection of Champagne or wine bottles are also available to take home to accompany the meal.

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