Four Seasons Hotel LA Launches Plant-Based Menu

by Mahak Mannan | Published 1 year ago

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The plant-based menu will be available at the poolside Cabana Restaurant and in the hotels’ new wellness rooms starting July 20, 2018

Cabana at the Four Seasons Beverly Hills 1

Developed in partnership with KBW Ventures founded by HRH Prince Khaled bin Alwaleed bin Talal, Folia’s culinary selection includes 10 wholesome, plant-based items including starters, entrées, and desserts created by Matthew Kenney, the founder of Plant Food + Wine. The full menu will be available from July 20 through September 7, 2018, in both, the hotel’s poolside Cabana Restaurant, and in its dedicated wellness rooms and suites.

“The appeal of plant-based cuisine has never been stronger,” HRH Prince Khaled said.

 

 

HRH Prince Khaled bin Alwaleed Talal (3)“My partnership with Matthew Kenney for this new menu at Four Seasons Hotel Los Angeles at Beverly Hills is just the beginning. The concept of presenting Folia is rooted in our love of quality dining, and in my objective to continue to be involved in ethical businesses. This new venture will introduce truly healthy menus to people who otherwise would not have had an opportunity to see the array of options available in the plant-based world, especially when a master chef is at the helm.”

 

Folia at the Four Seasons Beverly Hills 6The menu features refreshing summer options for health-driven individuals. Appetizers include watermelon poke, marinated in a flavourful ponzu lime broth, Hearts of palm ceviche with California fruit, vegetables and edible flowers, beet hummus with oregano cream, and dukkah avocado with spicy greens, preserved lemon and tomato jam. Entrees include green herb tacos filled with roasted squash and king oyster barbacoa, and the signature cacio e Pepe kelp noodles with a creamy cashew pepper sauce.  Desserts include a savory coconut cream pie with a delectable macadamia crust.

 









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