Hospitality chain Four Seasons Hotel will launch a summer vegan menu at its Beverly HIlls location from July 25 until September 7. Vegan Prince Khaled bin Alwaleed bin Talal has partnered with famed plant-based chef Matthew Kenney to create the Folia menu, which will be available at the hotel’s poolside Cabana Restaurant, as well as its wellness rooms and suites. With a focus on fresh ingredients, the menu features appetizers including Watermelon Poke and Hearts of Palm Ceviche, entrées such as Cacio e Pepe kelp noodles with cashew pepper sauce, and dessert items such as Coconut Cream Pie with macadamia crust and banana crème. “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,” Prince Khaled said. “This project is just the beginning of a larger vision in which we see Folia be the platform for change across the entire hospitality and food service industry. Not one restaurant or one menu, but a greater plan on a global scale.” Last year, vegan celebrity chef Leslie Durso created 25 vegan offerings to serve at the hotel chain’s Punta Mita resort in Mexico.