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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 1 (617) 351-2036. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 1 (617) 351-2036 or our Toll-free numbers by country .

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Four Seasons Hotel

Boston

Local Time

Local Temperature

13 °C / 55 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • RAW BAR

    Oysters - Selection Of East Coast Oysters, Cilantro Vinaigrette

    ½ Dozen Grilled & Chilled Littleneck Clams - Smoked Jalapeño & Corn Salsa

    Jumbo Shrimp - Jalapeño Cocktail Sauce

    Seafood Sampler To Share - Chilled Selection Of Shrimp, Maine Lobster, Grilled & Chilled Littleneck Clams, Oysters

    Lobster Cocktail - Steamed, Cracked & Split, Old Bay Aïoli

    Fluke Crudo - Cucumber, Lemon Crème Fraiche

    Ceviche of the Day

  • THE BEGINNING

    Golden Nantucket Chowder - Blue Crab, Parsnips
    (v) White Gazpacho - Avocado Sorbet, Baby Corn, Hazelnuts
    Ahi Tuna Tartare - Avocado, Chili Ginger Ponzu, Shrimp Chips

    (v) Simply Greens - Olive Oil, White Balsamic Vinaigrette
    (v) Charred Asparagus -  Pickled Plums, Kataifi, Westfield Farm's Goat Cheese Fallen Soufflé
    Roasted & Raw Baby Beet Salad - House Made Burratta, Smoked Almonds, Roof Top Honey, Iberico Ham
    (v) Green Kale Caesar - Garlic & Parmesan Streusel

  • GRILL MARKS

    Topped with bristol parsley & marrow butter, served with bristol steak sauce, béarnaise, au poivre or chimichurri

     

    16oz Grass Fed Prime Bristol Cut - Dry Aged for a Minimum of 45 Days

    10oz Prime NY Strip - Classic Cut I

    6oz Filet Mignon - Classic Cut II

    Atlantic Salmon - White Wine Butter Sauce

    Daily Atlantic Catch - Simply Grilled, Lemon, Chimichurri

  • MAINS

    (v) Pea & Parmesan Risotto - Fava Beans, Heirloom Carrots, King Oyster Mushrooms, Tomato Consommé

    Pan Roasted Lamb Loin - Garlic & Parsnip Purée, Black Truffle Gnocchi, Baby Artichokes

    Applewood Smoked Salmon Filet - Rye Crust, Dill & Baby Potato Salad, Oyster Aïoli

    Short Rib Cannelloni - Leeks, Morels, Creamy Pomodoro

    Grilled Half Chicken - Blue Corn Crispy Polenta, Salsa Verde, Garlicky Spinach

    Pan-seared Scallops - Chorizo, Saffron & Clam “Chowder”, Toasted Chickpeas

    Handmade Lemon Bigoli - Mussels, Calamari, Thai Basil & Lobster Broth

    Crispy Halibut - Cauliflower Three Ways, Parsley Foam

    (v) Swiss Chard & Ricotta Ravioli - Green Garlic Pesto, Poached Organic Duck Egg

  • THE SIGNATURE

    Bristol Burger - House Made Pickles, Aged Vermont Cheddar, Brioche Bun, Truffle-parm Fries
    Who Needs Bread - With a Lettuce Wrap
    Doctor It Up - Add Bacon, Fried Egg, Avocado, Balsamic Onions, Cherry Pepper Relish

  • And Then

    (v) Truffle-parmesan Fries

    (v) Sautéed Snap Peas - Ginger Glaze

    (v) Chilled Red Quinoa & Kale Pilaf

    (v) Cheddar Whipped Potato Gratin

    (v) Grilled Asparagus - Shallot Butter

    (v) Mushroom - Scallions, Pinot Gris

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