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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)

Remove
+ 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

2 °C / 36 °F

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

Dinner

  • RAW

    Oysters - Selection Of East Coast Oysters, Cilantro Vinaigrette

    Grilled & Chilled Calamari - Lime, Cilantro, Fresno Chili

    Jumbo Shrimp - Jalapeño Cocktail Sauce

    Seafood Sampler To Share - Chilled Selection of Shrimp, Maine Lobster, Grilled & Chilled Calamari, Oysters

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

  • THE BEGINNING

    Golden Nantucket Chowder - Blue Crab, Parsnips
    Creamless Cannellini Bean Soup - Pancetta, Granny Smith Apple
    Ahi Tuna Tartare - Avocado, Chili Ginger Ponzu, Shrimp Chips

    (v) Simply Greens - Olive Oil, White Balsamic Vinaigrette
    Octopus Salad - Blistered Green Beans, Heirloom Potatoes, Red Pepper Mustard
    Baby Beet & Butternut Squash Salad - Manchego Flan, 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

    16oz "Bristol Tomahawk" Swordfish - Grilled Lemon, Chimichurri

  • MAINS

    (v) Baked Butternut Squash Gnocchi - Sage, Pine Nuts, Sultanas, Pecorino

    Duck Two Ways - Seared Breast Roulade, Confit Leg, Walnut Pesto, Cranberry Gastrique

    Crispy Skin Salmon - Smoked Bacon, Charred Brussels Sprouts, Mustard Cream

    Truffle Wagyu Beef Meatballs - Parsnip Agnolotti, Kale, Madeira Glaze

    Roasted Half Chicken - Braised Endive, Fingerlings, Caramelized Fennel & Leeks

    Pan-seared Scallops - Cauliflower Risotto, Raisin Caper Relish

    Brown Butter Bagna Cauda - Chestnut Pappardelle Pasta, Smoked Cipollini Onions, Baby Carrots, Lemon Sunchoke Puree

    Hand Rolled Mint Garganelli - Lamb Bolognese, Bucheron Creme

    Seared Lemon Sole - U-6 Shrimp, Marble Potatoes, Broccoli Rabe, Chipotle Hollandaise

  • 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) Roasted Baby Beets - Maple Balsamic Glaze

    (v) Truffle-parmesan Fries

    (v) Spiced Chickpea Salad

    (v) Brown Butter & Sage Whipped Potato

    (v) Grilled Asparagus - Shallot Butter

    (v) Mushroom - Scallions, Pinot Gris

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