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When will you be staying with us?

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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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Restrictions may apply
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

3 °C / 37 °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

    Clam on Half Shell - Cilantro Mignonette

    Jumbo Shrimp - Jalapeño Cocktail Sauce

    Seafood Sampler to Share - Chilled Selection of Shrimp, Maine Lobster, Clams on the Half Shell, Oysters

    Lobster Cocktail – Steamed, Cracked and Split, Old Bay Aioli

    Sea Scallop Crudo - Beets, Fennel, Avocado

    Checkered Ahi Tuna - Cucumber, Plantain Chips, Red Curry Aïoli

  • THE BEGINNING

    Golden Nantucket Chowder - Blue Crab, Parsnips
    (v) Porcini Velouté - Parmesan Flan, Black Truffle Dust, Chive
    (v) Green Kale Caesar - Garlic & Parmesan Streusel, Grated Reggiano
    (v) Roasted Baby Beet Salad - House Made Lemon Ricotta, Pumpkin Seed Brittle, Blood Orange Reduction
    Ginger Chili Salmon Tartare - Wasabi Yuzu Soy, Twice Baked Fingerling, Caviar
    Grilled Chilled Octopus - Pickled Peppers, Arugula, Baby Tomatoes
    (v) Simply Greens - Olive Oil, White Balsamic Vinaigrette

  • GRILL MARKS

    Topped with Bristol herb butter, served with Bordelaise, Béarnaise, Au Poivre, Chimichurri

     

    24oz Bone In Ribeye - Dry Aged for a Minimum of 45 Days 68
    16oz Grass Fed Prime Bristol Cut - Dry Aged for a Minimum of 45 Days 50
    10oz Prime NY Strip - Classic Cut I
    6oz Filet Mignon - Classic Cut II
    Lamb "T Bone" - Bristol Masala
    Line Caught Atlantic Fish - Simply Grilled, Lemon, Chimichurri

  • MAINS

    (v) Ricotta Cavatell - San Marzano Tomatoes, Eggplant, Capers, House Made Olives
    Duck Meatloaf - Pistachios, Port Wine Cherries, Oak Cask Whiskey Mustard
    Coddled Salmon - Bay Laurel Creamless Potato, Crispy Pearl Onion
    Short Rib Bourgnignon - Celery Root Purée, Beech Mushrooms, Baby Turnips
    Roasted Half Cornish Game Hen - Multigrain Risotto, Escarole, Roasted Gem Grapes
    Pan-seared Scallop - Braised Pork Belly, Onion Soubise, Lima Beans
    Paella Negra - Calamari, Chorizo, Sofrito, Saffron Aïoli
    (v) Sweet Potato Cappellacci - Wild Mushrooms, Butternut Squash, Toasted Almonds, Maple Sage Butter

  • 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, Kim Chee

  • TO ADD

    Cauliflower Gratin - Brioche Crumbs
    Hand Cut Fries - Truffle-parm
    Roasted Brussels Sprouts
    Sour Cream Whipped Potatoes
    Grilled Asparagus - Shallot Butter
    Mushroom - Scallions, Pinot Gris

* Item may be served raw or undercooked or may be cooked to order.

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Reservation cannot be canceled online within 48 hours of check-in date. Please call 1 (800) 819-5053 for assistance.

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