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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)

Multiple Rooms  |   Corporate/Promo Code
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.

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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

18 °C / 64 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Boston /
  3. Dining /
Tel.1 (617) 338-4400
Contact Us
Dining

Gluten-Free Lunch and Dinner

  • Raw Bar

    Available from 5:00 pm – 10:30 pm

     

    * Oysters – Selection of East Coast Oysters, Mignonette

    Jumbo Shrimp with Jalapeño Cocktail Sauce

    Alaskan Crab with Mustard Emulsion

    Seafood Sampler to Share – Chilled Selection of Shrimp, Maine Lobster, Alaskan Crab, Oysters

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

    Daily Crudo - Avocado, Cilantro

  • To Start

    Grilled Purple Asparagus - Poached Egg, Manchego Cheese Aïoli, Marcona Almonds

    Braised Radish - Smoked Sea Salt, Pistachio Oil, Lemon

    Simply Greens - Olive Oil, White Balsamic Vinaigrette

    Chilled White Bean & Spring Garlic Soup - Apple Wood Bacon Relish

  • To Follow

    Pantry Salad - Free Range Amish Chicken, Curly Endive, Watercress, Tomato, Bacon
    Lobster Tossed Salad - Bacon, Avocado, Scallions, Sunflower Seeds, Chopped and Tossed

    The Bristol Bunless Burger - Grilled, Aged Vermont Cheddar, Organic Greens, Sherry Vinaigrette

    Broasted Chicken - Catalan Stewed Chickpeas, Preserved Lemons, Parsley, Vermont Goat Cheese, Broken Tomato Vinaigrette

  • From the Grill

    All Steaks Served with Red Wine Sauce

    16oz Grass Fed Prime Bristol Cut – Dry-Aged for a minimum of 45 days
    10oz Prime New York Strip - Classic Cut I
    8oz Filet Mignon - Classic Cut II

    8oz Salmon Steak - Dill, Beurre Blanc

  • To Add

    Sour Cream Mashed Potatoes
    Grilled Asparagus - Shallot Butter
    Mushrooms - Scallions, Pinot Gris

    Baked Truffle French Fries

    Roasted New Beets - Blue Cheese, Pine Nuts