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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.
Available
No Availability
Restrictions may apply
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

Remove
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 / 28 °F

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

Shellfish-free lunch and dinner

  • To Begin

    Porcini Veloute - Parmesan Flan, Black Truffle Dust, Chive
    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
    Green Kale Caesar - Garlic & Parmesan Streusel, Grated Reggiano
    Simply Greens - Olive Oil, White Balsamic Vinaigrette

  • From the Grill

    All Steaks Served with Red Wine Sauce


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

  • To Follow

    Sweet Potato Cappellacci - Wild Mushrooms, Butternut Squash, Toasted Almonds, Maple Sage Butter
    Duck Meatloaf - Pistachios, Port Wine Cherries, Oak Cask Whiskey Mustard
    Short Rib Bourgnignon - Celery Root Puree, Beech Mushrooms, Baby Turnips
    Ricotta Cavatell - San Marzano Tomatoes, Eggplant, Capers, House Made Olives
    Roasted Half Cornish Game Hen - Multigrain Risotto, Escarole, Roasted Gem Grapes
    The Bristol Burger - Grilled, House Made Pickles, Aged Vermont Cheddar, Truffle-parm Fries, With Or Without A Toasted Roll
    Coddled Salmon - Bay Laurel Creamless Potato, Crispy Pearl Onion

  • To Add

    Roasted Brussel Sprouts
    Hand Cut Fries - Truffle Parmesan
    Cauliflower Gratin - Brioche Crumbs
    Sour Cream Whipped Potatoes
    Grilled Asparagus - Shallot Butter
    Mushrooms - Scallions, Pinot Gris

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Reservations for more than 28 nights cannot currently be booked online. Please contact your preferred Four Seasons hotel or resort directly to book your extended stay.

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We apologize. We are unable to book reservations more than 12 months from the current date.

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Cancel reservation

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

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Change Dates

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