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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.
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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)

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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

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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

22 °C / 72 °F

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

Dinner

  • Raw

    Selection of East and West Coast Oysters* – seasonal mignonette USD 5 each

    Jumbo Shrimp* – spiked cocktail sauce, Bristol’s secret aioli USD 7 each  

    Lobster Cocktail* – steamed, cracked & split, French cocktail sauce, fines herbes emulsion MP

    Seafood Tower* – 6 local oysters, 6 colossal shrimp, lobster cocktail, king crab claw USD 105 

    Peruvian Tuna Tartare* - sweet potato cracker, finger lime USD 22

     

  • Appetizers

    Hoisin Glazed Pork Belly – radish, cucumber, Thai basil, sesame vinaigrette USD 21

    Crab Chowder – Dungeness crab, Old Bay, lemon USD 16

    Maine Lobster Salad – meyer lemon emulsion, mango, avocado, bibb lettuce USD 24

    Crispy Charred Octopus – patatas bravas, black garlic aioli, spring pesto USD 21

    Peas & Carrots – burrata, cara cara orange, green goddess USD 22

    Beef Tartare* - confit egg yolk, black garlic aioli, Sapporo caramel USD 21

    Clam Chowder 2.0* - mussels, littleneck clams, celery, yukon coins, bacon lardon, ‘chowder’ broth
    USD 24

    Sesame Seared Tombo Tuna* - spring onion yogurt, fava beans, snap peas USD 24

     

  • Entrees

    Duo of Duck* - lavender honey glaze, rhubarb jam, wild mushrooms USD 42

    Georges Bank Sea Scallops* – Israeli cous cous ‘risotto’, textures of peas, pancetta USD 42

    Hand Rolled Ricotta Cavatelli – guanciale, 2 hr egg, spring nettles, morel mushrooms USD 32

    Roasted Lamb Lion* - huckleberry puree, candied kumquat, fava beans, King Bolete mushrooms USD 44

    Seared Halibut Filet – artichokes, citrus, rock shrimp, wild mushrooms USD 42

    Tagliatelle Bolognese – veal, beef, truffle whipped burrata, heirloom basil USD 38

    Crispy Skinned Chicken Breast* - ravioli al uovo, asparagus, charred onion puree USD 36

    King Crab Tortellini – beet striped pasta, snap peas, tarragon butter USD 38

     

  • From The Grill

    16oz. Boneless Ribeye* - Niman Ranch, California USD 62

    12oz. NY Strip* - Aspen Ridge Farms, Colorado USD 48

    8oz. Filet Mignon* – Allen Brothers, Chicago USD 49

    16oz. Veal Porterhouse* - Niman Ranch, California USD 44

    8oz. Arctic Char* - USD 29

    Enhancements

    ‘Oscar’ Style – jumbo lump crab, asparagus, béarnaise sauce USD 20

    MD Jumbo Lump Crab Cake - USD 18

    Blackened Shrimp – grilled lemon USD 18

    Choice of Sauces – béarnaise, red wine demi, chimichurri, bourbon bacon jus, truffle blue cheese jus

  • Sides

    Whipped Yukon Gold Potatoes  USD 10

    Cavatappi & Cheese Gratin – ham and cheddar, toasted Ritz USD 10

    Roasted Mushrooms USD 10

    Roasted Spring Vegetables USD 10

    Sautéed Spinach USD 10

    Patatas Bravas – fresno relish bacon aioli, cotija, micro cilantro USD 10

    Grilled Heirloom Asparagus – shaved prosciutto, parmesan USD 12

    Crispy Brussels Sprouts -nuoc cham, micro cilantro USD 9

    Fries / Truffle / Sweets USD 7 / 9 / 9

     

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