Breakfast
Daily | 7:00 am to 11:00 am
All breakfast eggs are free-range and organic
Should you have any allergies or dietary restrictions, please do notify our team in advance and we will be delighted to accommodate
Proud partners of Ocean Wise sustainability program
At Four Seasons Hotel Toronto, we are committed to responsibly sourcing food and beverage items through our Sustainable Food and Beverage program
20% gratuity will be added to groups of 6 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Lunch
Monday to Friday | 11:45 am to 2:30 pm
Caviar
Kaviari
kaviari's finest selected roe is carefully refined by caviar master bruno higos, bringing you unique and exceptional flavours and qualities
potato blinis, shallots, chives, crème fraîche, egg
30g Kristal 225 | 50g Ossetra Prestige 325
50 For 50 Power Lunch
Two Course Menu CAD 50, Served In 50 Minutes
Appetizer
VELOUTÉ DE POMME DE TERRE
potato and leek soup, escargot, champignons de paris, puff pastry, wild garlic emulsion
SALADE CHOU FRISÉ
lacinato kale salad, roasted butternut squash, marcona almonds, tahini vinaigrette, beemster
TERRINE DE FOIES DE VOLAILLE
chicken liver terrine, young rhubarb, jerusalem artichoke, sweet wine gelée
Main Course
Tartare De boeuf
pickled accompaniments, toasted sourdough baguette, spicy salad
PAPPARDELLE | POULET RÔTI
hand-cut pappardelle, rotisserie chicken leg, roasted mushroom cream sauce, parmigiano reggiano
MOULES | FRITES
steamed salt spring island mussels, white wine butter sauce, grilled baguette, frites
BRIE DE MEAUX OMELETTE
soft french style omelette, spinach, brie de meaux, mixed greens salad
À La Carte
Appetizer
Huîtres du Marché
1/2 dozen east coast market oysters, mignonette, cocktail sauce, lemon
38
BETTERAVE | RAIFORT
roasted heirloom beetroots, pickled apples, horseradish crème fraîche, granny smith apple emulsion
26
LAITUE | FINES HERBS
iceberg lettuce wedge, hot smoked rainbow trout, fine french herbs, puffed wild rice, creamy herb vinaigrette
27
DORADE | AGRUMes
japanese sea bream crudo, blood orange supremes, fermented jalapeño, calamansi, kalamata olive
39
tartare de boeuf | laitue romaiNE
quail egg, pickled accompaniments, baby gem lettuce cups, toasted sourdough baguette
34
POIREAUX | NOISETTe
white wine braised leeks, champagne vinaigrette, roasted hazelnuts, smoked brown butter emulsion, black truffle
26
MORUE | CONCOMBRE
whipped cod rillette, crème fraîche, dill, pickled cucumber, pike roe, caraway blinis
28
Main Course
CAFÉ BOULUD BURGER
6 oz beef patty stuffed with duck confit and foie gras, chablochon cheese, shallot marmalade, pickled onions, garlic aïoli, frites
49
PALERON | DIANE
grilled 8 oz martin's farm flat iron steak, potato pavé, grilled maitake mushroom, sauce diane
54
TRUITE | AMANDINE
hot smoked rainbow trout, sautéed haricots verts, toasted almonds, beurre noisette
49
poulet | salade
rotisserie chicken breast, baby gem salad, tomato, avocado, cucumber, red wine vinaigrette
45
FRUITS DE MER | RISOTTO
spanish octopus, tiger prawn, scallop, saffron risotto, baby fennel salad, smoked paprika oil
58
GIRELLA | COMTÉ
mushroom stuffed girella pasta, winter squash, wild mushrooms, comté cheese emulsion
43
Sides
FRITES
14
POMMES PURéE
15
CREAMED SPINACH
14
Grilled Asparagus
16
House Green Salad
15
FRENCH BEANS AMANDINE
14
Dessert
ARTISANAL cheese
chef's selections of cheese, fruits, crostini
29
GrapefruIT Givré
sesame halva, rose loukoum, grapefruit sorbet
20
Chocolate Hazelnut
chocolate sponge, hazelnut cream, milk chocolate mousse
21
PAIN AU CHOCOLAT PROFITEROLES
cream puff, pain au chocolat ice cream, croissant praline
21
RHUBARB COCONUT PANNA COTTA
coconut panna cotta, rhubarb strawberry compote, aquafaba meringue
20
ICE CREAM | SORBET
two scoops of our daily selection
12
WARM MADELEINES
freshly baked lemon madeleines
18
Should you have any allergies or dietary restrictions, please do notify our team in advance and we will be delighted to accommodate
Proud partners of Ocean Wise sustainability program
At Four Seasons Hotel Toronto, we are committed to responsibly sourcing food and beverage items through our Sustainable Food and Beverage program
20% gratuity will be added to groups of 6 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Dinner
Monday to Saturday | 5:30 pm to 10:00 pm
Six-Course Tasting Menu
Café Boulud invites you to revel in a six-course blind tasting menu featuring dishes by Executive Chef William Kresky, complemented by optional wine pairings curated by Head Sommelier Anna Jarosz.
Kindly advise any dietary restrictions and allergies.
Monday to Saturday from 5:30 pm to 9:15 pm
CAD 185 per person
CAD 270 per person with wine pairing
Kindly advise any dietary restrictions and allergies.
Monday to Saturday from 5:30 pm to 9:15 pm
CAD 185 per person
CAD 270 per person with wine pairing
Caviar
Kaviari
kaviari's finest selected roe is carefully refined by caviar master bruno higos, bringing you unique and exceptional flavours and qualities
potato blinis, shallots, chives, crème fraîche, egg
30g Kristal 225 | 50g Ossetra Prestige 325
À la Carte
Appetizer
Huîtres du Marché
1/2 dozen east coast market oysters, mignonette, cocktail sauce, lemon
38
VELOUTÉ DE POMME DE TERRE
potato and leek soup, escargot, champignons de paris, puff pastry, wild garlic emulsion
25
FOIE GRAS | RHUBARBE
quebec foie gras au torchon, young rhubarb, jerusalem artichoke, sweet wine gelée
42
BETTERAVE | RAIFORT
roasted heirloom beetroots, pickled apples, horseradish crème fraîche, granny smith apple emulsion
26
SAUMON FUMÉ | POMME VERT
smoked salmon mi-cuit, granny smith apple, wasabi crème fraîche, sorrel
36
DORADE | AGRUMes
japanese sea bream crudo, blood orange supremes, fermented jalapeño, calamansi, kalamata olive
39
SALADE CHOU FRISÉ
lacinato kale salad, roasted butternut squash, cranberries, tahini vinaigrette, beemster
24
LAITUE | FINES HERBS
iceberg lettuce wedge, hot smoked rainbow trout, fine french herbs, puffed wild rice, creamy herb vinaigrette
27
POIREAUX | NOISETTE
white wine braised leeks, champagne vinaigrette, roasted hazelnuts, smoked brown butter emulsion, black truffle
26
Tartare de Bœuf | Laitue Romaine
egg yolk purée, pickled accompaniments, baby gem lettuce cups, toasted sourdough baguette
34
Plat du Mois
BRANDADE DE MORUE
fried salt cod croquettes, sauce gribiche, red pepper rouille
32
Main Course
LOTTE | CARROTe
spiced monkfish tail, lobster quenelle, braised carrots, ginger infused bisque, cilantro tempura, kaffir lime
60
MORUE | CHORIZO
butter poached icelandic cod, braised lingot beans, black kale, potato crumble, chorizo cream
62
FRUITS DE MER | RISOTTO
spanish octopus, tiger prawn, scallop, saffron risotto, baby fennel salad, smoked paprika oil
58
GIRELLA | coMTÉ
mushroom stuffed girella pasta, winter squash, wild mushrooms, comté cheese emulsion
43
FAUX FILET | ÉPINARD
8 oz prime striploin, pomme dauphine, truffled spinach, roasted nantes carrot, sauce bordelaise
79
CAILLE | RAISIN
stuffed spring creek farm quail, demi-sec grapes, bluefoot mushrooms, foie gras mousse, armagnac jus
68
CERF | CHOU
cocoa rubbed loin of venison, braised red cabbage, caramelized salsifi, granny smith apple, sauce grand veneur
65
To Share (For Two)
POULET À LA CRÈME
whole rotisserie chicken, morel mushroom cream sauce, grilled asparagus, spring baby green salad
135
CANARD RÔTI
rotisserie duck breast, duck leg parmentier, caramelized endive, apricot marmalade, grand marnier jus
165
BOEUF WAGYU
14 oz black opal australian wagyu striploin, grilled maitake mushrooms, pomme purée, sauce bordelaise
340
Sides
Grilled Asparagus
16
POMMES PURéE
15
CREAMED SPINACH
14
FRITES
14
House Green Salad
15
FRENCH BEANS AMANDINE
14
Desserts
Dessert
Artisanal CHEESE
chef's selection of cheese, fruits, crostini
29
GrapefruIT Givré
sesame halva, rose loukoum, grapefruit sorbet
20
PEAR | ALMOND
poached bartlett pear, amaretto ice cream, chocolate sauce, almond praline
20
VANILLA | CACAO NIbs
araguani brownie, milk foam tuile, cocoa nibs praline, tahitian vanilla gelato
20
HIBISCUS | RED CURRANT
red currant baked alaska, vanilla gelato, hibiscus raspberry coulis
22
Ice cream | sorbet
two scoops of our daily selection
12
WARM Madeleines
freshly baked lemon madeleines
18
Plat Du Mois
KEY LIME | VERBENA
key lime crémeux, verbena meringue, vanilla crumble, coconut lime sorbet
20
Rotisserie Night
Join us at Café Boulud every Wednesday from 5:30 pm to 9:15 pm for our indulgent prime rib, carved to order, with an option to elevate dinner with wine pairings by Head Sommelier Anna Jarosz.
CAD 75 per person
CAD 75 per person
Entrée
ROTISSERIE PRIME RIB
grilled broccolini, potato gratin, horseradish jus
Should you have any allergies or dietary restrictions, please do notify our team in advance and we will be delighted to accommodate
Proud partners of Ocean Wise sustainability program
At Four Seasons Hotel Toronto, we are committed to responsibly sourcing food and beverage items through our Sustainable Food and Beverage program
20% gratuity will be added to groups of 6 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
An Evening of Culinary Craft
Thursday, April 16 | 6:30 pm
Four-Course Prix Fixe Menu | 185 CAD per person
Experience a remarkable four‑course dinner as Café Boulud’s Executive Chef William Kresky collaborates with Baker Hsu, Chef de Cuisine at Vancouver’s Michelin‑recommended L’Abattoir, for a one‑night‑only celebration of artistry and flavour. Together, they will craft an elegant fusion of Lyonnaise‑Canadian technique with Pacific Northwest creativity and refinement.
Amuse-Bouche
Baker Hsu - L'Abattoir
L’Abattoir Baked Oysters
Beef Tartare on Tempura Shiso
William Kresky - Café Boulud
Foie Gras Mousse with Rhubarb
Salt Cod Croquette
First Course
Dungeness Crab ChAwanmushi
brown butter potatoes, artichoke chips, meyer lemon
Baker Hsu - L'Abattoir
Second Course
Pacific Sablefish
koshihikari rice, shio koji, crispy chicken skin
Baker Hsu - L'Abattoir
Third Course
Milk-Fed Veal Ribeye
morel mushrooms, grilled white asparagus, whole grain mustard jus
William Kresky - Café Boulud
Dessert
RHUBARB AND RASPBERRY
rhubarb yogurt sorbet, yogurt mousse, vanilla sable, rhubarb raspberry sauce
Ruby Nguyen - Café Boulud
Should you have any allergies or dietary restrictions, please do notify our team in advance and we will be delighted to accommodate
Proud partners of Ocean Wise sustainability program
At Four Seasons Hotel Toronto, we are committed to responsibly sourcing food and beverage items through our Sustainable Food and Beverage program
20% gratuity will be added to groups of 6 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Weekend Brunch
Saturday and Sunday | 11:30 am to 2:30 pm
RESERVE
Caviar
Kaviari
kaviari's finest selected roe is carefully refined by caviar master bruno higos, bringing you unique and exceptional flavours and qualities
potato blinis, shallots, chives, crème fraîche, egg
30g Kristal 225 | 50g Ossetra Prestige 325
Appetizers
CREAM OF POTATO SOUP
potato and leek soup, escargot, champignons de paris, puff pastry, wild garlic emulsion
25
East Coast Oysters
1/2 dozen east coast oysters, mignonette, cocktail sauce, lemon
one dozen 68 two dozen 132
38
BEETROOT | HORSERADISH
roasted heirloom beetroots, pickled apples, horseradish crème fraîche, granny smith apple emulsion
26
PÂTÉ EN CROÛTE
pork and foie gras pâté en croûte, french mustard, shallot marmalade, pickled beetroot
30
BEEF TARTARE
egg yolk purée, pickled accompaniments, baby gem lettuce cups, toasted sourdough baguette
34
COD | CUCUMBEr
whipped cod rillette, crème fraîche, dill, pickled cucumber, pike roe, caraway blinis
28
LETTUCE | FINE HERBS
iceberg lettuce wedge, hot smoked rainbow trout, fine french herbs, creamy shallot vinaigrette
27
mixed BERRY PARFAIT
greek yogurt, housemade granola, mixed berry compote
18
Fruit Plate
assortment of honeydew, cantaloupe, pineapple, watermelon and berries
21
Main Course
CANADIAN BREAKFAST
two eggs sunny-side up, choice of bacon or house-made sausage, pomme darphin, artisanal country toast
38
FRENCH TOAst
caramelized french toast, mixed berries, orange caramel sauce
29
CROQUE MADAME
jambon de paris, comté cheese, sourdough, fried egg, mixed greens salad
37
EGGS ROYALE
smoked salmon benedict, hollandaise, potatoes
32
SMOKED SALMON AND AVOCADO TARTINE
toasted sesame seed, dill crème fraîche, avocado, salmon roe, pickled red onion
28
SAUCISSON EN BRIOCHE
lyonnaise sausage baked in brioche, fried hen's egg, sauce périgourdine
38
CAFÉ BOULUD BURGER
6 oz beef patty stuffed with duck confit and foie gras, chablochon cheese, shallot marmalade, pickled onions, garlic aïoli, frites
49
HOT SMOKED RAINBOW TROUT
pomme darphin, sautéed spinach, avocado, sauce béarnaise
41
STEAK AND EGGS
grilled flat iron steak, pomme darphin, two fried eggs, chimichurri sauce
54
Sides
Bacon
11
sliced avocado
11
smoked salmon
14
housemade pork or turkey sausage
11
Canadian Bacon
11
Desserts
ARTISANAL cheese
chef's selections of cheese, fruits, crostini
29
GrapefruIT Givré
sesame halva, rose loukoum, grapefruit sorbet
20
Chocolate Hazelnut
chocolate sponge, hazelnut cream, milk chocolate mousse
21
RHUBARB COCONUT PANNA COTTA
coconut panna cotta, rhubarb strawberry compote, aquafaba meringue
20
ICE CREAM | SORBET
two scoops of our daily selection
12
WARM MADELEINES
freshly baked lemon madeleines
18
Should you have any allergies or dietary restrictions, please do notify our team in advance and we will be delighted to accommodate
Proud partners of Ocean Wise sustainability program
At Four Seasons Hotel Toronto, we are committed to responsibly sourcing food and beverage items through our Sustainable Food and Beverage program
20% gratuity will be added to groups of 6 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Mother's Day Brunch
Saturday, May 9th and Sunday, May 10th | 12:00 pm to 3:00 pm
Three-Course Prix-Fixe Menu | 110 CAD per person
Kids menu available for children ages 10 and under | 55 CAD per child
Caviar
Caviar
traditional caviar accoutrements, potato blinis, shallots, chives, crème fraîche, egg
30g Imperial Daurenki 200 | 30g Imperial Ossetra 210
Appetizers
TUNA TARTAre
yellowfin tuna, tomato confit, soft boiled quail egg, sourdough croutons
SOFT SCRAMBLED eggs
conestoga eggs, st. brigid’s butter, crème fraîche, toasted brioche add 10 g oscietre caviar + CAD 90
PÂTÉ EN croÛte
pork and foie gras pâté en croûte, french mustard, shallot marmalade, pickled beetroot
SMOKED WHITE FIsh
whipped rillette, crème fraîche, dill, pickled cucumber, pike roe, caraway blinis
AVOCADO AND LOBSTER SALAD
baby gem lettuce, fermented jalapeño mayo, radish, crispy rice pearls
CRISPY DUCK Egg
kataifi breaded duck egg, frisée salad, smoked bacon, bleu d'élizabeth, shallot vinaigrette
Main Course
SAUCISSON EN BRIOChe
lyonnaise sausage baked in brioche, fried quail egg, sauce périgourdine
HOT SMOKED RAINBOW TROut
pomme darphin, sautéed spinach, avocado, sauce béarnaise
PAIN Perdu
caramelized french toast, mixed berries, orange caramel sauce
EGGS ROYale
poached eggs, smoked salmon, baby spinach, trout roe, sauce bernaise
Dessert
CHOCOLATE HAZELNUT
chocolate sponge, hazelnut cream, milk chocolate mousse
WARM MADELEines
freshly baked lemon madeleines
SORBET AND ICE CREAMS
two scoops of our daily selection
LE PARFUM
vanilla mascarpone mousse, strawberry elderflower compote, vanilla sable + CAD 5
Kids' Menu
CEREAL
mIXED FRUIT SALAD
BUTTERMILK PANCAKE
CHOCOLATE CHIP PANCAKE
One eGG ANY STYLE
home fries, crispy bacon, artisanal country toast
Scrambled Eggs
smoked salmon, home fries, artisanal country toast
Penne Pomodoro
cherry tomato, parmesan, basil
Crispy Chicken Fingers
fries, plum sauce
Grilled Cheese Sandwich with fries
Flatbread
home made dough, mozzarella cheese, tomato sauce
Grilled Salmon
choice of steamed rice or vegetables
Kids' Desserts
Cookies and Milk
SORBET AND ICE CREAMS
two scoops of our daily selection
Fruit Salad
Should you have any allergies or dietary restrictions, please do notify our team in advance and we will be delighted to accommodate
Proud partners of Ocean Wise sustainability program
At Four Seasons Hotel Toronto, we are committed to responsibly sourcing food and beverage items through our Sustainable Food and Beverage program
20% gratuity will be added to groups of 6 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Cakes
Scrumptious cakes prepared by our talented pastry team, suitable for all occasions.
Available for dine-in or pick-up.
To place your order online, please click here.
Please be informed a 48-hour notice is required for all cake orders.
Please advise any dietary requirements and allergies upon ordering, all bakeshop items may come into contact with traces of nuts.
Hazelnut Chocolate Cake
Seasonal Devil's Sponge Cake, Hazelnut Crunch, Milk Chocolate Mousse, Hazelnut Cream, Fresh Raspberry
Allergens: Gluten, dairy, eggs, gelatin, nuts
Allergens: Gluten, dairy, eggs, gelatin, nuts
7 Inches (8 - 10 Servings) : $120
Strawberry Shortcake
Vanilla Sponge, Fresh Strawberries, Vanilla Chantilly
Allergens: Gluten, dairy, eggs
Allergens: Gluten, dairy, eggs
6 Inches (4 - 6 Servings) : $105
8 Inches (8 - 10 Servings) : $120
10 Inches (12 - 14 Servings) : $135
Pecan and Banana Cake
Pecan Sponge, Banana Compote, Passion Fruit Crémeux, Vanilla Mousse
Allergens: Gluten, dairy, eggs, nuts
Allergens: Gluten, dairy, eggs, nuts
7 Inches (8 - 10 Servings) : $120
Pistachio and Raspberry Cake
Pistachio Mousse, Raspberry Chantilly, Almond Dacquoise
Allergens: Gluten, dairy, eggs, nuts, gelatin
Allergens: Gluten, dairy, eggs, nuts, gelatin
7 Inches (6 - 8 Servings) : $120
Black Forest Cake
Dark Chocolate Mousse, Black Cherry Compote, Vanilla Chantilly
Allergens: Gluten, dairy, eggs, gelatin
Allergens: Gluten, dairy, eggs, gelatin
6 Inches (4 - 6 Servings) : $105
8 Inches (8 - 10 Servings) : $120
10 Inches (12 - 14 Servings) : $135
Should you have any allergies or dietary restrictions, please do notify our team in advance and we will be delighted to accommodate
Proud partners of Ocean Wise sustainability program
At Four Seasons Hotel Toronto, we are committed to responsibly sourcing food and beverage items through our Sustainable Food and Beverage program
20% gratuity will be added to groups of 6 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated