Festive Menus

Festive Prix Fixe Dinner

Tuesday, December 24 - Thursday, December 26 | 5:00 - 10:00 PM
CAD 155 Per Person

Appetizers

Foie Gras | RAISIns
Foie gras terrine, concord grape gelée, roasted chestnuts, Belgian endive, toasted brioche
Purée de CèpeS
Cream of porcini mushroom soup, mushroom duxelle, crème fraîche, pain de mie crouton
SUCRINE | ANCHois
Baby gem lettuce, puttanesca, bagna càuda, parmigiano reggiano, guanciale
HIRAMASA | NAVEt
Hiramasa crudo, yuzu gel, shiso oil, Tokyo turnips, wasabi crème fraîche
HUÎTRES DU marCHÉ
1/2 Dozen east coast market oysters, mignonette, cocktail sauce, lemon
TARTARE DE BOEUF | LAITUE ROMaine
Classic beef tartare, egg yolk purée, pickled accompaniments, sorrel, baby gem, toasted baguette

Main Course

Turkey Roulade
Pomme purée, stuffing, green beans, cranberry sauce, turkey gravy
Beef Tenderloin Rossini
Baby spinach, maitake mushrooms, pan seared foie gras, sauce périgourdine
Dover Sole Ballotine
Pommes lyonnaise, braised leeks, beurre rouge
Doppio Agnolotti
Chestnut, parmigiano reggiano, brown butter, shaved white truffles from Alba
East Coast Scallops
Confit potatoes, clams, Saltspring island mussels, saffron-mussel emulsion, spiced potato mousse
Roasted Venison Loin
Rutabaga, beetroot purée, smoked bone marrow, cassis jus

Dessert

Coconut almond snow ball
Chocolate mousse, dulcey whipped ganache
Chestnut cassis mont blanc
PAVLOVA

Festive Prix-Fixe Brunch

In addition to the weekend brunch menu

December 7–8, 14–15, 21–23, 27–31
11:30 AM – 2:30 PM
CAD 95 Per Person

Special

Roasted Prime Rib or Beef
Potato rostis, blistered cherry tomatoes, cremini mushrooms, and béarnaise sauce
+ CAD 15

Appetizers

BABY GEM SALad
Baby gem lettuce, puttanesca, bagna càuda, parmigiano reggiano, guanciale
EAST COAST OYSTErs
1/2 Dozen oysters, red wine vinegar and black pepper mignonette, cocktail sauce
FRENCH CHARCUTERIE
A selection of house cured meats and terrines, pickles, mustards and toasted sourdough
beef TartaRE
Classic beef tartare, quail egg, pickled accompaniments, baby gem lettuce cups, toasted sourdough baguette
STRAWBERRY BANANA PARFAit
Greek yogurt, housemade granola, strawberry banana purée
FRUIT PLATE
Assortment of honeydew, cantaloupe, pineapple, watermelon and berries
PAIN PERDu
French toast style pan de mie bread, seared foie gras, whipped mascarpone, apple, grand marnier jus

Main Course

HUEVOS RANCHEROS
Crispy tortilla, refried beans, canadian bacon, sunny side eggs, ranchero sauce
THREE CHEESE QUICHE
Comté, beaufort, gruyère, roasted figs, spicy greens salad, lemon-truffle vinaigrette
LOBSTER CRÊPEs
Poached lobster, béchamel, fines herbes, sauce choron
SMOKED SALMON AND AVOCADO TARTINe
Toasted sourdough, dill infused crème fraîche, avocado, salmon roe, pickled red onion
WAGYU brUNCH BURGer
Wagyu patty, braised endive, garlic aioli, gouda, oven dried tomatoes, crispy shallots, pepper crusted bun, fries
Eggs benedICT
Florentine style or canadian bacon benedict, served with hollandaise and breakfast potatoes

Dessert

Grand dessert bar
A selection of housemade festive desserts courtesy of Pastry Team

Christmas Brunch

December 24, 25, 26 and January 1
CAD 135 Per person

Festive Live Chef Station

Roasted Prime Rib or Beef
Potato rostis, blistered cherry tomatoes, cremini mushrooms, and béarnaise sauce
+ CAD 15
Classic Crêpe Suzette

Appetizer

BABY GEM SALad
Baby gem lettuce, puttanesca, bagna càuda, parmigiano reggiano, guanciale
EAST COAST OYSTErs
1/2 Dozen oysters, red wine vinegar and black pepper mignonette, cocktail sauce
VENISON PâTé EN CROûte
Truffle coulis, celeriac purée, fromage de tête croquettes, watercress salad
FRENCH CHARCUTERIE
A selection of house cured meats and terrines, pickles, mustards and toasted sourdough
beef TartaRE
Classic beef tartare, quail egg, pickled accompaniments, baby gem lettuce cups, toasted sourdough baguette
ROASTED SQUASH VELouTÉ
Spaghetti squash, roasted chestnuts, smoked brown butter, black winter truffle
STRAWBERRY BANANA PARFAit
Greek yogurt, housemade granola, strawberry banana purée
FRUIT PLATE
Assortment of honeydew, cantaloupe, pineapple, watermelon and berries
PAIN PERDu
French toast style pan de mie bread, seared foie gras, whipped mascarpone, apple, grand marnier jus

Main Course

HUEVOS RANCHEROS
Crispy tortilla, refried beans, canadian bacon, sunny side eggs, ranchero sauce
THREE CHEESE QUICHE
Comté, beaufort, gruyère, roasted figs, spicy greens salad, lemon-truffle vinaigrette
Shellfish PotagE
Roasted scallops, grilled octopus, prawns, romesco sauce, pickled peppers, garlic butter
LOBSTER CRÊPEs
Poached lobster, béchamel, fines herbes, sauce choron
Truffle Croque MadamE
Truffled parisienne ham, pain de mie, gruyère cheese, fried egg, frites
SMOKED SALMON AND AVOCADO TARTINe
Toasted sourdough, dill infused crème fraîche, avocado, salmon roe, pickled red onion
WAGYU brUNCH BURGer
Wagyu patty, braised endive, garlic aioli, gouda, oven dried tomatoes, crispy shallots, pepper crusted bun, fries
Eggs benedICT
Florentine style or canadian bacon benedict, served with hollandaise and breakfast potatoes

Dessert

Grand dessert bar
A selection of housemade festive desserts courtesy of Pastry Team

New Year's Eve Six-Course Dinner

Tuesday, December 31 | 5:0 PM - 10:00 PM
CAD 285 Per Person

Amuse-Bouche Duo

trio of crudo
Hiramasa, bluefin tuna, red sea bream

First Course

Spot prawn tartare
Langoustine gelée, caviar, citrus variations

Second Course

Duo of Foie Gras
Cappuccino, foie terrine, granny smith apple, toasted brioche

Third Course

Doppio Agnolotti
Chestnut, parmigiano reggiano, brown butter, shaved white truffles from Alba

Fourth Course

Poached Turbot
Lobster mousse, champagne beurre blanc, caviar

Fifth Course

American Wagyu with black truffle
Snake River Farms wagyu, Jerusalem artichokes, truffle coulis, sauce périgourdine

Dessert

le chocolat

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 | 05:30 PM to 10:00 PM

Caviar

Kaviari
Traditional caviar accoutrements, potato blinis, shallots, chives, crème fraîche, egg
30g Kristal 200 | 50g Ossetra Prestige 300

Plat du Mois

Enjoy French cuisine classics courtesy of Café Boulud’s monthly rotating menu.
Tournedos Rossini
7 oz fillet mignon, pan seared foie gras, baby spinach, toasted brioche, sauce perigourdine
90

À la Carte

Appetizer

HUÎTRES DU MARCHÉ
1/2 Dozen east coast market oysters, mignonette, cocktail sauce, lemon
32
Purée de Cèpes
Cream of porcini mushroom soup, mushroom duxelle, crème fraîche, pain de mie crouton
20
Foie Gras | Raisins
Foie gras terrine, concord grape gelée, roasted chestnuts, treviso, toasted brioche
36
BETTERAVE | COING
Roasted baby beets, red wine poached quince, fresh ricotta, Piedmont hazelnuts
24
HAMACHI | NAVET
Hamachi crudo, yuzu gel, shiso, Tokyo turnips, wasabi, bonito mayo
33
WAGYU | ARTICHAUD
Australian wagyu beef carpaccio, truffle aioli, braised artichokes, nasturtium, parmesan tuile
44
Coquilles Saint-Jacques | FENOUIL
Hokkaido sea scallop crudo, maple-buttermilk dressing, shaved fennel, basil oil
30
Sucrine | Anchois
Baby gem lettuce, puttanesca, bagna càuda, parmigiano reggiano, guanciale
21
Burrata | Figue
Burrata, black mission figs, cinco jotas ibérico ham, charred eggplant, sourdough
36
Tartare de Bœuf | Laitue Romaine
Classic beef tartare, egg yolk purée, pickled accompaniments, sorrel, baby gem, toasted baguette
30

Main Course

Agnolotti | Courge
Appenzeller stuffed agnolotti, roasted delicata squash, wild mushrooms, fried sage, smoked brown butter
42
Saumon | Cresson
Kataifi crusted king salmon, gnocchi à la Parisienne, chanterelles, watercress coulis, sauce foyot
52
SOLE | POIREAUX
Dover sole ballotine, leek royale, pommes dauphine, onion soubise, sauce matelotte
60
COQUILLES SAINT-JAcQUES | POMMES DE TERRE
Pan roasted east coast scallops, confit potatoes, clams, Salt Spring Island mussels, saffron-mussel emulsion, spiced potato mousse
47
SELLE D’AGNEAU | POIVRONS
Roasted Alberta lamb saddle, confit belly, savoy cabbage, caramelized rutabaga, fried rosemary, lamb jus gras
57
Bœuf | Choux-Fleur
Martin’s Farm Beef, caramelized cauliflower, pommes anna, mustard leaf tempura, sauce au poivre
Duo of Beef: 62 | 7oz Tenderloin: 72

To Share (For Two)

Poulet Rôti | Carrotes
Whole rotisserie voltigeurs chicken, glazed baby carrots, artichoke, confit potatoes, spring baby green salad, chicken jus
105
Canard Rôti | Poires
Whole rotisserie king cole duck, caramelized anjou pears, glazed turnips, sautéed swiss chard, duck confit risotto, grand marnier duck jus
120
Entrecôte De Bœuf
20 oz Martin's Farm ribeye, pommes purée, sauteed mushrooms, creamed spinach, smoked bone marrow bordelaise
140
Côte DE VEAU | CHAMPIGNONS
16 oz Milk-fed veal chop, crispy veal sweetbreads, baby king oyster mushrooms, caramelized pearl onions, truffled polenta, brown butter mousseline
115

Desserts

Artisanal CHEESE
Chef's selection of cheese, fruits, crostini
29
Grapefruit Givré
Sesame halva, rose loukoum, grapefruit sorbet
17
Chocolate | Earl Grey
Chocolate and St. Germain ganache, earl grey anglaise, cocoa sponge, bergamot jelly
19
caramel | PECAN
Salted caramel ice cream profiteroles, pecan whipped ganache, chocolate dome
21
Ice cream and sorbet
One scoop of our daily selection
6
WARM Madeleines
Freshly baked lemon madeleines
12
Grapes | Walnut
Coronation grape compote, walnut cream, cheesecake ice cream, cotton candy
19
Chocolat | Hazelnut
Milk chocolate mousse, hazelnut cream, chocolate sponge, hazelnut praliné crunch
19

Sides

Braised Savoy Cabbage
12
POMMES PURéE
12
mushroom fricasée
12
FRench fries
12
Roasted Fall Squash
12
pan seared foie gras
23

Rotisserie Night

Three-Course | CAD 75 per person
Wine pairing | CAD 55 per person

Appetizer

Roasted Baby Beets
Red wine poached quince, fresh ricotta, piedmont hazelnuts, bitter lettuce

Entrée

Roasted Alberta Lamb Rack
Roasted baby carrots, artichokes, confit potatoes, fried rosemary, lamb jus

Dessert

chocolate molten cake
Intense chocolate molten cake, cœur banana chocolate, salted caramel ice cream

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
Traditional caviar accoutrements, potato blinis, shallots, chives, crème fraîche, egg
30g Kristal 200 | 50g Ossetra Prestige 300

Express Lunch

Two-Course | CAD 52
Three-Course | CAD 60

Appetizer

HUÎTRES DU marCHÉ
1/2 Dozen east coast market oysters, mignonette, cocktail sauce, lemon
Purée de CèpeS
Cream of porcini mushroom soup, mushroom duxelle, crème fraîche, pain de mie crouton
SUCRINE | ANCHois
Baby gem lettuce, puttanesca, bagna càuda, parmigiano reggiano, guanciale

Main Course

Prime Rib Sandwich
Baguette, prime rib, horseradish aïoli, beef jus, fries
poulet | salade
Rotisserie chicken breast, baby gem salad, tomato, avocado, cucumber, red wine vinaigrette
COQUILLES SAINT-JAcQUES | POMMES DE TERRe
Pan roasted east coast scallops, confit potatoes, clams, Salt Spring Island mussels, saffron-mussel emulsion, spiced potato mousse
CONFIT de canard | RISOTTO
Duck confit, carnaroli rice, foie gras butter, granny smith apple, frisée, duck jus

Dessert

MONT BLANc
Chestnut mousse, blackcurrant confit, chestnut sponge, vanilla Chantilly
Pomplemousse Givré
Sesame halva, rose loukoum, grapefruit sorbet
profiteroles
Salted caramel ice cream profiteroles, pecan whipped ganache, chocolate dome

À la Carte

APPETIZER

Purée de Cèpes
Cream of porcini mushroom soup, mushroom duxelle, crème fraîche, pain de mie crouton
20
BETTERAVE | COING
Roasted baby beets, red wine poached quince, fresh ricotta, Piedmont hazelnuts
24
Coquilles Saint-Jacques | FENOUIL
Hokkaido sea scallop crudo, maple-buttermilk dressing, shaved fennel, basil oil
30
SUCRINE | ANCHOis
Baby gem lettuce, puttanesca, bagna càuda, parmigiano reggiano, guanciale
21
HAMACHI | NAVET
Hamachi crudo, yuzu gel, shiso, Tokyo turnips, wasabi, bonito mayo
33
Tartare de Bœuf | Laitue Romaine
Classic beef tartare, egg yolk purée, pickled accompaniments, sorrel, baby gem, toasted baguette
30
Pâté en Croûte
Dijon mustard, cherry coulis, pickled vegetables, mâche salad
24
Burrata | Figue
Burrata, black mission figs, cinco jotas ibérico ham, charred eggplant, sourdough
36

MAIN COURSE

wagyu burger | comté
Australian wagyu beef burger, rillon bacon, comté cheese, caramelized onion, tomato concassé, arugula, dijon mustard, french fries
43
flat iron steak | frites
Grilled 8oz Ontario beef flat iron steak, peppercorn sauce, sautéed broccolini, french fries
48
Agnolotti | Courge
Appenzeller stuffed agnolotti, roasted delicata squash, wild mushrooms, fried sage, smoked brown butter
42
Poulet Rôti | Pommes De Terres Confites
Rotisserie half chicken, baby confit potatoes, watercress salad, chicken jus
42
Saumon | Cresson
Kataifi crusted king salmon, gnocchi à la Parisienne, chanterelles, watercress coulis, sauce foyot
52
DORADE | POIREAUX
Pan roasted sea bream, leek royale, pommes dauphine, onion soubise, sauce matelotte
44

DESSERT

ARTISANAL cheese
Chef's selections of cheese, fruits, crostini
29
Grapefruit Givré
Sesame halva, rose loukoum, grapefruit sorbet
17
Chocolat | Noisette
Milk chocolate mousse, hazelnut cream, chocolate sponge, hazelnut praliné crunch
19
caramel | pecan
Salted caramel ice cream profiteroles, pecan whipped ganache, chocolate dome
21
MONT BLANC
Chestnut mousse, blackcurrant confit, chestnut sponge, vanilla chantilly
19
Sorbet & Ice Creams
One scoop of our daily selection
6
Warm MadeleinES
Freshly baked lemon madeleines
12

Sides

FRENCH FRIES
12
POMMEs PURéE
12
mushroom fricassée
12
Braised Savoy Cabbage
12
Roasted Fall Squash
12

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

Breakfast

Daily | 7:00 AM to 11:00 AM

Please Click Here to View Our Barista Menu

All breakfast eggs are free-range and organic

On The Fly

Café Boulud Viennoiserie
Assortment of housemade muffins, danishes or croissants
17
STRAWBERRY BANANA PARFAit
Greek yogurt, housemade granola, strawberry banana purée
15
Bircher muesli
Housemade granola, granny smith apple, golden raisins
16
Organic Steel-Cut Oatmeal
Classic oatmeal served with brown sugar, raisins, pecans
16
Sliced fruit plate
Assortment of fresh berries, melons, pineapple
17

Signature Sets

all sets include drip coffee, tea or juice
CANADIAN breakfast
Two eggs sunny-side up, bacon, breakfast potatoes, choice of artisanal country toast
34
The Continental
Choice of two pastries or breakfast cereal, served with sliced melon and pineapple
26
Live Well
Vegan avocado toast, heirloom cherry tomatoes, coriander, everything spice, served with sliced fruit.
28

Les Traditionnels

Avocado Toast
Toasted sesame spelt, avocado purée, heirloom cherry tomatoes, coriander, everything spice
add two soft poached eggs 6
21
canadian eGGS BENEDICT
Two soft poached eggs, canadian back bacon, toasted english muffin, hollandaise, breakfast potatoes
30
Egg White Frittata
Frittata with peppers, tomatoes, olives, feta, spinach, served with artisanal toast
25
cheese omelette
Soft cooked omelette, comté cheese, fines herbes, petit green salad, served with artisanal toast
26
Buttermilk Pancakes
Ontario apple compote, caramel, chantilly, Canadian maple syrup
25
New Yorker
Toasted bagel, smoked salmon, cream cheese, red onions, capers, dill
28
Le parisien
Lightly toasted croissant sandwich, jambon de paris, gruyère cheese, fried egg
24
Smoked Salmon Scramble
Soft scrambled eggs, smoked salmon, crème fraîche, breakfast potatoes, served with artisanal toast
32

Sides

housemade turkey sausage
9
Bacon
9
smoked salmon
9
sliced avocado
9
Sliced fruit
9
breakfast potatoes
7
housemade canadian maple pork sausage
9
Canadian Bacon
9

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 & Sunday | 11:30 AM to 2:30 PM

RESERVE

Caviar

Kaviari
Traditional caviar accoutrements, potato blinis, shallots, chives, crème fraîche, egg
30g Kristal 200 | 50g Ossetra Prestige 300

Appetizers

Baby Gem Salad
Baby gem lettuce, puttanesca, bagna cauda, parmigiano reggiano, guanciale
21
East Coast Oysters
1/2 Dozen east coast oysters, classic mignonette, cocktail sauce
one dozen 60 two dozen 110
32
French Charcuterie
Selection of house-cured meats and terrines, pickles, mustard, toasted sourdough
30
BEEF TARTARE
Classic beef tartare, egg yolk purée, pickled accompaniments, sorrel, baby gem, toasted baguette
20
STRAWBERRY BANANA PARFAIT
Greek yogurt, housemade granola, strawberry banana purée
15
Fruit Plate
Assortment of honeydew, cantaloupe, pineapple, watermelon and berries
17
Pain Perdu
French toast style pan de mie bread, seared foie gras, whipped mascarpone, apple, grand marnier jus
33

Main Course

Huevos Rancheros
Crispy tortilla, re-fried beans, Canadian bacon, sunny side eggs, ranchero sauce
30
Three Cheese Quiche
Comoté, beaufort, gruyère, roasted figs, spicy greens salad, lemon-truffle vinaigrette
28
Lobster Crêpes
Poached lobster, béchamel, fines herbes, sauce choron
40
SMOKED SALMON AND AVOCADO TARTINE
Toasted sourdough, dill infused crème fraîche, avocado, salmon roe, pickled red onion
28
wagyu brunch burger
Wagyu patty, braised endive, garlic aioli, gouda, oven dried tomatoes, crispy shallots, pepper crusted bun, fries
42
Eggs benedict
Florentine or Canadian bacon benedict, served with hollandaise and breakfast potatoes
30

Desserts

mont blanc
Chestnut mousse, blackcurrant confit, chestnut sponge, vanilla chantilly
18
PiÑa Colada Baba
Rum syrup-soaked baba, lime compressed pineapple, malibu chantilly
18
WARM Madeleines
Freshly baked lemon madeleines
12
Speculos Cheesecake
Speculos crunch, New York Cheesecake
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

Six-Course Tasting Menu

Monday through Saturday | 5:30 PM to 10:00 PM
CAD 155 per person
CAD 240 per person with wine pairings

Kindly advise any dietary restrictions and allergies.

Amuse-Bouche

Coquilles Saint-Jaques | Fenouil
Hokkaido sea scallop crudo, maple-buttermilk dressing, shaved fennel, basil oil
2023 Grüner Veltliner Domane Wachau Federspiel, Wachau, Austria

First Course

Foie Gras | Raisins
Foie gras terrine, concord grape gelée, roasted chestnuts, belgian endive, toasted brioche
2020 Clos Lapeyre Jurançon Moelleux, France

Second Course

Agnolotti | Courge
Appenzeller stuffed agnolotti, roasted delicata squash, wild mushrooms, fried sage, smoked brown butter
2020 Château Lestrille 'Cap Martin' Bordeaux Blanc, France

Third Course

SOLE | POIREAUx
Dover sole ballotine, leek royale, pommes dauphine, onion soubise, sauce matelotte
2022 Pinot Noir Mason Vineyards, Twenty Mile Bench, Canada

Fourth Course

Canard | Poires
Honey glazed duck breast, caramelized anjou pears, glazed turnips, sautéed swiss chard, grand marnier duck jus
2021 Agiorgitiko Gaia Nemea, Greece

Dessert

Grapes | Noix
Coronation grape compote, walnut cream, cheesecake ice cream
Taylor Fladgate 10 Year Tawny Port, Portugal

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.

Festive Yule Logs

Pick-Up Time | 12:00 Noon - 4:00 PM
Monday, December 2 - Tuesday, December 31

Matcha Mont Blanc Yule Log | CAD 65

Chocolate Raspberry Yule Log | CAD 65

Bespoke Cakes

Create the cake of your dreams

Contact us to discuss and make your special day extra memorable.

Seasonal Fruit Charlotte

Description: Fruit Diplomate, Ladyfinger Sponge, Seasonal Compote

Allergies: Gluten, dairy, eggs, gelatin

6 Inches (4 - 6 Servings) : $105

8 Inches (8 - 10 Servings) : $120

10 Inches (12 - 14 Servings) : $135

Black Forest Cake

Description: Dark chocolate mousse, Black cherry compote, vanilla chantilly

Allergies: Gluten, dairy, eggs, gelatin

6 Inches (4 - 6 Servings) : $105

8 Inches (8 - 10 Servings) : $120

10 Inches (12 - 14 Servings) : $135

Strawberry Shortcake

Vanilla Sponge, Fresh Strawberries, Vanilla Chantilly

Allergies: Gluten, dairy, eggs

6 Inches (4 - 6 Servings) : $105

8 Inches (8 - 10 Servings) : $120

10 Inches (12 - 14 Servings) : $135

Tiramisu

Description: Savoiardi biscuit, Mascarpone coffee mousse, Chocolate coffee beans

Allergies: Gluten, dairy, eggs

6 Inches (4 - 6 Servings) : $105

8 Inches (8 - 10 Servings) : $120

10 Inches (12 - 14 Servings) : $135

Pistachio and Raspberry Cake

Description: Pistachio mousse, Raspberry Chantilly, Almond dacquoise

Allergies: Gluten, dairy, eggs, nuts, gelatin

7 Inches (6 - 8 Servings) : $120

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

RESERVATIONS