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
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
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Lunch
Prix Fixe Express Lunch
Monday to Friday | 11:45 AM to 2:30 PM
Two-Course (Appetizer and Entrée) | CAD 63 per person
Three-Course (Appetizer, Entrée, and Dessert) | CAD 75 per person
Caviar
Kaviari Caviar
traditional caviar accoutrements, potato blinis, shallots, chives, crème fraîche & egg
50g Baeri 265 | 50g Kristal 300
Appetizer
VICHYSSOISE | MOULes
warm potato leek soup, rosemary crouton, p.e.i. mussel, lardon, nasturtium
ENDIVE | POMME
ontario poached apple, blue cheese crémeux, candied pecan, white balsamic and honey vinaigrette
GRIBICHE | SUCRine
young romaine salad, sauce gribiche, peppered rillon, confit potato, haricots verts
NIÇOISE | TONnato
artisan greens, olive, tomato, haricots verts, potato, quail egg, seared tuna
HUÎTRES DU marCHÉ
1/2 dozen oysters, mignonette, cocktail sauce, lemon
PIEUVRE | ‘NDuja
chilled octopus carpaccio, lemon, 'nduja, frisée salad
COQUILLE SAINT-JACQUES | JÍCama
east coast scallop crudo, leche de tigre sauce, pickled ontario pear, black garlic, coriander
CREVETTES | RAIfort
poached pacific shrimp, avocado, cocktail sauce, petit green salad
PÂTÉ EN CROÛTE | POIRE
venison and foie gras pâté en croûte, amaretto poached pears, sicilian pistachio
TARTARE DE BOEUF | LAITUE ROMaine
classic beef tartare, quail egg, pickled accompaniments, sorrel, toasted baguette
Main Course
LYONNAISE | ŒUF POCHÉ
classic lyonnaise salad, peppered rillon, chicken liver, poached egg, sourdough crouton
OMELETTE | CHAMPIGnon
soft omelette, cremini mushrooms, gruyère cheese, petit green salad
TAGLIATELLE | VIN jaune
housemade tagliatelle, vin jaune and wild mushroom crème, fines herbes, parmigiano reggiano
TRUITE | ROMEsco
seared georgian bay trout, confit potatoes, rapini, romesco sauce, caponata
POULET | SALADE verte
chicken supreme salad, tomato, avocado, cucumber, red wine vinaigrette
POULET RÔTISSERIE | POMMES DE terre
rotisserie half chicken, baby confit potatoes, watercress salad, chicken jus
BURGER AU WAGYU | comtÉ
wagyu beef burger, comté cheese, arugula, rillon, dijon, mustard, caramelized onions, tomato, frites
FLAT IRON STEAK | frites
8oz ontario beef flat iron, peppercorn sauce, rapini, frites
CANARD CONFIT | CASSOUlet
braised lingot bean cassoulet, toulouse sausage, peppered rillon, crispy duck confit
Sides
POMMES PURéE
12
CHAMPIGnons
12
Haricots Verts Almondine
12
FRITES & AIOLI
12
ÉPINARD
12
Dessert
ARTISANAL cheese board
chef's selections of cheese, fruits, crostini
GRAPEFRUIT Givré
sesame halva, rose loukoum, grapefruit sorbet
CHOCOLATE | Whiskey
chocolate and whiskey crémeux, cocoa nibs chantilly, whiskey ice cream
VANILLA | MACADAMIA
vanilla ice cream profiteroles, macadamia whipped ganache, chocolate dome
Citrus & Almond Panna Cotta
vanilla panna cotta, yuzu crémeux, amaretti crumble
SORBET & ICE CREAMS
one scoop of our daily selection
Warm Madeleines
freshly baked lemon madeleines
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
18% gratuity will be added to groups of 8 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
Tasting Menu
Five-Course
Monday to Saturday | 5:30 PM to 10:00 PM
CAD 145 per person | CAD 220 with wine pairings
Menu and wine pairing items are subject to change and availability.
Kindly advise any dietary restrictions and allergies.
Monday to Saturday | 5:30 PM to 10:00 PM
CAD 145 per person | CAD 220 with wine pairings
Menu and wine pairing items are subject to change and availability.
Kindly advise any dietary restrictions and allergies.
Amuse-Bouche
1st Course
CREVETTE | SHISO
lightly poached b.c. prawns, shiso, tapioca, finger lime, ontario apple, poppy seed
N.V. Domaine Zinck Crémant d'Alsace Brut, France
or
PIEUVRE | NOIX DE COCO
grilled octopus, red thai curry sauce, coconut crisp, squash soffritto, coriander, mint
N.V. Domaine Zinck Crémant d'Alsace Brut, France
2nd Course
FOIE GRAS | FRAISE
rougié foie gras torchon, rhubarb and ontario strawberry, pistachio, housemade brioche
2020 Clos Lapeyre, Jurançon Moelleux, France
or
TARTARE DE BOEUF | LAITUE ROMAINE
classic beef tartare, quail egg, pickled accompaniments, sorrel, toasted baguette
2019 Meldville ‘Barrel Select’, Pinot Noir, Niagara Peninsula, Ontario, Canada
3rd Course
THON ROUGE | CHOU CHINOIS
seared rare bluefin tuna, baby bok choy, carrot subric, ontario wild rice, sauce diable
2020 Château Lestrille 'Capmartin', Bordeaux, France
or
BAR RAYÉ | POIREAU
roasted striped seabass, pomme lyonnaise, leek royal, puffed mustard, sauce syrah
2020 Château Lestrille 'Capmartin', Bordeaux, France
4th Course
BOEUF | CÉLERI-RAVE
canadian prime striploin, shortrib, celeriac pavé, broccolini, sauce bordelaise
2018 Marqués de Murrieta, Rioja Reserva, Spain
5th Course
Chocolate WHISKEY
chocolate and whiskey crémeux, cocoa nibs chantilly, whiskey ice cream
Viticoltori Acquesi Brachetto D'Acqui, Piedmont, Italy
or
PEACH | Raspberry
pain de gênes, roasted ontario peach, raspberry coulis, peach st. germain sorbet
Viticoltori Acquesi Brachetto D'Acqui, Piedmont, Italy
Caviar
Kaviari Caviar
traditional caviar accoutrements, potato blinis, shallots, chives, crème fraîche & egg
50g Baeri 265 | 50g Kristal 300
Appetizer
HUÎTRES DU MARCHÉ
1/2 dozen east coast market oysters, mignonette, cocktail sauce, lemon
31
CREVETTE | SHISo
lightly poached b.c. prawns, shiso marinated tapioca, finger lime, ontario apple, poppy seed
34
PIEUVRE | NOIX DE COCo
grilled octopus, red thai coconut curry sauce, coconut crisp, squash soffritto, coriander, mint
32
COQUILLE SAINT-JACQUES | JÍCAMA
east coast scallop crudo, leche de tigre sauce, pickled ontario pear, black garlic, coriander
28
VICHYSSOISE | MOULES
warm potato leek soup, rosemary crouton, p.e.i. mussel, lardon, nasturtium
21
BURRATA | TOMATE
italian burrata, textures of tomatoes, local arugula, jamón ibérico, pesto, crostini
28
GRIBICHE | SUCRINE
young romaine salad, sauce gribiche, peppered rillon, confit potato, haricots verts
24
FOIE GRAS | FRAISe
rougié foie gras torchon, rhubarb and ontario strawberry, pistachio, housemade brioche
36
TARTARE DE BOEUF | LAITUE ROMAINE
classic beef tartare, quail egg, pickled accompaniments. sorrel, baby gem, toasted baguette
30
Main Course
CHAMPIGNON | TAGLIATELLE
housemade tagliatelle, vin jaune and wild mushroom crème, fines herbes, parmigiano reggiano
44
HOMARD | QUENELLE
quenelle de brochet, nova scotia poached lobster, sauce américaine, king oyster mushroom, jasmine rice
54
BAR RAYÉ | POIREAu
roasted striped seabass, pomme lyonnaise, leek royal, puffed mustard, sauce syrah
52
THON ROUGE | CHOU CHINOIs
seared rare bluefin tuna, baby bok choy, carrot subric, ontario wild rice, sauce diable
56
VENAISON | BETTERAVE
roasted venison striploin, beetroot, braised red cabbage, lingonberry, parsnip, gingerbread crumb, jus
54
BOEUF | CÉLERI-RAVE
canadian prime striploin, braised shortrib, celeriac pavé, broccolini, cippolini onion, sauce bordelaise
66
carré d’agneau | Aubergine
roasted lamb rack, spiced chickpea, pressed eggplant, tomato, preserved lemon, mint, basil, lamb jus
56
POULET RÔTISSERIE | sucrine (FOR 2)
whole rotisserie chicken, braised fennel and artichoke, confit potatoes, baby gem salad
86
CANARD RÔTISSERIE | PRUNE (FOR 2)
whole rotisserie duck, seared plums, sliced plum, duck salad
98
CREEKSTONE FARMS | CÔTE DE BOEUF (For 2)
44oz tomahawk, pommes purée, king oyster mushrooms, rapini, blistered tomatoes, bordelaise sauce
198
Sides
CHAMPIGnons
12
POMMES PURéE
12
FRITES & AIOLI
12
ÉPINARD
12
Desserts
Artisanal CHEESE BOARD
chef's selection of cheese, fruits, crostini
29
Grapefruit Givré
sesame halva, rose loukoum grapefruit sorbet
17
Plum | Honey
plum turnover, cheesecake mousse, caramelized buckwheat, mirabelle sorbet
19
Chocolate | Whiskey
chocolate and whiskey crémeux, cocoa nibs chantilly, whiskey ice cream
19
Vanilla | MACADAMIA
vanilla ice cream profiteroles, macadamia whipped ganache, chocolate dome
21
Ice cream and sorbet
one scoop of our daily selection
6
WARM Madeleines
freshly baked lemon madeleines
12
Peach | Raspberry
pain de gênes, roasted ontario peach, raspberry coulis, peach st. germain sorbet
19
Rotisserie Night
Designed to be shared between two guests.
Wednesdays | 5:30 PM to 10:00 PM
Three-Course | CAD 72 per person
Wednesdays | 5:30 PM to 10:00 PM
Three-Course | CAD 72 per person
Appetizer
VICHYSSOISE | MUSSEL
warm potato leek soup, rosemary crouton, p.e.i. mussel, lardon, nasturtium
Entrée
PRIME RIB ROAST
mustard horseradish crusted AAA prime rib roast, haricots verts, pommes purée, sauce borderlaise
Dessert
STICKY TOFFEE
vanilla ice cream, sticky toffee pudding, roasted apple, cranberry compote
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
18% gratuity will be added to groups of 8 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
Three-Course Menu | CAD 72
All our eggs are free range and organic
*Please be informed a la carte menu is unavailable during Brunch*
Caviar
Kaviari Caviar
traditional caviar accoutrements, potato blinis, shallots, chives, crème fraîche & egg
50g Baeri 265 | 50g Kristal 300
APPETIZERS
East Coast Oysters
1/2 dozen east coast oysters, classic mignonette
Fruit Plate
variety of melon, berries and stone fruit
French Charcuterie
chicken liver mousse, saucisson sec and housemade pâté, served traditional garnishes
Blueberry Banana Parfait
preserved ontario blueberry compote, banana, granola, rosewood honey
SALMON GRAVLAX
house cured atlantic salmon, horseradish cream, citrus, beetroot, crostini
niçoise SALAD
seared bluefin tuna, artisanal greens, confit cherry tomato, haricots verts, quail egg, red wine vinaigrette
BEEF TARTARE | BABY GEM
classic beef tartare, quail egg, pickled accompaniments. sorrel, toasted baguette
berries tartine
whipped sheep's cream, assorted berries, strawberry rhubarb jam, maple pecans
octopus carpaccio
pressed octopus, n'duja, frisée salad, lemon
wild shrimP
poached pacific shrimp, avocado, cocktail sauce, petite green salad
MAIN COURSE
AVOCADO & TOMATO TOAST
oven roasted tomatoes, toasted sourdough bread, poached soft eggs, petite green salad
wild mushrooms & toast
sautéed mushrooms, parmesan reggiano cream, poached soft eggs, sourdough toast
florentine BENEDICT
sautéed spinach, super green sauce, poached eggs, hollandaise, breakfast potatoes
jambon & Gruyère omelette
soft omelette, jambon de paris, shredded gruyère cheese
EGG MEURETTE
beef shortrib, wild mushrooms, poached egg, toasted miche
Chicken & Waffle
buttermilk waffle, fried chicken, spiced maple jus, pickles
Steak & Egg
8oz prime flat iron steak, french fries, green peppercorn sauce, sunny side egg
Duck Confit Hash
roasted red peppers, breakfast potatoes, mushrooms, mustard duck jus, poached eggs, hollandaise
WAGYU BURGER
gruyère cheese, caramelized endive, oven roasted tomatoes, roasted garlic aioli, fries
DESSERTS
Gâteau aux pêches
peach compote, limoncello torta caprese, blood peach coulis
Jasmine Crème Brûlée
jasmine crème brûlée, passion fruit coulis, jasmine and mango chantilly, sea buckthorn sorbet
CHOCOLATE MOLTEN CAKE
intense dark chocolate molten cake, vanilla ice cream
WARM MADELEINES
freshly baked lemon madeleines
BRUNCH SPECIAL
N.V. Perrier-Jouët Grand Brut Champagne
42
Champagne Mimosa
25
Prosecco Mimosa
18
Thanksgiving Brunch Specials
Saturday, October 7 - Sunday, October 8 | 11:30 AM – 2:30 PM
Three-Course Menu | CAD 85 Per Person
Three-Course Menu | CAD 85 Per Person
FEATURED MENU ITEMS
Duck Confit Cassoulet
lingot beans, toulouse sausage, rapini
Classic Turkey Roulade
herbed pommes purée, haricot vert, stuffing, cranberry sauce, turkey gravy
Agnolotti del Plin
fall squash, sage, parmigiano reggiano
Pumpkin Pie
pumpkin custard, shortbread sable, pumpkin seeds praline, pumpkin whipped ganache
Pecan Pie
caramelized pecan, pecan mousse, cranberry compote, pie crust
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
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Mid-Autumn Festival
Celebrate the Mid-Autumn Festival with your loved ones
Friday, September 29 | 5:30 PM to 9:30 PM
CAD 98 per person
(2 person minimum)
Menu
Appetizer
Lotus Root soup
adzuki beans, toasted peanuts, pork broth, ginger and coriander
Entrée
kING COLE Rotisserie Duck | plum (For 2)
whole rotisserie duck, plum, seared plum, sliced plum, duck salad
Dessert
Coconut Panna Cotta
compressed mango, passionfruit coulis, jasmine whipped ganache
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
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Thanksgiving Specials
This Thanksgiving weekend join us at Café Boulud for a three-course brunch or a three-course prix fixe meal. Chef de Cuisine Colin Henderson and his team have prepared a selection of featured menu items in addition to the classics.
Three-Course Brunch
Saturday, October 7 - Sunday, October 8 | 11:30 AM – 2:30 PM
CAD 85 per person
CAD 85 per person
Featured Menu Items
Duck Confit Cassoulet
lingot beans, toulouse sausage, rapini
Classic Turkey Roulade
herbed pommes purée, haricot vert, stuffing, cranberry sauce, turkey gravy
Agnolotti del Plin
fall squash, sage, parmigiano reggiano
Pumpkin Pie
pumpkin custard, shortbread sable, pumpkin seeds praline, pumpkin whipped ganache
Pecan Pie
caramelized pecan, pecan mousse, cranberry compote, pie crust
Three-Course Prix Fixe
Sunday, October 8 | 5:00 PM - 10:00 PM
Monday, October 9 | 12:00 PM - 10:00 PM
CAD 110 per person
Monday, October 9 | 12:00 PM - 10:00 PM
CAD 110 per person
Appetizers
Honeynut Squash Soup
ontario apple, spiced crème fraîche, crunchy pepitas
Ontario Concord Grape and Walnut Salad
monforte cheese, minus 8 verjus vinaigrette
Classic Beef Tartare
with traditional accompaniments
Market East Coast Oysters
mignonette, lemon wedge
Housemade Charcuterire
pickles, olives, red fife toasted bread
Baked Triple Cream Brie
caramelized fig, candied pecans, basil, pickled onion, crostini
Main Course
Agnolotti del Plin
fall squash, sage, parmigiano reggiano
Classic Turkey Roulade
herbed pommes purée, haricot vert, stuffing, cranberry sauce, turkey gravy
Duck Confit Cassoulet
lingot beans, toulouse sausage, rapini
Cocoa Nib Crusted Venison Striploin
brussel sprouts, chestnut farro, apples
Maine Scallops
ontario cauliflower, brown butter, caper leaves, grenobloise, apple
Atlantic Turbot
wild mushrooms, leek subric, lemon and marjoram beurre blanc
Desssert
Pumpkin Pie
pumpkin custard, shortbread sable, pumpkin seeds praline, pumpkin whipped ganache
Pecan Pie
caramelized pecan, pecan mousse, cranberry compote, pie crust
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
18% gratuity will be added to groups of 8 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.
Please be informed advanced purchase is required for all cake orders. 24 hours notice for weekdays and 48 hours notice for weekends and bank holidays.
Please advise any dietary requirements and allergies upon ordering, all bakeshop items may come into contact with traces of nuts.
Bespoke Cakes
Create the cake of your dreams
Contact us to discuss and make your special day extra memorable.
Contact us to discuss and make your special day extra memorable.
Apricot Charlotte
Description: Apricot diplomate, Ladyfinger sponge, Apricot compote
Allergies: Gluten, dairy, eggs, gelatin
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
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
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
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
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
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated