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 Panais
parsnip and porcini soup, madeira, bartlett pear, chive tuille
SALADE CHOU FRISÉ
lacinato kale salad, roasted butternut squash, marcona almonds, tahini vinaigrette, beemster
FOIE GRAS PRESSÉ
pressed terrine of foie gras, smoked ham hock, duck confit, shallot marmalade, toasted sourdough
Main Course
Tartare De boeuf
classic beef tartare, pickled accompaniments, toasted sourdough baguette, spicy salad
CROQUE MONSIEUR
jambon de paris, comté cheese, sourdough, mixed greens
GARGANELLI | POULET RÔTI
garganelli pasta, pulled chicken leg, basil pesto, whipped ricotta
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
SALADE CHOU FRISÉ
lacinato kale salad, roasted butternut squash, marcona almonds, tahini vinaigrette, beemster
26
SUCRINE | CANARD FUMÉE
baby gem lettuce, smoked duck breast, bleu d'elizabeth, garden radishes, dill, buttermilk dressing
27
HIRAMASA | YUZU
vodka cured hiramasa crudo, yuzu emulsion, dashi-pickled cucumber, nori oil, shiso
33
tartare de boeuf | laitue romaiNE
classic beef tartare, 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, burgundy truffle
24
CRABE | CELERI
blue crab salad, pernod dressing, shellfish bearnaise, shaved celery
37
Main Course
CAFÉ BOULUD BURGER
dry-aged beef patty stuffed with duck confit and foie gras, chablochon cheese, caramelized shallot marmalade, pickled onions, garlic aioli, brioche bun, frites
49
FLAT IRON STEAK | FRITES
grilled 8 oz ontario beef flat iron steak, peppercorn sauce, sautéed broccolini, frites
54
TRUITE | AMANDINE
poached rainbow trout, sautéed haricots verts, toasted almonds, beurre noisette
49
poulet | salade
rotisserie chicken breast, baby gem salad, tomato, avocado, cucumber, red wine vinaigrette
42
FRUITS DE MER | RISOTTO
spanish octopus, tiger prawn, scallop, carnarolli rice, zucchini, lomo iberico
58
GIRELLA | COMTÉ
mushroom stuffed girella pasta, sautéed spinach, broccoli purée, wild mushrooms, comté cheese emulsion
43
Sides
FRITES
14
POMMES PURéE
15
CREAMED SPINACH
14
Grilled Broccolini
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 Nemesis Cake
intense creamy chocolate cake, vanilla crème anglaise
20
Framboisier au Yuzu
vanilla sponge, raspberry crémeux, ruby chocolate crumble
21
TOFFEE APPLE PUDDING
apple sponge cake, earl grey ice cream, toffee sauce
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 155 per person
CAD 240 per person with wine pairing
Monday to Saturday from 5:30 pm to 9:15 pm
CAD 155 per person
CAD 240 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 PANAIs
parsnip and porcini soup, madeira, bartlett pear, chive tuille
23
FOIE GRAS | RAISIN
seared la canardière foie gras, roasted grapes, marcona almonds, verjus emulsion, armagnac jus
42
BETTERAVE | RAIFORT
roasted heirloom beetroots, pickled apples, horseradish crème fraîche, granny smith apple emulsion
26
HIRAMASA | YUZU
vodka cured hiramasa crudo, yuzu emulsion, dashi-pickled cucumber, nori oil, shiso
33
CRABE | CELERI
blue crab salad, pernod dressing, shellfish bearnaise, shaved celery
37
SALADE CHOU FRISÉ
lacinato kale salad, roasted butternut squash, marcona almonds, tahini vinaigrette, beemster
26
SUCRINE | CANARD FUMÉE
baby gem lettuce, smoked duck breast, bleu d'elizabeth, garden radishes, dill, buttermilk dressing
27
POIREAUX | NOISETTE
white wine braised leeks, champagne vinaigrette, roasted hazelnuts, smoked brown butter, burgundy truffle
24
Tartare de Bœuf | Laitue Romaine
classic beef tartare, egg yolk purée, pickled accompaniments, baby gem lettuce cups, toasted sourdough baguette
34
Main Course
CERF | SWEDE
roasted loin of venison, caramelized brussels sprouts, quince, roasted rutabaga, peppercorn sauce
65
BAR | COURGETTE
pan roasted sea bass, spaghetti squash, pickled butternut, candied pumpkin seeds, sauce matelote
54
FLÉTAN | CHORIZO
butter poached canadian halibut, braised lingot beans, rapini, chorizo cream
73
FRUITS DE MER | RISOTTO
spanish octopus, tiger prawn, scallop, carnarolli rice, zucchini, lomo iberico
58
GIRELLA | COMTÉ
mushroom stuffed girella pasta, sautéed spinach, broccoli purée, wild mushrooms, comté cheese emulsion
43
FAUX FILET | ÉPINARD
8 oz prime striploin, pomme dauphine, truffled spinach, atlas carrots, sauce bordelaise
79
DUO DE VEAU | CHOUX-FLEURS
milk-fed veal tenderloin, glazed sweetbread, caramelized cauliflower purée, romanesco, preserved lemon, capers, jus de veau
64
To Share (For Two)
POULET À LA CRÈME
whole rotisserie chicken, morel mushroom cream sauce, french beans amandine, spring baby green salad
135
CANARD RÔTI
rotisserie duck breast, crispy duck confit, delicata squash, bitter greens, heirloom beetroots, sauce albufera
165
DOVER SOLE
whole roasted dover sole, salt spring island mussels, pasta neck clams, confit potato, saffron cream
160
Sides
Grilled Broccolini
16
POMMES PURéE
15
CREAMED SPINACH
14
FRITES
14
House Green Salad
15
FRENCH BEANS AMANDINE
14
Desserts
Artisanal CHEESE
chef's selection of cheese, fruits, crostini
29
GrapefruIT Givré
sesame halva, rose loukoum, grapefruit sorbet
20
CHESTNUT | ELDERBERRY
warm sticky date cake, truffle toffee sauce, rum chestnut cream, elderberry sorbet, candied chestnut
20
APPLE | PERSIMMon
persimmon sherbet, apple calvados chantilly, candy cap sable breton
20
DULCEY | BANOFFEE
dulcey crémeux, rum caramel banana, vanilla ice cream, miso caramelia sauce
20
Ice cream | sorbet
two scoops of our daily selection
12
WARM Madeleines
freshly baked lemon madeleines
18
COCONUT | BLOOD ORANGE
coconut panna cotta, blood orange sorbet, kumquat marmalade, pavlova meringue
20
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
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 PARSNIP SOUP
parsnip and porcini soup, madeira, bartlett pear, chive tuille
23
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
French Charcuterie
selection of house-cured meats and terrines, pickles, mustard, toasted sourdough
30
BEEF TARTARE
classic beef tartare, egg yolk purée, pickled accompaniments, baby gem lettuce cups, toasted sourdough baguette
32
ROASTED SQUASH TARTINE
delicata and butternut squash, whipped ricotta, candied pumpkin seeds, black truffle honey
25
mixed BERRY PARFAIT
greek yogurt, housemade granola, mixed berry compote
18
Fruit Plate
assortment of honeydew, cantaloupe, pineapple, watermelon and berries
21
Main Course
FRENCH TOAst
caramelized french toast, mixed berries, orange caramel sauce
29
CROQUE MONSIEUR
jambon de paris, comté cheese, sourdough, mixed greens salad
add fried egg | 6
31
EGGS ROYALE
smoked salmon benedict, hollandaise, potatoes
32
BRIE DE MEAUX OMELETTE
soft french style omelette, spinach, brie de meaux, mixed greens salad
35
SMOKED SALMON AND AVOCADO TARTINE
toasted sesame seed, dill crème fraîche, avocado, salmon roe, pickled red onion
28
CAFÉ BOULUD BURGER
dry-aged beef patty stuffed with duck confit and foie gras, chablochon cheese, caramelized shallot marmalade, pickled onions, garlic aioli, brioche bun, frites
49
CRAB CAKE BENEDICT
fried crab cake, caper relish, poached eggs, hollandaise sauce, dill
40
STEAK AND EGGS
grilled flat iron steak, potato rosti, two fried eggs, chimichuri sauce
54
Desserts
ARTISANAL cheese
chef's selections of cheese, fruits, crostini
29
GrapefruIT Givré
sesame halva, rose loukoum, grapefruit sorbet
20
Chocolate Nemesis Cake
intense creamy chocolate cake, vanilla crème anglaise
20
FRAMBOISIER AU YUZU
vanilla sponge, raspberry crémeux, ruby chocolate crumble
21
TOFFEE APPLE PUDDING
apple sponge cake, earl grey ice cream, toffee sauce
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
Festive Brunch
Savour the magic of the holiday season at Café Boulud with a three-course prix-fixe brunch menu, prepared by Executive Chef William Kresky and his team.
Available from Wednesday December 24th to Sunday December 28th, and Thursday January 1st
From 12:00 pm – 2:30 pm
Three-course Prix-Fixe Brunch | CAD 120 per person
CAD 55 for children under 10
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
Prix-Fixe
Appetizer
FRENch CHARCUTERie
selection of house-cured meats and terrines, pickles, mustard, toasted sourdough
CLASSIC BEef TARTAre
egg yolk purée, pickled accompaniments, baby gem lettuce cups, toasted sourdough baguette
ROASTED SQUAsh TARTIne
delicata and butternut squash, whipped ricotta, candied pumpkin seeds, black truffle honey
ROASTED HEIRLOom BEETROot
pickled apples, horseradish crème fraîche, granny smith apple emulsion
MUSHROom SOup
cream of mushroom soup, soft poached egg, pain de mie, mushroom duxelles, shaved burgundy truffle
SOFT SCRAMBLed EGgs
st. brigid's butter, crème fraîche, chives, caviar, toasted brioche
Main Course
FRENch TOAst
caramelized french toast, mixed berries, orange caramel sauce
TRUFFLE CROQue MONSIEur
jambon de paris, comté cheese, sourdough, mixed greens salad
CRAB CAke BENEDIct
fried crab cake, caper relish, poached eggs, hollandaise sauce, dill
CAFÉ BOULud BURGer
dry-aged beef patty stuffed with duck confit and foie gras, chablochon cheese, caramelized shallot marmalade, pickled onions, garlic aïoli, brioche bun, frites
CHICKEN CORDon BLeu
breaded chicken breast, gruyère cheese, jambon de paris, pomme purée, chicken jus
WILD MUSHROom OMELETte
soft french-style omelette, sautéed mushrooms, comté cheese, mixed salad
Dessert
VANILLA CHOCOLAte PEak
araguani brownie, milk foam tuile, cocoa nibs praline, tahitian vanilla gelato
ORANGE CHOCOLATE YUle LOg
spiced chocolate mousse, orange jam, cardamom coffee sablé
YOGURT BERRY GIft Box
yogurt mousse, raspberry-cranberry compote, coconut sponge, coconut lime sorbet
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
Festive Dinner
Savour the magic of the holiday season at Café Boulud with a three-course prix-fixe dinner menu prepared by Executive Chef William Kresky and his team.
Available on Wednesday December 24th to Thursday December 25th
From 4:30 pm – 9:30 pm
Three-course Prix-Fixe Dinner | CAD 160 per person
CAD 65 for children under 10
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
Prix-Fixe
Appetizer
FOIE GRas | MAPle
maple-bourbon gelée, bartlett pear, chestnut, sweet potato
BEEF TARTAre | ROMAIne
classic beef tartare, egg yolk purée, pickled accompaniments, baby gem lettuce cups, toasted sourdough baguette
MUSHROom SOup
cream of mushroom soup, soft poached egg, pain de mie, mushroom duxelles, shaved burgundy truffle
BEETROot | HORSERADIsh
roasted heirloom beetroot, pickled apples, horseradish crème fraîche, granny smith apple emulsion
SCALLop | KOHLRAbi
hokkaido scallop carpaccio, kohlrabi, pickled shimeji, shiso oil, white truffle infused dashi
CRab | CELEry
blue crab salad, pernod dressing, shellfish béarnaise, shaved celery
Main Course
SEA BAss | SQUAsh
pan-roasted sea bass, spaghetti squash, pickled butternut, candied pumpkin seeds, sauce matelote
HALIBut | CHORIzo
butter poached canadian halibut, braised lingot beans, rapini, chorizo cream
GIRELla | COMtÉ
mushroom stuffed girella pasta, sautéed spinach, broccoli purée, wild mushrooms, comté cheese emulsion
BRAISED VEAL OSso BUCco
slow cooked veal shank, saffron risotto, parsley coulis, jus de veau
ROASTED LAmb SADDle
alberta lamb saddle, pommes dauphine, truffled spinach, atlas carrots, lamb jus
TURKEY BALLOTINE (SERVED FAMIly STYle)
pommes purée, green beans, brussels sprouts, roasted squash, stuffing, turkey gravy
Dessert
VANILLA CHOCOLAte PEak
araguani brownie, milk foam tuile, cocoa nibs praline, tahitian vanilla gelato
ORANGE CHOCOLATE YUle LOg
spiced chocolate mousse, orange jam, cardamom coffee sablé
YOGURT BERRY GIft Box
yogurt mousse, raspberry-cranberry compote, coconut sponge, coconut lime sorbet
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
New Year's Eve Dinner
End the year with an evening of fine dining and entertainment at Café Boulud. Indulge in a four-course prix fixe dinner while a live band plays out the end of the year, complete with table-side champagne cart service. Discover the flavours of the season and toast to the year ahead.
Available from Wednesday, December 31st | 5:00 pm – 10:15 pm
CAD 315 per person.
Prix-fixe
First Course (choice of)
FOIE GRAS | BLACK TRUFFle
quebec foie gras terrine, black truffle, madeira gelée, bosc pear, toasted brioche
SCALLOP | SEA URCHin
hokkaido sea scallop sashimi, sea urchin dressing, pickled shimeji, ossetra caviar
Second Course (choice of)
AGNOLOTTI | BRie
brigid's brie stuffed agnolotti, black trumpet, hazelnut, périgord truffle
LOBSTER | CARROts
butter poached canadian lobster, braised carrots, lobster quenelle, ginger-infused bisque
Third Course (choice of)
BEEF | CHANTERLLes
australian wagyu striploin, chanterelle mushrooms, baby spinach, créme de champignons
HIRAMASA | SHIITAke
charcoal grilled yellowtail, shiitake mushrooms, brussels sprouts, black truffle dashi beurre blanc
Dessert
Le CHOCOLat
texture of chocolate
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.
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.
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