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Published on : Friday, May 20, 2016
Spring has sprung at Bristol Restaurant and Bar at Four Seasons Hotel Boston with the debut of new seasonal menus for breakfast, lunch and dinner, each a culinary showcase of fresh spring flavours and vibrant seasonal colours, featuring new takes on classic favourites. More than 15 new dishes appear on the spring menus, including new seafood, steak and entrée offerings and hints of garden-fresh, seasonal spring vegetables throughout.
At lunch, the new menu features a deliciously light artichoke velouté – a soup or sauce traditionally thickened with egg yolks, butter and/or cream – with king crab, fava beans and morel mushrooms, as well as a new version of the popular Bristol clam chowder, made with micro celery and old bay brioche.
The ever popular Bristol Burger remains on the menu, prepared anew with Grafton cheddar, cognac-bacon onion jam, Thousand Island dressing, and the new spring lineup of sandwiches includes a new PBC-braised corned beef Reuben with braised sauerkraut on marble rye, and a crispy oyster po’ boy sandwich with pickled radish, jicama, mango slaw and cilantro yuzu aioli.
Destined to become a Bristol favourite, the spring lobster pot pie is a decadent new lunch offering, each featuring a whole small lobster in a rich pot pie sauce, brimming with al dente spring peas, baby carrots, pearl onions, wild mushrooms and black truffle.
The dinner menu boasts a selection of 10 different appetisers and firsts, including a succulent beef tartare with “scotch” quail egg, mustard oil and salt and vinegar gaufrettes; tuna carpaccio with bagna cauda aioli, jalapeno, radish, micro cilantro and lime; a Hudson Valley foie torchon with apricot, Marcona almond butter, brioche and seasonal jam; and citrus-cured Atlantic salmon with dilled crème fraiche panna cotta, an “everything” cracker, horseradish and yolk.
Spring dinner entrees include a new take on the ever-popular Georges Bank sea scallops (also available at lunch), now prepared with chowder bavarois, potato, watercress and fiddlehead ferns; a delectable spring pea tortellini carbonara featuring house-made pasta, smoked egg yolk, pancetta and black pepper; a braised lamb shank with spring garlic puree, falafel croquette, harissa jus and tzatziki; and a baked filet of turbot fish prepared with maple shoyu emulsion, morel mushrooms and spiced Marcona almonds.
New grill features include a 16 oz ribeye and 8 oz filet mignon from Allen Brothers Farms in Chicago; a 12 oz New York strip steak from Aspen Ridge Farms in Colorado; a 10 oz ribeye cap from Brandt farms in California; and an 8 oz mahi mahi.
Two new offerings appear for game aficionados: at both lunch and dinner, the menu features braised rabbit with mustard seed pappardelle, fava beans, ramps, herbs de Provence and morel mushrooms; and at dinner, a new Surf and Turf entrée features a smoked New Zealand venison rack with uni risotto, pea shoots and pickled ramps.