Bristol Restaurant and Bar at Four Seasons Hotel Boston Debuts New Fall Menus

Fall has arrived at the Bristol Restaurant and Bar at Four Seasons Hotel Boston. The new seasonal menus - each a culinary showcase of savoury fall flavours and vibrant colours - feature a fresh take on classic favourites. More than 15 new dishes appear, including seafood and steak entrée offerings each garnished with fresh and local vegetables.

• For Burger and Sandwich Fans - The ever popular Bristol Burger remains on the menu, prepared with Grafton cheddar, cognac-bacon onion jam and Thousand Island dressing. For lunch, patrons will love the Cuban sandwich with mojo-braised pork garlic pickles, dijonnaise and Swiss cheese. Also, the crispy voodoo chip crusted flounder sandwich topped with créole rémoulade, cilantro tomato and shaved lettuce is sure to be an instant hit.
• For Soup Enthusiasts - Relish in a roasted acorn squash soup - a flavourful comforting dish served with cranberry paper and spiced mascarpone sage “snow,” and a savuory she crab soup, made with sherry crema and crab butter.
• For All Fall Tastebuds – The sweet potato gnocchi with smoked ricotta, brown butter emulsion and black trumpet mushrooms, and the coffee roasted beet salad with Stilton mousse, espresso “soil” and winter citrus will satisfy fall cravingsc
• For Seafood Lovers - Dinner entrees include the ever-popular Georges Bank sea scallops, prepared with coriander and beet “salt,” white asparagus and roasted cauliflower, and the fresh ramen and seared black bass featuring pho broth, peanuts and a 62 degree egg.  The dinner menu also boasts a selection of eight different appetisers and firsts, including a tuna poke with white soy ponzu, Asian pear and house made nori wasabi crackers, and the charred baby octopus with confit pee-wee potatoes, chorizo vinaigrette and saffron aioli.
• For Steak Aficionados - 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.

To book a reservation, call The Bristol Restaurant and Bar at 617 351 2037 or reserve online.