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    The document appears to be a menu from the Four Seasons Hotel Boston listing appetizers, soups and salads, and entree options. It includes seafood dishes like Maine crab salad and lobster bisque as well as vegetarian options like zucchini ravioli and artichoke tortellini. Both classic dishes and unique seasonal ingredients are featured throughout the extensive menu.

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    The document appears to be a menu from the Four Seasons Hotel Boston listing appetizers, soups and salads, and entree options. It includes seafood dishes like Maine crab salad and lobster bisque as well as vegetarian options like zucchini ravioli and artichoke tortellini. Both classic dishes and unique seasonal ingredients are featured throughout the extensive menu.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views3 pages

    Dinner

    Uploaded by

    eatlocalmenus
    The document appears to be a menu from the Four Seasons Hotel Boston listing appetizers, soups and salads, and entree options. It includes seafood dishes like Maine crab salad and lobster bisque as well as vegetarian options like zucchini ravioli and artichoke tortellini. Both classic dishes and unique seasonal ingredients are featured throughout the extensive menu.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Four Seasons Hotel Boston


    Aujourd'hui
    Dinner

    APPETISERS

    Maine Crab Salad, Sunchoke Purée, Ginger

    Vinaigrette, Herb Salad

    * Crispy Tempura Squash Blossoms, Barley

    Couscous, Golden Raisins, Moroccan Argon

    Oil

    Duo of Hawaiian Kampachi, English

    Cucumber, Yuzu, Papaya, Coconut

    (v) Zucchini Ravioli, Slow-Cooked Ratatouille,

    Verbena Consommé

    SOUPS AND SALADS

    (v) Asparagus Velouté, Candied Macadamia

    Nuts, Black Pepper and Honey

    Lobster Bisque, Corn Marmalade, Chive Oil


    (v) Sienna Farms Organic Green Salad,

    Garden Herbs, Verjus Vinaigrette

    (v) Warm Baby Beet and Goat Cheese Salad,

    Young Cress, Candied Pecans, Sherry

    Vinaigrette

    (v) Baby Vegetable Salad, Local Peppercress,

    Crispy Shallots

    ENTRÉES

    * Wild Pacific Halibut, Lobster and Fingerling

    Potato Hash, Morels, Asparagus

    * Butter-Poached Lobster, English Peas, Pearl

    Onions, Lobster Jus

    * Roast Daurade, Corn, Patty Pan Squash,

    Tear Drop Tomato, Basil Purée

    * Poached Colorado Lamb Loin, Fava Beans,

    Black Olives, Eggplant Cannelloni

    * American Kobe Beef Tournedos, Braised

    Shallots, Swiss Chard, Taleggio Ravioli


    * Bacon-Wrapped Veal, Roasted Baby Fennel,

    Haricot Vert, Lovage-Infused Veal Jus

    (v) Artichoke Tortellini, Summer Truffle,

    Chanterelles, Parmesan

    (v) Vegetarian

    * Item may be served raw or undercooked or may

    be cooked to order.

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