Published on : Wednesday, October 7, 2020
With the arrival of the colder weather, fall foliage and of course Canadian Thanksgiving, Yorkville’s premier destination invites guests to celebrate the harvest season at Four Seasons Hotel Toronto, Café Boulud and d|bar by Chef Daniel Boulud.
The Hotel’s in-room dining team is excited to present a Four Seasons Festive Feast. Satisfy comfort food cravings and enjoy a 15 pound herb butter slow-roasted turkey accompanied by all the traditional fixings including sage and brown butter brioche stuffing, and buttermilk and chive mashed potatoes. Available Wednesday, October 7 until Wednesday, October 14, 2020, this year’s Festive Feast, priced at CAD 255, can serve up to five individuals, perfect for an intimate Thanksgiving gathering. If guests are looking to take home the sweetest slice of Thanksgiving, the Hotel’s house-made pecan and pumpkin pies are available to purchase separately for CAD 50.
Thanksgiving Brunch at Café Boulud
Saturday, October 10 through Monday, October 12, 2020 from 11:30 am to 3:30 pm
Two-courses, CAD 57; three-courses, CAD 64; prices exclude tax and gratuity.
To secure a reservation call Café Boulud at 416 963 6000
For those looking to dine indoors this long weekend, enjoy Thanksgiving Brunch at Café Boulud Saturday, October 10 through Monday, October 12, 2020. Indulge in Café Boulud’s two-course and three-course brunch menus curated by Chef de Cuisine Nicholas Trosien. Enjoy classic brunch items with a Thanksgiving twist, opt for french toast streusel with bourbon maple syrup, pecan streusel and fresh berries, or eggs benedict made with poached eggs, an english muffin, choice of smoked salmon or turkey and hollandaise sauce.
Thanksgiving Dinner at d|bar
Sunday, October 11 and Monday, October 12, 2020 from 5:00 to 10:00 pm
Three-courses, CAD 75; price excludes tax and gratuity.
To secure a reservation call d|bar at 416 963 6010
If guests are looking for a more traditional Thanksgiving Dinner join the culinary team at d|bar by Chef Daniel Boulud Sunday, October 11 and Monday, October 12, 2020. Begin the evening with roasted beets and stracciatella with cranberries, crispy granny smith apples, candied pecans and hazelnut and champagne vinaigrette before savouring every bite of the butternut squash gnocchi.