Café Boulud and dbar at Four Seasons Hotel Toronto enter 2014 with all new menus

Toronto, Canada, 2014-1-2 — /travelprnews.com/ — Café Boulud and dbar at Four Seasons Hotel Toronto are ringing in the new year with a selection of dining experiences available throughout the month of January 2014. From all new menus to wine specials, guests are encouraged to start 2014 on a delicious note.

Just as Café Boulud introduces its new Winter Dinner Menu, guests can also enjoy:

• Celebration of Perigord Truffles on January 21, featuring a six-course wine pairing black truffle menu for CAD 245.00
• Monday Madness – half off bin ends: It’s down to the last bottles so enjoy 50 percent savings on all bin end wines.
• Wine Down Wednesdays: For one day of the week only, Wine Director Drew Walker and Maître d’ and Sommelier Jordan Alessi will choose a special bottle of wine to make available by the glass.
• Winterlicious begins in Café Boulud on January 31 (dinner only)
• Guests can also savour the Family Feast Menu, early dinner prix fixe or Day of the Week specials throughout the month of January

Meanwhile, dbar has launched its new lunch menu featuring lunchtime favourites such as Chef Daniel Boulud’s version of the club sandwich in addition to the famous Firehouse Burger and poutine. New items also include gulf shrimp tartine, grilled salmon and house made fettuccini with butternut squash and pumpkin seed pesto. dbar is now accepting reservations from 11:00 am to 3:30 pm.

“Our guests prefer to have lunch in a more relaxed environment as we have seen with the popularity of dbar,” explains Gill Dixon, General Manager of dbar and Café Boulud. “To accommodate the demand, we have nearly doubled the seating capacity and integrated a menu with a larger selection of items to choose from.”

With the introduction of this new offering, Café Boulud is now available exclusively for private luncheons and will remain open during breakfast, dinner and Sunday brunch.

Bellosound continues to spin beats with a live DJ from Monday to Saturday beginning at 9:00 pm. And, back by popular demand, Charcuterie Night is on January 20 from 5:00 to 10:00 pm when guests can nibble on foie gras, pates and terrines handmade by resident Charcutier Nicolas Marragou served alongside a beverage chosen by Wine Director Drew Walker for only CAD 30.00.

All prices exclude taxes and gratuity. To make a reservation for lunch at dbar or dinner at Café Boulud, call 416 963 6000 or book online.

PRESS CONTACTS

Halla Rafati
Public Relations Director
60 Yorkville Avenue
Toronto, Ontario
M4W 0A4
Canada
halla.rafati@fourseasons.com
1 (416) 928-7319

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