While we love our 2004 Santa Barbara Palmina Alisos paired with a seared foie gras, sometimes it is nice to kick back with a cold brew and a burger. Four Seasons Boston is taking the great American tradition of bar food and putting a VIP spin on it.
The Bristol Lounge at Four Seasons Hotel Boston is introducing an all-new craft cocktail menu, featuring a mix of twists on the old classics, as well as some new tidbits thrown in for good measure.
On the menu:
The Lobster Trap - The Bristol Lounge's signature drink in the making, topped with a lobster claw.
Pork Chops & Apple Sauce - bacon bourbon, calvados, cinnamon, bitters.
Aussie Gin Fizz - created by Executive Sous Chef and Australian native Aaron Brooks, and featuring Plymouth gin, cream, lemon. lime and orange water.
Smokin' Sombrero - mescal, pineapple gomme syrup, lime.
And to nibble:
Buffalo Brussels sprouts - crispy fried, with house-made hot sauce and creamy Berkshire blue cheese dip.
Meatloaf meatballs - tomato vinaigrette, basil aioli, focaccia toast.
Tuna tacos - (we hear it's the hit dish!) featuring chili-marinated ahi, guacamole and pickled jicama.
For more information visit www.fourseasons.com/boston.