Thu | Aug 16, 2018

Fine dining at Hotel Four Seasons

Published:Thursday | October 23, 2014 | 12:00 AM
Executive chef at Hotel Four Seasons Fitzgerald Malcolm shows off two of his Restaurant Week dishes. On the left is the tender wrapped chicken breast and the cherry jubilee. Ian Allen/Photographer

Hotel Four Seasons has a reputation for fine dining and is once again in the forefront, serving great food in an intimate and family-friendly setting. This casually elegant restaurant is complemented with a great indoor and outdoor ambience that has kept diners returning each year to the Gleaner-sponsored Restaurant Week.

One of the treats that Chef Fitgerald Malcolm promises will make your mouth water is the tender wrapped chicken breast and bread stuffing with raspberry coulis entrée served with Spanish rice garnished with rosemary, potato chips, and a medley of hot fresh vegetables - carrots, cucumber balls, and zucchini - sprinkled with raspberry sauce mixed with Purri.

Dessert has never been better with their irresistible cherries jubilee dessert - flaming sweet, red cherries over vanilla ice cream - the cause for a jubilee and the chocolate and creamy taste of black forest cake.

So make it a priority to visit Hotel Four Seasons for Restaurant Week, where you are sure to enjoy the relaxing ambience, coupled with excellent customer service.

- Cathy Risden