Offering a good reason to break free from hibernation mode, Winterlicious is now here until February 7 at 200 restaurants across Toronto. For those in the dark, this means come of the city’s best spots are dishing up three-course prix fixe lunch and dinner menus. A go-to in recent years has been Café Boulud in the Four Seasons Hotel.

The stylish French brasserie is under the watch of famed Michelin Star Chef Daniel Boulud and is a regular wining and dining spot of Toronto’s most familiar faces, along with visiting celebrities. It’s a combination of the comforting and thoughtful cuisine and the refined yet understated vibe that makes Café Boulud one of the hottest restaurants in the city, minus that obnoxious “scene-y” vibe some spots fall victim to.

The heartening dishes – inspired by Daniel Boulud’s family meals in Lyon – are especially well received in the dark depths of our particularly frigid Canadian winter. Café Boulud is currently serving both lunch ($33) and dinner ($53) menus for Winterlicious.

From a butternut squash soup and diet-breaking-worthy steak, to the photo-worthy grapefruit sundae, the Winterlicious menu doesn’t disappoint.

Here’s a look at what you can expect:

LUNCH MENU

Appetizers

Butternut Squash Soup
With sage crème fraiche, brown butter gelee

 Terrine
With au vin terrine, pickles, country bread

 Smoked Salmon
With celery remoulade, field greens, lemon vinaigrette

Smoked Salmon

Smoked Salmon

 

 Entrees

Steak Frites
With bernaise, pommes allumettes

Herb Roasted Branzino
With orange braised fennel, carrot puree, roasted red cipollini onion

Smoked Salmon

Herb Roasted Branzino

Strichetti
With romanesco, mushroom ragout, olives, sundried tomatoes

Dessert

Raspberry Chocolate Mousse
Chocolate sponge, hazelnut crunch

Grapefruit Sundae
Sesame, rose loukoum, grapefruit sorbet.

Éclair
Apple compote, vanilla chantilly, caramel sauce

Eclair

Eclair

 

DINNER 

Appetizers

Butternut Squash Soup
With sage crème fraiche, brown butter gelee

Grilled Kale Salad
Roasted beets, carrots, picked chanterelle, romaine, balsamic reduction

Chicken Liver Mousse
With port gelee, toasted baguette, fennel salad

Chicken LIver Mousse

Chicken Liver Mousse

 

 Entrees

USDA Prime Striploin
With confit potato, parsnip puree, Brussels sprouts, bordelaise

USDA Prime Striploin

USDA Prime Striploin

 

Rainbow Trout
Crispy truffle polenta, swiss chard, citrus beurre blanc

Rainbow Trout

Rainbow Trout

 

Strichetti
With romanesco, mushroom ragout, olives, sundried tomatoes

Dessert

Raspberry Chocolate Mousse
Chocolate sponge, hazelnut crunch

Grapefruit Sundae
Sesame, rose loukoum, grapefruit sorbet.

Grapefruit Sundae

Grapefruit Sundae

Tart au Citron
Meringue, lemon sorbet

Tart au Citron

Tart au Citron

 


 


 


 

Photos by Nick Lee

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