DINE Christmas Ideas

From our table to yours, DINE wishes everyone a happy and healthy holiday season. Here are a few dining ideas during the holidays.

Senses Executive Chef Vincent Leung, has created a Christmas Eve and Christmas Day menu that breaks the mould. Four-course dinner begins with a foie gras lollipop followed by a choice of gingerbread crusted scallops or oxtail consommé. Mains include beef tenderloin or black cod, as well as a vegetarian option. The meal is completed by one of Chef Leung’s spiced holiday desserts.

In addition to Senses’ Christmas prix fixe menu, the restaurant will host a festive buffet brunch on December 25, 2011. The buffet features cold and hot counters, an omelet station, unlimited entrees including smoked salmon, braised lamb shank and quiche, as well as accompaniments, sides and a Senses dessert selection.
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Gingerbread Man Competition
Re-live your childhood and decorate a house-made gingerbread man at Inniskillin. Enter your creation for a chance to win the ultimate Icewine package. Includes a sample of Cabernet Franc Icewine to enjoy as you watch the gingerbread man disappear.
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Chestnuts Roasting On An Open Fire
Kick off the holiday season by roasting chestnuts on an open fire at Jackson Triggs Winery. Paired with the perfect vintage Icewine. This is one experience you will not forget.
* Gift packages from Jackson-Triggs include their Silver Series Sauvignon Blanc & Silver Series Shiraz with 2 Bottle Leather Wine Tote.
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Azure Restaurant & Bar at the Intercontinental Hotel
• Christmas Brunch buffet on Christmas day
• Christmas Eve and Christmas day festive pre fix , 3 course choice menu
• Special winter promotion menu- Offered every Thursday, Friday and Saturday, from December 1st until January 21st, guests can also enjoy LIVE JAZZ.
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Holiday Afternoon Tea at Lobby Bar and Avenue
Afternoon Tea at Four Seasons has never been a sweeter choice. Served in the conservatory setting of Lobby Bar Friday to Sunday and the chic urban environment of Avenue Monday to Thursday, Afternoon Tea includes a tiered stand of savoury and sweet selections with festive flavours of cranberry, rum and spice from Executive Pastry Chef Philippe Valladares. A menu of fine teas includes seasonal blends such as Nutcracker with hazelnuts and vanilla, Chocolate Macaroon with coconut, Mulling Spices with currents, hibiscus, apples and cranberries, and the Hotel’s own Four Seasons Winter Blend.

Great Gift Idea: A Four Seasons Gift Card – redeemable at 86 hotels and resorts around the world, or the new Four Seasons eGift Card, the ultimate very-last-minute gift.
Festivities at Avenue
Avenue takes its popular Sunday Brunch up a notch with lavish buffets on Sunday December 25, 2011 and Sunday January 1, 2012, from 10:30 am to 2:30 pm. On Saturday, December 31, 2011, Avenue invites merrymakers to a Gala Dinner offered from 5:00 pm until the stroke of midnight.

Christmas Day Brunch

The day begins with warm spiced cider or a Green Energy Boost smoothie; and then it’s on to the Raw Bar, with selections including Avenue’s house-smoked whitefish; and the Oyster Station offering east and west coast oysters, shucked to order.
Slow-roasted free range turkey with all the trimmings will be the star at the Carving Station, but that’s just the beginning. There will also be maple-glazed ham with spicy pineapple salsa to warm guests on a frosty Toronto day, salt-baked salmon with honey-mustard mayo and a variety of breakfast meats. And there’s more, including a made-to-order omelette station, Antipasti table, Pasta Station, Salad Bar and Cheese and Charcuterie table.

Did someone say dessert? Everyone will want to save room for sticky toffee puddings, eggnog cheesecake, rum-soaked fruit cake, bourbon pecan pie and hazelnut praline buche de Noel. Santa’s own Vacation Pineapple Mango Tarts add a whimsical flavour to the meal.

Celebrations at Studio Café
Festive plated brunches will be served on December 24, 25 and 26, 2011, with a different menu offered on December 31, 2011 and January 1 and 2, 2012, each from 11:30 am to 5:00 pm for leisurely afternoons with friends and loved ones at Studio Cafe.
The Christmas menu includes lobster Cobb salad with buttermilk dressing followed by house-smoked salmon benedict with sautéed spinach and tarragon hollandaise, and then brioche French toast with salted cashew brittle, milk chocolate ganache and peppermint Chantilly. The New Year’s menu takes different directions with a trio of salmon tartar (fresh, smoked and salmon caviar), followed by eggs Gatineau with smoked duck hash and spicy maple hollandaise, and finally a lovely eggnog bread pudding with rum raisin anglaise.

Dinner on Christmas Eve and Christmas Day , December 24 and 25, 2011
Studio Cafe’s famous prix fixe menus take a festive turn with choices ranging from smoked Gaspe Bay sea scallop with beet and apple marshmallow to grilled steel head trout with lentils and smoked bacon ragout, or a vegetarian option of maple-roasted root vegetable hash with poached egg and tarragon hollandaise. Dessert will no doubt be the hardest choice, with maple brandy and ginger baba competing with warm chocolate chestnut pain perdu and carmelised apple sable for each guest’s attention.

Turkey-to-Go
There’s no need for last minute runs to the supermarket and hours in the kitchen with Turkey-to-Go, offering a gourmet festive feast with all the trimmings, prepared by Four Seasons chefs. Menu includes butter-basted turkey with pine nut, green onion and cranberry cornbread stuffing, orange cranberry sauce and sage jus; buttermilk-whipped potatoes, roast root vegetables and breads; and choice of chocolate yule log or pecan pie. Heating instructions and holiday crackers included. CAN 65.00 per person with a six-person minimum order.

Reservations recommended throughout the holiday season at Studio Cafe, Avenue and Lobby Bar. Turkey-to-Go may be ordered through In-Room Dining.

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