Menus
We will be open for lunch Thursday to Saturday from December 1st to December 23rd.
To make a reservation please call 905-625-7800 or email quatrefoilrestaurant@gmail.com.
First Course
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Winter Chicory Salad 19.00
endive, radicchio, watercress, pear, radish, pickled shallot, parmesan, buttermilk dressing
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Field Mushroom Soup 15.00
goat cheese cream, puffed barley, thyme
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Sea Scallops 28.00
cauliflower, sunchoke, pickled raisin, parsley & caper butter sauce
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Hand Cut Steak Tartare 25.00
Béarnaise aioli, smoked paprika chips, mustard leaf, spicy caper dressing
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Escargot En Croute 26.00
Pernod emulsion, sweet garlic, red wine & parsley sauce
Second Course
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Wild Caught Pacific Halibut 49.00
fennel, turnip, pearl onion, beluga lentil, Meyer lemon & saffron butter sauce
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Honey Glazed Québec Duck Breast 50.00
Swiss chard, sunchoke, yellowfoot mushroom, farro, apple chutney, hazelnut jus gras
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Beverly Creek Beef Striploin or Cumbrae's Beef Tenderloin 55.00/62.00
maitake mushroom, French beans, grainy mustard pomme purée, sauce Marchand de Vin
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Fenwood Farm Chicken Breast 44.00
leg pressé, delicata squash, Brussel sprout, Parisienne gnocch, poached apple, foie gras jus
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Cauliflower Steak 38.00
Brussel sprout, delicata squash, red wine braised kale, beluga lentil, red wine & parsley sauce
New Years Eve Dinner 2024
$185 per person + HST & Gratuity
$140 wine pairings (optional)
Bread Service
pain au lait, sourdough, whipped truffle honey butter
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Smoked Salmon Tartelette
horseradish cream, dill, confit Meyer lemon
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Hot & Cold Oysters
hot – leek fondue, Champagne cream, tarragon, caviar
cold – passion fruit, chili, sea asparagus
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Chargrilled Sea Scallop
tare glaze, carrot, miso, dulse crisp
dashi beurre blanc
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Squash & Ricotta Agnolotti
smoked chestnut, pumpkin seed pesto, black truffle
Golden Gouda fondue
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Bacon Wrapped Loin of Venison
salsify, chanterelle, blackberry
sauce civet
or
Wild Caught Pacific Halibut
potato crust, tempura squid, fennel, endive, rouille
bouillabaisse sauce
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Black Forrest ‘Opera’ Cake
vanilla sponge, chocolate dacquoise, sour cherry jam, chocolate ganache
kirsch ice cream
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Mignardise
Menu Subject to Change