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  • Dinner
  • Dessert

First Course

  • Marinated Heirloom Beet 19.00

    apple, pistachio, fennel, watercress, feta, blood orange vinaigrette

  • Spring Pea Soup 15.00

    fines herbes crème fraîche, chive oil, puffed rice

  • Sea Scallops 28.00

    stem broccoli, Pingue's prosciutto, pickled mustard, green garlic beurre blanc

  • Hand Cut Steak Tartare 25.00

    green garlic aioli, nasturtium, porcini crisp, brioche

  • Escargot 25.00

    nettle cavatelli, wild leek, honey mushroom, hazelnut picada, golden gouda fondue

Second Course

  • Georgian Bay Pickerel 45.00

    asparagus, fava bean, morel mushroom, pomme fondant, spruce & tarragon vinaigrette

  • Bacon Wrapped Loin of Rose Veal 47.00

    green garlic, kale, bluefoot mushroom, rhubarb, sunchoke, potato crumble, sauce civet

  • Beverly Creek Beef Striploin or Cumbrae's Beef Tenderloin 55.00/62.00

    king oyster mushroom, Brussels sprout, porcini purée, mustard pomme dauphine, sauce Marchand de Vin

  • Fenwood Farm Chicken Breast 42.00

    spring pea, baby carrot, ramp, confit leg tortellini, sauce Albufera

  • Spinach Risotto 34.00

    king oyster mushroom, Brussels sprout, sunchoke, parmesan tuile, porcini vin blanc

  • Dark Chocolate Crémeux 14.00

    cashew, yogurt ganache, passion fruit, Greek yogurt ice cream

  • Orange Ginger Dacquoise 14.00

    poached rhubarb, sweet sesame mousse, lemon balm ice cream

  • Sugar Pie 14.00

    jasmine Chantilly cream, chamomile, lemon streusel

Quatrefoil Restaurant
16 Sydenham St.
Dundas, ON, L9H 2T4
(905) 628-7800
quatrefoilrestaurant@gmail.com

Take Out Hours
Wednesday – Saturday 4:00pm – 8:00pm
Indoor Dining

Wednesday – Saturday 4:00pm – Close

Copyright 2023. Quatrefoil Restaurant
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Copyright 2023. Quatrefoil Restaurant
  • SiteMap
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