Menus
NOW BOOKING HOLIDAY GROUP LUNCHES!
Please email quatrefoilrestaurant@gmail.com for information and availability.
Menu November 23rd – 26th.
Take away is available Wednesday – Saturday from 4:00 – 8:00.
Please visit our online store to place your order.
First Course
-
Baby Gem Salad 17.00
red wine fig, fennel, Gunn's Hill Tipsy cheese, puffed barley, white wine vinaigrette
-
Mushroom Soup 15.00
Swiss fondue, rosemary crouton, parsley oil
-
Sea Scallops 28.00
sunchoke, kale, hazelnut & yuzu vinaigrette
-
Hand Cut Steak Tartare 25.00
pickled mushroom, black trumpet mushroom, confit hen yolk, black sesame, rice crisp, gochujang & scallion dressing
-
Vol-au-Vent of Escargot 22.00
puff pastry, Pernod, sweet garlic cream, red wine & parsley sauce
-
Pain au Lait 1.50 / roll
with organic butter
Second Course
-
Steel Head Trout 39.00
beet, black trumpet mushroom, Swiss chard, squid ink pop over, sauce Albert
-
Folia Farm Duck Breast 42.00
duck sausage, squash, black kale, red currant jam, farro risotto, sauce Albufera
-
Beverly Creek Beef Striploin or Cumbrae's Beef Tenderloin 52.00/58.00
king oyster mushroom, Brussels sprout, porcini purée, pomme boulangère, sauce marchand de vin
-
Panko Portobello Caps 31.00
Swiss chard, sweet pepper, black olive, pearl onion, confit fingerling, salsa verde