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We are now accepting reservations for Valentine’s Day!
Please call us at 905-628-7800 or email quatrefoilrestaurant@gmail.com to reserve your spot.
There will be a $50/person no show fee for anyone that fails to show up for their reservation.
First Course
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Winter Salad 17.00
salad leaves, red wine fig, fennel, Gunn's Hill Tipsy cheese, puffed barley, white wine vinaigrette
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Cauliflower Soup 15.00
bacon jam, crispy shallot, mustard cream
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Sea Scallops 28.00
salt baked celeriac, apple, dill, apple beurre blanc
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Hand Cut Steak Tartare 25.00
horseradish, salt & vinegar potato chips, sauce gribiche
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Vol-au-Vent of Escargot 23.00
puff pastry, Pernod, sweet garlic cream, red wine & parsley sauce
Second Course
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Arctic Char 43.00
baby bok choy, daikon, scallion, miso sweet potato, pickled chili ponzu sauce
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Bacon Wrapped Loin of Rose Veal 47.00
parsnip, cipollini onion, braised red cabbage, pretzel spätzle, sauce charcutière
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Beverly Creek Beef Striploin or Cumbrae's Beef Tenderloin 55.00/62.00
king oyster mushroom, Brussels sprout, porcini purée, smoked pomme dauphine, sauce Marchand de Vin
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Fenwood Farm Chicken Breast 42.00
leg pressé, heirloom carrot, parsnip, Brussel sprout, pomme aligot, thyme jus gras
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Cauliflower Steak 33.00
braised winter greens, chipollini onion, heirloom carrot, salsa verde crushed potato, romesco sauce
Valentine's Day 2023 Menu
The 2023 Valentine’s Day menu features a three course meal for $94/person.
Reservations by phone or email only please.
Amuse Bouche
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Squid Ink Tempura Shrimp
jicama, radish, coconut, fennel, passion fruit vinaigrette
Vol-au-Vent of Escargot
puff pastry, Pernod, sweet garlic cream, red wine & parsley sauce
Ontario Burrata
dried grape, chicory, arugula pesto, brioche crouton, vincotto
Cauliflower Soup
Gruyère cream, crispy onion, black truffle sauce
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Beverly Creek Beef Striploin
king oyster mushroom, Brussels sprout, smoked pomme dauphine
porcini purée, sauce Marchand de Vin
Fenwood Farm Chicken Breast
parsnip, cipollini onion, charred cabbage, pretzel späetzle
sauce charcutière
Georgian Bay Pickerel
leek fondue, stem broccoli, pomme paillasson
champagne & caviar cream
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Sugar Pie
Chantilly cream, brown butter streusel, caramelized puff pastry
Chocolate Midnight Cake
chocolate mousse, chocolate ganache, raspberry sorbet