The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - December 21^st, 2024
This Menu Is Posted Daily
Click the red highlighted items to see a photo

CHOOSE FROM ANY OR ALL CATEGORIES TO DESIGN DINNER IN THE ORDER YOU DESIRE

Prelude

Seasonal Greens Salad blue cheese pepites, roasted walnuts, maple syrup vinaigrette* 14.
Red Beet and Montrachet Cheese Salad champagne vinaigrette, micro arugula 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Oishii Shrimp Gateau cucumber and tomato fondue, basil vinaigrette** 19.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Roasted Chestnut Velouté mushroom fricassée, butter croutons* 17.
Wild Mushroom and Boudin Blanc in puff pastry, cardamom sauce 19.
Escargot and Shiitake Marble parsley garlic butter sauce, veal mousse** 21.
Baked Brie Tarte pancetta, caramelized onion, black truffle vinaigrette 22.

Caviar

Petrossian Royal Ossetra perfect balance of savory brine and subtle notes of dried fruit 185.
Petrossian Royal Beluga Hybrid butter and brine hybrid, creamy notes, fresh finish 275.

Seafood Course

Roasted Golden Tile Suprème smoked salmon vin blanc sauce 31.
Sautéed Bronzini Fillet sundried tomato choron sauce 31.
Pan-Seared Snow Cod Fillet saffron vin blanc sauce 31.

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Meat Course

Roasted Moulard Duck Magret Ohio cèpe velvet sauce 34.
Caraway and Parsley Crusted Lamb Rack lamb jus 35.
Roasted Ostrich Fan Filet sauce Grand Veneur 38.

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Bread Basket (serves two), gluten free option also available 5.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 8.
Imported Cheese Course (to share)* 24.

Finale

Fresh Fruit and Trio of Sorbet lemon, mango, and cassis sorbets 12.
Eggnog Crème Brûlée carrot cake tuile* 13.
Christmas Chestnut Yule Log “Bûche de Noël” vanilla sauce* 13.
Caramel Bombe coffee crème brûlée center, hazelnut sponge cake* 13.
Belgian Dark Chocolate, Almond Joconde, and Crèpe Terrine crème anglaise* 13.
Warm Pear Tart pistachio ice cream, trio of coulis* 15.

*Contains nuts   
**Contains shellfish

Chef's Five-Course Tasting Menu

130. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings 150. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

French Country Terrine herbes de Provence vinaigrette*
Famille Mousse Eugene Blanc de Noir Brut - Champagne, France
Girard Bonnet A Mi-Chemin Grand Cru Extra Brut - Champagne, France
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Pan-Seared Sturgeon Suprème purple mustard chablis sauce
2022 Morgen Long Willamette Valley Chardonnay, Willamette Valley, Oregon
2022 Domaine Laroche Les Blanchots Chablis Grand Crus - Burgundy, France
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Roasted Wagyu Flat Iron cardamom sauce
2019 Farella Syrah - Napa Valley, California
2019 Domaine Genot-Boulanger Corton Grand Crus Les Combes en Magnum - Burgundy, France
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Wild Herb Marinated Buffalo Mozzarella maple syrup vinaigrette, micro arugula
2022 Domaine Ledogar la Mariole - Languedoc-Roussillon, France
2022 Jean Foillard Morgon Cote du Py - Beaujolais, France
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Passion Fruit Semi Freddo citrus tuile*
2015 Chateau de Rolland Sauternes - Bordeaux, France
2000 Domaine de Rancy Rivesaltes Ambré - Languedoc-Rousillon, France

 Chef’s Five-Course Vegetarian Tasting Menu

80. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings Available

Macerated Wild Mushroom and Zucchini Tian aged balsamic vinaigrette
Famille Mousse Eugene Blanc de Noir Brut - Champagne, France
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Velouté “Vichyssoise” blue potato diamonds, leek chiffonade
2022 Morgen Long Willamette Valley Chardonnay, Willamette Valley, Oregon
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Potato Wellington in puff pastry, goat cheese, red wine velouté
2019 Farella Syrah - Napa Valley, California
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Wild Herb Marinated Buffalo Mozzarella maple syrup vinaigrette, micro arugula
2022 Domaine Ledogar la Mariole - Languedoc-Roussillon, France
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Passion Fruit Semi Freddo citrus tuile*
2015 Chateau de Rolland Sauternes - Bordeaux, France

*Contains nuts   
**Contains shellfish.

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We give our guests a choice with all forms of payment, including Apple Pay.
There is a 3% fee added for CC, Zero for debit, cash or check.

~Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness, especially with certain medical conditions. We cannot list every ingredient on the menu. Please notify us of any food allergies.

What are guests saying about the Dinner Menu?

"After 3 visits, you have become a favorite dining to share with friends and out-of-town guests. I cannot believe how long it has taken to discover you." - October 2024

"Our waiter was wonderful! So helpful. He had great suggestions when we were contemplating items. He was very easy to talk to as well. Thanks for the enjoyable experience!" - October 2024

"I can't express how wonderful our dining experience was, from the great service to the incredible cuisine to the best wine pairing I ever had" - October 2024