Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING MENU OF SMALL PLATES TO CREATE YOUR DINING EXPERIENCE!
THIS EVENING’S MENU - JANUARY 21ST, 2022
(menu is posted daily)
CHOOSE FROM ANY OR ALL CATEGORIES TO DESIGN DINNER IN THE ORDER YOU DESIRE
Prelude 18.
Scallop Mousse mussels, saffron sauce**
Salmon Rillette and Smoked Salmon blinis, chive vinaigrette
Escargot and Shiitake Marble parsley garlic butter sauce
Monkfish and Pancetta “sous vide” cured foie gras, balsamic reduction
Venison and Pork Pâté en Croûte green peppercorn sauce
Classic French Onion Soup house-made croutons 15.
Potato Dill Velvet Soup potato papillote 13.
Artichoke and Winter Blend Salad blue cheese, walnuts* 15.
Wild Mushroom, Buffalo Mozzarella Salad champagne vinaigrette 13.
Petrossian Classic Ossetra Caviar potato blinis 195.
Seafood Course 29.
Pan-Seared “Loup de Mer” green cabbage, black olives, sundried tomato vin blanc
Norwegian Salmon “Au Poivre” white anchovy, purple mustard sauce
Whole Dover Sole for two lemon caper butter sauce 59.
Meat Course 29.
Roasted Duck Breast and Tempura Shrimp a l’orange
Pan-Seared Angus Reserve Sirloin Steak country butter, cardamom sauce
Marinated and Roasted Elk Loin chestnut bordelaise
Roasted Lamb Chops goat cheese macaire, caraway lamb jus
Imported Cheese Course selections of imported cheeses 19.
Bread Basket serves two - gluten-free available 4.
Whole Loaves To-Go 8. (donation to Food Bank)
Finale 10.
Duet of Galette Tropézienne chiboust cream and raspberry coulis
Vanilla Crème Brûlée almond and chocolate tuile*
Mocha Chocolate Terrine Godiva crème anglaise, parisian macaron**
Alsatian Goat Cheese Charlotte pistachio and sour cherries in brandy*
Chocolate and Pistachio Bombe crème anglaise*
Warm Pear Tarte pistachio ice cream* 15.
Seasonal Fresh Fruit and Trio of Sorbet
Chef’s Five-Course Tasting Menu
(availability limited; no substitutions) 110. per guest
Classic Wine Pairings 70. per guest
Grand Cru Wine Pairing 150. per guest
French Country Terrine pistachio, artichoke vinaigrette*
Laurent Perrier Grande Cuvée Rosé - Champagne, France
Laurent Perrier Grand Siècle No.24 - Champagne, France
~
Pan-Seared “Loup de Mer” green cabbage, black olives, sundried tomato vin blanc
2020 La Pépière Briords Cuvée Vieilles Vignes - Loire Valley, France
2017 Vieux Telegraphe Chateauneuf-du-pape Blanc MAGNUM - Rhone Valley, France
~
Roasted Filet Mignon of Beef country butter, cardamom sauce
2015 Tenuta Alfredosa Montefalco Rosso - Umbria, Italy
1995 Clos du Val Reserve Cabernet Sauvignon - Napa Valley, California
~
Imported Cheese Course to share
2018 Vigernons de Bel Air Gamay - Burgundy, France
2000 Chateau Piron Montage Saint Emillion - Bordeaux, France
~
Mocha Chocolate “Fondant” Godiva crème anglaise, macaron
Alvear Pedro Ximenez Solera "1927" - Montilla-Moriles, Spain
1976 Kopke Colheita Vintage Port - Duoro Valley, Portugal
Chef’s Six-Course Vegetarian Tasting Menu
(availability limited; no substitutions) 65. per guest
Classic Wine Pairings 65. per guest
Grand Cru Wine Pairing Available
Egg, Artichoke, and Corn Marble sundried tomato vinaigrette
Laurent Perrier Grande Cuvee Rose - Champagne, France
~
Potato Dill Velvet Soup potato papillote
2018 Domaine des Senechaux Chateauneuf-du-Pape Blanc - Rhone Valley, France
~
Mushroom and Potato Terrine celery root, suprême sauce
2008 R.Lopez de Heredia Vina Tondonia Vina Bosconia - Rioja, Spain
~
Imported Cheese Course to share
2019 Masseria Surani Primitivo - Puglia, Italy
~
Chocolate Charlotte Bombe crème anglaise
2018 Cantina di Verona Recioto - Valpolicella, Italy
Menu Subject To Change
*Contains nuts **Contains shellfish
*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.
