The Refectory Restaurant and Bistro

Prelude 17.

Duck Egg and Black Truffle Roulade micro mizuna salad, maple syrup vinaigrette*
Leoncini Ham and Chicken Terrine wild mushrooms, mozzarella, walnut vinaigrette*
Salmon Trilogy herruga caviar, and crème fraîche blinis, chive vinaigrette
Heart Of Palm and Artichoke Barigoule avocado coulis
White Asparagus and Carrot Mosaic potato crisp and orange mousseline
Crawfish and Chicken Marble parsley garlic butter sauce**
Mussel-Stuffed Soft Shell Crab Tempura tomato caper marmalade

Spring Acadian Mix roasted walnuts, smoked blue cheese, maple syrup vinaigrette 12.
Cream of Tomato Velvet Soup double cheese croutons 11.
Shrimp and Lobster Bisque shrimp fricassée** 15.
Russian Osetra Caviar potato blinis 195.

Seafood Course 27.
Butter-Poached Saint-Pierre black truffle mousse, vichyssoise cream
Red Snapper velvet mustard sauce
Scallop and Gamba morel, hazelnut crusted scallop, green peppercorn sauce**
Pan-Seared Lake Walleye saffron bonne femme sauce

Meat Course 28.
Filet Mignon marinated in curry, olive blend veal jus
Spiced Duck Breast candied fruit bordelaise
Roasted Lamb Chops parsley garlic lamb jus
Sous Vide Veal Tendelroin caper beaujolais sauce

Imported Cheese Course selections of imported cheeses 19.
Bread Basket serves Two - gluten-free available 4.
Whole Loaves To-Go 7. (donation to Food Bank)

Finale 10.
Dried Apricot Clafoutis lavender essence, hybiscus chantilly
Vanilla Crème Brûlée chocolate tuile
Triple Chocolate Gateau “Chocolatier” raspberry crème anglaise
Fresh Raspberry Chocolate Crisp almond sponge cake, chantilly, raspberry coulis*
Seasonal Fresh Fruit and Trio of Sorbet

Chef’s Five-Course Tasting Menu
(availability limited; no substitutions)  90. per guest
Wine Pairings 65. per guest

Leoncini Ham and Chicken Terrine wild mushrooms, mozzarella, walnut vinaigrette*
2020 Domaine Lafond Tavel - Rhône Valley, France
~
Scallop and Gamba morel, hazelnut crusted scallop, green peppercorn sauce**
2016 Château Malartic-Lagraviere Pessac-Leognan Blanc - Bordeaux, France
~
Filet Mignon marinated in curry, olive blend veal jus
2008 Molettieri Taurasi “Vigna Cinque Querce” - Campania, Italy
~
Imported Cheese Course
2019 Le Rocher des Violettes Touraine Côt - Loire Valley, France
~
Coconut Soufflé surprise, crème anglaise
2005 Jorge Ordóñez Malaga “Old Vines” - Andalucia, Spain

Chef’s Five-Course Vegetarian Tasting Menu
(availability limited; no substitutions)  60. per guest
Wine Pairings 65. per guest

White Asparagus and Carrot Mosaic potato crisp and orange mousseline
2019 Patricia Green Cellars Early Muscat - Willamette Valley, Oregon
~
Duck Egg and Black Truffle Roulade micro mizuna salad, maple syrup vinaigrette*
2016 Château Malartic-Lagraviere Pessac-Leognan Blanc - Bordeaux, France
~
Ramp Tartlette mushroom fricassee, ramp soubise
2008 Molettieri Taurasi “Vigna Cinque Querce” - Campania, Italy
~
Imported Cheese Course
2019 Le Rocher des Violettes Touraine Côt - Loire Valley, France
~
Coconut Soufflé crème anglaise
2005 Jorge Ordóñez Malaga “Old Vines” - Andalucia, Spain

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.