Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING MENU OF SMALL PLATES TO CREATE YOUR DINING EXPERIENCE!
THIS EVENING’S MENU - June 30th, 2022
(menu is posted daily)
CHOOSE FROM ANY OR ALL CATEGORIES TO DESIGN DINNER IN THE ORDER YOU DESIRE
Prelude 18.
French Country Terrine pistachio, artichoke vinaigrette*
Arugula, Watercress, and Hazelnut Salad heritage prosciutto*
Roasted and Chilled Shrimp Tian “Oishii” brandied remoulade**
Seafood Terrine purple mustard sauce, garlic fleuron**
Texas Bison Bolognaise fresh pasta
Saffron Lobster Bisque seafood fricassée**
Chilled Cucumber and Dill Velouté “Doria” floating garden, cucumber mosaic 14.
Beet Salad goat cheese canelé, almonds, champagne vinaigrette* 15.
Cucumber, Haricots Vert, Salami Salad feta cheese, maple syrup vinaigrette 15.
Spring Blend Salad blue cheese, maple syrup vinaigrette 12.
Petrossian Royal Ossetra Caviar potato blinis 275.
Seafood Course 29.
Pan-Seared Loup de Mer saffron bonne femme sauce
Pan-Seared Sea Scallop red bell pepper vin blanc**
Pan-Seared Atlantic Halibut shrimp shavings, lobster butter sauce**
Meat Course 29.
Garlic Marinated Duck Breast herbs de provence bordelaise
Seaweed Crusted Rack of Lamb and Lamb Tenderloin caraway lamb jus
Marinated and Roasted Bison Loin tarragon bordelaise
Roasted Pork Tenderloin “Heritage Berkshire” horseradish and mustard velvet sauce
Imported Cheese Course selections of imported cheeses** 19.
Bread Basket serves two - gluten-free available 4.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 8.
Finale 10.
Vanilla Crème Brûlée almond and chocolate tuile*
Classic Tiramisu vanilla crème anglaise*
Georgia Peach Clafoutis candied cherry sauce
Chocolate Entremet vanilla crème anglaise*
Seasonal Fresh Fruit and Trio of Sorbet
Chef’s Five-Course Tasting Menu
(availability limited; no substitutions) 110. per guest
Classic Wine Pairings 75. per guest
Grand Cru Wine Pairings 150. per guest
French Country Terrine pistachio, artichoke vinaigrette*
Jean Vesselle Brut Rose de Saignee Magnum - Champagne, France
2011 Egly-Ouriet Brut Grand Cru Brut Millesime - Champagne, France
~
Pan-Seared Lake Erie Walleye saffron vin blanc sauce
2020 Paul Thevenin Chassagne-Montrachet - Burgundy, France
2018 Chateau de Nayls Chateauneuf-du-Pape Blanc - Rhone Valley, France
~
Pan-Seared Filet Mignon cardamom sauce
2001 Bodegas Magaña Gran Reserva - Navarra, Spain
2019 Xavier Gerard Cote-Rotie - Rhone Valley, France
~
Imported Cheese Course to share*
1997 Bodegas Magana Reserva - Navarra, Spain
2001 Bodegas Magaña Gran Reserva - Navarra, Spain
~
Chocolate Entremet vanilla crème anglaise*
1988 Arnaud de Villeneuve Riversaltes Ambré - Roussillon, France
Valdespino Moscatel Toneles Sherry 1oz - Andalucia, Spain
Chef’s Five-Course Vegetarian Tasting Menu
(availability limited; no substitutions) 70. per guest
Classic Wine Pairings 70. per guest
Grand Cru Wine Pairings Available
Marinated Portabella radish shavings, champagne vinaigrette
Jean Vesselle Brut Rose de Saignee Magnum - Champagne, France
~
Chilled Cucumber and Dill Velouté “Doria” floating garden, cucumber mosaic
2020 Spottswoode Sauvignon Blanc - Napa/Sonoma, California
~
Duet of Ratatouille Timbale and Zucchini Goat Cheese Tart two mustard sauce
2020 Michel Sarrazin Givry Sous La Roche - Burgundy, France
~
Imported Cheese Course to share*
1997 Bodegas Magana Reserva - Navarra, Spain
~
Blueberry Clafoutis candied cherry sauce
1988 Arnaud de Villeneuve Riversaltes Ambré - Roussillon, France
Menu Subject To Change
*Contains nuts **Contains shellfish
To our Guests, 3.5% processing fee for CC; ZERO for debit cards
*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.
