Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING MENU OF SMALL PLATES TO CREATE YOUR DINING EXPERIENCE!
THIS EVENING’S MENU - February 4th, 2023
(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 19.
Oishii Shrimp Tian cauliflower rice, brandied remoulade**
French Country Terrine champagne vinaigrette*
Walleye Fine Herbs and Shiitake Marble parsley garlic butter sauce
Winter Blend Salad blue cheese, walnuts, maple syrup vinaigrette* 14.
Cream of Potato, Leek, and Fennel Soup blue potato mosaic 15.
Red Beet and Turnip Crown carrot lace, herbes de Provence vinaigrette 15.
Wild Arugula Salad heritage prosciutto, hazelnut vinaigrette* 17.
Poulet Cou Nu Chowder black chicken pepites 17.
Green Lentil Velvet Soup tomato and caraway essence 17.
Veal Sweetbreads Marble gesier de canard, whole grain mustard bordelaise 22.
Caviar
Petrossian Royal Ossetra 195.
Petrossian Royal Sevruga 265.
Seafood Course 29.
Pan-Seared Atlantic Halibut tarragon chablis sauce
Crispy Norwegian Salmon choron style sauce
Butter Poached Gambas crawfish tartlette, lobster butter sauce** 32.
Meat Course 32.
Pan-Seared Duck Magret sour cherries bordelaise sauce
Herb-Crusted Filet Mignon of Beef shallot cardamom sauce
Pan-Seared Veal Loin mushroom dijonnaise sauce
Pan-Seared Bison Striploin buffalo mozzarella feuilleté, diavolo sauce 34.
Imported Cheese Course selections of imported cheeses* 19.
Bread Basket serves two - gluten-free available 5.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 8.
Finale 12.
Grand Marnier Crème Brûlée pecan tuile*
Triple Chocolate Entremet vanilla crème anglaise*
Blueberry and White Chocolate Charlotte raspberry coulis*
Pecan Dauphinoise caramel sauce*
Seasonal Fresh Fruit and Trio of Sorbet
Warm Pear Tarte trio of coulis 15.
Chef’s Five-Course Tasting Menu
(no substitutions) 110. per guest
Classic Wine Pairings 75. per guest
Grand Cru Wine Pairing 160. per guest
French Country Terrine champagne vinaigrette*
2010 Selbach-Oster Rotlay Zeltinger Sonnenuhr Riesling - Mosel, Germany
2015 Pierre Gimonnet Special Club Blanc de Blancs Brut - Champagne, France
~
Sautéed Sea Scallops saffron vin blanc sauce**
2021 Chacra "Mainque" Chardonnay - Patagoinia, Argentina
2021 Chacra Chardonnay - Patagonia, Argentina
~
Rabbit Loin black truffle center, red bell pepper suprème sauce
2020 Domaine Gaentet-Pansiot Bourgogne Hautes-Cotes De Nuit - Burgundy, France
2016 Clos Rougeard Saumur-Champigny Les Clos - Loire Valley, France
~
Imported Cheese Course to share
2021 Matthieu Barret Petit Ours - Rhone Valley, France
Jack Navarre Pineau des Charentes Rose - Grande Champagne, France
~
Passion Fruit Charlotte raspberry coulis*
Malvira Brachetto Birbet - Piedmont, Italy
Penfolds Grandfather 20 Year Rare Tawny- Nuriootpa, Australia
Chef’s Five-Course Vegetarian Tasting Menu
(no substitutions) 78. per guest
Classic Wine Pairings 75. per guest
Grand Cru Wine Pairings Available
Winter Blend Salad blue cheese, walnuts, maple syrup vinaigrette*
2014 La Clarte Haut Brion Blanc - Bordeaux, France
~
Potato and Leek Velouté potato and leek mosaic
2021 Chacra "Mainque" Chardonnay - Patagoinia, Argentina
~
Rice Stuffed Green Cabbage and Zucchini Tian potato maxime, thyme garlic velouté
2017 Rolly Gassman Pinot Noir - Alsace, France
~
Imported Cheese Course to share*
2021 Matthieu Barret Petit Ours - Rhone Valley, France
~
Passion Fruit Charlotte raspberry coulis*
Malvira Brachetto Birbet - Piedmont, Italy
*Contains nuts **Contains shellfish
To our Guests, 3.5% processing fee for Credit Cards; 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.
