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Dine-In Dinner Menu

Make A Dinner Reservation

The Refectory Presents a Menu of Small Plates
to Create Your Dining Experience

Choose from any or all categories to design dinner in the order you desire
Prelude 18.

Swedish Blue Egg & Black Truffle Roulade micro mizuna salad, maple syrup vinaigrette*
Duck and Foie Gras Terrine pistachio, sesame marinated turnips, orange mousseline*
Duet of Shrimp and Tuna saffron vinaigrette
Tomato and Avocado Salad artichoke and piment d‘espelette vinaigrette
Escargot Marble parsley garlic butter sauce

Spring Acadian Mix roasted walnuts, smoked blue cheese, maple syrup vinaigrette 11.
Carrot and Roasted Ginger Velvet Soup 10.
Shrimp and Lobster Bisque shrimp fricassée** 15.
Roasted Goat Cheese shallot, olive oil, beet vinaigrette 12.
Seafood and Mushroom Terrine saffron vin blanc 13.
Russian Osetra Caviar potato blinis 195.

Seafood Course 28.

Barramundi velvet mustard sauce
Scallop and Gamba morel, hazelnut crusted scallop, green peppercorn sauce**
Pan-Seared Lake Walleye
 bonne femme sauce

Meat Course 29.

Filet Mignon marinated in curry, olive blend veal jus
Boudin Noir Stuffed Duck Breast mushroom crepe, red onion, and pine nut bordelaise
Roasted Lamb Chops parsley garlic lamb jus
Sous Vide Veal Tenderloin 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
Dark Chocolate Terrine Godiva crème anglaise, parisian macaron
Chocolate Bombe mango truffle, duet of coulis
Strawberry Feuillete chantilly, pistachio crème anglaise
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

Duck and Foie Gras Terrine pistachio, sesame marinated turnips, orange mousseline*
2020 Erich Sattler Zweigelt Rosé - Burgenland, Austria
~
Scallop and Gamba morel, hazelnut crusted scallop, green peppercorn sauce**
2016 Virginie de Valandraud Blanc - Bordeaux, France
~
Filet Mignon marinated in curry, olive blend veal jus
2010 Muga Gran Reserva Prado Enea - La Rioja, Spain
~
Imported Cheese Course
2019 Rocher des Violettes Côt Vieille Vignes - Loire Valley, France
~
Frozen Grand Marnier Soufflé nougatine
2005 Jorge Ordonez Malaga “Old Vines” - Andalucia, Spain

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

Cauliflower Salad goat cheese pepite, black olives, red onion vinaigrette
2018 Wagner-Stempel Riesling Trocken - Rheinhessen, Germany
~
Swedish Blue Egg and Black Truffle Roulade micro mizuna salad, maple syrup vinaigrette*
2016 Virginie de Valandraud Blanc - Bordeaux, France
~
Potato Flan vichyssoise veloute
2010 Muga Gran Reserva Prado Enea - La Rioja, Spain
~
Imported Cheese Course
2019 Rocher des Violettes Côt Vieille Vignes - Loire Valley, France
~
Frozen Grand Marnier Soufflé nougatine
2005 Jorge Ordonez Malaga “Old Vines” - Andalucia, Spain

6/10/2021

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.

What are guests saying about the Dinner Menu?

"The food was out of this world, and completely new things that we had never tried before. We chose to do the Chefs choice 5 course meal and the Chef has absolutely outstanding skills in the kitchen that shine through his food with amazing presentation and flavors."
"We truly felt “cared” for. True meaning of a “dining experience” and the atmosphere and staff made us forget all things pandemic-related. This was truly the most peace we’ve had since March. Thank you!!!"
"The food was delicious and beautifully displayed. The ambiance was quiet, soft music. The service was impeccable."
Make A Dinner Reservation
To inquire about carry out options, Call 614-451-9774