Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING MENU OF SMALL PLATES TO CREATE YOUR DINING EXPERIENCE!
THIS EVENING’S MENU - September 29th, 2022
(menu is posted daily)
CHOOSE FROM ANY OR ALL CATEGORIES TO DESIGN DINNER IN THE ORDER YOU DESIRE
Prelude 19.
Roasted and Chilled Shrimp Tian “Oishii” brandied remoulade**
Chilled Sashimi Tuna eggplant marmalade, yuzu vinaigrette
Watercress, Arugula, and Hazelnut Salad heritage prosciutto*
Escorgot Terrine garlic parsley butter sauce
French Country Terrine champagne vinaigrette*
Rabbit Civet Beaujolaise V.G.E. with bacon and boudin noir
Heirloom Tomato Salad roasted eggplant, feta cheese, croutons, maple syrup vinaigrette 17.
Saffron Bisque fresh seafood garnish, ratatouille** 14.
Autumn Blend Salad blue cheese, walnuts, maple syrup vinaigrette* 14.
Petrossian Royal Ossetra Caviar potato blinis 275.
Seafood Course 29.
Sautéed Loup de Mer spinach vin blanc, lobster ravioli**
Norwegian Salmon quail egg blinis, cream of zucchini confetti sauce
Pan-Seared Bermuda Snapper mussels, saffron sauce**
Meat Course 32.
Duck Breast fried frog leg, mushroom velvet sauce
Seaweed-Crusted Rack of Lamb Point Reyes lamb jus
Pan-Seared Filet Mignon of Beef wild herb crust, semi-dried tomato cardamom sauce
Roasted Veal Tenderloin roasted shallots, rosemary bordelaise
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.
Vanilla Crème Brûlée hibiscus tuile* - Order one To-Go - at least one day in advance 614-451-9774
Belgian Chocolate and Coconut Charlotte coconut tuile, milk chocolate sauce*
Pistachio Cream Puff chantilly, caramel sauce*
Fresh Fruit and Trio of Sorbet
Warm Pear Tarte trio of coulis, butter pecan ice cream* 15.
Chef’s Five-Course Tasting Menu
(no substitutions) 110. per guest
Classic Wine Pairings 75. per guest
French Country Terrine champagne vinaigrette*
2021 Olga Raffault Chinon Rosé - Loire Valley, France
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Scallop Brochette carrot ginger vin blanc**
2020 Domaine Arlaud Aligoté - Burgundy, France
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Pan-Seared Filet Mignon of Beef wild herb crust, semi-dried tomato cardamom sauce
2019 Sylvain Pataille Marsannay La Chapitre - Burgundy, France
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Imported Cheese Course selections of imported cheeses*
2020 Maison L'Envoye Morgon Côte du Py - Burgundy, France
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Salted Caramel and Cassis Entremet amaretto crème anglaise
2018 Jorge Ordonez & Co. Malaga No.2 - Andalucia, Spain
Chef’s Five-Course Vegetarian Tasting Menu
(no substitutions) 70. per guest
Classic Wine Pairings 70. per guest
Heirloom Tomato Salad roasted eggplant, feta cheese, croutons, maple syrup vinaigrette
Gimmonet-Gonet Grand Cru Rosé L'Eclat - Champagne, France
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Chilled Cucumber Velouté “Doria” tomato and cucumber mosaic
2021 Domaine du Salvard Cheverny - Loire Valley, France
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Burgundy Potato Napoleon black truffle supréme sauce
2013 Jerome et Benoit Pommard 1er Cru - Burgundy, France
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Imported Cheese Course selections of imported cheeses*
2020 Maison L'Envoye Morgon Côte du Py - Burgundy, France
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Pear “Belle Hélène” butter sable, vanilla ice cream, warm chocolate sauce
2018 Jorge Ordonez & Co. Malaga No.2 - Andalucia, Spain
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.
