Dine-In Dinner Menu
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
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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.
