Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING MENU OF SMALL PLATES TO CREATE YOUR DINING EXPERIENCE!
THIS EVENING’S MENU - July 2nd, 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**
Escargot and Shiitake Marble parsley, garlic emulsion
Chilled Sashimi Tuna eggplant marmalade, yuzu vinaigrette
Chilled Cucumber and Dill Velouté “Doria” floating garden, cucumber mosaic 14.
Sweet Pea Velouté summer peas and carrot ragout, butter croutons 14.
Beet Salad goat cheese canelé, almonds, champagne vinaigrette* 15.
Chilled Tomato, Corn, and Leek Ragout red onion vinaigrette 15.
Spring Blend Salad blue cheese, maple syrup vinaigrette 12.
Petrossian Royal Ossetra Caviar potato blinis 275.
Seafood Course 29.
Loup de Mer saffron bonne femme sauce
Sea Scallop red bell pepper vin blanc**
Atlantic Halibut shrimp shavings, lobster butter sauce**
Norwegian Salmon couscous blend, genevoise sauce
Poached Turbotin mushroom ravioli, basil, and horseradish vin blanc 36.
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*
Gaston Chiquet 1er Cru Brut Tradition - Champagne, France
2011 Egly-Ouriet Brut Grand Cru Brut Millesime - Champagne, France
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Loup de Mer saffron bonne femme sauce
2020 Paul Thevenin Chassagne-Montrachet - Burgundy, France
2018 Chateau de Nayls Chateauneuf-du-Pape Blanc - Rhone Valley, France
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Pan-Seared Filet Mignon cardamom sauce
2001 Bodegas Magaña Gran Reserva - Navarra, Spain
2019 Xavier Gerard Cote-Rotie - Rhone Valley, France
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Imported Cheese Course to share*
1997 Bodegas Magana Reserva - Navarra, Spain
2001 Bodegas Magaña Gran Reserva - Navarra, Spain
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Crème Brûlée Tarte fresh raspberries, raspberry coulis
1988 Arnaud de Villeneuve Riversaltes Ambré - Roussillon, France
1982 Domaine de Rancy Riversaltes Ambre - Roussillon, France
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
2010 Jean Vesselle Brut Grand Cru Millesime - Champagne, France
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Chilled Cucumber and Dill Velouté “Doria” floating garden, cucumber mosaic
2020 Spottswoode Sauvignon Blanc - Napa/Sonoma, California
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Roasted Eggplant piperade, mushroom raviolis, basil sauce
2020 Michel Sarrazin Givry Sous La Roche - Burgundy, France
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Imported Cheese Course to share*
2016 Firriato Quater Vitis Rosso - Sicily, Italy
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Lemon Entremet almond sponge cake, raspberry coulis
2019 Domaine Huet Moelleux Chenin Blanc - Loire Valley, 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.
