The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - July 26th, 2024
This 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

Seasonal Greens Salad blue cheese pepites, roasted walnuts, maple syrup vinaigrette* 14.
Pigs Feet Carpaccio petite salad blend, red wine vinaigrette 16.
Chilled Gazpacho tomato and cucumber mosaic, shrimp shavings** 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Soupe de Poisson tomato, olives, and monkfish fricassée** 19.
Fresh Fettuccine Bolognese Ohio heirloom tomato sauce 19.
Escargot and Shiitake Marble parsley garlic butter sauce, veal mousse** 19.

Caviar

Petrossian Royal Ossetra 30g 175.
Petrossian Royal Beluga Hybrid 30g 265.

Seafood Course

Pan-Seared Mediterranean Bronzini potato scales, choron vin blanc sauce 31.
Roasted Norwegian Salmon mussels, white port wine sauce** 31.
Sautéed Sable Fish Fillet basil peppercorn vin blanc sauce 31.

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Meat Course

Steamed Poulet Cou Nu Breast Roulade black truffle, red bell pepper suprème sauce 29.
Pan-Seared Wagyu Flat Iron cardamom sauce 34.
Moulard Duck Breast and Rabbit Loin Duet rosemary garlic bordelaise, mushroom sauce 34.
Herbes de Provence Crusted New Zealand Lamb Chops red bell pepper lamb jus, escargot raviole** 37.

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Bread Basket serves two - gluten-free available 5.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 8.
Imported Cheese Course (to share)* 24.

Finale

Fresh Fruit and Trio of Sorbet pear, pineapple, and strawberry sorbets 12.
Vanilla Crème Brûlée “Paul Bocuse” Marc de Champagne tuile 13.
Alpine Tarte genepy pastry cream, raspberry coulis* 13.
Dark Chocolate and Hazelnut Succès vanilla crème anglaise* 13.
Warm Pear Tart pistachio frangipane, vanilla ice cream, trio of coulis* 15.

*Contains nuts   
**Contains shellfish

 Chef’s Five-Course Tasting Menu

125. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings 165. per guest

Amish Tomato Tian goat cheese crumbles, balsamic glaze
2020 Travaglini Gattinara - Piedmont Italy
2022 Tenuta Delle Terre Nere Etna Rosso - Sicily, Italy
~OR~
Sashimi Tuna Aiguillettes zucchini and tomato salad, saffron and green peppercorn vinaigrette
2022 Thibaud Rosé de Loire - Loire Valley, France
Vilmart Grand Cellier 1er Cru Brut - Champagne, France
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Sautéed Wild Striped Bass saffron sauce, “Bonne Femme”
2016 Maison Champy Pernand Verglesses - Burgundy, France
2020 Yves Boyer-Martenot Meursault-Perrieres - Burgundy, France
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Summer Herbs Brined and Roasted Ostrich Fan Filet hazelnut bordelaise*
2019 Antoine Sanzay Les Poyeux Cabernet Franc - Loire Valley, France
2019 Domaine Antonin Guyon Volnay 1er Cru Clos de Chenes - Burgundy, France
~
Baked Brie in Puff Pastry petite arugula, maple syrup vinaigrette
2022 Jean Foillard Morgon Cote du Py - Beaujolais, France
2022 Dutrive Fleurie Champag*ne Lieu-Dit Vieilles Vignes - Beaujolais, France
~
Black Forest Basque Cheesecake stracciatella ice cream*
2023 Forteto Della Luja Moscato - Cannelli, Italy
Ramos-Pinto 20 Year Port Quinta do Bom Retiro - Douro, Portugal

 

 Chef’s Five-Course Vegetarian Tasting Menu

80. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings Available

Seasonal Greens Salad blue cheese pepites, roasted walnuts, maple syrup vinaigrette*
Vilmart Grand Cellier 1er Cru Brut - Champagne, France
~
Chilled Grilled Gazpacho tomato and cucumber mosaic
2023 Los Bermejos Listán Negro Rosado - Canary Islands, Spain
~
Mushroom Fricassee Stuffed Patty Pan Squash pasta, ratatouille and celery sauce
2021 Cyprien Arlaud Oka Bourgogne Pinot Noir - Burgundy, France
~
Montrachet, Blue Cheese, and Wild Mushroom Custard Tart micro arugula
2022 Jean Foillard Morgon Cote du Py - Beaujolais, France
~
Peach Panna Cotta crème anglaise, caramel sauce*
2023 Forteto Della Luja Moscato - Cannelli, Italy

*Contains nuts   
**Contains shellfish.

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We give our guests a choice with all forms of payment, including Apple Pay.
There is a 3% fee added for CC, Zero for debit, cash or check.

~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?

"It was a 1st class evening! Everyone enjoyed all aspects of the dining experience. It was a true testament to why they have been so successful for so long! If anyone is looking for an excellent dining experience the Refectory is the place to go. We will be repeat customers." - June 2024

"Unbelievable experience. Feel as though I didn’t deserve the food that was prepared for me. It was beautiful. The tasting menu was wonderful and the service was flawless. I can’t say enough about it!" - May 2024

"We come every year on two special occasions. The ambiance is perfect, and the staff are second to none. They always make it a true experience. More than just a nice dinner. The chef is a god and the food has never done less than leave us speechless." - May 2024