Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU
THIS EVENING’S MENU - January 11th, 2025
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.
Red Beet and Montrachet Cheese Salad champagne vinaigrette, micro arugula 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Oishii Shrimp Salad avocado compote, red bell pepper, and pistachio vinaigrette* 19.
Cold Smoked Salmon, Hot Smoked Salmon, and Salmon Pastrami Trio vinaigrette duet 19.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Butternut Squash Velouté blue potato mosaic, butter croutons 15.
Wild Mushroom Velvet Soup butter croutons 15.
Turbot Velvet Soup seafood fricassée** 19.
Escargot and Shiitake Marble parsley garlic butter sauce, veal mousse** 21.
Caviar
Petrossian Royal Ossetra perfect balance of savory brine and subtle notes of dried fruit 185.
Petrossian Royal Beluga Hybrid butter and brine hybrid, creamy notes, fresh finish 275.
Seafood Course
Roasted Sea Scallops whole grain mustard sauce** 31.
Pan-Seared Swordfish Loin smoked salmon vin blanc sauce 31.
Sautéed Florida Red Snapper sundried tomato choron sauce 31.
Pan-Seared Alaskan Halibut Suprème bonne femme sauce 31.
Meat Course
Caraway and Parsley Crusted Lamb Rack lamb jus 34.
Roasted Moulard Duck Magret Ohio cèpe velvet sauce 34.
Pan-Seared Wagyu Beef Flat Iron black truffle Periguèux sauce 37.
Bread Basket (serves two), gluten free option also 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 white peach, passion fruit, and red plum sorbets 12.
Eggnog Crème Brûlée carrot cake tuile* 13.
Strawberry Shortcake raspberry coulis* 13.
Caramel Bombe mocha crème brûlée center, crème anglaise* 13.
Godiva Crèpe and Belgian Chocolate Terrine crème anglaise* 13.
Chocolate and Almond Joconde Swiss Roulade crème anglaise* 13.
New York Style Lemon Cheese Cake strawberry sorbet, citrus tuile 15.
Warm Pear Tart pistachio ice cream, trio of coulis* 15.
*Contains nuts
**Contains shellfish
Chef’s Five-Course Vegetarian Tasting Menu
80. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings Available
Marinated Wild Mushroom and Zucchini Tian aged balsamic vinaigrette
Famille Mousse Eugene Blanc de Noir Brut - Champagne, France
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Butternut Squash Velouté blue potato mosaic, butter croutons
2022 Morgen Long Willamette Valley Chardonnay - Willamette Valley, Oregon
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Alsatian Onion Custard Tarte tomato coulis, spaghetti squash
2019 Farella Syrah - Napa Valley, California
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Macerated Goat Cheese Brochette maple syrup vinaigrette
2022 Domaine Ledogar la Mariole - Languedoc-Roussillon, France
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Frozen White Rum Kugelhopf cherry financier*
2015 Chateau de Rolland Sauternes - Bordeaux, France
*Contains nuts
**Contains shellfish.
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?
"After 3 visits, you have become a favorite dining to share with friends and out-of-town guests. I cannot believe how long it has taken to discover you."
"Our waiter was wonderful! So helpful. He had great suggestions when we were contemplating items. He was very easy to talk to as well. Thanks for the enjoyable experience!"
"I can't express how wonderful our dining experience was, from the great service to the incredible cuisine to the best wine pairing I ever had"
