Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING MENU OF SMALL PLATES TO CREATE YOUR DINING EXPERIENCE!
THIS EVENING’S MENU - June 7th, 2023
(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 19.
Oishii Shrimp Tian cauliflower rice, brandied remoulade**
French Country Terrine champagne vinaigrette*
Escargot and Shiitake Marble parsley garlic emulsion
Charcuterie and Imported Cheese Board (to share) walnuts, accompaniments* 37.
Seafood and Scallop Coulibiac saffron vin blanc**
Red Beet Salad heritage prosciutto, carrot lace, hazelnut vinaigrette* 17.
Leek, Yoom Tomato, and Buffalo Mozzarella Salad shallot vinaigrette 17.
Ohio Green Asparagus Velouté butter croutons 14.
Wild Arugula Salad crumble blue cheese, maple syrup vinaigrette 13.
Caviar
Petrossian Royal Ossetra 30g 195.
Seafood Course 29.
Pan-Seared Norwegian Salmon lobster velvet sauce**
Sautéed Sea-Scallops “Hokkaido” whole grain mustard, dill vin blanc sauce**
Roasted Redfish Fillet pesto velvet sauce
Meat Course 32.
Boudin Blanc Stuffed Duck Breast charcutière sauce*
Roasted Rabbit Saddle red bell pepper suprème sauce
Oven Roasted Domestic Lamb Chops parsley garlic lamb jus 34.
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 hazelnut financier*
Pink Pineapple Clafoutis cherry glaze, vanilla chantilly
Key Lime Tarte raspberry coulis*
Belgian Dark Chocolate Bombe crispy caramel pearls, coconut coulis*
Guava Charlotte almond Joconde, passion fruit center, raspberry coulis*
Seasonal Fresh Fruit and Trio of Sorbet
Chef’s Five-Course Tasting Menu
(no substitutions) 110. per guest
Classic Wine Pairings 75. per guest
Grand Cru Wine Pairing 145. per guest
French Country Terrine champagne vinaigrette**
Jean Vesselle Brut Rose de Saignee - Champagne, France
Savart Ephemere 017 Grand Cru - Champagne, France
~OR~
Seafood and Scallop Coulibiac saffron vin blanc**
2021 Te Mata Cape Crest Sauvignon Blanc - Hawkes Bay, New Zealand
Savart Ephemere 017 Grand Cru - Champagne, France
~
Butter Poached Gambas and Dover Sole Tart carrot ginger velvet sauce**
2022 Columna Albariño - Rias Baixas, Spain
2022 Leirana Albariño - Rias Baixas, Spain
~
Pistachio Crusted Filet Mignon of Beef green cardamom sauce*
2016 Rocca de Montegrossi Chianti Classico Gran Selezione San Marcellino - Tuscany, Italy
2018 Domaine de Montille Beaune 1er Cru Les Sizies - Burgundy, France
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Roasted Montrachet Cheese olive oil, shallots, and beet coulis
2020 Cataldi Madonna Montepulciano d'Abruzzo - Abruzzo, Italy
2020 Damien Couquelt Chenas Cru Beaujolais - Burgundy, France
~
Grand Marnier Soufflé crème anglaise
2012 Diszonko Royal Tokaji - Tokaj, Hungray
Grand Marnier Cuvee 1880 Grand Champagne Cognac - Cognac, France
Chef’s Five-Course Vegetarian Tasting Menu
(no substitutions) 75. per guest
Classic Wine Pairings 70. per guest
Grand Cru Wine Pairings Available
Red Beet Salad buffalo mozzarella, carrot lace, hazelnut vinaigrette*
Jean Vesselle Brut Rose de Saignee - Champagne, France
~
Ohio Green Asparagus Velouté butter croutons
2019 Semicolon Riesling - Wachau, Austria
~
Stuffed Seasonal Vegetables “Nouveaux” tomato velvet sauce
2019 Domaine Brun Avril Chateauneuf-du-Pape - Rhone Valley, France
~
Roasted Montrachet Cheese olive oil, shallots, and beet coulis
2020 Cataldi Madonna Montepulciano d'Abruzzo - Abruzzo, Italy
~
Grand Marnier Soufflé crème anglaise
2012 Diszonko Royal Tokaji - Tokaj, Hungray
We give our guests a choice with all forms of payment, including Apple Card.
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.
