Dinner Menu

Download The Dinner Menu

CHEF RICHARD 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 17.

Bison Paté red beet coulis, buffalo mozzarella*
Beet Salad micro arugula, Montrachet cheese, pumpkin seeds, champagne vinaigrette, leoncini ham
Lobster Ballotine green peppercorn remoulade, vegetable mosaic
Wild Arugula Salad Gourmand trilogy of duck magret, bacon, and cured foie gras
Tarte Lyonnaise caramelized onion, apple, Boudin Noir, blue potato mousseline
Mushroom Flan braised brussel sprouts, celery velouté - Vegetarian
Butternut Squash Feuillete savoy cabbage, carrot veloute
Wild Herbed Shrimp Tian creamy avocado and sun dried tomato vin blanc

Russian Ossetra Caviar Classic Service - 195.

Seafood Course 27.

Lake Erie Walleye and Salmon in brick pastry with cauliflower duxelle, tarragon vin blanc
Roasted Monkfish black olives, veal jus
Duet of Scallop and Freshwater Gambas purple mustard vin blanc**

Meat Course 28.

Braised Pork Shank pork belly, caramelized onion veal jus
Rack of Lamb goat cheese, rosemary lamb jus
Sage Marinated Flat Iron horseradish bordelaise
Chicken Cervela Stuffed Duck Breast
port wine sauce

Imported Cheese Course serves two - selections of imported and Ohio cheeses 19.

Bread Basket serves two - 4. (gluten-free available)

Finale 10.

Triple Chocolate Entremet orange and grand marnier sauce
Pumpkin Tart and Crème Brûlée Duo plum and Armagnac
Three House Sorbets macerated seasonal fresh fruit
Carrot Cake and Chestnut Entremet vanilla crème anglaise
Kamal’s Pumpkin Cheesecake orange caramel sauce
Pear Confit Bavarian chocolate truffette, milk chocolate sauce

Chef’s Five-Course Tasting Menu

(availability limited; no substitutions; entire table required) 95. per guest
Wine Pairings 60 / person

Beet Salad micro arugula, Montrachet cheese, pumpkin seeds, champagne vinaigrette, leoncini ham
2019 Weingut Brundlmayer Riesling Kamptaler Terrassen - Kamptal, Austria
~
Roasted Monkfish black olives, veal jus
2015 Stephane Ogier Viognier de Rosine - Rhône Valley, France
~
Sage Marinated Flat Iron horseradish bordelaise
2015 Mt. Eden Cabernet Sauvignon - Santa Cruz Mtns, California
~
Imported Cheese Course
2015 David & Nadia Sadie Elpidios - Swartland, South Africa
~
Chocolate Soufflé crème anglaise
2001 Costers del Siurana Dolç de L'Obac - Priorat, Spain

Chef’s Five-Course Vegetarian Tasting Menu

(availability limited; no substitutions; entire table required) 70. per guest
Wine Pairings 60 / person

Beet Salad micro arugula, Montrachet cheese, pumpkin seeds, champagne vinaigrette
2019 Weingut Brundlmayer Riesling Kamptaler Terrassen - Kamptal, Austria
~
Butternut Squash Feuillete savoy cabbage, carrot veloute
2015 Stephane Ogier Viognier de Rosine - Rhône Valley, France
~
Mushroom Flan braised brussel sprouts
2015 Mt. Eden Cabernet Sauvignon - Santa Cruz Mtns, California
~
Imported Cheese Course
2015 David & Nadia Sadie Elpidios - Swartland, South Africa
~
Chocolate Soufflé crème anglaise
2001 Costers del Siurana Dolç de L'Obac - Priorat, Spain

For our Guests,
To better control our future menu prices, there is an
added 3.5 processing fee for all cc transactions.
For debit cards, there is no added fee.
Thank you for your support,
The Refectory

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.

To inquire about carry out options, Call 614-451-9774