Chef Richard Blondin prepares a variety of menus and embraces innovation to continue to create new, exciting choices. Menus include our light and filling Bistro Menu, our ever-changing Main Dining Room menu, the popular Prix Fixe and Specialty Menus. Check to see when your preferred menu will be available.
To celebrate Piedmont, Italy, these wines are featured by the glass during the month of March 2019 ALTO PIEMONTE Two hundred years before the names “Barolo” or “Barbaresco” appeared on a wine bottle, wines from[...]
—- The Menu Bison Strip Loin Buffalo Mozzarella Friand, Tomato Mushroom Bordelaise 42. Venison Saddle Elderberry Bordelaise 52. Duet of Texas Antelope & Scallop Wellington Bourbon Brined Antelope, Garlic Confit Burgundy Sauce Scallop Wellington,[...]
for Two Weeks at The Refectory! March 18 – March 30, 2019 Three Courses – 40. per guest Please ask for the Dine Originals Week Menu when making reservations — First Course Roasted Goat Cheese shallots, olive[...]
First Friday April Menu! Join us Friday, April 5th to enjoy Chef Richard’s Special Four-Course French Inspired Dinner! 60. per guest plus tax & gratuity This Special Menu is in addition to our Main Dining Room Menu. Please ask for[...]
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