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Easter Celebration!

April 21, 2019 @ 11:00 am – 5:00 pm
1092 Bethel Rd
Columbus, OH 43220
$49.95 per guest
(614) 451-9774


Join us Sunday, April 21
for Chef Richard’s Special Three-Course Menu!
49.95 per guest

Reservations available 11:00am – 5:00pm

First Course

Roasted Goat Cheese Shallots, Olive Oil, Golden and Red Beets

Hunter’s Terrine with Pistachio, Sour Cherries and Cranberry  Vinaigrette

Smoked Salmon & Smoked Sea Trout  Micro Mustard, Saffron Vinaigrette

Seafood Coulibiac in Puff Pastry  Red Bell Pepper Vin Blanc Sauce

Lobster & Shrimp Bisque with Blue Crab Meat

Classic Caesar Salade  in a Garlic Lemon Vinaigrette with Grated Parmesan

Wild Arugula and Smoked Blue Cheese Salade
Roasted Walnuts, Milligan’s Bourbon Barrel Aged Maple Syrup Vinaigrette

Zucchini Quiche with Roasted Tomato Coulis

For an additional $6   Refectory Escargot Terrine
a specialty, layered with Shiitake Mushrooms, accented with Garlic Parsley Butter


Slow Braised Beef Short Rib in Burgundy Wine, Shallot Confit

Sous Vide Leg of Domestic Lamb  Persillade Marinated, Roasted Garlic Lamb Jus

Roasted Beef Shoulder Tenderloin  Cardamom Sauce

Pan Seared Spiced Louisiana Duck Breast “a l’Orange”

Wild Herb Brined Pork Tenderloin  Dark Ale Mustard Sauce

Roasted Norwegian Salmon Supreme  Saffron Vin Blanc Sauce

Barramundi Meunière  Mild White Anchovies, Vin Blanc with Dark Mustard Ale

Seasonal Vegetables Presentation  Red Bell Pepper Coulis

For an additional $16  Pan Seared Sea Scallop  Black Truffle Bonne Femme Sauce


Vanilla Crème Brûlée with Butter Sable

White, Milk, and Dark Chocolate Entremet Chocolate Truffette, Raspberry Coulis

Carrot and Chestnut Gâteau layered with Rum Butter Cream, Crème Anglaise

Classic Tiramisu  Crème Anglaise, Chocolate Ganache Sauce

For an additional $6
Pecan Dauphinoise   Almond Frangipane, Caramel Tart, Smoked Bourbon & Maple Ice Cream


Three Courses – $49.95 per guest plus tax & gratuity

This is the only menu we will be serving Easter Sunday.
Separate Menu will be available for our Younger Guests.

– For our Younger Guests –

Petite Filet Mignon
served with Pasta, Carrots, Side of Bordelaise Sauce  16.

Pasta with Butter and Parmesan Cheese  5.

Chicken Breast
served with Pasta, Carrots, Side of Bordelaise Sauce  9.

The above Entrees include

Cup of Soupe  -or-  Petite Mesclun Salade

and of course…  Vanilla Ice Cream Dessert