1092 Bethel Rd
Columbus, OH 43220
Join us Sunday, April 21
for Chef Richard’s Special Three-Course Menu!
49.95 per guest
Reservations available 11:00am – 5:00pm
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.
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