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Easter Celebration!

April 1, 2018 @ 11:00 am – 5:00 pm
1092 Bethel Rd
Columbus, OH 43220
$49.95 per guest
(614) 451-9774


Join us Sunday, April 1
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

Quail Terrine with Pistachio, Sour Cherries and Champagne 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

Baby Arugula & Grilled Artichoke Salade  Roasted Walnuts, Smoked Blue Cheese, Maple Syrup Vinaigrette

Leoncini Ham & 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

Arctic Sole Paupiette  with Basil Mousse, Choron Style Sauce

Seasonal Vegetables Presentation  Red Bell Pepper Coulis

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


Vanilla Crème Brulee with Butter Sable

Chocolate Bavarian  Godiva Chocolate Center, Biscuit Truffette

Entremet Framboisier with Almond Sponge Cake, Pistachio Buttercream

Classic Tiramisu  Crème Anglaise, Chocolate Ganache Sauce

For an additional $6  Candied Orange & Belgian Chocolate Tarte  with Crème Anglaise


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