Restaurant Week Columbus!

for Two Weeks
at the Refectory!

July 15 – July 27

Three Courses – 40. per guest

Please ask for the Restaurant Week Menu when making reservations

First Course

Roasted Goat Cheese
shallots and olive oil, golden and red beets

French Country Terrine
pistachio, brandied cherries, cranberry vinaigrette

Cured Salmon Gravlax & Smoked Sea Trout
king salmon rillette, passion fruit vinaigrette

Seasonal Soupe Selection

Classic Caesar Salade
in a garlic lemon vinaigrette with grated Parmesan

Seasonal Mesclun Salade
Milligan’s bourbon barrel aged maple syrup vinaigrette

Wild Arugula and Smoked Blue Cheese Salade
roasted walnuts, Milligan’s bourbon barrel aged maple syrup vinaigrette

for an additional $6
Refectory Escargot Terrine
a specialty, layered with shiitake mushrooms, garlic parsley butter

Seafood Coulibiac
strudel of fresh seafoods baked in pastry, served with saffron vin blanc sauce

Second Course

Beef Onglet
shallot bordelaise

Roasted Pork Chop
dark ale mustard sauce

Pan Seared Duck Breast
mushroom Bordelaise

Roasted Norwegian Salmon
choron vin blanc

Pan Seared Lake Erie Walleye
pistachio vin blanc sauce

Seasonal Vegetables Presentation
red bell pepper coulis

for an additional $15
Pan-Seared Sea Scallops
saffron vin blanc sauce

Dessert

Vanilla Crème Brulée “Paul Bocuse”
with  citrus sablé

Opera Gâteau
with crème Anglaise

Lemon Meringue Tarte

for an additional $5
Two Belgian Chocolate Charlotte
orange sauce

Three Courses – 40. per guest*plus tax & gratuity

Please ask for the Restaurant Week Menu when making reservations

*Because of the discounted price of this Prix Fixe Menu, we cannot honor Bonus Cards,
discounted or complimentary certificates of any kind. We appreciate your understanding.