Restaurant Week Continues!

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Restaurant Week Continues
at the Refectory!

July 30 – August 4

Three Courses – 40. per guest

Please ask for the Restaurant Week Menu
when making reservations

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First Course

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

Quail Terrine
pistachio, boudin blanc, zucchini compote, brandied cherries, lovage vinaigrette

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

Chilled Roasted Vegetable Velouté
gulf shrimp and floating micro arugula

Seasonal Soupe Selection

Classic Caesar Salade
in a garlic lemon vinaigrette with grated parmesan

Mesclun Salade
Ohio maple syrup vinaigrette

Wild Arugula Salade
water chestnut shavings, corsican feta cheese, bourbon 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 Bonne Femme sauce

Second Course

Grilled Beef Strip Steak
two country butters

Roasted Pork Flat Iron
dijonnaise sauce

Pan Seared Duck Breast
mushroom Bordelaise

Roasted Norwegian Salmon
choron vin blanc

Pan Seared Lake Erie Walleye
basil sauce

Seasonal Vegetables Presentation
red bell pepper coulis

for an additional $11
Fresh Water Shrimp Fricassée
tangy yellow tomato coulis

Dessert

Vanilla Crème Brulée “Paul Bocuse”
with sablé breton

Opera Cake
with crème Anglaise

Berries Entremet
almond sponge cake, pistachio buttercream

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.�