The Refectory Menu September 16th-22nd

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Three Courses - $40.00

Course 1

Roasted Goat Cheese

shallots, olive oil, golden and red beets

French CountryTerrine

pistachio and peppercorns, brandied sour cherries, cranberry vinaigrette

Smoked Salmon Rillette

champagne vinaigrette

Escargot Ramekin

garlic parsley butter

Seasonal Soupe Selection

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

Ohio Tomato Salade

Montrachet cheese, Saucisson de Lyon, Herbe de Province vinaigrette

FOR AN ADDITIONAL $5: Seafood Strudel

course 2

Roasted Beef Shoulder Tenderloin

smoky paprika marinated, cardamom sauce

Wild Herb Brined Pork Tenderloin

dark ale mustard sauce

Pan Roasted Salmon

Bonne Femme sauce

Rainbow Trout

Béarnaise sauce with crab meat

Seasonal Vegetables Presentation

red bell pepper coulis

FOR AN ADDITIONAL $15

Rack of Lamb

parsley garlic lamb jus

Course 3

Opera Gâteau

Coffee Mousse, Dark Chocolate, Almond Sponge Cake

Vanilla Crème Brulée

“Paul Bocuse,” with crispy palmier

Opera Cake

crème anglaise

Triple Chocolate Entremet

raspberry coulis

FOR AN ADDITIONAL $5

Warm Pear Tarte

trio of coulis