The Refectory Menu March 18th-30th

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Three Courses - $40.00 per guest

Course 1

Roasted Goat Cheese

shallots, olive oil, golden and red beets

Hunter’s Terrine

pistachio and bacon, quail egg in beet saumur,

sour cherries in brandy, sage vinaigrette

Seafood Strudel

pavé of fresh seafood, shellfish

and seafood mousse, baked in pastry

Seasonal Soupe Selection

Classic Caesar Salade

in a garlic lemon vinaigrette with grated parmesan

Mesclun Salade

Ohio maple syrup vinaigrette

FOR AN ADDITIONAL $5

Refectory Escargot Terrine

layered with Shiitake mushrooms, accented with garlic parsley butter

course 2

Braised Beef Short Rib

in Burgundy wine, shallot confit

Smoked Pork Chop

Applewood Smoked, Dark Ale Mustard Sauce

Pan Roasted Salmon

Bonne Femme sauce

Pan Seared Skate Wing Meunière

lemon caper butter sauce

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

Carrot and Chestnut Gâteau

layered with Rum Butter Cream, Crème Anglaise

FOR AN ADDITIONAL $5

Pecan Dauphinoise

Almond Frangipane, Caramel Tart, Smoked Bourbon & Maple Ice Cream