Refectory Restaurant & Bistro Menu

Seasonal Soup Selection

Caesar Salade Classic

In a garlic lemon vinaigrette with grated parmesan

Petite Mesclun Salade

Ohio maple syrup vinaigrette

Butternut Squash Veloute

Served with blue potatoes, chestnut brunoise

Golden & Red Beet Salade

Micro radish, corsican feta cheese, red onion vinaigrette

Mussel Soupe

A specialty, white wine, shallots and leek in a saffron cream

Baby Arugula & Baby Spinach Salade

Served with seasonal ohio apples, blue cheese and roasted walnuts, sweet parsley vinaigrette

Zucchini Tian, Wild Mushroom & French Haricots Vert

Garlic saucisson, tarragon vinaigrette

Cup of Soup

Petite Mesclun Salade

Vanilla Ice Cream Dessert

Pasta

Served with butter and parmesan cheese

Chicken Breast

Served with pasta, carrots, side of bordelaise sauce

Petite Filet Mignon

Served with pasta, carrots, side of bordelaise sauce

Petite Mesclun Salade

Ohio maple syrup vinaigrette

Butternut Squash Veloute

Served with blue potatoes, chestnut brunoise

Zucchini Tian, Wild Mushroom & French Haricots Vert

Tarragon vinaigrette

Golden & Red Beet Salade

Micro radish, corsican feta cheese, red onion vinaigrette

Roasted Goat Cheese

Shallots and olive oil, golden and red beets

Baby Arugula & Baby Spinach Salade

Seasonal ohio apples, blue cheese and roasted walnuts, sweet parsley vinaigrette

Seasonal Vegetables Presentation

Red bell pepper coulis

European & Domestic Cheese Symphony

Served with roasted walnuts and craquelins

Fresh Fruit & Sorbets

Seasonal fruit with a trio of sorbet

Vanilla Creme Brulee “Paul Bocuse”

Served with butter sable

Belgian Chocolate “Succes” Torte

Layered with almond meringue, espresso essence, chocolate velvet sauce

Praline Buttercream & Cassis Gateau

Almond joconde, creme anglaise, raspberry coulis

Grand Marnier Bavarian

Citrus sable, wild strawberry coulis, grand marnier syrup

Chestnut Charlotte

Rum & chocolate truffette cake, chocolate ganache sauce, candied chestnut

Warm Pear Tarte

Almond frangipane, pistachio ice cream, trio of coulis

Roasted Goat Cheese

Shallots and olive oil, golden and red beets

Norwegian Smoked Salmon Rillette & Salmon Gravlax

Roasted red bell pepper mousseline

Shrimp & Avocado Marmalade Tian

English pea coulis, gourmet vinaigrette

Baby Brie, Caramelized Onion & Wild Boar Bacon Tarte

Micro greens, grape must vinaigrette

Scottish Pheasant Terrine

Black truffles and pistachios, pickled quail egg, provence artichoke vinaigrette

Cured Foie Gras & Duck Breast

Served with apple fondant and onion compote, aged balsamic reduction, champagne vinaigrette

European & Domestic Cheese Symphony

Served with roasted walnuts and craquelins

Chilled Maine Lobster “Court Bouillon”

Stuffed kumato, three caviars, champagne and wild herb vinaigrette

Russian Ossetra Caviar

Served with potato blinis

Green Savoy Cabbage

Stuffed with seafood & smoked salmon smoked pepper bacon vin blanc sauce

Crayfish, Rabbit Sausage & Vegetables Mosaic Gratin

Glazed with brandy

Refectory Escargot Terrine

A specialty, layered with shiitake mushrooms, accented with garlic parsley butter

Rabbit Leg “Marcel”

Served with green olives and mushrooms, V.G.E. style

Veal Sweetbread Lasagna

Celery root shavings, whole grain mustard bordelaise

Wild Game, Spatzle & Red Kuri Squash Pate “en Croute”

Black truffle bordelaise

Braised Scottish Hare “Royal”

In puff pastry, with green apples, white wine, mushrooms and mustard

Skate Wing Rossini

Crowned with pan seared foie gras, caramelized beet duet, sherry wine veal jus

Seasonal Vegetables Presentation

Red bell pepper coulis

Salmon “Cotelette” & Petite Salmon Cake

Sorrel vin blanc sauce

Pan Seared Sea Scallop

Served with pumpkin soubise, mussels stuffed campari tomato, cream of spinach vin blanc sauce

Monkfish Medallions & Shrimp Duet “Bouillabaisse Style”

Fingerling potato fondant, garlic confit

Whole Dover Sole

Served tableside, lemon caper butter sauce

Slow Braised Beef Short Rib

In burgundy wine, with red bell pepper linguini and chestnut in papillote

Roasted Duck Magret

Served with wild mushroom crepe, duck bacon, potimarron quenelle, green peppercorn sauce

Duet of Texas Antelope Mi-Meurette

Pancetta & Sage Crusted & Stuffed Texas Quail

Served with roasted veal & pistachios grape must bordelaise

Pan Seared Tournedos of Beef Filet Mignon

Served with zucchini tian, celery root puree, beluga lentils, cardamom sauce

Brandy Brined Tennessee Emu Fan Filet

Oven roasted, venison & merlot cervelas, fennel pollen bordelaise

Sous Vide Slow Cooked Canadian Wild Boar Rack

Whole grain mustard sauce served tableside