Soupe & Salade
Butternut Squash Veloute
$10.00
Served with blue potatoes, chestnut brunoise
Mussel Soupe
$12.00
A specialty, white wine, shallots and leek in a saffron cream
Seasonal Soup Selection
Caesar Salade Classic
$8.00
In a garlic lemon vinaigrette with grated parmesan
Petite Mesclun Salade
$8.00
Ohio maple syrup vinaigrette
Baby Arugula & Baby Spinach Salade
$12.00
Served with seasonal ohio apples, blue cheese and roasted walnuts, sweet parsley vinaigrette
Zucchini Tian, Wild Mushroom & French Haricots Vert
$13.00
Garlic saucisson, tarragon vinaigrette
Golden & Red Beet Salade
11.00
Micro radish, corsican feta cheese, red onion vinaigrette
$Cold Hors D'oeuvre
Roasted Goat Cheese
$12.00
Shallots and olive oil, golden and red beets
Chilled Maine Lobster "Court Bouillon"
$39.00
Stuffed kumato, three caviars, champagne and wild herb vinaigrette
Baby Brie, Caramelized Onion & Wild Boar Bacon Tarte
$15.00
Micro greens, grape must vinaigrette
Cured Foie Gras & Duck Breast
$19.00
Served with apple fondant and onion compote, aged balsamic reduction, champagne vinaigrette
Scottish Pheasant Terrine
$17.00
Black truffles and pistachios, pickled quail egg, provence artichoke vinaigrette
Norwegian Smoked Salmon Rillette & Salmon Gravlax
$14.00
Roasted red bell pepper mousseline
Shrimp & Avocado Marmalade Tian
$14.00
English pea coulis, gourmet vinaigrette
European & Domestic Cheese Symphony
$19.00
Served with roasted walnuts and craquelins
Russian Ossetra Caviar
125.00
Served with potato blinis
$Hot Hors D'oeuvre
Refectory Escargot Terrine
$16.00
A specialty, layered with shiitake mushrooms, accented with garlic parsley butter
Braised Scottish Hare "Royal"
$19.00
In puff pastry, with green apples, white wine, mushrooms and mustard
Veal Sweetbread Lasagna
$17.00
Celery root shavings, whole grain mustard bordelaise
Green Savoy Cabbage
$15.00
Stuffed with seafood & smoked salmon smoked pepper bacon vin blanc sauce
Crayfish, Rabbit Sausage & Vegetables Mosaic Gratin
$15.00
Glazed with brandy
Wild Game, Spatzle & Red Kuri Squash Pate "en Croute"
$17.00
Black truffle bordelaise
Rabbit Leg "Marcel"
$16.00
Served with green olives and mushrooms, V.G.E. style
Skate Wing Rossini
19.00
Crowned with pan seared foie gras, caramelized beet duet, sherry wine veal jus
$Meat, Game & Poultry
Duet of Texas Antelope Mi-Meurette
$39.00
Pancetta & Sage Crusted & Stuffed Texas Quail
$39.00
Served with roasted veal & pistachios grape must bordelaise
Sous Vide Slow Cooked Canadian Wild Boar Rack
$63.00
Whole grain mustard sauce served tableside
Brandy Brined Tennessee Emu Fan Filet
$49.00
Oven roasted, venison & merlot cervelas, fennel pollen bordelaise
Roasted Duck Magret
$37.00
Served with wild mushroom crepe, duck bacon, potimarron quenelle, green peppercorn sauce
Pan Seared Tournedos of Beef Filet Mignon
$39.00
Served with zucchini tian, celery root puree, beluga lentils, cardamom sauce
Slow Braised Beef Short Rib
32.00
In burgundy wine, with red bell pepper linguini and chestnut in papillote
$Seafood & Shellfish
Salmon "Cotelette" & Petite Salmon Cake
$33.00
Sorrel vin blanc sauce
Whole Dover Sole
$49.00
Served tableside, lemon caper butter sauce
Pan Seared Sea Scallop
$38.00
Served with pumpkin soubise, mussels stuffed campari tomato, cream of spinach vin blanc sauce
Monkfish Medallions & Shrimp Duet "Bouillabaisse Style"
$38.00
Fingerling potato fondant, garlic confit
Seasonal Vegetables Presentation
17.00
Red bell pepper coulis
$Vegetarian Suggestions
Roasted Goat Cheese
$12.00
Shallots and olive oil, golden and red beets
Butternut Squash Veloute
$10.00
Served with blue potatoes, chestnut brunoise
Petite Mesclun Salade
$6.00
Ohio maple syrup vinaigrette
Baby Arugula & Baby Spinach Salade
$12.00
Seasonal ohio apples, blue cheese and roasted walnuts, sweet parsley vinaigrette
Zucchini Tian, Wild Mushroom & French Haricots Vert
$11.00
Tarragon vinaigrette
Golden & Red Beet Salade
$11.00
Micro radish, corsican feta cheese, red onion vinaigrette
European & Domestic Cheese Symphony
$19.00
Served with roasted walnuts and craquelins
Seasonal Vegetables Presentation
17.00
Red bell pepper coulis
$Yourger
Petite Filet Mignon
$16.00
Served with pasta, carrots, side of bordelaise sauce
Pasta
$5.00
Served with butter and parmesan cheese
Chicken Breast
$9.00
Served with pasta, carrots, side of bordelaise sauce
Cup of Soup
Petite Mesclun Salade
Vanilla Ice Cream Dessert
Dessert
Vanilla Creme Brulee "Paul Bocuse"
$9.00
Served with butter sable
Belgian Chocolate "Succes" Torte
$9.00
Layered with almond meringue, espresso essence, chocolate velvet sauce
Praline Buttercream & Cassis Gateau
$9.00
Almond joconde, creme anglaise, raspberry coulis
Grand Marnier Bavarian
$9.00
Citrus sable, wild strawberry coulis, grand marnier syrup
Warm Pear Tarte
$10.00
Almond frangipane, pistachio ice cream, trio of coulis
Chestnut Charlotte
$9.00
Rum & chocolate truffette cake, chocolate ganache sauce, candied chestnut
Fresh Fruit & Sorbets
$8.00
Seasonal fruit with a trio of sorbet
First Course
Cheese & Beet Log
Served with mesclun salade, maple syrup vinaigrette
Seafood Coulibiac
Strudel of fresh seafood baked in pastry saffron vin blanc sauce
Seasonal Soupe
For an additional $7.00
Scottish Pheasant Terrine
Black truffles & pistachios, pickled quail egg, provence artichoke vinaigrette
Second Course
Roasted Pork Loin Chop
Roasted pork loin chop grape must bordelaise
Pan Seared Norwegian Wolf Fish Fillet
Cream of spinach vin blanc sauce
Grilled Beef Shoulder Tenderloin
Green peppercorn sauce. For an additional $14.00
Roasted Duck Magret
Served with wild mushroom crepe, duck bacon, potimarron quenelle, green peppercorn sauce
Third Course
Dessert Du Refectory
Warm chocolate bread pudding with vanilla ice cream
Chocolate Praline Mousse Torte
Served with raspberry coulis & creme anglaise
Chestnut Charlotte
Rum & chocolate truffette cake, chocolate ganache sauce, candied chestnut
Menu for Refectory Restaurant & Bistro is provided by findrestaurantmenu.com
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