Dinner Menu - Phone compatible - 3.26 - Refectory
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CHEF RICHARD PRESENTS A MENU OF SMALL PLATES TO CREATE YOUR DINING EXPERIENCE Choose from any or all categories to design dinner in the order you desire Prelude 17. Duck Egg and Black Truffle Roulade micro mizuna salad, maple syrup vinaigrette* Bison Terrine wild mushroom salad, marinated mozzarella brochette, walnut vinaigrette* Salmon Trilogy salmon roe and crème fraîche blinis, sorrel vinaigrette Heart Of Palm and Artichoke Barigoule avocado coulis White Asparagus and Carrot Mosaic potato crisp and orange mousseline Crawfish and Chicken Marble parsley garlic butter sauce** Mussel Stuffed Soft Shell Crab Tempura tomato caper marmelade Sweetbread Stuffed Savoy Cabbage whole grain mustard sauce Wild Mushroom Velvet Soup 11. mushroom fricassée Shrimp and Lobster Bisque 15. shrimp fricassée** Russian Ossetra Caviar Classic Service 195. Seafood Course 27. Pancetta Wrapped Monkfish monkfish shavings, horseradish veal jus Red Snapper velvet mustard sauce Scallop and Gamba morel, hazelnut crusted scallop, gambas, green peppercorn sauce** Meat Course 28. Filet Mignon marinated in curry, olive blend veal jus Spiced Duck Breast candied fruit bordelaise Roasted Lamb Chop wild mushroom sauce Ground Yak Steak Black Maran egg “A Cheval”, wild mushroom bordelaise Imported Cheese Course selections of imported cheeses 19. Bread Basket serves Two - gluten free available 4. Whole Loaves To-Go 7. (donation to Food Bank) Finale 10. Pistachio and Grapefruit Tarte orange butter sauce* Vanilla Crème Brûlée chocolate tuile Triple Chocolate Gateau “Chocolatier” raspberry crème anglaise Raspberry Almond Sponge Cake chocolate crisp, chantilly, raspberry coulis Seasonal Fresh Fruit and Trio of Sorbet Chef’s Five-Course Tasting Menu (availability limited; no substitutions; entire table required) 90. per guest Wine Pairings 65 / person Heart Of Palm and Artichoke Barigoule avocado coulis 2019 Château de Pibarnon Bandol Rosé - Provence, France ~ Scallop and Gamba morel, hazelnut crusted scallop, green peppercorn sauce** 2019 Les Fleurs de Graville Graves Blanc - Bordeaux, France ~ Filet Mignon marinated in curry, olive blend veal jus 2008 Molettieri Taurasi “Vigna Cinque Querce” - Campania, Italy ~ Imported Cheese Course 2019 Jean Foillard Beaujolais-Villages - Burgundy, France ~ Grand Marnier Clementine Soufflé surprise, crème anglaise 2005 Jorge Ordóñez Malaga “Old Vines” - Andalucia, Spain Chef’s Five-Course Vegetarian Tasting Menu (availability limited; no substitutions; entire table required) 60. per guest Wine Pairings 45 / person White Asparagus and Carrot Mosaic potato crisp and orange mousseline 2019 Patricia Green Cellars Early Muscat - Willamette Valley, Oregon ~ Wild Mushroom Soup mushroom fricassee 2019 Les Fleurs de Graville Graves Blanc - Bordeaux, France ~ Vegetable Lasagna tomato beurre monté 2009 Château Belgrave Haut-Médoc - Bordeaux, France ~ Imported Cheese Course 2019 Le Rocher des Violettes Touraine Côt - Loire Valley, France ~ Grand Marnier Clementine Soufflé surprise, crème anglaise 2005 Jorge Ordóñez Malaga “Old Vines” - Andalucia, Spain To our Guests To better manage menu prices, cc transactions have an added 3.5% processing fee; no fee with debit cards Menu Subject To Change
Transcript of Dinner Menu - Phone compatible - 3.26 - Refectory
CHEF RICHARD PRESENTS A MENU OF SMALL PLATES TO CREATE YOUR DINING EXPERIENCE
Choose from any or all categories to design dinner in the order you desire
Prelude 17.
Duck Egg and Black Truffle Roulade micro mizuna salad, maple syrup vinaigrette*
Bison Terrine wild mushroom salad, marinated mozzarella brochette,
walnut vinaigrette*
Salmon Trilogy salmon roe and crème fraîche blinis, sorrel vinaigrette
Heart Of Palm and Artichoke Barigoule avocado coulis
White Asparagus and Carrot Mosaic potato crisp and orange mousseline
Crawfish and Chicken Marble parsley garlic butter sauce**
Mussel Stuffed Soft Shell Crab Tempura tomato caper marmelade
Sweetbread Stuffed Savoy Cabbage whole grain mustard sauce
Wild Mushroom Velvet Soup 11. mushroom fricassée
Shrimp and Lobster Bisque 15. shrimp fricassée**
Russian Ossetra Caviar Classic Service 195.
Seafood Course 27.
Pancetta Wrapped Monkfish monkfish shavings, horseradish veal jus
Red Snapper velvet mustard sauce
Scallop and Gamba morel, hazelnut crusted scallop,
gambas, green peppercorn sauce**
Meat Course 28. Filet Mignon
marinated in curry, olive blend veal jus
Spiced Duck Breast candied fruit bordelaise
Roasted Lamb Chop wild mushroom sauce
Ground Yak Steak Black Maran egg “A Cheval”,
wild mushroom bordelaise
Imported Cheese Course selections of imported cheeses 19.
Bread Basket serves Two - gluten free available 4.
Whole Loaves To-Go 7. (donation to Food Bank)
Finale 10. Pistachio and Grapefruit Tarte
orange butter sauce*
Vanilla Crème Brûlée chocolate tuile
Triple Chocolate Gateau “Chocolatier” raspberry crème anglaise
Raspberry Almond Sponge Cake
chocolate crisp, chantilly, raspberry coulis
Seasonal Fresh Fruit and Trio of Sorbet
Chef’s Five-Course Tasting Menu (availability limited; no substitutions; entire table required)
90. per guestWine Pairings 65 / person
Heart Of Palm and Artichoke Barigoule avocado coulis
2019 Château de Pibarnon Bandol Rosé - Provence, France
~Scallop and Gamba
morel, hazelnut crusted scallop, green peppercorn sauce**
2019 Les Fleurs de Graville Graves Blanc - Bordeaux, France
~
Filet Mignon marinated in curry, olive blend veal jus
2008 Molettieri Taurasi “Vigna Cinque Querce” - Campania, Italy
~Imported Cheese Course
2019 Jean Foillard Beaujolais-Villages - Burgundy, France
~Grand Marnier Clementine Soufflé
surprise, crème anglaise2005 Jorge Ordóñez Malaga “Old Vines”
- Andalucia, Spain
Chef’s Five-Course Vegetarian Tasting Menu (availability limited; no substitutions; entire table required)
60. per guestWine Pairings 45 / person
White Asparagus and Carrot Mosaic potato crisp and orange mousseline
2019 Patricia Green Cellars Early Muscat - Willamette Valley, Oregon
~Wild Mushroom Soup
mushroom fricassee2019 Les Fleurs de Graville Graves Blanc
- Bordeaux, France~
Vegetable Lasagna tomato beurre monté
2009 Château Belgrave Haut-Médoc - Bordeaux, France~
Imported Cheese Course2019 Le Rocher des Violettes Touraine Côt
- Loire Valley, France~
Grand Marnier Clementine Soufflé surprise, crème anglaise
2005 Jorge Ordóñez Malaga “Old Vines” - Andalucia, Spain
To our GuestsTo better manage menu prices, cc transactions have an added 3.5% processing fee; no fee with debit cards
Menu Subject To Change
