Refectory Restaurant & Bistro

Served with blue potatoes, chestnut brunoise

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

In a garlic lemon vinaigrette with grated parmesan

Ohio maple syrup vinaigrette

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

Garlic saucisson, tarragon vinaigrette

Micro radish, corsican feta cheese, red onion vinaigrette

Shallots and olive oil, golden and red beets

Stuffed kumato, three caviars, champagne and wild herb vinaigrette

Micro greens, grape must vinaigrette

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

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

Roasted red bell pepper mousseline

English pea coulis, gourmet vinaigrette

Served with roasted walnuts and craquelins

Served with potato blinis

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

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

Celery root shavings, whole grain mustard bordelaise

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

Glazed with brandy

Black truffle bordelaise

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

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

Served with roasted veal & pistachios grape must bordelaise

Whole grain mustard sauce served tableside

Oven roasted, venison & merlot cervelas, fennel pollen bordelaise

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

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

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

Sorrel vin blanc sauce

Served tableside, lemon caper butter sauce

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

Fingerling potato fondant, garlic confit

Red bell pepper coulis

Shallots and olive oil, golden and red beets

Served with blue potatoes, chestnut brunoise

Ohio maple syrup vinaigrette

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

Tarragon vinaigrette

Micro radish, corsican feta cheese, red onion vinaigrette

Served with roasted walnuts and craquelins

Red bell pepper coulis

Served with pasta, carrots, side of bordelaise sauce

Served with butter and parmesan cheese

Served with pasta, carrots, side of bordelaise sauce

Served with butter sable

Layered with almond meringue, espresso essence, chocolate velvet sauce

Almond joconde, creme anglaise, raspberry coulis

Citrus sable, wild strawberry coulis, grand marnier syrup

Almond frangipane, pistachio ice cream, trio of coulis

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

Seasonal fruit with a trio of sorbet