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Dinner Menu

This document is a menu for soups, salads, and hors d'oeuvres featuring items like mussel soup, butternut squash velouté, Caesar salad, pheasant terrine, shrimp tian, roasted goat cheese, and trio of salmon. It also includes sections for hot hors d'oeuvres, seafood and shellfish, meat and poultry, seasonal vegetables and notes about food allergies.

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The Refectory
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© Attribution Non-Commercial (BY-NC)
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55 views3 pages

Dinner Menu

This document is a menu for soups, salads, and hors d'oeuvres featuring items like mussel soup, butternut squash velouté, Caesar salad, pheasant terrine, shrimp tian, roasted goat cheese, and trio of salmon. It also includes sections for hot hors d'oeuvres, seafood and shellfish, meat and poultry, seasonal vegetables and notes about food allergies.

Uploaded by

The Refectory
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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SOUPE & SALADE

MUSSEL SOUP
WITH WHITE WINE AND SHALLOTS IN A SAFFRON CREAM 10.

BUTTERNUT SQU ASH VEL


SQUASH OUTÉ
VELOUTÉ
WITH CRISPY BACON AND YUKON GOLD POTATO 8.

SOUP OF TTOD
OD
ODAAY'S MARKET ‘HUMOR
‘HUMOR’’ 7.

CAESAR SALADE CLASSIC


IN A *GARLIC LEMON VINAIGRETTE WITH GRATED PARMESAN 8.

PETITE MESCLUN SALADE


WITH MAPLE SYRUP VINAIGRETTE 5.

SEASONAL GREENS WITH ROASTED WALNUTS


AND CORSICAN FETA CHEESE, MAPLE SYRUP VINAIGRETTE 9.

BABY SPINACH SALAD


WITH CRISPY BACON, SHALLOT VINAIGRETTE 9.

COLD HORS D'OEUVRE


PHEASANT TERRINE
WITH PISTACHIO, SOUR CHERRY AND A SZECHUAN VINAIGRETTE 14.

SHRIMP TIAN
WITH PORTABELLA DUXELLE, CARROT ‘CRUDITE’ AND A TRUFFLE VINAIGRETTE 14.

RO ASTED GO
ROASTED GOAAT CHEESE
WITH SHALLOTS AND OLIVE OIL 11.

TRIO OF SALMON
SALMON RILLETE
RILLETE,, SALMON GRA VLAX
VLAX,, & HO
GRAVLAX HOTT SMOKED SALMON
WITH FRENCH HARICOT VERT 15.

LENTIL & WILD BOAR CASSOLETTE


WITH SUNDRIED TOMATO PUFF PASTRY 12.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may


increase risk of foodborne illness, especially with certain medical conditions.
HOT HORS D'OEUVRE
HOT

VEAL SWEETBREAD LASAGNA


WITH CELERI ROOT AND A WHOLE GRAIN MUSTARD BORDELAISE 14.

MARBLE OF ESCARGO
ESCARGOTT
WITH SHIITAKE MUSHROOM AND GARLIC PARSLEY BUTTER 14.

COQUILLE ST
ST.. JA CQUES
JACQUES
SCALLOP MOUSSELINE WITH LEEK FONDUE AND ‘BONNE FEMME’ SAUCE 13.

WILD MUSHROOM & VEAL PPA


ATÉ EN CROUTE
WITH GREEN PEPPERCORN SAUCE 14.

SEAFOOD AND SHELLFISH

PAN SEARED SEA SCALL OPS


SCALLOPS
WITH HERB LINGUINI AND PURPLE MUSTARD SAUCE 30.

ENGLISH SOLE FILLET ‘MEUNIÈRE’


FINISHED WITH A LEMON CAPER SAUCE 38.

STEAMED LLOBSTER
OBSTER TTAIL
AIL
WITH ROASTED RED BELL PEPPER LINGUINI AND LOBSTER SAUCE 42.

ROASTED WALLEYE & SALMON FILLET


WITH ‘VERJUS’ BEURRE BLANC 28.

SEA TROUT WITH CRABMEAT & ARTICHOKE CRUST


CRABMEAT
SERVED WITH ROASTED SHALLOT WHITE WINE SAUCE 32.
MEAT & POUL
MEAT TR
POULTR
TRYY

BABY RACK OF LAMB


WITH BLEU D’AUVERGNE AND LAMB JUS 33.

TRIO OF VEAL, RABBIT SAUSAGE


& LLOBSTER
OBSTER RA VIOLI
RAVIOLI
FINISHED WITH A MOREL SAUCE 36.

FILET MIGNON OF BEEF


WITH CARDAMOM SAUCE 34.

SPICED DUCK BREAST


WITH QUINCE BORDELAISE AND SALSIFY TEMPURA 29.

GRILLED BISON LLOIN


OIN &
PAN SEARED OHIO PHEASANT BREAST
WITH RIPE OLIVE SAUCE 39.

A UTUMN HERB MARINATED OSTRICH


MARINATED
ACCENTED WITH A TARRAGON BORDELAISE 36.

ORGANIC NEW Y ORK STRIP


YORK
GRILLED, SERVED WITH COUNTRY BUTTER 34.

SEASONAL VEGETABLES WITH PPAST


VEGETABLES ASTA
ASTA
TOSSED WITH A BELL PEPPER COULIS 15.

FOR THE COMFORT OF OTHER GUESTS,


PLEASE USE CELL PHONES IN LOBBY.

SEPARATE MENU AVAILABLE FOR OUR YOUNGER GUESTS


GLUTEN FREE SELECTIONS AVAILABLE

WE CANNOT LIST EVERY INGREDIENT ON THE MENU.


PLEASE NOTIFY US OF ANY FOOD ALLERGIES.
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD,
SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORNE ILLNESS,
ESPECIALLY WITH CERTAIN MEDICAL CONDITIONS.

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