|
First Friday Menu
|
|
|
IN ADDITION TO OUR TRADITIONAL MENU, CHEF RICHARD HAS PREPARED THIS SPECIAL SELECTION
FIRST FRIDAY MENU
Friday, August 6 , 2010
The Menu
TERRINE OF VEAL & CHANTERELLES
green chartreuse vinaigrette
-
CHILLED NOUVEAU CUCUMBER VELOUTÉ
with dill and onion
-
DUET OF ROASTED BISON LOIN & PAN SEARED ARCTIC CHAR
horseradish Bordelaise and red bell pepper coulis
-
DUET OF PEACH MOUSSE & CHOCOLATE ALMOND TART
four courses - $50 per person
For the integrity of this presentation, Chef Richard presents a limited number of
these special menus and they must be ordered in advance
online reservations accepted
Please ask for the Special First Friday Menu
when making reservations
This Special Menu is in addition to the FULL Dinner Menu!
(please note: The First Friday menu is a special prix fixed menu;
we cannot honor Bonus Cards, or complimentary certificates with this special menu pricing)
Limited Reservations 614-451-9774 ~ call early to reserve your table!
|
|
 |
The
first Friday of each month, Refectory Executive Chef Richard Blondin
presents a limited number of Special "First Friday" Menus as a salute
to a famous French Chef.
(This Special Four-Course Menu FOR $50 per person is in addition to the Full Dinner Menu).
Please ask for First Friday Menu when making reservations online www.refectory.com
or by phone 614-451-9774 (please note: The First Friday menu is a special prix fixed menu; we cannot honor companion cards, or complimentary certificates with this special menu pricing)
Fernand
Point penned, 'A good meal must be as harmonious as a symphony and as
well constructed as a Norman Cathedral'. The Menu of Fernand Point
was highlighted in January. First Friday February was Alexandre
Dumas. Chef Charles Ranhofer, Chef Francois Vatel, Chef Antoine
Beauvilliers and Chef André Pic and La Mère Brasier were presented next.
|
|