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FIRST FRIDAY
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Please ask for the Special First Friday Menu when calling for reservations
FRIDAY, FEBRUARY 3, 2012
CALAMARI SPAGHETTI AND SMOKED MUSSELS SYMPHONY
creme vinaigrette
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ROASTED QUAIL MEDALLION
with celeri root blinis, sauce Perigourdine and carrot nest
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TRIO "LUCULLUS" OF VEAL, BEEF AND LAMB
bleu d'auvergne Bordelaise
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TESSORA LEMONE NAPOLEON
with caramel sauce
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FOUR COURSES - $50 PER GUEST
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!
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IN ADDITION TO OUR TRADITIONAL MENU, CHEF RICHARD HAS PREPARED THIS SPECIAL SELECTION IN HONOR OF FAMOUS FRENCH CHEFS!
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 four-course menu ($50 per person) is in addition to the full Dining Room menu.
Please ask for First Friday Menu when calling for reservations. Please note: The First Friday menu is a special Prix-Fixe menu; we cannot honor complimentary or discounted certificates with the special menu pricing. Thank you for your understanding.
'A good meal must be as harmonious as a symphony and as well constructed as a Norman Cathedral'.
Fernand Point
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