First Friday Menu
FIRST FRIDAY


First Friday Menu

Friday, October 3, 2014

inspired by Chef Jacques Maximin!

~ ~
This Special Menu is in addition
to the FULL Dinner Menu!
* * * * *

The Menu

Duck Rillette "Trou Gascon"
with foie gras and pork shank, orange vinaigrette

~~~

Skate Wing Paupiette
in papillotte, with leek fondue

~~~

Pan Seared Veal Loin Almondine
with butternut squash puree, sauce chablisienne

~~~

Pear Strudel and Bourbon Crème Glace
with raspberry coulis

~~~~~





This Special Menu is in addition
to the FULL Dinner Menu!

~
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!

FOUR COURSES - 55. PER GUEST


(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)




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 ($55 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