First Friday Menu
FIRST FRIDAY


First Friday Menu

Friday, May 2, 2014


inspired by Chef August Felix Fauchon!

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

The Menu

Smoked Salmon Feuillete
with Creme Vinaigrette, Tapenade Quenelle and Chive Oil

~~~

Duck Marble
with Roasted Portabella and Grilled Red Bell Pepper, Salsify Tempura and Albufera sauce

~~~

Veal, Pork and Beef Filet Mignon Trilogy
with Three Sauces, Seasonal Pommes Pure

~~~

Warm Fresh Fig Tarte
with Burgundy Coulis and Date Ice Cream



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