First Friday Menu
FIRST FRIDAY


First Friday Menu

Friday, November 7, 2014

inspired by Chef Christian Bourillot

~ ~
This Special Menu by advance request
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

Dinner Menu

Parisian Ham, Rosette de Lyon, Duck Rillette
with smoked carrot vinaigrette

~~~

Sturgeon "Cotelette"
with herruga caviar and pumpkin beurre blanc

~~~

Duck Magret
with salsify tempura and cepes bordelaise

~~~

Chocolate and Pear Terrine
almond joconde, pear coulis, crisp feuillantine

~~~~~





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