Columbus Restaurants » Refectory Restaurant & Bistro Menu
Refectory Restaurant & Bistro
Tel: (614) 451-9774
Address: 1092 Bethel Rd, Columbus OH
Cuisine: French,Salads,Sandwiches
Average Price: $$ ($11 to $30)
Hours:
Open Mon-Thu 5:30pm-9:30pm; Fri-Sat 5pm-10pm
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Hors D’oeuvre Chauds
terrine mousseline d'escargot au shiitake et son besurre mousseux a l'ail. | ||
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Free Range Chicken Boudin Feuilletewith truffles, served with supreme sauce, buche de coquille saint jacques sauce “bonne femme”.
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Lobster, Tarragon And Chestnut Pithivierserved with lobster velvet sauce, lasagne de ris de veau et celeri rave, un jus de moutarde a l'ancienne.
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Marble Of Escargotwith shiitake mushrooms and garlic parsley butter feuillete de blanc de volaille truffe, une sauce supreme.
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Scallop Mousselineaccented with chablis mushroom sauce, tourte de homard aux chataignes, une sauce veloute homardine.
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Sweetbread And Celery Root Lasagnaserved with whole grain mustard bordelaise.
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Hors D’oeuvre Froids
chevre frais roti a l'huile de pepins de courge et fondant acidule de betterave rouge . | ||
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Classic Beluga Caviarwith celeriac blinis market price
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Duck Foie Grassalt-cured, served with haricorts vert salad in a vincotto wine reduction caviar de beluga et ses blinis aux pommes de terre.
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Gulf Shrimp Gateaufolded into a dill pesto, crowned with tomato fondue, and english pea coulis, foie gras de canard au sel et frisson de haricots verts, une, reduction de vin doux.
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Pheasant And Foie Gras Terrinewith pistachio, served with sour cherries in brandy and szechuan peppercorn vinaigrette. rillette de saumon fume a l’anchois blanc, petale de creme au raifort.
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Roasted Goat Cheesewith pumpkin seed oil and baby beets, terrine de faisan pistache au foie gras griottes au cognac.
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Roasted Portabello, Leoncini Ham And Prosciutto Di Parma Parf Ait.finished with a white port wine vinaigrette, gateau de crevettes roses au pistou et tomate fondue, coulis de petit pois.
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Salmon And Smoked Salmon Rilletteaccented with a horseradish creme, presse de portabella braise, jambon de parme, a la vinaigrette de porto blanc.
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Poissons, Crustaces Et Coquillages
cotelette de saumon braise au vin rouge et pomponettes, de saumon, une sauce genevoise. | ||
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Crabmeat And Artichoke Crusted Halibutbaked and served with sun dried tomato vin blanc,
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Dover Soleserved with wild rice and lemon caper butter sauce cocquilles saint-jacques poellees a la moutarde de mou de raisin.
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Ohio Rainbow Troutpan seared served with mushroom duxelle in a filet de sole au riz sauvage eclate emulsion de beurre de capre au citron.
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Roasted Monkfishwrapped with smoked bacon and opal basil served with smoked sherry wine sauce. filet de truite arc en ciel cuite a la poelle une sauce chablisienne.
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Salmon Filletwith red wine served with salmon pomponnette, in a genevoise sauce. queue de baudroie rotie sous une peau de lard fume au pistou violet.
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Sea Scallopswith fondue of savoy cabbage and purple mustard sauce. supreme de fletan en croute de crabe a l’artichaut, a la tomate seche vin blanc.
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Soups Et Salades
veloute de potimarron et matignon de legumes. | ||
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Butternut Squash Soupgarnished with matignon of vegetables, soupe selon l'humeur du marche.
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Caesar Salade Classicin a garlic and lemon vinaigrette with grated parmesan, emelange des maraichers au sirop d'erabel.
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French Haricot Vert And Greeen Lentil Saladwith wild boar and cranberry sausage in a shallot vinaigrette.
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Mussel Soupwith white wine and shallots in a saffron creme salade de jeune romaine au parmesan.
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Petite Mesclun Saladewith a sweet parsley vinaigrette salade amere au fromage de brebis et noix roties, vinaigrette au sirop d'erable.
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Seasonal Green Saladwith corsican feta cheese and roasted walnuts in a maple syrup vinaigrette, buisson de haricots verts et lentilles du puy, chipolata au sanglier.
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Soup Du Joursoupe de moule au pistil de safran
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Viandes Et Volailles
filet de boeuf a la cardamome | ||
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Duet Of Ohio Guinea Hen And Veal Tenderloinserved with green peppercorn sauce. legumes de saison et pates fraiches.
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European Cheese Plateseparate childrenss menu available
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Filet Mignonroasted, served with cardomom sauce. magret de canard aux epices douces, tempura de salsifis ,et sauce aux olives noires
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Hanging Beef Tenderloinwith a white truffle bread pudding in a confit of shallot , carre d’agneau de lait en croute de graine de carvi, jus d’agneau en persillade.
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Mild Spiced Duck Breastserved with salsifis tempura and black olive sauce. selle de chevreuil aux prunes d'ici et palets de boudin noir.
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Rack Of Lambroasted in a caraway crust, with a garlic lamb jus aiguillette de faisan rissolee et sa jambonette confite une sauce gibier a l’estragon.
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Roasted Ohio Pheasant Breastand leg confit served with a grand veneur sauce blance de pintade roti et medaillon de veau au poivre vert.
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Seasonal Vegetables With Pastatossed with a bell pepper coulis, assiette de fromages affinee et frisson de salade.
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Venison Loinwith a plum bordelaise sauce and lyonnaise sausage onglet poelle a l'echolote confite et pain perdue. a la truffe blanche
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