First Friday

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.

first friday October

André Guillot the dinner

(This Special Four-Course Menu for $50 per person is in addition to the Full Dinner Menu). Please ask for First Friday Menu when making reservations online www.refectory.com or by phone 614-451-9774

DUCK LIVER P ARF AIT PARF ARFAIT with petite spinach salad, xeres vinaigrette

CINDERELLA PUMPKIN VELOUTÉ with crispy bacon and ‘la ratte’ potato

TRIO OF BEEF TENDERLOIN LAMB LOIN & LOBSTER RA VIOLI RAVIOLI with roasted wild caper Bordelaise Fernand Point penned, 'A good meal must be as harmonious as a symphony and as well constructed as a Norman Cathedral'. The Menu of Fernand Point was highlighted in January. “In cooking, as in all the arts, simplicity is the sign of perfection. Make food simple and let things taste of what they are.” Curnonsky (Maurice Edmond Sailland) First Friday September

OHIO APPLE BA VARIAN BAV with calvados genoise and caramel sauce ____________________________ four courses $50