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    The Refectory
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    The Refectory will be serving a three course Easter dinner on April 12, 2009 from noon to 6 pm. The first course includes options like a classic Caesar salad, lobster bisque, and pheasant terrine. The second course features dishes such as roasted walleye and salmon fillet, leg of lamb, and pork tenderloin Dijonnaise. Dessert options in the third course include creme brulee, chocolate charlotte, and fresh fruit and sorbet. The three course dinner is priced at $30 per person.

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    The Refectory will be serving a three course Easter dinner on April 12, 2009 from noon to 6 pm. The first course includes options like a classic Caesar salad, lobster bisque, and pheasant terrine. The second course features dishes such as roasted walleye and salmon fillet, leg of lamb, and pork tenderloin Dijonnaise. Dessert options in the third course include creme brulee, chocolate charlotte, and fresh fruit and sorbet. The three course dinner is priced at $30 per person.

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    Download as PDF, TXT or read online from Scribd
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    8 views1 page

    Easter Menu

    Uploaded by

    The Refectory
    The Refectory will be serving a three course Easter dinner on April 12, 2009 from noon to 6 pm. The first course includes options like a classic Caesar salad, lobster bisque, and pheasant terrine. The second course features dishes such as roasted walleye and salmon fillet, leg of lamb, and pork tenderloin Dijonnaise. Dessert options in the third course include creme brulee, chocolate charlotte, and fresh fruit and sorbet. The three course dinner is priced at $30 per person.

    Copyright:

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    of 1

    THE REFECTOR

    REFECTOR Y ON
    ORY
    THE MENU

    EASTER
    1ST COURSE

    CLASSIC CAESAR SALADE


    SEASONAL GREENS WITH ROASTED WALNUTS

    SUNDAY
    SOUP DU JOUR
    LOBSTER BISQUE
    PHEASANT TERRINE

    April 12, 2009 ROASTED GOAT CHEESE


    TRIO OF SALMONS
    SCALLOP MOUSSELINE
    ZUCHINNI QUICHE

    2ND COURSE
    The Refectory ROASTED WALLEYE & SALMON FILLET
    will be serving POISSON DU JOUR
    LEG OF LAMB

    EASTER ROASTED SHOULDER TENDERLOIN OF BEEF


    ORGANIC NEW YORK STRIP

    DINNER
    PORK TENDERLOIN DIJONNAISE
    SEASONAL VEGETABLES WITH PASTA

    from noon - 6 pm
    three course dinner - $30
    3RD COURSE

    CREME BRULEE
    CHOCOLATE CHARLOTTE
    FRESH FRUIT AND SORBET

    (children’s menu
    will be available)
    THREE COURSES - $30 PER PERSON

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