The first Friday of each month,

Refectory Executive Chef Richard Blondin first friday October

presents a limited number of Special André Guillot
"First Friday" Menus
as a salute to a famous French Chef.
the dinner
(This Special Four-Course Menu
for $50 per person is in addition to the DUCK LIVER P ARF
PARF AIT
ARFAIT
Full Dinner Menu). with petite spinach salad,
xeres vinaigrette
Please ask for First Friday Menu
when making reservations online CINDERELLA PUMPKIN VELOUTÉ
www.refectory.com with crispy bacon
or by phone 614-451-9774
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'.
OHIO APPLE BABAVVARIAN
with calvados genoise
The Menu of Fernand Point was highlighted in January. and caramel sauce
____________________________
“In cooking, as in all the arts, simplicity is the sign of perfection.
four courses $50
Make food simple and let things taste of what they are.”
Curnonsky (Maurice Edmond Sailland) First Friday September