Join The Refectory as Chef Richard presents an amazing five-course dinner entirely created with techniques rooted in Pates and Terrines showcasing eight different regions of France. (Kermit Lynch is one of the most iconic importers of French Wines in the U.S. There is an optional $25 (3 oz.) pour of Chateau Gombaude-Guillot Pomeral upon request.)

First Course: Elk Terrine with Chestnut and Cranberry, Cocoa Vinaigrette/Charles Joguet Chinon Rose-Loire Valley

Second Course Seafood Marble, Saffron Mussel Chablis Sauce/Domaine de Villaine Bouzeron Aligote-Burgundy

Third Course-Wile Mushroom and Pork Belly Pate in Puff Pastry, Red Onion Bordelaise/Domaine du Gros Nore Bandol Rouge-Provence/Domaine de Fontsainte Corbieres Rouge-Languedoc Rousillon (Supplemental Pour available. See above)

Fourth Course-Lamb and Goat Cheese Timbale in Aspic, Seawood Vinaigrette/Domaine Taupenot-Merme Bourgogne Pinot Noir-Burgundy/Yves Leccia Patrimonio Rouge E Croce-Corsica

Dessert Course-Chocolate and Passion Fruit, Terrine Log, Almond Jaconde, Raspberry Coulis/Patrick Bottex La Cueille Rose Bugey Cerdon-Bugey

$165.00 plus tax and gratuity

Pre-paid reservations required by either calling 614.451.9774 or emailing

Limited tables available