Event

Off the Menu: The Flavors of Autumn

Our Off the Menu series recognizes the fact that consumers bear some responsibility for what ends up on the plate at restaurants. We offer chefs an audience for the food that they're most passionate about -- whether it's ultra-traditional, experimental, cutting-edge, or just the sort of thing that lights up a food geek's eyes.

We are very excited to announce our next Off the Menu event, the Flavors of Autumn Dinner at the Refectory. Chef Richard Blondin, chef of The Refectory and a native of Lyon, France, who studied under chefs Pierre Orsi and Paul Bocuse, and Kamal Boulos, the Refectory's owner, will delight us with a unique menu featuring autumn flavors, including wild game paired with regional French wines. Chef Blondin's passion and culinary expertise -- his French country-style game recipes have been collected into a cookbook entitled The Hunter's Table -- are the inspiration for the menu.

Reserve your space at this unique event now.

Menu:

Scottish Wood Pigeon Terrine

Rabbit Royal Lasagna
with Truffled Wild Mushroom Duxelle

Duet of Antelope and Blood Sausage Lyonnaise

Pig Feet Carpaccio
Arugula, Maple Vinaigrette

Apple and Butternut Squash Strudel