The Refinery

four meats, house made accompaniments

four cheeses, house made accompaniments

roasted garlic, tomato, serrano ham

roasted red pepper, mixed mushrooms

eggplant, fennel, tomato, olives

roasted garlic, frisee, smoked cheddar, cherry gastrique

bocconcini, arugula, pine nuts, aged balsamic

gem tomato, zucchini, roasted red pepper, heart of palm, goat cheese

medley of mixed sicilian olives

fresh herbs and roasted red pepper

peanuts, cashews, almonds, pecans

fresh made in house, with a seasonal presentation

cannellini beans, chickpeas, spring vegetables topped with tender beef brisket

prawns, haricot verts, heart of palm, frisee with a roasted garlic-mustard vinaigrette

sweet potato celeriac puree, oven dried gem tomatoes, apple gastrique

roasted red pepper, eggplant zucchini, heart of palm, and russet potatoes finished with a lemon thyme infused vegetable broth

parmesan creme fraiche, sofrito

mint compressed watermelon, orange cointreau gelee, buratta cheese, pistachio praline

marinated tomato and cucumber, frisee, toasted pumpkin seeds and orange, tossed in a roasted garlic-mustard vinaigrette

herb and garlic oil, house made pickles

steelhead salmon mixed with mediterranean flavors, smoked citrus aioli served with salmon skin chicharrones

chef's after dinner offerings just before a night cap

your bartenders goodnight

four meats, house made accompaniments

four cheeses, house made accompaniments

roasted garlic, tomato, serrano ham

roasted red pepper, mixed mushrooms

eggplant, fennel, tomato, olives

roasted garlic, frisee, smoked cheddar, cherry gastrique

bocconcini, arugula, pine nuts, aged balsamic

gem tomato, zucchini, roasted red pepper, heart of palm, goat cheese

medley of mixed sicilian olives

fresh herbs and roasted red pepper

peanuts, cashews, almonds, pecans

fresh made in house, with a seasonal presentation

cannellini beans, chickpeas, spring vegetables topped with tender beef brisket

prawns, haricot verts, heart of palm, frisee with a roasted garlic-mustard vinaigrette

sweet potato & celeriac puree, oven dried gem tomatoes, apple gastrique

roasted red pepper, eggplant zucchini, heart of palm, and russet potatoes finished with a lemon thyme infused vegetable broth

parmesan creme fraiche, sofrito

mint compressed watermelon, orange cointreau gelee, buratta cheese, pistachio praline

marinated tomato and cucumber, frisee, toasted pumpkin seeds and orange, tossed in a roasted garlic-mustard vinaigrette

herb and garlic oil, house made pickles

steelhead salmon mixed with mediterranean flavors, smoked citrus aioli served with salmon skin chicharrones

chef's after dinner offerings just before a night cap

your bartenders goodnight