Our Specialty and Banguet Menu
Banquet Menu
Entrees
Our house garden salad included with each lunch. The Banquet Menu has a few more items than the House Menu including: Roast Pork, Meatloaf Sandwich, Chicken Crepes, Chicken Vin Blanc, Sliced Tri Tip, Prime Rib Sandwich, and much more.
Desserts
Our desserts are made when ordered and are an excellent way to finish you meal. Try our cool desserts like our Ice Cream Sundae and Fresh Fruit with Godive Whipped Cream, sure to keep you cool. Indulge a little, and try our Cheese Cake with Fruit Topping and Decadent Chocolate Cake.
Dinner Menu
Choice of (3) Items
Entrees are accompanied by our house salad, fresh baked bread, garden vegetables, and choice of potato or rice, where applicable.
Specialties
Our specialties are delicious and appetizing.
Pork Tenderloin
Medallions of pork tenderloin roasted to perfection, topped with a delicious pork gravy and served with mashed potatoes and fresh vegetables. (5 order minimum)
Rack of Lamb
New Zealand lamb rack char-broiled and served with mint jelly.
Roast Tri Tip
Tender slices of tri tip roasted to perfection, topped with a rich bordelaise and served with garlic mashed potatoes and fresh vegetables. (5 order minimum)
Roast Prime Rib
A generous 9 oz portion of choice prime rib of beef served with au jus.
Beef Wellington
A filet mignon wrapped in puff pastry with mushroom duzells then baked. Served with baked potato, fresh vegetables and a rich bordelaise sauce.
Seafood
char-broiled Mahi Mahi
A fillet of Mahi Mahi char-broiled, topped with a pineapple butter sauce and served with vegetables and rice pilaf. (5 order minimum)
Salmon Wellington
Salmon, wrapped in pastry and baked to a golden brown. Served with a lime shallot butter.
Baked Halibut
A halibut filet oven baked with herbs, then topped with a creamy lemon butter sauce. (5 order minimum)
Poultry
Chicken Crown
Boneless chicken breast filled with cream cheese and whole grain mustard, wrapped in phyllo dough, baked and served on a bed of mornay sauce.
Artichoke Chicken
A boneless breast of chicken stuffed with spinach, garlic and artichoke hearts lightly seasoned and baked, topped with a sherry cream sauce. Served with fresh vegetables and rice pilaf.
Chicken Cordon Bleu
A tender breast of chicken wrapped around ham and jack cheese, breaded and baked. Served with mornay sauce.
1501 Butte House Rd, Yuba City, CA 95991
Phone: (530) 673-7620
Fax : 530-673-7620
"Four stars, hands down"
Rick's Picks and Specials
I'm not really a mob-boss, but I eat like one. (You can too!)
Welcome to The Refuge, restaurants in Yuba City will never be the same. Join us for some of these specials this month.
Rick - 530-673-7620
Featured wine of the month
We are proud to announce our restaurant Paradiso has been selected
to serve Cakebread wines. These wines are on allocation so be
sure to come in soon!
2005 could well prove to be among California’s most exceptional
vintages. Due to the length of the growing season, our Chardonnay
grapes enjoyed an exceptionally long hang time on the vine,
developing impressively concentrated flavors at lower sugar
levels. The result is a rich, impeccably balanced wine of
great depth, length and focus.
This Month's Featured Special
Basque Lamb Chops
Be sure and try our award winning Basque Lamb Chops.
Tender New Zealand lamb topped with caramelized garlic.
All of our dinners include fresh baked bread, our famous dipping oils with a choice of homemade soup, fresh garden salad, baked potato, garlic mashed potatoes or our unique wild rice pilaf.
With the holiday season behind us, you may need a break from the pressure of shopping and entertaining friends and family.
The Refuge Restaurant’s newly remodeled dining room and lounge is just the place. With a fresh new look and feel you can unwind with a glass of your favorite wine in our cocktail lounge, or bring your friends and family in and let us do the cooking.
Rick Davis
Lamb Kabobs
Ingredients:
* Bamboo skewers soaked in water
* Leg of lamb
* 1 red bell pepper
* 1 green bell pepper
* 1 red onion
* A few button mushrooms
* Italian dressing for marinade
Preparation: Start by de-boning the leg of lamb, then cut into 1 inch cubes. Place them in a pan and cover them with the Italian dressing and let marinate for about 1 hour. Next cut the bell peppers and onion into 1 inch cubes and set aside until the lamb has finished marinating. Place the bell pepper, lamb, onion and mushrooms on the skewer, alternating them for color and presentation. There should be three to four pieces of lamb per skewer. Place them on the BBQ and char-broil until they are cooked to your preference. For them to be really tender, slow roast them and cook them to about medium. They are that simple to prepare and are a wonderful item for a BBQ party. Try them for yourself and enjoy!
Our Gift Cards are Here...
A Yuba City Restaurant Like no Other!
Hours
Lunch is served Mon – Fri 11am to 2 pm
Dinner is served Mon – Thu 5-9 and Fri – Sat 5-10
Lounge is open Mon – Fri 1 pm to 1 am and Sat 4pm to 1 am
Lounge, Monday - Thursday 11:00 a.m. - 11:00 p.m.
Friday and Saturday 9:00 p.m. - 2:00 a.m.
