Weekly Specials

Please inquire with your server for today's special items and drinks.

Our Menu

Soups & Salads

Add to any salad: Chicken $3 • Beef $4 • Shrimp $5 • Salmon $5

  • Chef's Soup

    • Cup 3
    • Bowl 5
  • Lobster Bisque

    • 7

    Brandy cream, Maine lobster, chives, goat cheese

  • Traditional

    • 6

    Mixed greens, tomato, cucumber and red onion.

  • Wedge

    • 8

    Iceberg lettuce, bacon, tomatoes, red onion, bleu cheese dressing, and candied pecans.

  • Grilled Caesar

    • 7

    Grilled romaine heart topped with house Caesar, croutons, and parmesan crisps.

  • Santa Fe

    • 8

    Mixed greens, roasted corn, avocado, black beans and red onion tossed with fresh pico de gallo served with southwest ranch dressing.

  • Caribbean Cobb

    • 12

    Mixed greens, bacon, jerk chicken, diced tomato, pineapple, avocado, and mango, served with sesame mandarin vinaigrette.

Shared Plates

  • Refined Tenders

    • 9

    4 Large tenders tossed in Refinery House BBQ with a side of fries.

  • Buffalo Chicken Egg Roll

    • 9

    Grilled chicken, blue cheese crumbles, Buffalo wing cheese, and blue cheese dressing.

  • Beef Carpaccio

    • 13

    Thin beef tenderloin drizzled with extra virgin olive oil, garnished with lemon zest, capers, hard boiled egg.  Topped wtih arugula salad and served with garlic crostini.

  • Hot Crab Dip

    • 10

    Blue Fin Crab, creamy cheese blend, toasted pita.

  • Spinach and Articoke Mushrooms

    • 8

    House made spinach and articoke stuffing in Moonlight mushrooms topped with shredded Asiago cheese.

  • Traditional Nachos

    • 8

    Crispy tortillas topped with cheddar cheese sauce, diced tomato, black olives, jalepenos, and green onions, served with pico de gallo and fresh gaucamole. Add Chicken $3 * Shrimp $5 * Steak * $5

  • Black Bean and Pork Empanadas

    • 8

    Stuffed and fried with black beans, pork, and cheddar cheese. Served with fresh guacamole and pineapple chutney.

  • Quesadilla

    • $7

    Grilled cheddar Jalapeño wrap with cheddar jack cheese, tomato, black olives, and Jalapeños, served with pico de gallo and sour cream. Add Chicken $3 * Shrimp $5 * Steak $5


  • Handhelds

    served with housemade chips and a pickle | add fries or onion rings $2.50

  • Reuben

    • 9

    Corned beef or turkey with Swiss cheese, sauerkraut, and Thousand Island dressing on toasted rye.

  • French Dip

    • 9

    Shaved hot roast beef on a toasted hoagie roll topped with provolone cheese ans served with beef au jus.

  • Smokey Club

    • 11

    Smoked  turkey, smoked house bacon, tomato, lettuce, and pickled onion aioli, on toasted sourdough.

  • Roadhouse Chicken

    • 10

    Marinated grilled chicken topped with BBQ sauce, roasted red peppers, bacon, and provolone cheese on toasted brioche with lettuce, tomato and onion.

  • House Burger- 1/2 pound build your own

    • 12

    Toppings .75¢ each: Bacon, mushrooms, avocado, caramelized onions, peppers, jalapenos, choice of cheese


  • Fresca Chicken Salad

    • 9

    Roasted chicken salad with candied pecans and red seedless grapes. Served on a toasted croissant with avocado, lettuce, tomato and onion.

  • California Melt

    • 8

    Toasted wheat English muffin topped with tuna salad, avocado, and sliced tomato with muenster cheese and pickled radishes.

Classic Plates

  • Ahi Tuna

    • 17

    Seared, herb crusted Ahi Tuna served on baby spinach with Mandarin oranges, green onions, toasted almonds and grape tomatoes.  Topped with sesame ginger vinaigrette.

  • Peach Bourbon Pork Chops

    • 18

    14 oz. grilled bone-in pork chop, basted with a peach bourbon glaze served over oven roasted potatoes and fresh vegetable.

  • Teriyaki Shrimp

    • 21

    Five Jumbo shrimp sautèed in orange teriyaki sauce with green onions. Served over coconut rice and stir fried vegetables.

Signature Plates

  • Tuscan Chicken

    • 16

    Chicken breast suateed in extra virgin olive oil with roasted garlic, artichoke hearts, roasted red peppers, and baby spinach tossed with cavatappi pasta, topped with shaved parmesan.

  • Santa Ana Shrimp

    • 21

    Five Jumbo shrimp sautèed in extra virgin olive oil with roasted garlic, articoke hearts, roasted red pepper, and baby spinach tossed with cavatappi pasta.  Topped with shaved parmesan.

  • Filet Tips au Poivre

    • 17

    Beef tenderloin tips sauteed in a rich cognac Dijon cream sauce with mushroooms and caramelized onions over mushroom ravioli.

  • The Garden Pasta

    • 13

    Locally farmed vegetables sautèed in roasted garlic oil and tossed with spinach fettuccine. .


  • NY Strip

    • 26

    14 oz. USDA Choice grilled and topped with smoked paprika rosemary butter and battered onion rings with sauteed-garlic mushrooms.

  • Filet Mignon

    • 28

    8 oz. USDA Choice topped with a red wine demi glaze and truffled mushrooms over smashed potatoes with seasonal vegetable.

  • Ribeye

    • 26

    14 oz. USDA Choice Angus ribeye topped with crispy onions and garlic truffle butte over smashed potatoes with seasonal vegetables.

Tykes Bites

  • Tykes Bites Menu

    All come with drink and choice of fries, fruit or vegetable.

  • Housemade Mac & Cheese

    • 7
  • Hand Breaded Chicken Fingers

    • 7
  • Hot Dog

    • 7
  • Kid's Burger

    • 7

Sunday Brunch

Menu subject to change.



An establishment for refining raw materials into something of higher value

At the Refinery, you’ll find fresh, locally sourced produce and meats that are transformed into refined, modern fare. Our drink menu includes carefully crafted cocktails, locally sourced wine and craft beer, as well as a selection of classics. All of our menu items have been inspired by this idea of using classic ingredients and recipes with a twist to make them unique and unlike anything you may have had before.

When you enter the Refinery, you’ll find a unique atmosphere filled with both raw and refined treatments, which are a nod to our namesake. You will be part of a dining experience unlike any other in Auburn, NY!

Refinery Modern Fare
  • August 2018
    S M T W T F S