Shared Plates

  • Refined Tenders

    • 9

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

  • Pan-Fried Kale Dumplings

    • 8

    Fresh kale, edamame, house made orange teriyaki sauce, chives, sesame oil

  • 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.

  • Buffalo Chicken Egg Roll

    • 9

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

  • Risotto Fritters

    • 8

    Fried Risotto stuffed with basil-infused fresh mozzarella served with a tomato reduction

  • Quinoa Stuffed Mushrooms

    • 7

    Quinoa, spinach, roasted red peppers and feta cheese.

  • Hot Crab Dip

    • 10

    Blue Fin Crab, creamy cheese blend, toasted pita.

  • Onion Rings

    • 6

    Battered rings served with horseradish ranch dipping sauce.

  • Black Bean and Pork Empanadas

    • 8

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

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