The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - November 14^th, 2025
This menu is posted daily
*menu is subject to change
Click the red highlighted items to see a photo

CHOOSE FROM ANY OR ALL CATEGORIES TO DESIGN DINNER IN THE ORDER YOU DESIRE

Prélude

Red Radish Carpaccio toasted pistachio, parmesan, champagne vinaigrette* 17.
Red Beet and Bâtonnets de Saucisson Salad roasted hazelnut vinaigrette* 17.
Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
Spiced Shrimp Tian acorn squash ragout** * 19.
Walleye, Arctic Char, and Foie Gras Terrine black truffle vinaigrette* 19.
Wild Arugula and Watercress Salad smoked duck breast, toasted almonds, maple syrup vinaigrette* 19.
Smoked Salmon Quartet salmon and fresh cheese compote, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 45.
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Swiss White Onion Gratinée crostinis 16.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 21.

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Caviar

Petrossian Royal Persicus notes of dried fruit and light smoke, sweet and fresh finish 95.
Petrossian Royal Ossetra perfect balance of savory brine and subtle notes of dried fruit 185.
Petrossian Tsar Royal Beluga Hybrid butter and brine hybrid, creamy notes, fresh finish 295.

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Seafood Course

Pan-Seared Caribbean Snapper choron vin blanc sauce 34.
Roasted Striped Bass crab meat duxelle, dill chablis sauce** 34.
Sautéed Sable Fish crab meat duxelle, green peppercorn mustard and red onion chablisienne** 34.

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Meat Course

Pan-Seared Wagyu Flat Iron cardamom sauce 37.
Roasted Moulard Duck Breast Rouennaise sauce 37.
Seaweed Crusted New Zealand Baby Rack of Lamb lamb jus 37.

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Bread Basket (serves two), gluten-free option also available 6.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 8.
Imported Cheese Course (to share)* 29.

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Finale

Fresh Fruit and Trio of Sorbet lime, orange passion fruit mix, and blackberry sorbets 12.
Bourbon Vanilla Crème Brûlée “Paul Bocuse” classic madeleine* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.
Mango Charlotte mango marmelade center, almond sponge cake, raspberry coulis* 14.
Warm Bosc Pear Tart pistachio frangipane, date ice cream, trio of coulis* 18.

*Contains nuts   
**Contains shellfish

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 Chef’s Five-Course Tasting Menu

125. per guest
Classic Wine Pairings 85. per guest
Premier Cru Wine Pairings 140. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

French Country Terrine herbes de Provence vinaigrette*
Laherte Fréres À Chavot ‘Ultradition’ Blanc de Blancs - Champagne, France
2011 Argyle Extended Tirage Brut – Willamette Valley, Oregon
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Sea Scallop and Shrimp Timbale saffron bonne femme sauce**
2023 Domaine Dureuil Janthial Bourgogne Blanc - Burgundy, France
2021 Pierre-Yves Colin-Morey Bourgogne Blanc - Burgundy, France
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Garlic and Herb Marinated Venison Loin chestnut bordelaise*
2021 Chateau Haut-Segottes Saint-Emilion Grand Cru – Bordeaux, France
2019 Le Pianelle Bramaterra en Magnum - Piedmont, Italy
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Chive Oil Macerated Burrata green aged balsamic vinaigrette
2021 Cantina Di Prisco Greco di Tufo ‘Pietra Rosa’ DOCG en Magnum - Campania, Italy
2024 Presqu’ile Gamay Noir - Santa Maria Valley, California
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Sticky Toffee Pudding dates, rosemary and thyme ice cream, toasted walnuts*
2000 Domaine de Rancy Riversaltes Ambré - Languedoc-Rousillon, France
2008 Kopke Colheita White Port - Douro Valley, Portugal

 Chef’s Five-Course Vegetarian Tasting Menu

80. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings Available

Red Radish Carpaccio toasted pistachio, parmesan, champagne vinaigrette*
Laherte Fréres À Chavot ‘Ultradition’ Blanc de Blancs - Champagne, France
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Swiss White Onion Gratinée crostinis
2022 Rudi Pichler Terrassen Gruner Veltliner Smaragd – Wachau, Austria
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Creamy Brown Butter Beans red cabbage, wild mushrooms
2022 Brick House Select Ribbon Ridge Pinot Noir  - Willamette Valley, Oregon
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Chive Oil Macerated Burrata green aged balsamic vinaigrette
2021 Cantina Di Prisco Greco di Tufo ‘Pietra Rosa’ DOCG en Magnum - Campania, Italy
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Sticky Toffee Pudding dates, rosemary and thyme ice cream, toasted walnuts*
2000 Domaine de Rancy Riversaltes Ambré - Languedoc-Rousillon, France

*Contains nuts   
**Contains shellfish.

 We give our guests a choice with all forms of payment, including Apple Pay.
There is a 3% fee added for CC, Zero for debit, cash or check.

~Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness, especially with certain medical conditions. We cannot list every ingredient on the menu. Please notify us of any food allergies.

What are guests saying about the Dinner Menu?

"Every element of our anniversary celebration dinner was perfect from beginning to end. Every staff member who interacted with us warmly wished us a Happy Anniversary and served us in only the most professional manner. We had not dined at The Refectory in some time, but will certainly make a point of returning soon."

"Every experience always blows us away, but this visit topped the cake! Our table was perfect, the ambience was beautiful, and the service both Kamal and Alex provided was outstanding. The five-course meal with wine pairings was an outstanding experience. I cannot say how much we love The Refectory and keep coming back because of how special it is!"

"The food was excellent - dishes that you can't find in any other restaurant in Columbus. The wine choices were exceptional, and we found a great bottle at a reasonable price. The Wagyu beef was amazing and delicious, as were the small plates. Our server, Dominic, was polite, professional, and considerate—and his personality was very refreshing! Thanks for a tremendous evening."