The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - October 16^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*
Amish Greens Blend Salad pancetta, toasted almonds, maple syrup vinaigrette* 17.
Red Beet and Bâtonnets de Saucisson Salad roasted hazelnut vinaigrette* 17.
Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Smoked Salmon Quartet salmon and fresh cheese compote, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Early Harvest Butternut Squash Velouté blue potato mosaic, butter croutons 15.
Wild South Dakota Pheasant Mousse Terrine celery velvet sauce 19.
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 Wild Black Bass basil chablis sauce 34.
Roasted Snake River White Sturgeon choron vin blanc sauce 34.
Sautéed Baby Monkfish 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 cassis marchant de vin 37.
Seaweed Crusted New Zealand Baby Rack of Lamb lamb jus 37.
Pan-Seared Venison Loin boudin noir stuffed pear, chestnut bordelaise* 37.

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Bread Basket (serves two), gluten-free option also available 5.
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, raspberry, 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

130. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings 130. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Sashimi Tuna Tartare baby cucumber, citrus vinaigrette, micro arugula
2021 Peter Lauer Riesling Sekt Brut - Mosel, Germany
2020 Domaine Vincey ‘Coin Gris’ Grand Cru - Champagne
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Pan-Seared Sea Scallops and Paprika Butter Poached Gambas choron vin blanc sauce**
2024 Domaine Ott By. Ott Rosé - Provence, France
2022 Schloss Gobelsburg Ried Heiligenstein 1otw Riesling - Kamptal, Austria
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Bison Strip Loin Brochette Parisian carrots, bergamot gastrique Burgundy sauce
2022 Alain Graillot Crozes-Hermitage - Rhone Valley, France
2021 Chateau Montelena Cabernet Sauvignon – Napa Valley, California
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Farmer’s Cheese Fondant pancetta, mushroom, maple syrup vinaigrette
2024 Presqu’ile Gamay Noir - Santa Maria Valley, California
2023 Domaine Durueil Janthial Bourgogne Aligote - Burgundy, France
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Hazelnut Mousse Log almond sponge cake, caramel pastry cream, dark chocolate sauce*
2023 Jorge Ordoñez & Co. Victoria No. 2  - Malaga, Spain
2023 Inniskillin Pearl Vidal Icewine - Niagara Peninsula, Canada

 Chef’s Five-Course Vegetarian Tasting Menu

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

Red Beet and Micro Arugula Salad champagne vinaigrette
Bernard Remy Carte Blanche – Champagne, France
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Early Harvest Butternut Squash Velouté blue potato mosaic, butter croutons
Rudi Pichler Terrassen Smaragd Grüner Veltliner - Wachau, Austria
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Mushroom Flan, Braised Red Cabbage, and Oyster Mushroom Papillotte green peppercorn sauce
2021 Bachelet-Monnot Maranges Vielles Vignes - Burgundy, France
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Cervelle de Canut micro arugula
2021 Cantina Di Prisco Greco di Tufo ‘Pietra Rosa’ DOCG - Campania, Italy
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Hazelnut Mousse Log almond sponge cake, caramel pastry cream, dark chocolate sauce*
2023 Jorge Ordoñez & Co. Victoria No. 2  - Malaga, Spain

*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?

"We had another stellar experience at the Refectory yesterday. The food was exceptional, unique, and thoughtfully crafted. Joseph, our server, was top notch! He was knowledgeable, friendly, and gave great recommendations. The Refectory also goes out of their way to personalize every experience. We’re moving out of state and we noted that in our reservation. Several staff members wished us well and they even had a sweet little card on the table to wish us safe travels. We will miss this place immensely. It’s by far our favorite restaurant experience in Columbus."

"Kamal excels in the way he runs The Refectory. The wait staff is excellent and efficient. Kam is always a delight. The cuisine is over-the-top excellent. The only thing missing are Michelin stars because The Refectory is right up there with the big boys."

"The Refectory is THE standard for exceptional French cuisine in Columbus. This restaurant must be on your list of must-dos in Columbus. The tasting menu we experienced was on par with some of the best we’ve had internationally. Grateful the Refectory persist and stands beyond time."