The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - Wednesday, July 8, 2026
This menu is posted daily
*menu is subject to change

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

Prélude

Amish Greens Salad roasted walnuts, blue cheese pépites, maple syrup vinaigrette* 15.
Heart of Palm and Avocado Compote raspberry vinaigrette 15.
Marinated Mushroom and Zucchini Tian aged balsamic vinaigrette 19.
Summer Beet Salad bâtonnet de saucisson, champagne vinaigrette 19.
French Country Terrine herbes de Provence vinaigrette* 22.
Smoked Salmon Quartet Symphony parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 49.
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Ohio Green Asparagus Velouté butter croutons 15.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 22.

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Caviar

Petrossian Royal Baika medium beads, woodsy, fresh, and fruity 125.
Petrossian Royal Ossetra medium to large beads, bold and nutty, “kiss of the sea” 185.
Petrossian Tsar Royal Beluga small to medium beads, buttery, briny, clean finish 295.

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Seafood Course

Pan-Seared Lake Erie Walleye dill chablis sauce** 34.
Sautéed Halibut Suprême purple mustard vin blanc 34.
Sautéed Sable Fish Fillet red bell pepper vin blanc sauce 34.

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Meat Course

Roasted Duck Magret rouennaise sauce 38.
Pan-Seared Wagyu Flat Iron cardamom sauce 39.
Black Truffle Duxelle Stuffed Rabbit Loin dijonaisse 38.

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Bread Basket (serves two), gluten-free option also available 7.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 9.
Imported Cheese Course (to share)* 36.

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Finale

Fresh Fruit and Trio of Sorbet passion fruit, strawberry, and lemon sorbets 12.
Vanilla Crème Brûlée “Paul Bocuse” chocolate financier* 14.
Black Forest Tart mascarpone chantilly, cherry gel 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.
Mango Sablé Dome strawberry pearls, mango purée, almond tuile crumble* 14.

*Contains nuts   
**Contains shellfish

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Chef’s Four-Course Tasting Menu
Normandie “Refectory Tour de France”

115. per guest
Classic Wine Pairings 80. per guest
Premier Cru Wine Pairings 130. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Chilled Heirloom Tomato Soup lobster court bouillon**
Pierre Gimmonet Rosé de Blancs 1er Cru - Champagne, France
2011 Jean Vesselle ‘Prestige’ Bouzy Grand Cru - Champagne, France
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Dover Sole Ballotine and Sea Scallop Duet saffron, mussel sauce**
2022 Terčič Collio DOC Chardonnay – Friuli-Venizia Giulia, Italy
2022 Alexandre Bain L D’Ange - Loire Valley, France
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Seaweed Crusted Baby Lamb Chop “Mont Saint Michel”, parsley garlic lamb jus
2023 Montepeloso Eneo Toscana IGT – Tuscany, Italy
2018 Casanuova delle Cerbaie Vigna Montosoli Riserva Brunello di Montalcino DOCG – Piedmont, Italy
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Chilled Pear Tart Normandie calvados and almond frangipane*
2023 Jean Foillard Beaujolais-Village - Burgundy, France
2022 Domaine de la Grand’Cour Fleurie ‘Champ*gne’ Vieilles Vignes - Burgundy, France

 Chef’s Five-Course Vegetarian Tasting Menu

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

Heart of Palm and Avocado Compote raspberry vinaigrette
Franck Bonville Rosé Grand Cru - Champagne, France
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Ohio Green Asparagus Velouté butter croutons
2022 Terčič Collio DOC Chardonnay – Friuli-Venizia Giulia, Italy
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Roasted Ratatouille Stuffed Eggplant fresh linguini, red bell pepper sauce
2022 Alexandre Bain L D’Ange – Loire Valley, France
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Double Cream Brie Feuilleté maple syrup vinaigrette
2023 Jean Foillard Beaujolais-Villages – Beaujolais, France
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Lemon and Blueberry Trifle lemon mousse, blueberry compote
2016 Château de Rolland Sauternes - Bordeaux, 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 ambiance 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."