The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - May 16^th, 2026
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

Amish Greens Salad roasted walnuts, blue cheese pépites, maple syrup vinaigrette* 15.
Greenhouse Tomato and Goat Cheese Marmelade micro watercress, clairette vinaigrette 17.
Tri-Color Radish Carpaccio roasted walnuts, parmesan reggiano* 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Smoked Salmon Quartet Symphony parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 47.
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Classic Lobster Bisque shrimp shavings** 19.
Wester Ross and Smoked Salmon Marble saffron bonne femme 19.
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 Mediterranean Loup de Mer horseradish and red bell pepper chablisenne 34.
Sautéed Atlantic Halibut Suprême lemon caper butter sauce 34.
Wild Costa Rican Kingklip Fillet choron vin blanc sauce 34.

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Meat Course

Grilled Berkshire Pork Chop dijon mustard velvet sauce 37.
Pan-Seared Wagyu Flat Iron cardamom sauce 38.
Rosemary Crusted Baby Lamb Chops parsley garlic lamb jus 38.
Veal Scallopini Piccata lemon capers butter sauce, “1976 classic” 39.

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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)* 34.

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Finale

Fresh Fruit and Trio of Sorbet cassis, orange, and strawberry sorbets 12.
Vanilla Crème Brûlée “Paul Bocuse” chocolate financier* 14.
Classic Tiramisu vanilla crème anglaise* 14.
Mango Sablé Dome strawberry pearls, mango purée, almond tuile* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.

*Contains nuts   
**Contains shellfish

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Chef’s Four-Course Tasting Menu

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

Avocado and Heart of Palm Symphony raspberry vinaigrette
Champagne Adrien Bergère ‘Origine’ Brut - Champagne, France
Champagne Doyard ‘Revolution’ Grand Cru Blanc de Blancs Non Dosé – Champagne, France
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Pan-Seared Sea Scallops saffron bonne femme sauce**
2022 La Staffa ‘Rincrocca’ Verdicchio Riserva Castelli di Jesi DOCG - Marche, Italy
2023 Domaine Dureuil Janthail ‘Maizières’ Rully Blanc - Burgundy, France
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Roasted Veal Tenderloin “Oscar” blue crab, béarnaise sauce, "1976 classic"**
2023 Domaine Dureuil Janthail Mercurey Rouge - Burgundy, France
2020 Racines La Rinconada Vineyard Pinot Noir - Sta. Rita Hills, California
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Classic Paris-Brest vanilla crème anglaise, pistachio ice cream*
2000 Domaine de Rancy Rivesaltes Ambré - Languedoc-Roussillon, France
Famille Moussé Ratafia Sur le Toit ‘Rooftafia’ en Demijohn - Champagne, France

 Chef’s Five-Course Vegetarian Tasting Menu

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

Tri-Color Radish Carpaccio roasted walnuts, parmesan reggiano*
Champagne Adrien Bergère ‘Origine’ Brut - Champagne, France
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Ohio Green Asparagus Velvet Soup butter croutons
2024 Rudi Pichler Grüner Veltliner Terrassen Smaragd - Wachau, Austria
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Ratatouille Stuffed Tomato olive tapenade, fresh linguini, saffron beurre blanc
2023 Domaine Dureuil-Janthial ‘Maizieres’ Rully Blanc - Burgundy, France
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Aged Balsamic Marinated Buratta oven-roasted tomato, micro watercress
2023 Terres Dorees Beaujolais l`Ancien Vielles Vignes - Beaujolais, France
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Classic Paris-Brest vanilla crème anglaise, pistachio ice cream*
2000 Domaine de Rancy Rivesaltes Ambré - Languedoc-Roussillon, 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."