The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU -Saturday, November 14^th, 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 walnuts, blue cheese pépites, maple syrup vinaigrette* 15.
Zucchini Tian and Mushroom “À la Grecque” aged balsamic vinaigrette 17.
Red Beet Salad fresh goat cheese, champagne vinaigrette, spicy micro greens 19.
Chilled Pheasant Cervelas green lentil and French haricot verts ragout, shallot vinaigrette 19.
Oishii Shrimp Cocktail Marie Rose sauce, leek salad** 22.
French Country Terrine herbes de Provence vinaigrette* 22.
Smoked Salmon Quartet parmesan tuile, horseradish vinaigrette 26.
Charcuterie and Imported Cheese Board (to share), accompaniments* 53.
~
Ohio Broccoli Potage butter croutons 17.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 22.
Bison Bolognaise fresh linguini 22.
Texas Quail Rossini jerez veal jus 29.

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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.
Royal Madagascar Acipentri translucent grey tones of Beluga, savory flavors and a melting finish 295.

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Seafood Course

Sautéed Floridian Red Snapper roasted chestnut, choron vin blanc sauce* 36.
Pan-Seared Lake Erie Walleye roasted chestnut, smoked bacon chablisienne* 36.
Norwegian Wester Ross Salmon Suprème with lobster ravioli, saffron bonne femme sauce** 36.

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Meat Course

Rosemary Garlic Crusted Baby Lamb Chops garlic lamb jus 39.
Roasted Moulard Duck Magret périgourdine sauce 39.
Pan-Seared Wagyu Flat Iron cardamom sauce 41.

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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 Sorbet Trio papaya, apricot, and lime sorbets 12.
Vanilla Crème Brûlée “Paul Bocuse” almond tuile* 14.
Belgian Dark Chocolate Bombe white chocolate crème anglaise* 14.
White Chocolate and Raspberry Entremet essence of pistachio, raspberry coulis* 14.
Pistachio and Ricotta Gâteau vanilla sponge cake, caramel butter sauce, mixed berry ice cream* 15.

*Contains nuts   
**Contains shellfish

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Chef’s Four-Course Tasting Menu

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

Venison and Fourme d’Ambert Terrine cranberry vinaigrette
Champagne Famille Moussé Eugène Rosé Extra Brut - Champagne, France
Champagne Écume Chamery 1er Cru Blanc de Noirs Brut Nature - Champagne, France
~
Shrimp Pannequet brown butter spinach, whole grain mustard sauce**
2020 Domaine des Baumard Savennières Clos du Papillon - Loire Valley, France
2024 Domaine de la Biscarelle Châteauneuf-du-Pape Blanc - Rhône Valley, France
~
Duroc Pork Tenderloin and Beef Hanging Tenderloin Duet horseradish marchand de vin
2023 Domaine Arlaud Bourgogne Rouge ‘Roncevie’ - Burgundy, France
2022 Champagne Doyard Coteaux Champenois Rouge Ay Grand Cru - Champagne, France
~
Chestnut Bombe almond joconde, caramel butter sauce*
Kopke Lagrima White Port - Duoro Valley, Portugal
2020 Vilmart & Cie. Ratafia Champenois - Champagne, France

 Chef’s Five-Course Vegetarian Tasting Menu

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

Radish Carpaccio parmesan, pistachio and pecan crumble, champagne vinaigrette*
Champagne Famille Moussé Eugène Rosé Extra Brut - Champagne, France
~
Ohio Broccoli Potage butter croutons
2022 La Staffa ‘Rincrocca’ Verdicchio Riserva - Marche, Italy
~
Celery Root Agnolotti cauliflower grenobloise
2024 Terres Dorées Fleurie - Beaujolais, France
~
Burrata oven-roasted tomato, micro watercress, aged balsamic vinaigrette
2024 Terres Dorées Beaujolais l'Ancien - Burgundy, France
~
Passion Fruit and Chocolate Log almond joconde, raspberry coulis*
Kopke Lagrima White Port - Duoro Valley, Portugal
~OR~
Coconut Charlotte and Lemon Pound Cake dark chocolate sauce*
Kopke Lagrima White Port - Duoro Valley, Portugal

*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?

"I really like that the set menu changes a little day to day, with a completely new menu every week or two, so there's always something different to try. The food is consistently very good and thoughtfully put together... one of my favorite places in Columbus to keep coming back to." - Google Review 2026

"I've been fortunate enough to dine all over the world, and little did I realize that a restaurant right here in my own town would reset my definition of a fine dining experience." - Google Review 2026

"I expected a service. What I received was the kind of experience that quietly convinces you to become a regular customer." - Google Review 2026