The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - Saturday, August 8^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 roasted walnuts, blue cheese pépites, maple syrup vinaigrette* 15.
Ohio Summer Melon, Blackberry, and Blueberry Salad ruby port wine 17.
Marinated Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
French Country Terrine herbes de Provence vinaigrette* 22.
Chilled Sashimi Tuna and Tomato Tartar curry vinaigrette 22.
Smoked Salmon Quartet parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share), accompaniments* 49.
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Summer Herbed Tomato Velvet Soup 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.
Royal Madagascar Acipentri translucent grey tones of Beluga, savory flavors and a melting finish 295.

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Seafood Course

Sautéed Sea Scallops bonne femme vin blanc** 34.
Pan-Seared Floridian Pompano choron vin blanc sauce 34.
Roasted Red Snapper lobster ravioli, red bell pepper vin blanc** 34.

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Meat Course

Pan-Seared Duck Magret Ohio chanterelle bordelaise 38.
Herb Brined Texas Antelope roasted garlic bordelaise 38.
Rosemary Garlic Crusted Baby Lamb Chops garlic lamb jus, escargot bouchée 39.
Roasted 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 blood peach sorbet, basil syrup, graham cracker crumble 12.
Vanilla Crème Brûlée “Paul Bocuse” coconut cake* 14.
Black Forest Tart mascarpone chantilly, cherry gel* 14.
Coconut Chiffon Cake sablé, strawberry lemonade sorbet* 14.
Chocolate Hazelnut Praline Entremet chocolate butter cream* 15.

*Contains nuts   
**Contains shellfish

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Chef’s Four-Course Tasting Menu
Provence

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

Tomato Medallions and Heritage Prosciutto basil vinaigrette
Von Winnings Riesling Sekt Extra Brut – Pfalz, Germany
Champagne H. Billiot Fils Réserve Ambonnay Grand Cru - Champagne, France
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Shrimp and Ohio Chanterelle Feuilleté brown butter spinach, saffron sauce**
2023 Chateau Musar Jeune Blanc - Bekaa Valley, Lebanon
2020 Racines Sanford & Benedict Chardonnay - Central Coast, California
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Roasted Beef Tournedo Rossini sherry bordeliase
2024 Domaine Brun Avril Côtes-du-Rhône - Rhône Valley, France
2021 Domaine des Closiers ‘Les Coudraies’ Saumur Champigny - Loire Valley, France
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Crêpes “Suzette” Grand Marnier orange butter sauce
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

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

Heart of Palm and Avocado Compote raspberry vinaigrette
Hubert Clavelin Crémant du Jura “Comté” Tête de Cuvée Brut - Jura, France
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Summer Herbed Tomato Velvet Soup butter croutons
2023 Jean Marc Millot Bourgogne Aligoté - Burgundy, France
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Heirloom Sweet Corn Agnolotti pea coulis
2022 Chateau Musar Jeune Rouge - Bekaa Valley, Lebanon
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Double Cream Brie Feuilleté maple syrup vinaigrette
2021 Anthony Thevenet Cuvée Vielles Vignes – Burgundy, France
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Frozen Lemon Blueberry Trifle toasted meringue ice cream*
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."