The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - July 3^rd, 2025
This Menu Is Posted Daily
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 and Arugula Blend Salad pancetta, toasted almonds, maple syrup vinaigrette* 17.
Red Radish Carpaccio toasted pistachio and parmesan, champagne 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.
Rare Sashimi Tuna tomato tartare, lavender vinaigrette 19.
Dover Sole Paupiette and Poulet Cou Nu Aiguillette saffron vinaigrette, cucumber and radish salad 22.
Smoked Salmon Quartet salmon and fresh cheese compote, fennel salad, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Ohio Late Harvest Green Asparagus Velouté butter croutons 17.
Grilled Veal Mousse Terrine green peppercorn, paprika, black truffle, diablo sauce 19.
Escargot and Shiitake Marble veal mousse, parsley, garlic butter sauce** 21.

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Caviar

Petrossian Classic Baika dark, rich, and bold in oceanic flavor 95.
Petrossian Royal Ossetra perfect balance of savory brine and subtle notes of dried fruit 185.
Petrossian Tsar Imperial Beluga Hybrid butter and brine hybrid, creamy notes, fresh finish 295.

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Seafood Course

Sautéed Sea Scallops saffron bonne femme sauce** 34.
Pan-Seared Florida Red Snapper choron vin blanc sauce 34.
Sockeye Salmon Suprème mushroom crêpe, basil vin blanc sauce, choron sauce 34.

Meat Course

Pan-Seared Wagyu Flat Iron cardamom sauce 35.
Roasted Boudin Stuffed Duck essence of basil, diablo sauce 35.
Elysian Fields Purebred Lamb Rack and Pâté in Puff Pastry lamb jus 49.

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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 lemon, white peach, and raspberry sorbets 12.
Bourbon Vanilla Crème Brûlée classic madeleine* 14.
Ohio Peach Cobbler vanilla ice cream 14.
Mango Charlotte and Ginger Sponge Cake caramel sauce* 14.
Chocolate Gateau “Chocolatier” raspberry pâte de fruit, essence of mocha 14.

*Contains nuts   
**Contains shellfish

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 Chef’s Four-Course Alsace Tasting Menu

95. per guest
Classic Wine Pairings 65. per guest
Premier Cru Wine Pairings 120. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Sockeye Salmon and Smoked Salmon Terrine horseradish vinaigrette, trout roe blinis
Pierre Sparr Brut Rosé - Alsace, France
Girard-Bonnet Blanc de Blancs Mon Village - Champagne, France
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Wild Mushroom Lasagna brandy sauce, tomato fondue
2021 Domaine Bechtold Engelberg Pinot Gris - Alsace, France
1982 Domaine Pêcheur Chardonnay - Jura, France
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Prime Pork Loin and Duck Sausage Duet mustard velvet sauce
Domaine Marcel Deiss Alsace Rouge - Alsace, France
2017 Domaine Marcel Deiss Alsace Cru Rouge “Burlenberg” - Alsace, France
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Alsatian Cheese Cake blueberry coulis, almond joconde, griottines*
2016 Kvaszinger Relique Tokaji Aszú - Tokaj, Hungary
2010 Fattoria di Piazzano Bianco Dell'Empolese Vin Santo - Tuscany, Italy

 Chef’s Five-Course Vegetarian Tasting Menu

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

Mushroom and Zucchini Tian aged balsamic vinaigrette
Vilmart & Cie Grand Cellier Premier Cru - Champagne, France
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Ohio Late Harvest Green Asparagus Velouté butter croutons
2022 Schloss Gobelsburg Ried Steinsetz Grüner Veltliner - Kamptal, Austria
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Fresh Linguini asparagus, corn, mushroom, ratatouille velvet sauce
2022 Antoine Sanzay “Les Poyeux” - Loire Valley, France
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Aged Balsamic Marinated Buffalo Mozzarella gourmet vinaigrette
2023 Vincent Roussely Sauvignon Vin Orange - Loire Valley, France
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Alsatian Cheese Cake blueberry coulis, almond joconde, griottines*
2019 Domaine de Barroubio Muscat de Saint Jean de Minervois - Languedoc, 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?

"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."

"Our waiter was wonderful! So helpful. He had great suggestions when we were contemplating items. He was very easy to talk to as well. Thanks for the enjoyable experience!"