The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - May 24^th, 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

Seasonal Greens Salad Corsican feta pépites, roasted walnuts, maple syrup vinaigrette* 14.
Red Beet and Bâtonnets de Saucisson Salad roasted hazelnut vinaigrette* 17.
Chilled Octopus and Seasonal Vegetables Terrine “Pressée” gribiche sauce 19.
Green Asparagus Salad gourmet vinaigrette, smoked salmon 19.
French Country Terrine herbes de Provence vinaigrette* 19.
Roasted Goat Cheese shallots, olive oil, beet coulis 19.
Salmon Gravlax and Smoked Salmon Rillette smoked trout roe, basil and paprika vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Ohio Green Asparagus Velouté butter croutons 17.
Mussels Marinière parsley, shallots, chablis** 19.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 21.

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Caviar

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 Florida Red Snapper choron vin blanc sauce 34.
Roasted Australian Barramundi cardinal velvet sauce** 34.
Pan-Seared Wester Ross Salmon Suprème wild herbs beurre blanc sauce 34.

Meat Course

Roasted Duck Moulard Magret salmis sauce 34.
Pan-Seared Rabbit Loin French breakfast radish center, carrot and curry suprème sauce 35.
Elysian Fields Purebred Rack of Lamb and Lamb Paté 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.

Finale

Fresh Fruit and Trio of Sorbet lemon, mango, and raspberry sorbets 12.
Bourbon Vanilla Crème Brûlée almond tuile* 14.
Pistachio and Blueberry Clafoutis limoncello parfait* 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 Five-Course Tasting Menu

140. per guest
Classic Wine Pairings 70. per guest
Premier Cru Wine Pairings 140. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Marinated Wild Mushroom and Zucchini Tian aged balsamic vinaigrette
Charles Heidsieck Brut Réserve - Champagne, France
2018 H. Billiot & Fils Ambonnay Grand Cru - Champagne, France
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Pan-Seared Sea Scallops saffron bonne femme sauce**
2023 Tenuta Delle Terre Nere Etna Bianco Santo Spirito - Sicily, Italy
1982 Domaine Pêcheur Côtes Du Jura Chardonnay - Jura, France
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Pan-Seared Wagyu Flat Iron cardamom sauce
St. Innocent Pinot Noir McMinnville AVA Momtazi Vineyard - Willamette Valley, Oregon
2021 Lingua Franca Mimi's Mind Pinot Noir Eola-Amity Hills - Willamette Valley, Oregon
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Goat Cheese Trio micro arugula, maple syrup vinaigrette
2019 Pascal & Jean Philippe Granger Moulin-a-Vent Les Chassignols - Beaujolais, France
2021 Benanti Etna Rosso - Sicily, Italy
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Mocha and Chocolate Gateau “Opera” vanilla crème anglaise*
Domaine De La Côte De Berne Étincelle De Gamay - Beaujolais, France
Patrick Bottex Bugey-Cerdon La Cueille Rose - Savoie, France

 Chef’s Five-Course Vegetarian Tasting Menu

80. per guest
Classic Wine Pairings 70. per guest
Premier Cru Wine Pairings Available

Ohio Amish Red Beet Salad roasted hazelnut vinaigrette*
Charles Heidsieck Brut Réserve - Champagne, France
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Ohio Green Asparagus Velouté butter croutons
2023 Tenuta Delle Terre Nere Etna Bianco Santo Spirito - Sicily, Italy
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Cauliflower and Shiitake Stuffed Tomato spinach veloutè, Parisan carrots
St. Innocent Pinot Noir McMinnville AVA Momtazi Vineyard - Willamette Valley, Oregon
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Goat Cheese Trio micro arugula, maple syrup vinaigrette
2019 Pascal & Jean Philippe Granger Moulin-a-Vent Les Chassignols - Beaujolais, France
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Frozen Nougat Dome angel cake, raspberry coulis*
Domaine De La Côte De Berne Étincelle De Gamay - Beaujolais, 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!"