The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - August 13^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

Amish Greens Blend Salad pancetta, toasted almonds, maple syrup 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.
Smoked Salmon Quartet salmon and fresh cheese compote, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
~
Ohio Cream of Corn Soup butter croutons 15.
Escargot and Shiitake Marble veal mousse, parsley, garlic butter sauce** 21.

 i
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.

i

Seafood Course

Roasted Australian Barramundi Suprème basil chablis sauce 34.
Sea Squab “Grenobloise” Fricassée lemon caper essence 34.
Pan-Seared Sea Scallops curry mustard vin blanc sauce** 34.

i

Meat Course

Roasted Moulard Duck Breast olive blend sauce 37.
Sautéed and Marinated Texas Bison Loin Ohio chanterelle sauce 37.
Pan-Seared Kobe Beef Striploin cardamom sauce 48.
Elysian Fields Purebred Roasted Lamb Chop and Petit Pâté in Puff Pastry lamb jus 49.

i

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.

i

Finale

Fresh Fruit and Trio of Sorbet coconut, mango, and triple berry sorbets 12.
Bourbon Vanilla Crème Brûlée “Paul Bocuse” classic madeleine* 14.
Chocolate Marquis vanilla crème anglaise, petite almond financier* 14.
Tropical Gateau lychee mousse, mango confiture, raspberry coulis* 14.
Lemon Mousse almond joconde, Parisian macaron* 14.

*Contains nuts   
**Contains shellfish

 Chef’s Four-Course Tax-Free Tasting Menu

95. per guest
Classic Wine Pairings 85. per guest
Premier Cru Wine Pairings 140. per guest

Chilled Ruby Red Trout and Tri-Color Couscous Marble lavender vinaigrette
Salmon Brut Rosé – Champagne, France
Dhondt Grellet ‘Dans un Premier Temps’ - Champagne, France
~
Classic Lobster Bisque butter croutons**
2022 Vincent Joudart Coteaux Champenois Blanc de Blancs – Champagne, France
2022 Pierre Girardin ‘La Petit Montagne’ – Burgundy, France
~
Roasted Filet Mignon of Beef wild mushroom velvet sauce, blue potatoes
2022 Justin Girardin Pommard ‘Les Vignots' – Burgundy, France
2020 Domaine François Gaunoux Volnay 1er Cru ‘La Clos des Chênes’ – Burgundy, France
~OR~
Seaweed Crusted Baby Lamb Chops parsley garlic lamb jus
2022 Justin Girardin Pommard ‘Les Vignots' – Burgundy, France
2020 Domaine François Gaunoux Volnay 1er Cru ‘La Clos des Chênes’ – Burgundy, France
~
Chocolate Bourbon Mousse Charlotte almond sponge cake, triple berry coulis*
Kopke 20 Year Tawny Port – Duoro Valley, Portugal
2024 Mullineux Straw Wine – Swartland, South Africa

 Chef’s Five-Course Vegetarian Tasting Menu

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

Red Radish Carpaccio toasted pistachio, parmesan, champagne vinaigrette*
Salmon Brut Rosé – Champagne, France
~
Ohio Cream of Corn Soup butter croutons
2023 Mullineux ‘Kloof Street’ Old Vine Chenin Blanc – Swartland, South Africa
~
Summer Vegetables Crêpes poached guinea fowl egg, tomato sauce
2018 Finca Adalgisa ‘Lujan de Cuyo’ – Mendoza, Argentina
~
Marinated Buratta in Chive Oil balsamic vinegar, microgreens
2023 Jean Foillard Beaujolais-Villages – Beaujolais, France
~
Chocolate Bourbon Mousse Charlotte almond sponge cake, triple berry coulis*
Kopke 20 year Tawny 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?

"We had another stellar experience at the Refectory yesterday. The food was exceptional, unique, and thoughtfully crafted. Joseph, our server, was top notch! He was knowledgeable, friendly, and gave great recommendations. The Refectory also goes out of their way to personalize every experience. We’re moving out of state and we noted that in our reservation. Several staff members wished us well and they even had a sweet little card on the table to wish us safe travels. We will miss this place immensely. It’s by far our favorite restaurant experience in Columbus."

"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."