The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - February 26^th, 2026
This menu is posted daily
*menu is subject to change
Click the red highlighted items to see a photo

CHOOSE FROM ANY OR ALL CATEGORIES TO DESIGN DINNER IN THE ORDER YOU DESIRE

Prélude

Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
Red Radish Carpaccio parmesan, champagne vinaigrette 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Amish Greens and Watercress Salad smoked duck breast, toasted walnuts, maple syrup vinaigrette* 19.
Smoked Salmon Quartet Symphony horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 47.
~
Green Asparagus Velouté blue potato mosaic, butter croutons 17.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 22.

 i
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.
Petrossian Tsar Royal Beluga small to medium beads, buttery, briny, clean finish 295.

i

Seafood Course

Roasted Snake River Sturgeon crab meat duxelle, spinach and horseradish sauce** 34.
Pan-Seared Wild King Klip Fillet crab meat duxelle, tapenade vin blanc sauce** 34.
Sautéed Pacific Halibut Suprème choron vin blanc chablisienne 34.

i

Meat Course

Roasted Poulet Cou Nu Stuffed Texas Quail cardamom sauce 37.
Pan-Seared Angus Beef Onglet caramelized shallot bordelaise 37.
Seaweed Crusted Baby Lamb Chops parsley garlic lamb jus 37.
Roasted Moulard Duck Breast candied fruit bordelaise 37.

i

Bread Basket (serves two), gluten-free option also available 7.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 8.
Imported Cheese Course (to share)* 31.

i

Finale

Fresh Fruit and Trio of Sorbet cassis and cranberry, raspberry, and mango sorbets 12.
Bourbon Vanilla Crème Brûlée “Paul Bocuse” classic madeleine* 14.
Strawberry Cheesecake Dome strawberry coulis, almond joconde* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.
Coconut Charlotte almond joconde, coconut tuile, Belgian chocolate sauce* 14.

*Contains nuts   
**Contains shellfish

i

Chef’s Five-Course Tasting Menu

145. per guest
Classic Wine Pairings 80. per guest
Premier Cru Wine Pairings 140. per guest
Grand Cru Wine Pairings 400. per guest (not listed)
Champagne Pairings 120. per guest (not listed)

Duck Tenderloin Terrine pistachio, passion fruit vinaigrette*
Raventos i Blanc Conca Del Riu Anoia De Nit - Catalunya, Spain
Champagne Doyard Œil de Perdrix - Champagne, France
~
Wester Ross Salmon Crêpe Vonnassienne beurre blanc
2022 Txomin Etxaniz Getaria Txakoli - Getaria, Spain
2013 Daniel-Etienne Defaix Chablis Premier Cru ‘Vaillon’ - Burgundy, France
~
Pan-Seared Wagyu Flat Iron of Beef cardamom sauce
2023 Christian Tschida Felsen I - Burgenland, Austria
2022 Christian Tschida Felsen II - Burgenland, Austria
~
Fresh Goat Cheese Marmelade petit snow pea salad
2024 Isabelle Garrault Sancerre ‘Les Grands Monts’ - Loire Valley, France
2021 Cantina di Prisco Greco di Tufo ‘Pietra Rosa’ - Campania, Italy
~
Belgian White and Dark Chocolate Bombe raspberry joconde, berry coulis*
NV Pierre Gaillard Domaine Madeloc Banyuls – Languedoc-Roussillon, France
2023 Schloss Lieser Niederberg Helden Auslese Goldkapsel - Mosel, Germany

 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
Jean Vesselle Brut Prestige Bouzy Grand Cru – Champagne, France
~
Green Asparagus Velouté blue potato mosaic, butter croutons
2024 Rudi Pichler Grüner Veltliner Terrassen Smaragd - Wachau, Austria
~
Egg Meurette and Potato Tart beurre rouge
2022 Justin Girardin Maranges Vielles Vignes - Burgundy, France
~
Fresh Goat Cheese Marmelade petit snow pea salad
2024 Isabelle Garrault Sancerre ‘Les Grands Monts’ - Loire Valley, France
~
Belgian White and Dark Chocolate Bombe raspberry joconde, berry coulis*
NV Domaine de Rancy Rivesaltes Ambré – Languedoc-Roussillon, 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 ambience 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."