The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - December 27^th, 2025
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

Duck, Mushroom, and Zucchini Tian aged balsamic vinaigrette 17.
Red Radish Carpaccio toasted pistachio, parmesan, champagne vinaigrette* 17.
Mixed Greens and Watercress Salad smoked duck breast, toasted walnuts, maple syrup vinaigrette* 19.
Smoked Salmon Quartet salmon and fresh cheese compote, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 45.
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Pumpkin Velvet Soup butter croutons 15.
Atlantic Halibut and Wild Herbs Terrine saffron vin blanc 19.
Roasted Goat Cheese shallots and olive oil, beet shavings, red beet coulis 19.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 21.
Classic Lobster Bisque shrimp shavings** 21.

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Caviar

Petrossian Royal Persicus notes of dried fruit and light smoke, sweet and fresh finish 95.
Petrossian Royal Ossetra perfect balance of savory brine and subtle notes of dried fruit 185.
Petrossian Tsar Royal Beluga Hybrid butter and brine hybrid, creamy notes, fresh finish 295.

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Seafood Course

Sautéed Canary Island Bass crab meat duxelle, lobster ravioli, choron vin blanc sauce** 34.
Lake Erie Walleye crab meat duxelle, lobster ravioli, dill and horseradish chablisienne** 34.
Pan-Seared Mahi Suprème mustard and red onion vin blanc 34.

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Meat Course

Roasted Duck Magret à l’orange 37.
Seaweed Crusted New Zealand Baby Rack of Lamb lamb jus 37.
Roasted Poulet Cou Nu and Black Truffle Stuffed Texas Quail sauce Périgueux 37.

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Bread Basket (serves two), gluten-free option also available 6.
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 raspberry, pear, and blackberry sorbets 12.
Bourbon Vanilla Crème Brûlée “Paul Bocuse” classic madeleine* 14.
Chestnut Mousse and Almond Joconde Dome caramel sauce* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.
Mango Charlotte mango marmelade center, almond sponge cake, raspberry coulis* 14.
Warm Bosc Pear Tart pistachio frangipane, date ice cream, trio of coulis* 18.

*Contains nuts   
**Contains shellfish

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 Chef’s Five-Course Tasting Menu

125. per guest
Classic Wine Pairings 85. per guest
Premier Cru Wine Pairings 140. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

French Country Terrine herbes de Provence vinaigrette*
Marc Hebrart 1er Cru Brut Extra Brut en Magnum – Champagne, France
H. Billiot & Fils Essence de Billiot - Champagne, France
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Pan-Seared Sea Scallops saffron vin blanc**
2021 Jean-Baptiste Boudier Pernand-Verglesses - Burgundy, France
2023 Lucien Crochet ‘La Chêne Marchand’ Sancerre - Loire Valley, France
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Roasted Wagyu Flat Iron cardamom sauce
2010 Malvira Roero Trinità Riserva - Piedmont, Italy
2019 Tomasso Bussola Amarone della Valpolicella - Veneto, Italy
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Balsamic Glazed Buratta oven-roasted tomato, micro arugula
2022 Cruise Wine Co. Evangelho Vyd. Carignan - Contra Costa County, California
2022 Château du Moulin-à-Vent Moulin-à-Vent - Beaujolais, France
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Mocha and Chocolate Opera Gâteau vanilla crème anglaise*
2023 Jorge Ordoñez & Co. Victoria No. 2 Moscatel - Malaga, Spain
2008 Kopke White Port – Duoro Valley, Portugal

 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*
Marc Hebrart 1er Cru Brut Extra Brut en Magnum – Champagne, France
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Pumpkin Velvet Soup butter croutons
2022 Rudi Pichler Terrassen Gruner Veltliner Smaragd – Wachau, Austria
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Wild Mushroom Feuilleté red bell pepper coulis, seasonal vegetables
2022 Brick House Select Ribbon Ridge Pinot Noir  - Willamette Valley, Oregon
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Balsamic Glazed Buratta oven-roasted tomato, micro arugula
2022 Cruise Wine Co. Evangelho Vyd. Carignan - Contra Costa County, California
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Raspberry, White Chocolate, and Hazelnut Dome raspberry coulis*
2000 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."