The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - February 21^st, 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

Prelude

Seasonal Greens Salad blue cheese pepites, roasted walnuts, maple syrup vinaigrette* 14.
Red Beet Salad champagne vinaigrette, green bean mosaic 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Chilled Lemonfish and Scallop Terrine avocado marmelade, black truffle vinaigrette** 19.
Cold Smoked Salmon, Hot Smoked Salmon, and Salmon Pastrami Trio vinaigrette duet 19.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Tomato Curry Velvet Soup butter croutons 15.
Lobster, Tomato, and Seafood Soup seafood fricassée** 19.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 21.

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 Wester Ross Salmon Suprème smoked salmon beurre blanc sauce 31.
Roasted Monkfish Clouté essence of garlic confit, rosemary bordelaise 31.
Pan-Seared Florida Cobia Fillet choron vin blanc sauce 31.

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Meat Course

Roasted Veal Tenderloin red onion Burgundy sauce 34.
Sautéed Moulard Duck Breast wild mushroom sauce 34.
Persillade Crusted New Zealand Lamb Chops parsley garlic lamb jus 34.
Pan-Seared Filet Mignon of Beef maître’d hôtel butter, cardamom sauce 37.
Elysian Fields Lamb Chop and Brioche Slider Duet blue cheese bordelaise 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 yuzu, apricot, and strawberry sorbets 12.
Vanilla Crème Brûlée "Paul Bocuse" coconut tuile* 14.
Lemon and Lime Sablé French meringue, Grand Marnier sauce 14.
Chocolate and Hazelnut Dacquoise Bombe salted caramel sauce* 14.
Apple Tarte Tatin pistachio frangipane, puff pastry, rosemary ice cream* 15.
*Contains nuts   
**Contains shellfish

 Chef’s Five-Course Tasting Menu

145. per guest
Classic Wine Pairings 70. 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*
Famille Mousse Eugène Blanc De Noir - Champagne, France
2014 Pierre Gimonnet & Fils Vieilles Vignes de Chardonnay en Magnum - Champagne, France
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Pan-Seared Sea Scallops purple mustard chablis sauce**
2022 Belle Glos Chardonnay Glasir Holt - Santa Barbara, California
2022 Jean Baptiste Boudier Aloxe-Corton Les Combes - Burgundy, France
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Roasted Wagyu Flat Iron cardamom sauce
2016 R. López de Heredia Viña Cubillo Crianza - Rioja, Spain
2022 Buisson-Charles beaune 1er Cru Clos des Vignes Franches - Burgundy, France
~OR~
Persillade Crusted New Zealand Lamb Chops parsley garlic lamb jus
2016 R. López de Heredia Viña Cubillo Crianza - Rioja, Spain
2022 Buisson-Charles beaune 1er Cru Clos des Vignes Franches - Burgundy, France
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Goat Cheese Trio Brochette micro arugula
2023 Domaine Lafond Tavel Rosé Roc-Epine - Loire Valley, France
2023 Domaine Tempier Bandol Rosé - Provence, France
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Passion Fruit Entremet almond joconde, raspberry coulis*
2022 Bruno Verdi Sangue Di Giuda - Lombardy, Italy
2016 Château Lamourette Sauternes - Bordeaux, France

 Chef’s Five-Course Vegetarian Tasting Menu

80. per guest
Classic Wine Pairings 55. per guest
Premier Cru Wine Pairings Available

Marinated Wild Mushroom and Zucchini Tian aged balsamic vinaigrette
Famille Mousse Eugène Blanc De Noir - Champagne, France
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Tomato Curry Velvet Soup butter croutons
2022 Belle Glos Chardonnay Glasir Holt - Santa Barbara, California
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Spinach Pithivier slow roasted almonds, garlic spinach velvet sauce*
2016 R. López de Heredia Viña Cubillo Crianza - Rioja, Spain
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Chive Oil Macerated Burrata tapenade, sundried tomato vinaigrette
2023 Domaine Lafond Tavel Rosé Roc-Epine - Loire Valley, France
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Passion Fruit Entremet almond joconde, raspberry coulis*
2022 Bruno Verdi Sangue Di Giuda - Lombardy, Italy

*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?

"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!"

"I can't express how wonderful our dining experience was, from the great service to the incredible cuisine to the best wine pairing I ever had"