The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - June 14^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 blue cheese pépites, roasted walnuts, maple syrup vinaigrette* 14.
Red Beet and Bâtonnets de Saucisson Salad roasted hazelnut vinaigrette* 17.
Green Asparagus Salad gourmet vinaigrette, smoked salmon 19.
French Country Terrine herbes de Provence vinaigrette* 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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Tomato Basil Velvet Soup butter croutons 17.
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

Roasted and Sliced Monkfish Tail black olive essence, basil chablis sauce 34.
Pan-Seared North American Sea Bass Fillet choron vin blanc sauce 34.
Sautéed Wild Atlantic Halibut Suprème cardinal velvet sauce** 34.

Meat Course

Boudin Noir and Boudin Blanc Stuffed Duck Breast à l’orange sauce, essence of basil 34.
Pan-Seared Rabbit Loin carrot and curry suprème sauce 35.
Elysian Fields Pure Bred Lamb Rack and Paté In Puff Pastry 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.

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Finale

Fresh Fruit and Trio of Sorbet lemon, white peach, 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
Vilmart & Cie Grand Cellier Premier Cru - Champagne, France
Girard-Bonnet Blanc de Blancs Mon Village - Champagne, France
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Roasted American Red Snapper saffron bonne femme sauce, almond stuffed tomato*
2022 Pierre-Yves Colin-Morey Bourgogne Au Bout Du Monde - Burgundy, France
2020 Venissa Venusa Dorona Bianco - Venice, Italy
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Pan-Seared Wagyu Flat Iron cardamom sauce
2020 St. Innocent Pinot Noir Momtazi Vineyard McMinnville AVA  - Willamette Valley, Oregon
2010 Malvira Trinita Roero Riserva Nebbiolo - Piedmont, Italy
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Goat Cheese Trio micro arugula, maple syrup vinaigrette
2023 Vincent Roussely Sauvignon Vin Orange - Loire Valley, France
Domaine Pehu Simonet Coteaux Champenois - Champagne, France
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Lavender Bavarian cherry brandy reduction*
Patrick Bottex Bugey-Cerdon La Cueille - Savoy, France
2010 Fattoria di Piazzano Bianco Dell'Empolese Vin Santo - Tuscany, Italy

 Chef’s Five-Course Vegetarian Tasting Menu

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

Heart of Palm Salad avocado compote, raspberry, and champagne vinaigrette*
Vilmart & Cie Grand Cellier Premier Cru - Champagne, France
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Tomato Basil Velvet Soup butter croutons
2022 Pierre-Yves Colin-Morey Bourgogne Au Bout Du Monde - Burgundy, France
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Pistou Potato Gnocchi summer vegetables, tomato velvet sauce
2020 St. Innocent Pinot Noir Momtazi Vineyard McMinnville AVA  - Willamette Valley, Oregon
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Goat Cheese Trio micro arugula, maple syrup vinaigrette
2023 Vincent Roussely Sauvignon Vin Orange - Loire Valley, France
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Lavender Bavarian cherry brandy reduction*
Patrick Bottex Bugey-Cerdon La Cueille - Savoy, 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!"