The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - May 3^rd, 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 pépites, roasted walnuts, maple syrup vinaigrette* 14.
Marinated Wild Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
Tri-Color Cauliflower Salad micro greens, hazelnut vinaigrette* 19.
French Country Terrine herbes de Provence vinaigrette* 19.
Cold Smoked Salmon, Hot Smoked Salmon, and Salmon Pastrami Trio vinaigrette duet 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Cauliflower Velouté “Dubarry” butter croutons 15.
Classic Lobster Bisque seafood fricassée** 19.
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

Pan-Seared Alaskan Halibut choron sauce 34.
Pan-Seared Lake Erie Walleye choron vin blanc sauce 34.
Sautéed Wester Ross Salmon Suprème carrot ginger vin blanc sauce 34.

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Meat Course

Boudin Blanc and Boudin Noir Stuffed Duck Breast rosemary orange sauce 34.
Parsley Garlic Crusted New Zealand Rack of Lamb lamb jus 34.
Pan-Seared Filet Mignon of Beef shallot confit bordelaise 37.

 

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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 passion fruit, guava, and strawberry sorbets 12.
Bourbon Vanilla Crème Brûlée almond tuile* 14.
Mango Charlotte and Ginger Sponge Cake caramel sauce* 14.
Chocolate Gateau “Chocolatier” raspberry pâte de fruit, essence of mocha 14.
Blueberry and Pistachio Clafoutis lemoncello parfait* 16.
*Contains nuts   
**Contains shellfish

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 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)

White and Green Asparagus Salad saucisson bâtonnets, cara cara orange vinaigrette
Marc Hebrart Mareuil-Sur-Ay Premier Cru Blanc De Blanc Brut - Champagne, France
2015 H. Billiot & Fils Ambonnay Grand Cru - Champagne, France
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Sautéed Loup De Mer Fillet lobster silk sauce**
2022 Goisot Saint-Bris Exogyra Virgula - Burgundy, France
1982 Domaine Pêcheur Côtes Du Jura Chardonnay - Jura, France
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Pan-Seared Wagyu Flat Iron cardamom sauce
2020 St. Innocent Pinot Noir Momtazi Vineyard - Willamette Valley, Oregon
2021 Lingua Franca Mimi's Mind Pinot Noir Eola-Amity Hills - Willamette Valley, Oregon
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Goat Cheese Trio micro arugula, maple syrup vinaigrette
2019 Pascal & Jean Philippe Granger Moulin-a-Vent Les Chassignols - Beaujolais, France
2020 Benanti Contrada Cavaliere Etna Rosso - Sicily, Italy
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Frozen Nougat Dome angel cake, raspberry coulis*
Domaine De La Côte De Berne Étincelle De Gamay - Beaujolais, France
Patrick Bottex Bugey-Cerdon La Cueille Rose - Savoie, France

 Chef’s Five-Course Vegetarian Tasting Menu

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

White and Green Asparagus Salad cara cara orange vinaigrette
Marc Hebrart Mareuil-Sur-Ay Premier Cru Blanc De Blanc Brut - Champagne, France
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Cauliflower Velouté “Dubarry” butter croutons
2022 Goisot Saint-Bris Exogyra Virgula - Burgundy, France
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Wild Mushroom Lasagna tomato velvet sauce
2020 St. Innocent Pinot Noir Momtazi Vineyard - Willamette Valley, Oregon
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Goat Cheese Trio micro arugula, maple syrup vinaigrette
2019 Pascal & Jean Philippe Granger Moulin-a-Vent Les Chassignols - Beaujolais, France
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Belgian Dark Chocolate Bombe coconut financier, suzette sauce*
Domaine De La Côte De Berne Étincelle De Gamay - Beaujolais, 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!"