The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - Thursday, October 1^st, 2026
This menu is posted daily
*menu is subject to change

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

Prélude

Amish Greens Salad pecans, blue cheese pépites, maple syrup vinaigrette* 15.
Marinated Mushroom and Zucchini Tian aged balsamic vinaigrette 19.
Oishii Shrimp Cocktail Marie Rose sauce, leek salad** 22.
French Country Terrine herbes de Provence vinaigrette* 22.
Smoked Salmon Quartet parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share), accompaniments* 49.
~
Ohio Broccoli Velvet Soup butter croutons 15.
Moulard Duck Leg Confit butternut squash fondue, cèpe bordelaise 22.
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.
Royal Madagascar Acipentri translucent grey tones of Beluga, savory flavors and a melting finish 295.

i

Seafood Course

Pan-Seared Salmon Pavé with lobster ravioli, buerre blanc sauce** 34.
Pan-Seared Sea Scallops with chestnuts, saffron bonne femme sauce* ** 34.
Sautéed and Sliced Monkfish Medallions with lobster ravioli, smoked basil chablisienne** 36.
Roasted Wild Swordfish Tornado with chestnuts, pastrami salmon center, choron vin blanc* 38.

i

Meat Course

Rosemary Garlic Crusted Baby Lamb Chops garlic lamb jus 39.
Duck Magret and Rabbit Loin Duet “périgourdine” sauce, whole grain mustard sauce 39.
Wild Herb Marinated and Grilled Bison Strip Loin rosemary bordelaise 41.
Wagyu Flat Iron cardamom sauce 41.

i

Bread Basket (serves two), gluten-free option also available 7.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 9.
Imported Cheese Course (to share)* 36.

i

Finale

Fresh Fruit and Sorbet peach sorbet, blackberry gelée, graham cracker crumble 12.
Vanilla Crème Brûlée “Paul Bocuse” almond tuile* 14.
Pistachio and Raspberry Entremet chocolate truffette cake, mixed berry coulis* 14.
Coconut Olive Oil Cake caramelized white chocolate mousse, graham cracker ice cream 14.
Fresh Goat Cheese Bombe red wine poached pear, salted caramel sauce, candied walnuts* 14.

*Contains nuts   
**Contains shellfish

i

Chef’s Four-Course Tasting Menu
Inspired by Brittany, France

125. per guest
Classic Wine Pairings 80. per guest
Premier Cru Wine Pairings 130. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Wild Sable Fish and Basil Crêpe Log green peppercorn essence, saffron vinaigrette
2024 Domaine Christophe Mittnacht ’Terres d’étoiiles’ Crémant Extra Brut - Alsace, France
Champagne Jacques Lassaigne ‘Les Vignes de Montgeux’ Rosé Extra Brut - Champagne, France
~
Butter Poached Fresh Water Gambas and Seafood Marble Duet choron velvet sauce**
2021 Domaine Vincent Paris ‘Granit 30’ Cornas - Rhône Valley, France
2024 Joseph Colin Saint Aubin Mes Sept Terroirs - Burgundy, France
~
Fourme d’Ambert Stuffed Filet Mignon of Beef pancetta, red onion bordelaise
2023 Jacopo Biondi Santi Sassoalloro - Tuscany, Italy
1992 Anderson’s Conn Valley Vineyards Cabernet Sauvignon - Napa Valley, California
~
Belgian Dark Chocolate Terrine café au lait crème anglaise
2000 Domaine de Rancy Rivesaltes Ambré – Languedoc-Roussillon, France
Jorge Ordoñez Victoria No. 4 Esencia - Malaga, Spain

 Chef’s Five-Course Vegetarian Tasting Menu

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

Chilled Mushroom and Lentils Ragout toasted pine nuts, sémillon vinaigrette*
2024 Domaine Christophe Mittnacht ’Terres d’étoiiles’ Crémant Extra Brut - Alsace, France
~
Ohio Broccoli Velvet Soup butter croutons
2024 Rudi Pichler Grüner Veltliner Terrassen Smaragd - Wachau, Austria
~
Butternut Squash Papillote celery root flan, seasonal vegetables, beurre rouge
2023 Domaine Arlaud Bourgogne Rouge ‘Roncevie’ - Burgundy, France
~
Goat Cheese fine herbs and olive oil marmelade, micro greens
2024 Terres Dorées Beaujolais l'Ancien - Burgundy, France
~
Chocolate Charlotte 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?

"I really like that the set menu changes a little day to day, with a completely new menu every week or two, so there's always something different to try. The food is consistently very good and thoughtfully put together... one of my favorite places in Columbus to keep coming back to." - Google Review 2026

"I've been fortunate enough to dine all over the world, and little did I realize that a restaurant right here in my own town would reset my definition of a fine dining experience." - Google Review 2026

"I expected a service. What I received was the kind of experience that quietly convinces you to become a regular customer." - Google Review 2026