The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - October 2^nd, 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

Amish Greens Blend Salad pancetta, toasted almonds, maple syrup vinaigrette* 17.
Red Beet and Bâtonnets de Saucisson Salad roasted hazelnut vinaigrette* 17.
Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Smoked Salmon Quartet salmon and fresh cheese compote, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Ratatouille Velvet Soup butter croutons 15.
Frog Leg and Shiitake Marble veal mousse, parsley, garlic butter sauce 21.

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Caviar

Petrossian Classic Baika dark, rich, and bold in oceanic flavor 95.
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 Sea Scallops curry mustard vin blanc sauce** 34.
 Roasted Alaskan Sable Fish choron vin blanc sauce 34.
Sautéed and Sliced Swordfish basil chablis sauce 34.

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Meat Course

Sautéed Wagyu Flat Iron cardamom sauce 37.
Roasted Moulard Duck Breast olive blend sauce 37.
Roasted Seaweed Crusted New Zealand Rack of Lamb lamb jus 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 green apple, passion fruit, and strawberry sorbets 12.
Bourbon Vanilla Crème Brûlée “Paul Bocuse” classic madeleine* 14.
Chocolate Marquis brown butter joconde, strawberry coulis* 14.
Caramel Brown Butter Dome white chocolate coulis* 14.
Peach and Plum Mousse lemon curd, sponge cake* 14.
White Chocolate and Berry Entremet creme anglaise, strawberry coulis* 14.

*Contains nuts   
**Contains shellfish

 Chef’s Five-Course Tasting Menu

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

Sashimi Tuna Tartare baby cucumber, citrus vinaigrette, micro arugula
Champagne Drappier Carte d’Or - Champagne, France
2020 Domaine Vincey ‘Coin Gris’ Grand Cru - Champagne
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Lobster Quenelle Lyonnaise nantua sauce**
2022 Maxime Cheurlin Noëllat Hautes Côtes de Nuits - Burgundy, France
2023 Domaine Laroche 'Les Fourchaumes' 1er Cru - Burgundy, France
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Kobe Beef Sirloin Ohio chanterelle velvet sauce
2015 Château Belgrave Haut-Médoc Grand Cru Classé - Bordeaux, France
2020 Caro Malbec - Mendoza, Argentina
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Aged Balsamic and Olive Oil Macerated Burrata micro greens, gourmet vinaigrette
2021 Cantina Di Prisco Greco di Tufo ‘Pietra Rosa’ DOCG - Campania, Italy
2023 Domaine Durueil Janthial Bourgogne Aligote - Burgundy, France
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Caramel Brown Butter Dome white chocolate coulis*
2023 Jorge Ordoñez & Co. Victoria No. 3  - Malaga, Spain
2023 Inniskillin Pearl Vidal Icewine - Niagara Peninsula, Canada

 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*
Champagne Drappier Carte d’Or - Champagne, France
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Ratatouille Velvet Soup butter croutons
2023 Bachelet-Monnot Maranges Vielles Vignes - Burgundy, France
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Blue Potato Tart English peas, carrot, ginger, lemongrass sauce
2023 Bachelet-Monnot Vielles Vignes Maranges - Burgundy, France
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Aged Balsamic and Olive Oil Macerated Burrata micro greens, gourmet vinaigrette
2021 Cantina Di Prisco Greco di Tufo ‘Pietra Rosa’ DOCG - Campania, Italy
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Apple Cheesecake Entremet caramel sauce*
2023 Jorge Ordoñez & Co. Victoria No. 3  - Malaga, Spain

*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?

"We had another stellar experience at the Refectory yesterday. The food was exceptional, unique, and thoughtfully crafted. Joseph, our server, was top notch! He was knowledgeable, friendly, and gave great recommendations. The Refectory also goes out of their way to personalize every experience. We’re moving out of state and we noted that in our reservation. Several staff members wished us well and they even had a sweet little card on the table to wish us safe travels. We will miss this place immensely. It’s by far our favorite restaurant experience in Columbus."

"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."