Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU
THIS EVENING’S MENU - March 22nd, 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.
French Country Terrine herbes de Provence vinaigrette* 19.
White Asparagus Salad speck ham, cara cara orange vinaigrette 19.
Cold Smoked Salmon, Hot Smoked Salmon, and Salmon Pastrami Trio vinaigrette duet 19.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
~
Red Bell Pepper Velvet Soup parmesan tuile 15.
Classic Lobster Bisque seafood fricassée** 19.
Chicken and Crawfish Strudel tangy vinegar sauce** 19.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 21.
i
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.
i
Seafood Course
Pan-Seared Wester Ross Salmon Suprème smoked salmon chablis sauce 31.
Lake Erie Walleye and Redfish Fillet Duet basil vin blanc sauce 31.
Sautéed Loup de Mer potato scale, choron velvet sauce 31.
Roasted Florida Grouper purple mustard sauce 31.
i
Meat Course
Sautéed “Boudins” Stuffed Duck Breast essence of basil, wild mushroom sauce 34.
Persillade Crusted New Zealand Lamb Chops parsley garlic lamb jus 34.
Texas Quail stuffed with chicken mousseline, orange bordelaise 34.
Pan-Seared Wagyu Flat Iron cardamom sauce 34.
i
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.
i
Finale
Fresh Fruit and Trio of Sorbet yuzu, mango, and cassis sorbets 12.
Pistachio Crème Brûlée New Orleans beignet* 14.
Lemon and Lime Sablé French meringue, Grand Marnier sauce 14.
Chocolate and Hazelnut Dacquoise Bombe salted caramel sauce* 14.
Bosc Pear Tarte pistachio frangipane, pistachio ice cream* 16.
*Contains nuts
**Contains shellfish
i
Chef’s New Orleans Four-Course Tasting Menu
110. per guest
Classic Wine Pairings 70. per guest
Premier Cru Wine Pairings 140. per guest
Grand Cru Wine Pairings 400. per guest (not listed)
Cajun Gulf Shrimp and Cheese Grits tasso ham, sauce piquante**
Pierre Sparr Brut Rosé - Alsace, France
J.L Vergnon Conversation Blanc de Blancs Grand Cru - Champagne, France
~
Frog Leg Marble and Tempura Duet parsley garlic butter sauce
2022 Belle Glos Chardonnay Glasir Holt - Santa Barbara, California
2022 Pierre Girardin Les Noyer Chardonnay - Jura, France
~OR~
Pan-Seared and Sliced Cobia Fillet choron velvet sauce
2022 Belle Glos Chardonnay Glasir Holt - Santa Barbara, California
2022 Pierre Girardin Les Noyer Chardonnay - Jura, France
~
Breast of Duck à l’Orange orange accented bordelaise
2022 Domaine Paul Pillot Chassagne-Montrachet Vieilles Vignes - Burgundy, France
2016 ArPePe Valtellina Superiore Riserva Grumello Buon Consiglio - Valtellina, Italy
~
Bananas Foster (prepared tableside), buttered rum sauce, vanilla ice cream
Jorge & Ordoñez Moscatel No.2 - Malaga, Spain
2005 Jorge & Ordonez Moscatel No.3 - Malaga, Spain
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
Pierre Sparr Brut Rosé - Alsace, France
~
Red Bell Pepper Velvet Soup parmesan tuile
2022 Belle Glos Chardonnay Glasir Holt - Santa Barbara, California
~
Potato Symphony Spring herb velouté
2022 Domaine Paul Pillot Chassagne-Montrachet Vieilles Vignes - Burgundy, France
~
Buffalo Mozzarella Trio Brochette micro arugula
2024 Domaine De La Madone Beaujolais-Villages Le Perreon - Beaujolais, France
~
Bananas Foster (prepared tableside), buttered rum sauce, vanilla ice cream
Jorge & Ordoñez Moscatel No.2 - 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?
"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"
