The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - March 19^th, 2026
This menu is posted daily
*menu is subject to change
Click the red highlighted items to see a photo

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

Prélude

Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Avocado and Heart of Palm Symphony raspberry vinaigrette 19.
Amish Greens and Watercress Salad smoked duck breast, toasted walnuts, maple syrup vinaigrette* 19.
Smoked Salmon Quartet Symphony parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 47.
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Wild Mushroom Velvet Soup butter croutons 17.
Classic Lobster Bisque shrimp fricassee** 19.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 22.

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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.
Petrossian Tsar Royal Beluga small to medium beads, buttery, briny, clean finish 295.

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Seafood Course

Roasted and Sliced Swordfish Suprème crab meat duxelle, spinach and horseradish sauce** 34.
Pan-Seared Canary Island Striped Bass crab meat duxelle, tapenade vin blanc sauce** 34.
Sea Scallops and Sea Scallop Timbale Duet saffron and choron vin blanc vin blanc** 34.

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Meat Course

Seaweed Crusted Baby Lamb Chops parsley garlic lamb jus 37.
Roasted Moulard Duck Breast ginger gastrique bordelaise 37.
Pan-Seared Wagyu Flat Iron cardamom sauce 37.

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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)* 31.

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Finale

Fresh Fruit and Trio of Sorbet cassis and cranberry, raspberry, and strawberry sorbets 12.
Vanilla Crème Brûlée “Paul Bocuse” chocolate financier* 14.
Pistachio Crème Brûlée “Paul Bocuse” chocolate financier* 14.
Lemon and Cassis Entremet almond joconde, raspberry coulis* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.
Coconut Charlotte almond joconde, coconut tuile, Belgian chocolate sauce* 14.

*Contains nuts   
**Contains shellfish

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Chef’s Four-Course Tasting Menu

95. per guest
Classic Wine Pairings 65. per guest
Premier Cru Wine Pairings 130. per guest
Grand Cru Wine Pairings 400. per guest (not listed)
Champagne Pairings 120. per guest (not listed)

Chilled Cajun Tuna Ragout rice, green beans, olives
Charles Heidseick Brut Reserve Special Select – Champagne, France
2015 Michel Gonet Mesnil sur Oger Grand Cru Blanc de Blancs Brut Nature - Champagne, France
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Louisiana Crayfish Étouffée Tart brown butter spinach**
2024 Domaine Vincent Dampt Chablis – Burgundy, France
2013 Daniel Etienne Defaix 1er Cru Chablis ‘Vaillons’ - Burgundy, France
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Roasted Andouille Sausage Stuffed Duck Breast sauce piquante
2023 Justin Girardin Maranges Vielles Vignes - Burgundy, France
2023 Yvon Clerget ‘Les Mitans’ Volnay – Burgundy, France
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Crêpes Suzette caramel and orange sauce
Pierre Gaillard Domaine Madeloc Banyuls - Roussillon, France
2019 Tomasso Bussola Recioto della Valpolicella Classico DOCG - Verona, Italy

 Chef’s Five-Course Vegetarian Tasting Menu

80. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings Available

Avocado and Heart of Palm Symphony raspberry vinaigrette
Charles Heidseick Brut Reserve Special Select – Champagne, France
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Wild Mushroom Velvet Soup butter croutons
2022 La Staffa ‘Rincrocca’ Verdicchio DOCG – Marche, Italy
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Louisiana Red Bean and Rice
2019 Bartoli Giusti Brunello di Montalcino - Tuscany, Italy
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Aged Balsamic Marinated Buratta micro watercress, oven-roasted tomato
2024 Grosjean Gamay - Val d'Aosta, Italy
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White Chocolate and Frangelico Mousse Bombe raspberry coulis, Paririan macaron*
2022 Rodica Rumeni Muśkat - Truške, Slovenia

*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?

"Every element of our anniversary celebration dinner was perfect from beginning to end. Every staff member who interacted with us warmly wished us a Happy Anniversary and served us in only the most professional manner. We had not dined at The Refectory in some time, but will certainly make a point of returning soon."

"Every experience always blows us away, but this visit topped the cake! Our table was perfect, the ambience was beautiful, and the service both Kamal and Alex provided was outstanding. The five-course meal with wine pairings was an outstanding experience. I cannot say how much we love The Refectory and keep coming back because of how special it is!"

"The food was excellent - dishes that you can't find in any other restaurant in Columbus. The wine choices were exceptional, and we found a great bottle at a reasonable price. The Wagyu beef was amazing and delicious, as were the small plates. Our server, Dominic, was polite, professional, and considerate—and his personality was very refreshing! Thanks for a tremendous evening."