Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU
THIS EVENING’S MENU - April 18th, 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
Amish Greens Salad toasted walnuts, blue cheese crumble, maple syrup vinaigrette* 15.
Avocado and Heart of Palm Symphony raspberry vinaigrette 19.
French Country Terrine herbes de Provence vinaigrette* 19.
Smoked Salmon Quartet Symphony parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 47.
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Green Asparagus Velvet Soup mushroom fricassée, butter croutons 17.
Ohio Green Asparagus, Soft Poached Cuckoo Egg, Mushroom Clafoutis champagne vinaigrette 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
Pan-Seared Golden Corvina Fillet horseradish and red bell pepper chablisienne 34.
Sautéed North Atlantic Canadian Halibut choron vin blanc sauce 34.
Sautéed Sea Scallops saffron bonne femme sauce** 34.
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Meat Course
Roasted Duck Breast au poivre sauce 37.
Pan-Seared Wagyu Flat Iron cardamom sauce 38.
Rosemary Crusted Baby Lamb Chops parsley garlic lamb jus 38.
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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)* 34.
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Finale
Fresh Fruit and Trio of Sorbet cassis and cranberry, orange, and strawberry sorbets 12.
Vanilla Crème Brûlée “Paul Bocuse” chocolate financier* 14.
Mango Sablé Dome hibiscus pearls, mango purée, almond tuile* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.
Almond Frangipane and Raspberry Tart rosemary thyme ice cream, raspberry coulis* 14.
*Contains nuts
**Contains shellfish
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Chef’s Four-Course Tasting Menu
95. per guest
Classic Wine Pairings 80. 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)
Greenhouse Tomato and Goat Cheese Marmelade micro watercress, clairette vinaigrette
2025 Tribute to Grace Rose of Grenache - Santa Barbera, California
2024 Pierre-Yves Colin Morey Rosé of Pinot Noir - Burgundy, France
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Bouillabaisse Soup garlic toast, “rouille” rock fish**
2022 Alexandre Bain L D’ange - Loire Valley, France
2023 Pascal Cotat ‘Les Monts Damnes’ Sancerre – Loire Valley, France
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Beef à la Daube Provençale zucchini and blue potato, bayaldi style
2022 Bosquet des Papes CdP Cuvee Tradition - Rhône Valley, France
2019 Paolo Bea ‘Pipparello’ Montefalco Rosso Riserva – Umbria, Italy
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Frozen Nougat Terrine raspberry coulis*
Jorge Ordonez & Co. Malaga Moscatel No 2 Victoria - Malaga, Spain
Famille Moussé Ratafia Sur le Toit ‘Rooftafia’ en Demijohn - Champagne, France
Chef’s Five-Course Vegetarian Tasting Menu
80. per guest
Classic Wine Pairings 80. per guest
Premier Cru Wine Pairings Available
Avocado and Heart of Palm Symphony raspberry vinaigrette
Gratiot Pilliere ‘Refectory 50th Anniversary’ Brut Tradition – Champagne, France
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Green Asparagus Velvet Soup mushroom fricassée, butter croutons
2022 La Staffa ‘Rincrocca’ Verdicchio DOCG – Marche, Italy
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Belgium Endive Feuilleté seasonal vegetables, tomato, zucchini sauce duet
2024 YoYo ‘La Tranchée’ Grenache – Roussillon, France
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Aged Balsamic Marinated Buratta micro watercress, oven-roasted tomato
2024 Grosjean Gamay - Val d'Aosta, Italy
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Almond Frangipane and Raspberry Tart rosemary thyme ice cream, raspberry coulis*
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."
