The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - December 6^th, 2025
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

Red Radish Carpaccio toasted pistachio, parmesan, champagne vinaigrette* 17.
Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
Pork and Duck Rillette herbes de Provence vinaigrette 19.
Mixed Greens and Watercress Salad smoked duck breast, toasted walnuts, maple syrup vinaigrette* 19.
Smoked Salmon Quartet salmon and fresh cheese compote, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 45.
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Slow Roasted Parsnip Velvet Soup butter croutons 15.
Wild Mushroom Velvet Soup butter croutons 17.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 21.

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Caviar

Petrossian Royal Persicus notes of dried fruit and light smoke, sweet and fresh finish 95.
Petrossian Royal Ossetra perfect balance of savory brine and subtle notes of dried fruit 185.
Petrossian Tsar Royal Beluga Hybrid butter and brine hybrid, creamy notes, fresh finish 295.

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Seafood Course

Roasted Baby Monkfish “au poivre”, essence of brandy 34.
Pan-Seared Norwegian Salmon Suprème horseradish chablisienne 34.
Sautéed Triple Tail Fillet crab meat duxelle, choron vin blanc sauce** 34.

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Meat Course

Roasted Duck Magret griottine bordelaise 37.
Seaweed Crusted New Zealand Baby Rack of Lamb lamb jus 37.
Wild Herb Brined Texas Antelope pancetta, essence of hazelnuts, black truffle bordelaise* 37.

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Bread Basket (serves two), gluten-free option also available 6.
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 lemon, mango, and raspberry sorbets 12.
Bourbon Vanilla Crème Brûlée “Paul Bocuse” classic madeleine* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.
Mango Charlotte mango marmelade center, almond sponge cake, raspberry coulis* 14.
Warm Bosc Pear Tart pistachio frangipane, date ice cream, trio of coulis* 18.

*Contains nuts   
**Contains shellfish

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 Chef’s Five-Course Tasting Menu

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

French Country Terrine herbes de Provence vinaigrette*
Marc Hebrart 1er Cru Brut Rosé Extra Brut en Magnum – Champagne, France
Famille Moussé Les Vignes de Mon Village BdN Extra Brut en Magnum - Champagne, France
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Pan-Seared Atlantic Halibut Cheeks saffron bonne femme sauce
2022 Boyer-Martenot Bourgogne Aligoté - Burgundy, France
2022 Alexandre Bain L. d’Ange VDF - Loire Valley, France
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Roasted Wagyu Flat Iron cardamom sauce
2022 Grosjean Vigne Merletta Fumin - Vallée d’Aoste, Italy
2021 Jacopo Biondi Santi Montepo Castello di Montepo Sassoalloro Oro – Piedmont, Italy
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Balsamic Glazed Buratta oven-roasted tomato, micro arugula
2022 Domaine de la Grand ‘Cour Fleurie “Clos de la Grand ‘Cour” - Beaujolais, France
2022 Château du Moulin-à-Vent Moulin-à-Vent - Beaujolais, France
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Chestnut Dome essence of bourbon, caramel sauce, almond joconde*
Kopke 10 Year Tawny Port - Duoro Valley, Portugal
1978 Kopke Colheita Port 3 Liter - Douro Valley, Portugal

 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*
Marc Hebrart 1er Cru Brut Rosé Extra Brut en Magnum – Champagne, France
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Slow Roasted Parsnip Velvet Soup butter croutons
2022 Rudi Pichler Terrassen Gruner Veltliner Smaragd – Wachau, Austria
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Butternut Squash, Mornay, and Leek Gougères Trio bell pepper coulis
2022 Brick House Select Ribbon Ridge Pinot Noir  - Willamette Valley, Oregon
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Balsamic Glazed Buratta oven-roasted tomato, micro arugula
2022 Domaine de la Grand ‘Cour Fleurie “Clos de la Grand ‘Cour” - Beaujolais, France
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Cassis and Praline Entremet “Anémone” strawberry coulis*
Kopke 10 Year Tawny Port - Duoro Valley, Portugal

*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."