The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - June 21^st, 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

Seasonal Greens Salad blue cheese pépites, roasted walnuts, maple syrup vinaigrette* 14.
Red Beet and Bâtonnets de Saucisson Salad roasted hazelnut vinaigrette* 17.
Green Asparagus Salad gourmet vinaigrette, smoked salmon 19.
French Country Terrine herbes de Provence vinaigrette* 19.
Salmon Gravlax and Smoked Salmon Rillette smoked trout roe, basil and paprika vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Broccoli Velvet Soup butter croutons 17.
Escargot and Shiitake Marble veal mousse, parsley, garlic butter sauce** 21.
Sockeye Salmon Crêpe Vonassienne baika caviar, beurre blanc 29.

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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.

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Seafood Course

Poached Atlantic Halibut cardinal velvet sauce** 34.
Pan-Seared Florida Red Snapper basil chablis sauce 34.
Roasted Mediterranean Bronzini choron vin blanc sauce 34.

Meat Course

Pan-Seared Wagyu Flat Iron cardamom sauce 35.
Roasted Boudin Stuffed Duck essence of basil, à l’orange 35.
Black Truffle and Poulet Cou Nu Stuffed and Roasted Stuffed Texas Quail diablo sauce 35.

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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 lemon, white peach, and raspberry sorbets 12.
Bourbon Vanilla Crème Brûlée classic madeleine* 14.
Pistachio and Blueberry Clafoutis limoncello parfait* 14.
Mango Charlotte and Ginger Sponge Cake caramel sauce* 14.
Chocolate Gateau “Chocolatier” raspberry pâte de fruit, essence of mocha 14.

*Contains nuts   
**Contains shellfish

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 Chef’s Five-Course Tasting Menu

140. per guest
Classic Wine Pairings 70. per guest
Premier Cru Wine Pairings 140. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Marinated Wild Mushroom and Zucchini Tian aged balsamic vinaigrette
Vilmart & Cie Grand Cellier Premier Cru - Champagne, France
Girard-Bonnet Blanc de Blancs Mon Village - Champagne, France
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Sockeye Salmon Crêpe Vonassienne baika caviar, beurre blanc
2022 Pierre-Yves Colin-Morey Bourgogne Au Bout Du Monde - Burgundy, France
2020 Venissa Venusa Dorona Bianco - Venice, Italy
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Elysian Fields Purebred Lamb Rack and Paté in Puff Pastry lamb jus
2020 St. Innocent Pinot Noir Momtazi Vineyard McMinnville AVA - Willamette Valley, Oregon
2010 Malvira Trinita Roero Riserva Nebbiolo - Piedmont, Italy
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Aged Balsamic Marinated Buffalo Mozzarella gourmet vinaigrette
2023 Vincent Roussely Sauvignon Vin Orange - Loire Valley, France
Domaine Pehu Simonet Coteaux Champenois - Champagne, France
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Pears Belle Hélène caramel and orange sablé, chocolate sauce, vanilla ice cream
Patrick Bottex Bugey-Cerdon La Cueille - Savoy, France
2010 Fattoria di Piazzano Bianco Dell'Empolese Vin Santo - Tuscany, Italy

 Chef’s Five-Course Vegetarian Tasting Menu

80. per guest
Classic Wine Pairings 70. per guest
Premier Cru Wine Pairings Available

Heart of Palm Salad avocado compote, raspberry, and champagne vinaigrette*
Vilmart & Cie Grand Cellier Premier Cru - Champagne, France
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Broccoli Velvet Soup butter croutons
2022 Pierre-Yves Colin-Morey Bourgogne Au Bout Du Monde - Burgundy, France
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Leek and Corn Tortellini red bell pepper compote, summer vegetables, basil suprème sauce
2020 St. Innocent Pinot Noir Momtazi Vineyard McMinnville AVA  - Willamette Valley, Oregon
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Aged Balsamic Marinated Buffalo Mozzarella gourmet vinaigrette
2023 Vincent Roussely Sauvignon Vin Orange - Loire Valley, France
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Pears Belle Hélène caramel and orange sablé, chocolate sauce, vanilla ice cream
Patrick Bottex Bugey-Cerdon La Cueille - Savoy, France

*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?

"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."

"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!"