Dinner Menu
We have currently paused our Dine-In service in light of COVID-19 guidelines in Columbus. We will reopen for Dinner Service on February 5th, 2021.
Below is a sample menu from January 9th. The Chef updates the menu frequently, check back often to view the new menu options.
The Refectory Presents A Menu of Small Plates To Create Your Dining Experience
Choose from any or all categories to design dinner in the order you desire
Prelude 17.
Hunter Terrine pistachio, griottine cherries, cranberry vinaigrette*
Three Salmon Rillette blinis and crème fraîche, saffron mousseline
Roasted Goat Cheese pear friand, baby beet, champagne vinaigrette
Wild Mushroom with Pastry brandy cream velvet sauce
Lobster Bisque with shrimp**
Chestnut and Veal Marble velvet veal jus
Butternut Squash Soup crispy blue potatoes 12.
Chilled Seasonal Vegetable Quiche champagne vinaigrette 12.
Buffalo Mozzarella and Goat Cheese Marmalade petite arugula, maple syrup vinaigrette 12.
Russian Osetra Caviar with potato blinis 195.
Seafood Course 27.
Norwegian Salmon au Poivre horseradish vin blanc
Scallop and Fresh Water Gambas saffron sauce**
Lake Erie Walleye artichoke duxelle crisp, choron velvet sauce
Meat Course 28.
Filet Mignon marinated in winter herbs, morel sauce
Spiced Duck Breast candied fruit bordelaise
Baby Lamb Chops garlic parsley lamb jus
Venison Loin cardamom sauce
Imported Cheese Course selections of imported and Ohio cheeses 19.
Bread Basket serves Two - gluten-free available 4.
Whole Loaves To-Go 7.
(donation to Food Bank)
Finale 10.
French Cheesecake pistachio, brandied cherries*
Eggnog Crème Brûlée sugar tuile
Tayberry and Date Charlotte Dome white chocolate sauce
Belgian Triple Chocolate Torte raspberry coulis
Seasonal Fresh Fruit and Trio of Sorbet
Chef’s Five-Course Tasting Menu
(availability limited; no substitutions; entire table request) 95. per guest
Wine Pairings 60. per guest
Wild Mushroom with Pastry brandy cream velvet sauce
Rare Wine Company Historic Series Charleston Sercial - Madeira, Portugal
~
Scallop and Fresh Water Gambas saffron sauce**
2013 Mt Eden Vineyards Estate Chardonnay - Santa Cruz Mtns, US
~
Texas Antelope cardamom sauce
2015 Antoniolo Gattinara Riserva - Piedmont, Italy
~
Imported Cheese Course
2018 F. X. Pichler Riesling Smaragd Ried Loibenberg - Wachau, Austria
~
Grand Marnier Clementine Soufflé surprise, crème anglaise
2005 Jorge Ordonez Malaga Old Vines - Andalucia, Spain
Chef’s Five-Course Vegetarian Tasting Menu
(availability limited; no substitutions; entire table request) 65. per guest
Wine Pairings 60. per guest
Chilled Seasonal Vegetable Quiche champagne vinaigrette
2013 Mt Eden Vineyards Estate Chardonnay - Santa Cruz Mtns, US
~
Butternut Squash Soup crispy blue potato
Rare Wine Company Historic Series Charleston Sercial - Madeira, Portugal
~
Wild Mushroom with Pastry brandy cream velvet sauce
2015 Antoniolo Gattinara Riserva - Piedmont, Italy
~
Buffalo Mozzarella and Goat Cheese Marmalade petite arugula, maple syrup vinaigrette
2018 F. X. Pichler Riesling Smaragd Ried Loibenberg - Wachau, Austria
~
Grand Marnier Clementine Soufflé surprise, crème anglaise
2005 Jorge Ordonez Malaga Old Vines - Andalucia, Spain
For our Guests,
To better manage our prices, there is an added 3.5 processing fee for all cc transactions.
For debit cards, there is no added fee.
Thank you for your support
Menu Subject To Change
*Contains nuts **Contains shellfish
*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.
