The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - Friday, September 25^th, 2026
This menu is posted daily
*menu is subject to change

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

Prélude

Amish Greens Salad pecans, blue cheese pépites, maple syrup vinaigrette* 15.
Ohio Summer Melon, Raspberry, and Blueberry Salad ruby port wine 17.
Marinated Mushroom and Zucchini Tian aged balsamic vinaigrette 19.
Oishii Shrimp Cocktail Marie Rose sauce, leek salad** 22.
French Country Terrine herbes de Provence vinaigrette* 22.
Chilled Sashimi Tuna and Tomato Tartare curry vinaigrette 22.
Smoked Salmon Quartet parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share), accompaniments* 49.
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Sweet Potato Velouté chestnut shavings, butter croutons* 17.
Grilled Seafood Marble black olive gressin, choron vin blanc 20.
Classic Lobster Bisque rock shrimp feuilleté, butter croutons** 22.
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.
Royal Madagascar Acipentri translucent grey tones of Beluga, savory flavors and a melting finish 295.

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Seafood Course

Sautéed Norwegian “Wester Ross” Salmon Suprème smoked basil chablisienne 34.
Pan-Seared Caribbean Red Snapper with lobster ravioli, choron vin blanc** 36.
Roasted Wild Swordfish Loin saffron bonne femme sauce 38.

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Meat Course

Rosemary Garlic Crusted Baby Lamb Chops garlic lamb jus 39.
Roasted Rabbit Loin white truffle essence, cèpe velvet sauce 39.
Wagyu Flat Iron cardamom sauce 41.

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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)* 36.

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Finale

Fresh Fruit and Sorbet peach sorbet, blackberry gelée, graham cracker crumble 12.
Vanilla Crème Brûlée “Paul Bocuse” coconut financier 14.
Almond Pound Cake white chocolate whiskey sauce 14.
Chocolate Hazelnut Praline Entremet chocolate buttercream* 14.
Flourless Chocolate Cake warm chocolate sauce, graham cracker ice cream* 14.
Coconut Olive Oil Cake caramelized white chocolate mousse, graham cracker ice cream 14.
Fresh Goat Cheese Bombe red wine poached pear, salted caramel sauce, candied walnuts* 14.

*Contains nuts   
**Contains shellfish

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Chef’s Five-Course Tasting Menu

120. per guest
Classic Wine Pairings 80. per guest
Premier Cru Wine Pairings 130. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Chilled Mushroom and Lentils Ragout toasted pine nuts, sémillon vinaigrette*
2024 Domaine Christophe Mittnacht ’Terres d’étoiiles’ Crémant Extra Brut - Alsace, France
2019 Henri Billiot Champagne Grand Cru Brut Millésimé - Champagne, France
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Monkfish Feuilleté brown butter spinach, smoked bacon velvet sauce**
2025 El Jardin de La Emperatriz Blanco - Rioja Alta, Spain
2024 Joseph Colin Saint Aubin Mes Sept Terroirs - Burgundy, France
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Roasted Duck Breast and Duck Leg Confit Duet shallot bordelaise
2023 Jacopo Biondi Santi Sassoalloro - Tuscany, Italy
2000 Marcarini ‘Brunate’ Barolo - Piedmont, Italy
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Fresh Goat Cheese Bombe red wine poached pear, salted caramel sauce, candied walnuts*
2000 Domaine de Rancy Rivesaltes Ambré – Languedoc-Roussillon, France
Jorge Ordoñez Victoria No. 4 Esencia - Malaga, Spain

 Chef’s Five-Course Vegetarian Tasting Menu

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

Heart of Palm and Avocado Compote raspberry vinaigrette
2024 Domaine Christophe Mittnacht ’Terres d’étoiiles’ Crémant Extra Brut - Alsace, France
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Sweet Potato Velouté chestnut shavings, butter croutons*
2024 Rudi Pichler Grüner Veltliner Terrassen Smaragd - Wachau, Austria
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Gnocchi Florentine spinach and mornay sauce
2025 Chacra Barda Pinot Noir - Patagonia, Argentina
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Goat Cheese fine herbs and olive oil marmelade, micro greens
2024 Terres Dorées Beaujolais l'Ancien - Burgundy, France
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Chocolate Hazelnut Praline Entremet chocolate buttercream*
2000 Domaine de Rancy Rivesaltes Ambré – Languedoc-Roussillon, 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?

"I really like that the set menu changes a little day to day, with a completely new menu every week or two, so there's always something different to try. The food is consistently very good and thoughtfully put together... one of my favorite places in Columbus to keep coming back to." - Google Review 2026

"I've been fortunate enough to dine all over the world, and little did I realize that a restaurant right here in my own town would reset my definition of a fine dining experience." - Google Review 2026

"I expected a service. What I received was the kind of experience that quietly convinces you to become a regular customer." - Google Review 2026