The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - Wednesday, October 21^st, 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 walnuts, blue cheese pépites, maple syrup vinaigrette* 15.
Tri-Color Cauliflower Salad black pepper pecorino shavings, green peppercorn vinaigrette 17.
Chilled Pheasant Cervelas green lentil and French hericot vert ragout, shallot vinaigrette 19.
Oishii Shrimp Cocktail Marie Rose sauce, leek salad** 22.
French Country Terrine herbes de Provence vinaigrette* 22.
Smoked Salmon Quartet parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share), accompaniments* 53.
~
Wild Mushroom Velvet Soup butter croutons 15.
Rustic Potato and Bacon Soup grand-mère style 17.
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

Pan-Seared Sea Trout Suprême with lobster ravioli, smoked bacon chablisienne** 34.
Sautéed Atlantic Halibut saffron bonne femme sauce** 36.
Wild Swordfish Tournedos with lobster ravioli, pastrami salmon center, choron vin blanc** 38.

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Meat Course

Rosemary Garlic Crusted Baby Lamb Chops garlic lamb jus 39.
Roasted Duck Magret “périgourdine” sauce, whole grain mustard sauce 39.
Wild Herb Marinated and Grilled Bison Strip Loin 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 Trio quince, strawberry, and cassis sorberts 12.
Vanilla Crème Brûlée “Paul Bocuse” almond tuile* 14.
Pumpkin and Cranberry Tart plum coulis* 14.
Warm Pear Tart trio of coulis, Armagnac ice cream “Napoléon”* 14.
Coconut Mousse chocolate crust, caramel sauce, almond joconde* 14.
Dark Chocolate and Mocha Entremet “Opera” white chocolate crème anglaise* 14.

*Contains nuts   
**Contains shellfish

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Chef’s Four-Course Tasting Menu
Menu Des Alpes

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

Roasted Goat Cheese grand cru gruyère toast, red beet fondant, shallot vinaigrette
Von Winnings Riesling Sekt Extra Brut - Pfalz, Germany
Champagne Écume Chamery 1er Cru Blanc de Noirs Brut Nature - Champagne, France
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Crispy Artic Char Suprème savoy cabbage and bacon fricassée, butternut squash vin blanc
2021 Domaine Vincent Paris ‘Granit 30’ Cornas - Rhône Valley, France
2023 Yves Boyer-Martenot 'Cuvée Fernand Boyer’ Meursault - Burgundy, France
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Tarragon Mousse Stuffed Roasted Duck Magret genepy and honey bordelaise
2023 Sylvain Pataille Bourgogne Rouge - Burgundy, France
2023 Domaine Faiveley ‘Clos de Myglands’ Mercurey 1er Cru Monopole - Burgundy, France
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Blueberry Marmelade and Crème Chiboust Feuilleté raspberry coulis
2015 Chateau Rolland Barsac Sauternes - Bordeaux, France
2008 Kopke Colheita White Port - Douro Valley, Portugal

 Chef’s Five-Course Vegetarian Tasting Menu

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

Tri-Color Cauliflower Salad black pepper pecorino shavings, green peppercorn vinaigrette
Von Winnings Riesling Sekt Extra Brut - Pfalz, Germany
~
Wild Mushroom Velvet Soup butter croutons
2022 La Staffa Rincrocca Castelli di Jesi DOCG Verdicchio Riserva - Marche, Italty
~
Leek Tart grand cru gruyère, butternut squash, onion velouté
2023 Domaine Arlaud ‘Roncevie’ Bourgogne Rouge - Burgundy, France
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Goat Cheese fine herbs and olive oil marmelade, micro greens
2024 Terres Dorées Beaujolais l'Ancien - Burgundy, France
~
Pistachio Ricotta “Gâteau” vanilla sponge cake, white chocolate crème anglaise*
2000 Domaine de Rancy Rivesaltes Ambré - Languedoc-Roussillon, France
~OR~
Passion Fruit Dome almond joconde, caramel center, dark chocolate ganache sauce*
2015 Chateau Rolland Barsac Sauternes - Bordeaux, France for the passionfruit

*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