The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - February 19^th, 2026
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

Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
Red Radish Carpaccio parmesan, champagne vinaigrette 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Amish Greens and Watercress Salad smoked duck breast, toasted walnuts, maple syrup vinaigrette* 19.
Smoked Salmon Quartet Symphony fennel salad, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 47.
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Onion Trio Velvet Soup brioche croutons 17.
Grilled Lobster Terrine choron vin blanc** 19.
New Orleans Seafood Gumbo okra, andouille sausage, rice** 19.
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.
Petrossian Tsar Royal Beluga small to medium beads, buttery, briny, clean finish 295.

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Seafood Course

Roasted Cold Water King Klip crab meat duxelle, spinach and horseradish sauce** 34.
Pan-Seared Floridian Red Snapper crab meat duxelle, choron vin blanc** 34.
Scallop Timbale and Sea Scallop Duet mussels, saffron vin blanc** 34.

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Meat Course

Roasted Black Truffle Stuffed Texas Quail cardamom sauce 37.
Seaweed Crusted Baby Lamb Chops parsley garlic lamb jus 37.
Roasted Moulard Duck Breast candied fruit bordelaise 37.

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Bread Basket (serves two), gluten-free option also available 7.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 8.
Imported Cheese Course (to share)* 31.

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Finale

Fresh Fruit and Trio of Sorbet cassis and cranberry, raspberry, and passion fruit sorbets 12.
Bourbon Vanilla Crème Brûlée “Paul Bocuse” classic madeleine* 14.
Coconut Charlotte almond joconde, coconut tuile, Belgian chocolate sauce* 14.
Mardi Gras Beignet and Chocolate Bombe Duet vanilla crème anglaise* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.
Passion Fruit Entremet almond joconde, raspberry coulis* 14.

*Contains nuts   
**Contains shellfish

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Chef’s Five-Course Tasting Menu

145. per guest
Classic Wine Pairings 80. per guest
Premier Cru Wine Pairings 140. per guest
Grand Cru Wine Pairings 400. per guest (not listed)
Champagne Pairings 120. per guest (not listed)

Wild Mushroom and Veal Terrine Saint Amour vinaigrette*
Raventos i Blanc Conca Del Riu Anoia De Nit - Catalunya, Spain
Champagne Doyard Œil de Perdrix - Champagne, France
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Wester Ross Salmon Crêpe Vonaissienne beurre blanc
2024 Tenuta delle Terre Nere Etna Rosato - Sicily, Italy
2016 Georges Lignier et Fils Morey-Saint-Denis Blanc - Burgundy, France
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Pan-Seared Wagyu Flat Iron of Beef black truffle bordelaise
2018 Chateau Giscours Sirène de Giscours Margaux - Bordeaux, France
2023 Domaine François Mikulski ‘Les Toisières’ Monthélie - Burgundy, France
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Sundried Tomato and Marinated Burrata balsamic vinaigrette
2023 Grosjean Vallee d’Aoesta Gamay - Aoeste, Italy
2021 Cantina di Prisco Greco di Tufo ‘Pietra Rosa’ - Campania, Italy
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Belgian Dark Chocolate Bombe bourbon crème brûlée center, vanilla crème anglaise
NV Domaine de Rancy Rivesaltes Ambré – Languedoc-Roussillon, France
2023 Schloss Lieser Niederberg Helden Auslese Goldkapsel - Mosel, Germany

 Chef’s Five-Course Vegetarian Tasting Menu

80. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings Available

Mushroom and Zucchini Tian aged balsamic vinaigrette
Jean Vesselle Brut Prestige Bouzy Grand Cru – Champagne, France
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Onion Trio Velvet Soup brioche croutons
2022 Rudi Pichler Terrassen Gruner Veltliner Smaragd – Wachau, Austria
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Fennel and Tomato Tart Tatin suprème sauce, tomato coulis
2022 Justin Girardin Maranges Vielles Vignes - Burgundy, France
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Sundried Tomato and Marinated Burrata balsamic vinaigrette
2023 Grosjean Vallee d’Aoesta Gamay - Aoeste, Italy
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Belgian Dark Chocolate Bombe bourbon crème brûlée center, vanilla crème
NV 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?

"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."