Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU
THIS EVENING’S MENU - March 27th, 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
Prelude
Seasonal Greens Salad blue cheese pepites, roasted walnuts, maple syrup vinaigrette* 14.
Bi-Color Cauliflower and Micro Greens Salad hazelnut vinaigrette* 15.
French Country Terrine herbes de Provence vinaigrette* 19.
White and Green Asparagus Salad dry cured salami, cara cara orange vinaigrette 19.
Cold Smoked Salmon, Hot Smoked Salmon, and Salmon Pastrami Trio vinaigrette duet 19.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
~
Artichoke Velvet Soup English peas, butter croutons 16.
Classic Lobster Bisque seafood fricassée** 19.
Escargot and Shiitake Marble veal mousse, parsley garlic butter sauce** 21.
i
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.
i
Seafood Course
Pan-Seared Icelandic Redfish Fillet lobster velvet sauce** 31.
Roasted Lake Erie Walleye choron vin blanc sauce 31.
Sautéed Sea Scallops basil vin blanc sauce** 31.
i
Meat Course
Persillade Crusted New Zealand Lamb Chops parsley garlic lamb jus 34.
Pan-Seared Wagyu Flat Iron cardamom sauce 34.
Roasted Moulard Duck Magret à l’orange 34.
i
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.
i
Finale
Fresh Fruit and Trio of Sorbet pear, mango, and cassis sorbets 12.
Pistachio Crème Brûlée New Orleans beignet* 14.
Lemon and Lime Sablé French meringue, Grand Marnier sauce 14.
Chocolate and Hazelnut Dacquoise Bombe salted caramel sauce* 14.
Bosc Pear Tarte pistachio frangipane, pistachio ice cream* 16.
*Contains nuts
**Contains shellfish
i
Chef’s New Orleans Four-Course Tasting Menu
110. per guest
Classic Wine Pairings 70. per guest
Premier Cru Wine Pairings 140. per guest
Grand Cru Wine Pairings 400. per guest (not listed)
Cajun Gulf Shrimp and Cheese Grits tasso ham, sauce piquante**
J.L. Vergnon Blanc de Blancs "Conversation" Grand Cru Brut - Champagne, France
2004 Champagne A. Bergere Oenothèque - Champagne, France
~
Frog Leg Marble and Tempura Duet parsley garlic butter sauce
2022 Belle Glos Chardonnay Glasir Holt - Santa Barbara, California
2022 Domaine Boyer-Martenot Meursault 1er Cru Genevrières - Burgundy, France
~OR~
Poulet Cou Nu and Mushroom Marble choron vin blanc sauce
2022 Belle Glos Chardonnay Glasir Holt - Santa Barbara, California
2022 Domaine Boyer-Martenot Meursault 1er Cru Genevrières - Burgundy, France
~
Pan-Seared Filet Mignon of Beef au poivre
2021 Cyprien Arlaud "Oka" Bourgogne Rouge - Burgundy, France
2016 Arpepe Valtellina Superiore Riserva Grumello "Buon Consiglio" - Valtellina, Italy
~OR~
Roasted Moulard Duck Magret à l’orange
2021 Cyprien Arlaud "Oka" Bourgogne Rouge - Burgundy, France
2016 Arpepe Valtellina Superiore Riserva Grumello "Buon Consiglio" - Valtellina, Italy
~
Bananas Foster (prepared tableside), buttered rum sauce, vanilla ice cream
2023 Jorge Ordonez Moscatel No. 2 "Victoria" - Malaga, Spain
2005 Jorge Ordonez Moscatel No. 3 "Old Vines" - Malaga, Spain
Chef’s Five-Course Vegetarian Tasting Menu
80. per guest
Classic Wine Pairings 55. per guest
Premier Cru Wine Pairings Available
Marinated Wild Mushroom and Zucchini Tian aged balsamic vinaigrette
J.L. Vergnon Blanc de Blancs "Conversation" Grand Cru Brut - Champagne, France
~
Artichoke Velvet Soup English peas, butter croutons
2022 Belle Glos Chardonnay Glasir Holt - Santa Barbara, California
~
Basil Linguini seasonal vegetables, slow roasted tomato velvet sauce
2022 Domaine Paul Pillot Chassagne-Montrachet Vieilles Vignes - Burgundy, France
~
Buffalo Mozzarella Trio Brochette micro arugula
2021 Cyprien Arlaud "Oka" Bourgogne Rouge - Burgundy, France
~
Bananas Foster (prepared tableside), buttered rum sauce, vanilla ice cream
2023 Jorge Ordonez Moscatel No. 2 "Victoria" - Malaga, Spain
*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?
"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!"
"I can't express how wonderful our dining experience was, from the great service to the incredible cuisine to the best wine pairing I ever had"
