The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - February 11^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.
Chilled Poulet Cou Nu Roulade cranberry and apple mosaic, aged balsamic vinaigrette 19.
Wild Arugula 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 butter croutons 17.
Green Lentil “Du Puy” Soup essence of tomato, butter croutons 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.
Petrossian Tsar Royal Beluga small to medium beads, buttery, briny, clean finish 295.

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Seafood Course

Sautéed Floridian Red Snapper crab meat duxelle, mustard and red onion vin blanc** 34.
Pan-Seared Meditteranean Loup de Mer crab meat duxelle, choron vin blanc** 34.
Roasted Alaskan Halibut Suprème saffron bonne femme sauce 34.

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Meat Course

Seaweed Crusted Baby Lamb Chops parsley garlic lamb jus 37.
Roasted Moulard Duck Breast green peppercorn sauce 37.
Roasted Ostrich Fan Filet cardamom sauce 45.

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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.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 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)

Lobster Marble avocado compote, passion fruit vinaigrette**
Raventos i Blanc Conca Del Riu Anoia De Nit - Catalunya, Spain
H. Billiot ‘Essence de Billiot’ - Champagne, France
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Wester Ross Salmon Crêpe Vonaissienne beurre blanc
2023 Chateau Thivin Beaujolais-Villages Rosé - Beaujolais, France
2013 Daniel-Etienne Defaix Chablis 1er Cru ‘Vaillon’
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Pan-Seared Wagyu Flat Iron of Beef Saint-Amour and black truffle sauce
2019 Chateau Montrose La Dame de Montrose Saint-Estèphe – Bordeaux, France
2013 Bosquet du Papes ‘Chante le Merle’ Chateauneuf-du-Pape - Rhone Valley, France
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Sundried Tomato and Marinated Burrata balsamic vinaigrette
2022 Cruise Wine Co. Evangelho Vyd. Carignan - Contra Costa County, California
2021 Cantina di Prisco Greco di Tufo ‘Pietra Rosa’ - Campania, Italy
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Rose Cream Puff and Chocolate Ganache Tartlette Duet berry coulis*
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

Red Radish Carpaccio parmesan, champagne vinaigrette
Jean Vesselle Brut Prestige Bouzy Grand Cru – Champagne, France
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Onion Trio Velvet Soup butter croutons
2022 Rudi Pichler Terrassen Gruner Veltliner Smaragd – Wachau, Austria
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Peruvian Blue Potato and Chestnut Custard Quiche seasonal vegetables, red bell pepper coulis*
2022 Bachelet-Monnot Maranges Vielles Vignes – Burgundy, France
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Sundried Tomato and Marinated Burrata maple syrup vinaigrette
2022 Cruise Wine Co. Evangelho Vyd. Carignan - Contra Costa County, California
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Rose Cream Puff and Chocolate Ganache Tartlette Duet berry coulis*
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."