The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - September 13^th, 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

Prélude

Amish Greens Blend Salad pancetta, toasted almonds, maple syrup vinaigrette* 17.
Red Beet and Bâtonnets de Saucisson Salad roasted hazelnut vinaigrette* 17.
Mushroom and Zucchini Tian aged balsamic vinaigrette 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Smoked Salmon Quartet salmon and fresh cheese compote, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
~
Eggplant and Tomato Soup olive blend, caramelized onion, butter croutons 15.
Carrot and Ginger Velvet Soup celery diamonds, butter croutons 15.
Mussel Soup saffron, chablis, and leek chiffonade** 21.
Escargot and Shiitake Marble veal mousse, parsley, garlic butter sauce** 21.

 i
Caviar

Petrossian Classic Baika dark, rich, and bold in oceanic flavor 95.
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 Atlantic Halibut Suprème curry mustard vin blanc sauce 34.
Lightly Smoked Norwegian Salmon Fillet basil chablis sauce 34.
Roasted Wild Alaskan Sable Fish Fillet choron velvet sauce 34.

i

Meat Course

Roasted Moulard Duck Breast olive blend sauce 37.
Sautéed Wagyu Flat Iron cardamom sauce 37.
Roasted Seaweed Crusted New Zealand Rack of Lamb lamb jus 37.

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 green apple, passion fruit, and strawberry sorbets 12.
Bourbon Vanilla Crème Brûlée “Paul Bocuse” classic madeleine* 14.
Chocolate Marquis vanilla crème anglaise, petite almond financier* 14.
Lemon Frangipane Tart plum marmelade, strawberry crumble* 14.
Lime Cheesecake Mousse white chocolate, sour cherry center, mixed berry coulis 14.

*Contains nuts   
**Contains shellfish

 Chef’s Five-Course Tasting Menu

120. per guest
Classic Wine Pairings 85. per guest
Premier Cru Wine Pairings 140. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Sashimi Tuna Aiguillete tomato tartar, lavendar vinaigrette
Remy Maisin Blanc de Noirs - Champagne, France
Egly-Ouriet Les Vignes de Bissueil - Champagne, France
~
Mussel Soup saffron, chablis, and leek chiffonade**
2023 Lucien Crochet ‘La Croix du Roy’ – Loire Valley, France
2019 Domaine Marcel Deiss ‘Schoffweg’ – Alsace, France
~OR~
Roasted Wild Alaskan Sable Fish Fillet choron velvet sauce
2023 Lucien Crochet ‘La Croix du Roy’ – Loire Valley, France
2019 Domaine Marcel Deiss ‘Schoffweg’ – Alsace, France
~
Wild Herb Brined and Roasted Ostrich Fan Filet Ohio cèpe velvet sauce
2021 Domaine Dureuil-Janthial Mercurey Rouge - Burgundy, France
2023 Domaine Faiveley Givry ‘Champ Lalot’ - Burgundy, France
~
Cervelle de Canut micro arugula
2021 Cantina Di Prisco Greco di Tufo ‘Pietra Rosa’ DOCG - Campania, Italy
2022 Rudi Pichler Terrassen Grüner Veltliner Smaragd - Wachau, Austria
~
Lemon Frangipane Tart plum marmelade, strawberry crumble*
2006 Chateau Lamourette Sauternes - Bordeaux, France
2023 Schloss Lieser Niederberg Helden Riesling 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 toasted pistachio, parmesan, champagne vinaigrette*
Remy Maisin Blanc de Noirs - Champagne, France
~
Carrot and Ginger Velvet Soup celery diamonds, butter croutons
2024 Schlosskellerei Gobelsburg Grüner Veltliner - Kamptal, Austria
~
Fresh Linguini and Late Summer Vegetables Symphony tomato sauce
2022 Bachelet-Monnot Maranges Vielles Vignes - Burgundy, France
~
Cervelle de Canut micro arugula
2021 Cantina Di Prisco Greco di Tufo ‘Pietra Rosa’ DOCG - Campania, Italy
~
Tropical Gateau lychee mousse, mango confiture, raspberry coulis*
2006 Chateau Lamourette Sauternes - Bordeaux, France
~OR~
Blackberry, Huckleberry, and Cream Cheese Entremet almond joconde, raspberry coulis*
2006 Chateau Lamourette Sauternes - Bordeaux, 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?

"We had another stellar experience at the Refectory yesterday. The food was exceptional, unique, and thoughtfully crafted. Joseph, our server, was top notch! He was knowledgeable, friendly, and gave great recommendations. The Refectory also goes out of their way to personalize every experience. We’re moving out of state and we noted that in our reservation. Several staff members wished us well and they even had a sweet little card on the table to wish us safe travels. We will miss this place immensely. It’s by far our favorite restaurant experience in Columbus."

"Kamal excels in the way he runs The Refectory. The wait staff is excellent and efficient. Kam is always a delight. The cuisine is over-the-top excellent. The only thing missing are Michelin stars because The Refectory is right up there with the big boys."

"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."