The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - June 27^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 and Arugula Blend Salad pancetta, toasted almonds, maple syrup vinaigrette* 17.
Red Radish Carpaccio toasted pistachio and parmesan, champagne 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.
Rare Sashimi Tuna tomato tartare, lavender vinaigrette 19.
Smoked Salmon Quartet salmon and fresh cheese compote, fennel salad, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
~
Red Bell Pepper Velvet Soup tapenade toast 17.
Grilled Lake Erie Walleye Terrine mustard veal jus 19.
Elysian Fields Lamb Paté in Puff Pastry goat cheese and black olive center, lamb jus 19.
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

Halibut Cheeks “Meunière” lemon caper butter sauce 34.
Pan-Seared Lake Erie Walleye cardinal velvet sauce** 34.
Roasted Mediterranean Bronzini choron vin blanc sauce 34.
Sockeye Salmon Suprème mushroom crêpe, basil vin blanc sauce, choron sauce 37.

Meat Course

Pan-Seared Wagyu Flat Iron cardamom sauce 35.
Roasted Boudin Stuffed Duck essence of basil, à l’orange 35.
Elysian Fields Purebred Lamb Rack and Paté in Puff Pastry lamb jus 49.
Prime Filet Mignon dijon and caramelized shallot layer, rosemary bordelaise 79.

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 lemon, white peach, and raspberry sorbets 12.
Bourbon Vanilla Crème Brûlée classic madeleine* 14.
Ohio Peach Cobbler vanilla ice cream 14.
Mango Charlotte and Ginger Sponge Cake caramel sauce* 14.
Chocolate Gateau “Chocolatier” raspberry pâte de fruit, essence of mocha 14.

*Contains nuts   
**Contains shellfish

i

 Chef’s Four-Course Alsace Tasting Menu

95. per guest
Classic Wine Pairings 65. per guest
Premier Cru Wine Pairings 120. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Sockeye Salmon and Smoked Salmon Terrine horseradish vinaigrette, trout roe blinis
Pierre Sparr Brut Rosé - Alsace, France
Girard-Bonnet Blanc de Blancs Mon Village - Champagne, France
~
Wild Mushroom Lasagna brandy sauce, tomato fondue
2021 Domaine Bechtold Engelberg Pinot Gris - Alsace, France
1982 Domaine Pêcheur Chardonnay - Jura, France
~
Prime Pork Loin and Duck Sausage Duet mustard velvet sauce
Domaine Marcel Deiss Alsace Rouge - Alsace, France
2010 Malvira Trinita Roero Riserva Nebbiolo - Piedmont, Italy
~
Alsatian Cheese Cake blueberry coulis, almond joconde, griottines*
Patrick Bottex Bugey-Cerdon La Cueille - Savoy, France
2010 Fattoria di Piazzano Bianco Dell'Empolese Vin Santo - Tuscany, Italy

 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
Vilmart & Cie Grand Cellier Premier Cru - Champagne, France
~
Red Bell Pepper Velvet Soup tapenade toast
2021 Domaine Bechtold Engelberg Pinot Gris - Alsace, France
~
Ratatouille Feuilleté brown butter spinach, basil suprème sauce
2020 St. Innocent Pinot Noir Momtazi Vineyard McMinnville AVA  - Willamette Valley, Oregon
~
Aged Balsamic Marinated Buffalo Mozzarella gourmet vinaigrette
2023 Vincent Roussely Sauvignon Vin Orange - Loire Valley, France
~
Poire Belle Hélène caramel and orange sablé, chocolate sauce, vanilla ice cream
Patrick Bottex Bugey-Cerdon La Cueille - Savoy, 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?

"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."

"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!"