Dine-In Dinner Menu
THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU
THIS EVENING’S MENU - Saturday, September 19th, 2026
This menu is posted daily
*menu is subject to change
CHOOSE FROM ANY OR ALL CATEGORIES TO DESIGN DINNER IN THE ORDER YOU DESIRE
Prélude
Amish Greens Salad pecans, blue cheese pépites, maple syrup vinaigrette* 15.
Ohio Summer Melon, Raspberry, and Blueberry Salad ruby port wine 17.
Marinated Mushroom and Zucchini Tian aged balsamic vinaigrette 19.
Oishii Shrimp Cocktail Marie Rose sauce, leek salad** 22.
French Country Terrine herbes de Provence vinaigrette* 22.
Chilled Sashimi Tuna and Tomato Tartare curry vinaigrette 22.
Smoked Salmon Quartet parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share), accompaniments* 49.
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Roasted Red Bell Pepper Velouté butter croutons 15.
Celery Root and Parsnip “Alpine” Velvet Soup grand cru gruyère crostini 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.
Royal Madagascar Acipentri translucent grey tones of Beluga, savory flavors and a melting finish 295.
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Seafood Course
Sautéed Floridian Pompano Fillet saffron bonne femme 34.
Pan-Seared Lake Erie Walleye red bell pepper chablisienne 34.
Roasted Norwegian Wester Ross Salmon Suprème with lobster ravioli, choron vin blanc** 34.
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Meat Course
Rosemary Garlic Crusted Baby Lamb Chops garlic lamb jus 39.
Wagyu Flat Iron cardamom sauce 41.
Pancetta Wrapped Ostrich Fan cèpe velvet 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) 9.
Imported Cheese Course (to share)* 36.
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Finale
Fresh Fruit and Sorbet peach sorbet, blackberry gelée, graham cracker crumble 12.
Vanilla Crème Brûlée “Paul Bocuse” coconut financier 14.
Coconut Olive Oil Cake caramelized white chocolate mousse, cardadom ice cream 14.
Chocolate Cake dark chocolate mousse, warm chocolate sauce, cardamom ice cream 14.
Chocolate Hazelnut Praline Entremet chocolate buttercream* 14.
*Contains nuts
**Contains shellfish
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Chef’s Five-Course Tasting Menu
120. per guest
Classic Wine Pairings 80. per guest
Premier Cru Wine Pairings 130. per guest
Grand Cru Wine Pairings 400. per guest (not listed)
Chilled Mushroom and Lentils Ragout toasted pine nuts, sémillon vinaigrette*
Pierre Sparr Crémant d’Alsace Brut Rosé - Alsace, France
2019 Henri Billiot Champagne Grand Cru Brut Millésimé - Champagne, France
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Monkfish Feuilleté brown butter spinach, smoked bacon velvet sauce**
2023 Pichler-Krutzler Ried Klostersatz Grüner Veltliner - Wachau, Austria
2024 Joseph Colin Saint Aubin Mes Sept Terroirs - Burgundy, France
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Roasted Duck Breast and Duck Leg Confit Duet shallot bordelaise
2025 Chacra Barda Pinot Noir - Patagonia, Argentina
2000 Marcarini ‘Brunate’ Barolo - Piedmont, Italy
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Fresh Goat Cheese Bombe cannelé de Bordeaux, salted caramel sauce, candied walnuts*
2000 Domaine de Rancy Rivesaltes Ambré – Languedoc-Roussillon, France
Jorge Ordoñez Victoria No. 4 Esencia - Malaga, Spain
Chef’s Five-Course Vegetarian Tasting Menu
85. per guest
Classic Wine Pairings 80. per guest
Premier Cru Wine Pairings Available
Heart of Palm and Avocado Compote raspberry vinaigrette
Pierre Sparr Crémant d’Alsace Brut Rosé - Alsace, France
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Celery Root and Parsnip “Alpine” Velvet Soup grand cru gruyère crostini
2024 Rudi Pichler Grüner Veltliner Terrassen Smaragd - Wachau, Austria
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Potato Boulangére confit bayaldi, leek velvet sauce
2025 Chacra Barda Pinot Noir - Patagonia, Argentina
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Goat Cheese fine herbs and olive oil marmelade, micro greens
2024 Terres Dorées Beaujolais l'Ancien - Burgundy, France
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Coconut Olive Oil Cake caramelized white chocolate mousse, cardadom ice cream
2000 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?
"I really like that the set menu changes a little day to day, with a completely new menu every week or two, so there's always something different to try. The food is consistently very good and thoughtfully put together... one of my favorite places in Columbus to keep coming back to." - Google Review 2026
"I've been fortunate enough to dine all over the world, and little did I realize that a restaurant right here in my own town would reset my definition of a fine dining experience." - Google Review 2026
"I expected a service. What I received was the kind of experience that quietly convinces you to become a regular customer." - Google Review 2026
