The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - Thursday, July 23^rd 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 roasted walnuts, blue cheese pépites, maple syrup vinaigrette* 15.
Ohio Summer Melon, Blackberry, and Blueberry Salad ruby port wine 17. 
Heart of Palm and Avocado Compote raspberry vinaigrette 17.
French Country Terrine herbes de Provence vinaigrette* 22.
Chilled Sashimi Tuna and Tomato Tartar curry viniagrette 22.
Smoked Salmon Quartet Symphony parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 49.
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Heirloom Eggplant Velvet Soup zucchini fricassée, butter croutons 15.
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

Roasted Wild Monkfish Tail choron vin blanc sauce 34.
Roasted Mauritius Red Drum Fillet dill chablis sauce 34.
Pan-Seared Wild Striped Bass red bell pepper vin blanc sauce 34.

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Meat Course

Roasted Duck Magret Ohio chanterelle velvet sauce 38.
Black Truffle Duxelle Stuffed Rabbit Loin dijonnaise sauce 38.
Pan-Seared Prime New York Strip Steak cardamom sauce 38.

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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 strawberry lemonade sorbet, basil syrup, graham cracker crumble 12.
Vanilla Crème Brûlée “Paul Bocuse” chocolate financier* 14.
Black Forest Tart mascarpone chantilly, cherry gel* 14.
Coconut Olive Oil Cake white chocolate, passion fruit sorbet* 14.
Chocolate Hazelnut Praline Entremet chocolate pastry cream* 15.

*Contains nuts   
**Contains shellfish

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Chef’s Four-Course Tasting Menu
Normandie “Refectory Tour de France”

115. 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 Heirloom Tomato Soup lobster court bouillon**
Pierre Gimmonet Rosé de Blancs 1er Cru - Champagne, France
Champagne H. Billiot Fils Réserve Ambonnay Grand Cru - Champagne, France
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Dover Sole Ballotine and Sea Scallop Duet saffron mussel sauce**
2024 Domaine du Nozay Sancerre - Loire Valley, France
2023 Domaine Remi Jobard Meursault ‘Les Genevriéres’ 1er Cru - Burgundy, France
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Seaweed Crusted Baby Lamb Chop “Mont Saint-Michel” parsley garlic lamb jus
2023 Christian Tschida Kapitel I - Burgenland, Austria
2016 Finca Allende Gaminde Rioja - Rioja, Spain
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Crêpe “Suzette” grand marnier butter sauce
2016 Chateau Rolland Sauternes - Bordeaux, France
Famille Moussé Ratafia Sur le Toit ‘Rooftafia’ en Demijohn - Champagne, France

 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
Franck Bonville Rosé Grand Cru - Champagne, France
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Heirloom Eggplant Velvet Soup zucchini fricassée, butter croutons
2023 Jean Marc Millot Bourgogne Aligoté - Burgundy, France
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Saffron Risotto Stuffed Tomato pea purée
2023 Christian Tschida Kapitel I - Burgenland, Austria
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Double Cream Brie Feuilleté maple syrup vinaigrette
2023 Jean Foillard Beaujolais-Villages – Beaujolais, France
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Frozen Lemon Blueberry Pie toasted meringue ice cream*
2016 Château de Rolland 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?

"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 ambiance 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."