The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - March 4^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.
French Country Terrine herbes de Provence vinaigrette* 19.
Avocado and Heart of Palm Symphony raspberry vinaigrette 19.
Amish Greens and Watercress Salad smoked duck breast, toasted walnuts, maple syrup vinaigrette* 19.
Smoked Salmon Quartet Symphony parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 47.
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Golden Lentil Velvet Soup essence of coconut, lentil mosaic 17.
Grilled Wild Seafood Marble choron vin blanc sauce 19.
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

Pan-Seared Floridian Red Snapper Fillet crab meat duxelle, tapenade vin blanc sauce** 34.
Roasted Lake Erie Walleye crab meat duxelle, spinach and horseradish sauce** 34.
Roasted and Sliced Wild Monkfish choron vin blanc chablisienne 34.

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Meat Course

Pan-Seared Angus Beef Onglet caramelized shallot bordelaise 37.
Seaweed Crusted Baby Lamb Chops parsley garlic lamb jus 37.
Roasted Moulard Duck Breast candied fruit bordelaise 37.

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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)* 31.

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Finale

Fresh Fruit and Trio of Sorbet cassis and cranberry, raspberry, and mango sorbets 12.
Bourbon Vanilla Crème Brûlée “Paul Bocuse” chocolate financier* 14.
Strawberry Cheesecake Dome strawberry coulis, almond joconde* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.
Coconut Charlotte almond joconde, coconut tuile, Belgian chocolate sauce* 14.

*Contains nuts   
**Contains shellfish

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Chef’s Five-Course Tasting Menu

145. per guest
Classic Wine Pairings 70. per guest
Premier Cru Wine Pairings 120. per guest
Grand Cru Wine Pairings 400. per guest (not listed)
Champagne Pairings 120. per guest (not listed)

Salmon and Smoked Salmon Rillette trout roe, horseradish vinaigrette
Joël Falmet Nacarat Brut Rosé - Champagne, France
2015 Michel Gonet Mesnil sur Oger Grand Cru Blanc de Blancs Brut Nature - Champagne, France
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Wild Seafood Fricassée Feuilleté lobster velvet sauce, brown butter sauce**
2024 Alessandro Viola Rosato - Sicily, Italy
2013 Daniel Etienne Defaix 1er Cru Chablis ‘Vaillons’ - Burgundy, France
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Roasted Wagyu Flat Iron of Beef cardamom sauce
2019 Bartoli Giusti Brunello di Montalcino - Tuscany, Italy
2021 Christian Tschida Felsen II - Burgenland, Austria
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Goat Cheese Marmelade Brochette baby watercress, maple syrup vinaigrette
2024 Te Mata Gamay Noir - Hawke’s Bay, New Zealand
2024 Isabelle Garrault Sancerre ‘Les Grands Monts’ - Loire Valley, France
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Belgian Dark Chocolate and Pistachio Dome raspberry coulis*
2022 Rodica Rumeni Muśkat - Truške, Slovenia
2023 Inniskillin Pearl Vidal Icewine - Niagara Peninsula, Canada

 Chef’s Five-Course Vegetarian Tasting Menu

80. per guest
Classic Wine Pairings 70. per guest
Premier Cru Wine Pairings Available

Avocado and Heart of Palm Symphony raspberry vinaigrette
Joël Falmet Nacarat Brut Rosé - Champagne, France
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Golden Lentil Velvet Soup essence of coconut, lentil mosaic
2024 Rudi Pichler Grüner Veltliner Terrassen Smaragd - Wachau, Austria
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Red Bell Pepper and Carrot Tart Tatin suprème sauce
2019 Bartoli Giusti Brunello di Montalcino - Tuscany, Italy
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Goat Cheese Marmelade Brochette baby watercress, maple syrup vinaigrette
2024 Te Mata Gamay Noir - Hawke’s Bay, New Zealand
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Belgian Dark Chocolate and Pistachio Dome crème anglaise*
2022 Rodica Rumeni Muśkat - Truške, Slovenia

*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."