The Refectory Restaurant

THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - Friday, May 29^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

Amish Greens Salad roasted walnuts, blue cheese pépites, maple syrup vinaigrette* 15.
Greenhouse Tomato and Goat Cheese Marmelade micro watercress, clairette vinaigrette 17.
Tri-Color Radish Carpaccio roasted walnuts, parmesan reggiano* 17.
French Country Terrine herbes de Provence vinaigrette* 19.
Portabella, Prosciutto, and Pancetta Terrine in Aspic aged balsamic vinaigrette 19.
Ohio Green Asparagus and Smoked Salmon Chiffonade black truffle vinaigrette 19.
Smoked Salmon Quartet Symphony parmesan tuile, horseradish vinaigrette 22.
Charcuterie and Imported Cheese Board (to share) accompaniments* 49.
~
Broccoli Velvet Soup butter croutons 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.
Petrossian Tsar Royal Beluga small to medium beads, buttery, briny, clean finish 295.

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Seafood Course

Pan-Seared Sea Scallops red curry chablisenne** 34.
Roasted Swordfish Loin lemon caper butter sauce 34.
Sautéed Halibut Suprême choron vin blanc sauce 34.
Pan-Seared Lake Erie Walleye lemon caper butter sauce 34.

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Meat Course

Pan-Seared Filet Mignon of Beef cardamom sauce 38.
Roasted Moulard Duck Magret candied fruit bordelaise 38.
Rosemary Crusted Baby Lamb Chops parsley garlic lamb jus 38.
Veal Scallopini Piccata lemon capers butter sauce, “1976 classic” 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 Trio of Sorbet cassis, passion fruit, and lime sorbets 12.
Vanilla Crème Brûlée “Paul Bocuse” chocolate financier* 14.
Passion Fruit and Blueberry Entremet blueberry coulis* 14.
Mango Sablé Dome strawberry pearls, mango purée, almond tuile* 14.
Dark Chocolate and Almond Joconde Terrine vanilla crème anglaise* 14.

*Contains nuts   
**Contains shellfish

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Chef’s Five-Course Tasting Menu

130. per guest
Classic Wine Pairings 80. per guest
Premier Cru Wine Pairings 130. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

Heart of Palm and Avocado Compote raspberry vinaigrette
Franck Bonville Rosé Grand Cru - Champagne, France
Champagne Doyard ‘Revolution’ Grand Cru Blanc de Blancs Non Dosé – Champagne, France
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Lobster Marble pistachio chablis velvet sauce** *
2021 Domaine Dureuil-Janthial Bourgogne Aligoté – Burgundy, France
2021 Domaine de Montille Bourgogne Le Clos du Château - Burgundy, France
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Roasted Veal Tenderloin “Oscar” blue crab, béarnaise sauce, "1976 classic"**
2021 Matthiasson Napa Cabernet Sauvignon - Napa Valley, California
2019 Bergström ‘Silice’ Pinot Noir - Willamette Valley, Oregon
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Double Cream Brie Feuilleté Ohio maple syrup vinaigrette
2023 Terres Dorees Beaujolais l`Ancien Vielles Vignes - Beaujolais, France
2022 Alexandre Bain L. d’Ange - Loire Valley, France
~
Strawberry and Peach Cobbler brandy ice cream*
2024 Jorge Ordoñez Victoria No. 2 Moscatel - Malaga, Spain
Famille Moussé Ratafia Sur le Toit ‘Rooftafia’ en Demijohn - Champagne, France

 Chef’s Five-Course Vegetarian Tasting Menu

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

Tri-Color Radish Carpaccio roasted walnuts, parmesan reggiano*
Franck Bonville Rosé Grand Cru - Champagne, France
~
Broccoli Velvet Soup butter croutons
2023 Le Rocher de Violettes Chenin Blanc - Loire Valley, France
~
Fresh Linguini and Seasonal Vegetables basil suprême sauce
2021 Domaine de Montille Bourgogne Le Clos du Château - Burgundy, France
~
Buffalo Mozzarella oven-roasted tomato, micro watercress
2023 Terres Dorees Beaujolais l`Ancien Vielles Vignes - Beaujolais, France
~
Blueberry Charlotte almond joconde, blueberry coulis*
2024 Jorge Ordoñez Victoria No. 2 Moscatel - Malaga, Spain
~OR~
Classic Belgian Dark Chocolate Mousse*
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?

"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."