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Dine-In Dinner Menu

Make A Dinner Reservation

The Refectory Presents a Menu of Small Plates
to Create Your Dining Experience

Choose from any or all categories to design dinner in the order you desire
Prelude 18.

Duck and Foie Gras Terrine pistachio, orange mousseline*
Duet of Shrimp and Tuna chilled with saffron vinaigrette**
Escargot and Shiitake Marble parsley, garlic, butter sauce

Spring Acadian Mix roasted walnuts, smoked blue cheese, maple syrup vinaigrette* 11.
Tomato and Summer Beet Salad petite mazuna, piment d‘espelette vinaigrette 15.
Lobster Chowder king clip and salmon 16.
Sweet Corn and Tomato Soup celery diamonds 11.
Russian Osetra Caviar
potato blinis 195.

Seafood Course 28.

Barramundi velvet mustard sauce
Scallop and Gamba morel, hazelnut crusted scallop, green peppercorn sauce**
Pan-Seared Atlantic Halibut choron vin blanc
English Dover Sole for two
lemon caper butter sauce 56.
Pan-Seared Arctic Char
genovois sauce

Meat Course 29.

Filet Mignon rosemary bordelaise
Boudin Noir Stuffed Duck Breast mushroom crepe, red onion, and pine nut bordelaise*
Roasted Lamb Chops parsley garlic lamb jus
Stuffed Texas Quail veal mousse, imported olives, sauce périgueuse

Imported Cheese Course selections of imported cheeses 19.
Bread Basket serves Two - gluten-free available 4.
Whole Loaves To-Go 7. (donation to Food Bank)

Finale 10.

Georgia Peach Clafoutis hibiscus chantilly, guava coulis
Pistachio* or Vanilla Crème Brûlée chocolate tuile
Chocolate Mocha Terrine Godiva crème anglaise, parisian macaron*
Chocolate Panna Cotta trio of coulis
Strawberry Feuilleté
chantilly, pistachio crème anglaise*
Frozen Grand Marnier Soufflé
nougatine*
Seasonal Fresh Fruit and Trio of Sorbet

Chef’s Five-Course Tasting Menu
(availability limited; no substitutions) 95. per guest
Wine Pairings 60. per guest

Smoked Salmon Terrine cilantro and sesame vinaigrette 
2020 Château de Trinquevedel Tavel - Tavel, France
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Scallop and Gamba morel, hazelnut crusted scallop, green peppercorn sauce**
2019 Langlois - Chateau - St. Florent, France
~
Duck and Lamb Duet red onion and pine nut bordelaise, parsley garlic lamb jus*
2011 Muga Gran Reserva Prado Enea - La Rioja, Spain
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Imported Cheese Course to share
2017 Al Cantara Lu Veru Piaciri - Sicily, Italy
~
Chocolate Mocha Terrine Godiva crème anglaise, parisian macaron*
2001 Domaine de Rancy Rivesaltes Ambré - Roussillon, France

Chef’s Five-Course Vegetarian Tasting Menu
(availability limited; no substitutions)  65. per guest
Wine Pairings 60. per guest

Zucchini and Baby Beet Tian lavender vinaigrette
2006 Domaine DeFaix Chablis 1er Cru Cote de Lechet - Burgundy, France
~
Roasted Tomato Gazpacho cucumber mosaic
2019 Langlois-Chateau - St. Florent, France
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Wild Mushroom Custard Tart essence of truffle, vichyssoise sauce
2015 Antoniolo Gattinara Riserva - Piedmont, Italy
~
Imported Cheese Course to share
2017 Al Cantara Lu Veru Piaciri - Sicily, Italy
~
Strawberry Feuilleté chantilly, pistachio crème anglaise*
2001 Domaine de Rancy Rivesaltes Ambré - Roussillon, France

7/30/2021

Menu Subject To Change
*Contains nuts **Contains shellfish

*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?

"The food was out of this world, and completely new things that we had never tried before. We chose to do the Chefs choice 5 course meal and the Chef has absolutely outstanding skills in the kitchen that shine through his food with amazing presentation and flavors." 6/30/21
"My wife and I took a trip to Columbus for her birthday and made reservations at The Refectory. It was the best decision ever, as my wide's birthday was made so special by the impeccable food and service." - 7/22/21
"the organization of your team made not only our meal a peaceful experience but also a delight from beginning to end" - 7/2/21
Make A Dinner Reservation
To inquire about carry out options, Call 614-451-9774