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Dine-In Dinner Menu

Make A Dinner Reservation

THE REFECTORY PRESENTS AN EVER-CHANGING MENU OF SMALL PLATES TO CREATE YOUR DINING EXPERIENCE!

THIS EVENING’S MENU - SATURDAY, SEPTEMBER 18TH
(menu is posted daily)

CHOOSE FROM ANY OR ALL CATEGORIES TO DESIGN DINNER IN THE ORDER YOU DESIRE

Prelude 18.

French Country Terrine pistachio, orange mousseline*
Duet of Shrimp and Tuna chilled with saffron vinaigrette**
Duck Leg Confit braised red cabbage, shallot bordelaise
Escargot Marble parsley garlic butter sauce

Spring Arcadian Mix roasted walnuts, smoked blue cheese, maple syrup vinaigrette* 11.
Heirloom Tomato and Buffalo Mozzarella basil vinaigrette 15.
Pumpkin and Shrimp Bisque shrimp fricassee** 15.
Petrossian Classic Ossetra Caviar 195.

Seafood Course 28.

Pan-Seared “Loup de Mer” ratatouille and basil vin blanc
Salmon Trio spinach horseradish sauce
Whole Dover Sole for two
lemon caper butter sauce 56.

Meat Course 29.

Sous Vide Beef Sirloin cardamom sauce
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.

Entremet “Anémone” praline and cassis with crème anglaise*
Vanilla Crème Brûlée chocolate tuile*
Mocha Chocolate Terrine Godiva crème anglaise, parisian macaron*
Summer Berry Feuilleté chantilly, pistachio crème anglaise*
Alsatian Goat Cheese Charlotte pistachio and sour cherries in brandy*
Chocolate and Macadamia Bombe crème anglaise*
Seasonal Fresh Fruit and Trio of Sorbet

Chef’s Five-Course Tasting Menu
(availability limited; no substitutions) 110. per guest
Wine Pairings 60. per guest

Chilled Duck Aiguillette beet fondue, gourmet vinaigrette
2019 Francois et Julien Pinon “Silex Noir” - Loire Valley, France
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Pan-Seared Atlantic Halibut choron vin blanc
2020 Domaine de la Peiere "La Pepie" - Sevre et Maine, Loire Valley, France
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Tournedos of Beef Rossini cardamom sauce
2016 Xavier Vignon "Cuvee Anonyme" - Chateauneuf-Du-Pape, France
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Imported Cheese Course to share
2015 Firriato Quater Vitis Rosso - Sicily, Italy
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Mocha Chocolate Terrine Godiva crème anglaise, parisian macaron*
"1927" Alvear Solera Pedro Ximenez - Jerez, Spain

Chef’s Five-Course Vegetarian Tasting Menu
(availability limited; no substitutions)  65. per guest
Wine Pairings 55. per guest

Zucchini and Mushroom Tian lavender vinaigrette
2020 Camino Roca Altxerri Rose - Txakolina, Spain
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Roasted Tomato Gazpacho cucumber mosaic
2019 Langlois-Chateau - St. Florent, France
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Honeynut Squash Tart vegetable velouté
2018 Testify Pinot Noir - Martinborough, New Zealand
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Imported Cheese Course to share
2015 Firriato Quater Vitis Rosso - Sicily, Italy
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Summer Berry Feuilleté chantilly, pistachio crème anglaise*
2001 Domaine de Rancy Rivesaltes Ambré - Roussillon, France

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?

"We really enjoyed the small plate format. We were able to experiment and order a few things, then share. The prime rib with the cardamom sauce was memorable. The Refectory is always, consistently, outstanding. The best restaurant in Columbus, every time." August 2021
"Pre fixe menu was a culinary treat. The wine pairing was expertly matched to each course. The service was impeccable and friendly. Would highly recommend it for a special occasion. " September 2021
"Could not have asked for more from The Refectory. Fantastic food, service, and atmosphere. Kamal Boulos, chef Richard Blondin, and their staff have done a magnificent job preserving a Columbus landmark and helping to usher it into the future. If you live in Columbus or are just visiting, you owe it to yourself to stop by for a meal!" September 2021
Make A Dinner Reservation
To inquire about carry out options, Call 614-451-9774