Dine-In Dinner Menu

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THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - March 16th, 2024
This Menu Is Posted Daily
Click the red highlighted items to see a photo

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

Prelude

Seasonal Greens Salad blue cheese pepites, roasted walnuts, maple syrup vinaigrette* 14.
Red Beet and Radish Salad toasted pistachio aged parmesan, horseradish vinaigrette* 16.
French Country Terrine herbes de Provence vinaigrette* 19.
Three Salmon Rillette timut peppercorn vinaigrette, salmon roe blinis 19.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
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Roasted Carrot Velvet Soup carrot shavings, chive fricassée, butter croutons 14.
Escargot and Shiitake Marble parsley garlic butter sauce, veal mousse** 19.
Mussels Soup leeks, chablis in saffron sauce** 19.
Salmon, Walleye, and Bronzini Marble choron vin blanc sauce 19.
Mediterranean Seafood Soup garlic, saffron, and monkish shavings** 19.


Seafood Course

Sautéed Loup de Mer red bell pepper choron sauce 31.
Sautéed Sea Scallops cauliflower dubarry vin blanc sauce** 31.
Pan-Seared Lake Erie Walleye and Louisiana Crawfish Tart Duet green peppercorn sauce** 31.


Meat Course

Roasted Moulard Duck Magret pear rosemary bordelaise 34.
Herbes de Provence Crusted New Zealand Lamb Chops fennel pollen lamb jus 34.
Pan-Seared Filet Mignon of Beef cardamom sauce 34.


Bread Basket
serves two - gluten-free available 5.
Whole Loaves To-Go (donation to World Central Kitchen - Ukraine) 8.
Imported Cheese Course (to share)* 24.

Finale

Seasonal Fresh Fruit and Trio of Sorbet 12.
Vanilla Crème Brûlée almond tuile* 13.
Tiramisu Gateau chocolate glazed, vanilla crème anglaise 13.
Belgian Chocolate Marquis chocolate sponge cake, crème anglaise* 13.
Chestnut Charlotte almond joconde, essence of rum, caramel sauce* 13.
Warm Pear Tart pistachio frangipane, pistachio ice cream, trio of coulis* 16.


*Contains nuts   
**Contains shellfish.

Chef’s Five-Course Tasting Menu
120. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings 180. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

French Country Terrine pistachio, herbes de Provence vinaigrette*
2020 Domaine de la Bastide Bandol Rose en Magnum - Provence, France
2019 Moussé Fils La Confiance de Mon Père Rosé de Saignée - Champagne, France
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Sautéed Atlantic Triple Tail seaweed parsley vin blanc sauce
2020 Domaine Brun Avril Châteauneuf-du-Pape Blanc - Rhone Valley, France
2018 Chateau Simone Palatte Blanc - Provence, France
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Roasted Sakura Wagyu Flat Iron grand cru cocoa mass bordelaise
2019 Antoine Sanzay "Les Poyeux" Cabernet Franc - Loire Valley, France
2021 Tenuta de Trinoro Le Campi Toscano Rosso - Tuscany, Italy
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Cervelle De Canut micro arugula
2021 Domaine Arlaud Bourgogne Rouge - Burgundy, France
2019 Domaine Chanson Clos de Mouches Beaune 1er Cru - Burgundy, France
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Yuzu Semifreddo raspberry coulis
Patrick Bottex Bugey-Cerdon “La Cueille” Rosé - Savoy, France
2016 Chateau Climens Cypress Climens Barsac - Bordeaux, France

  

Chef’s Five-Course Vegetarian Tasting Menu
80. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings Available
Grand Cru Wine Pairings Available

Red Beet and Radish Salad toasted pistachio aged parmesan, horseradish vinaigrette*
2020 Domaine de la Bastide Bandol Rose en Magnum - Provence, France
~
Roasted Carrot Velvet Soup carrot shavings, chive fricassée, butter croutons
2022 Domaine Pierre Gaillard Condrieu - Rhone Valley, France
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Potato, Turnip, Carrot, and Celery “Vol Au Vent” Belgian endive papillote, tarragon suprème sauce
2019 Domaine Brun Avril Châteauneuf-du-Pape - Rhone Valley, France
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Cervelle De Canut micro arugula
2021 Domaine Arlaud Bourgogne Rouge - Burgundy, France
~
Swedish Punsch Parfait almond nougatine, walnut cake*
Patrick Bottex Bugey-Cerdon “La Cueille” Rosé - Savoy, 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?

"This is the only fine dining restaurant that continuously provides a vegetarian full menu option that is equal if not better than the standard fare. And one that is unique and not just 'Pasta'. Thank you for that!" - December 2023

"The perfect place for a date; my wife and I loved it! Juan provided exceptional service, delivered with warmth and grace. The food, as always, was everything one hopes for from fine dining. We're truly blessed by Chef Richard Blondin's mastery of his art." - December 2023

"The food and service is as good as you would find in the best restaurant in New York City. But the staff is friendly and the atmosphere as you would want in Columbus." - December 2023