Call (614) 451-9774 or Make Online ReservationMAKE RESERVATION NOW

614 Restaurant Week!

Experience a taste of The Refectory’s elegance, for less,
during 614 Restaurant Week!

Our stunning 3-course menu will be available for 2 Weeks,
from July 15 – July 27, 2019.

$40 per guest (plus Tax & Gratuities)

Reservations: 614-451-9774
*Please ask for the Restaurant Week Menu when making reservations.


First Course

Roasted Goat Cheese
shallots and olive oil, golden and red beets

French Country Terrine
pistachio, brandied cherries, cranberry vinaigrette

Cured Salmon Gravlax & Smoked Sea Trout
king salmon rillette, passion fruit vinaigrette

Seasonal Soupe Selection

Classic Caesar Salade
in a garlic lemon vinaigrette with grated Parmesan

Seasonal Mesclun Salade
Milligan’s bourbon barrel aged maple syrup vinaigrette

Wild Arugula and Smoked Blue Cheese Salade
roasted walnuts, Milligan’s bourbon barrel aged maple syrup vinaigrette

** For an additional $6
Refectory Escargot Terrine
a specialty, layered with shiitake mushrooms, garlic parsley butter

** For an additional $6
Seafood Coulibiac

strudel of fresh seafoods baked in pastry, served with saffron vin blanc sauce


Second Course

Grilled Beef Strip Steak
two country butters

Roasted Pork Chop
dark ale mustard sauce

Pan Seared Duck Breast
mushroom Bordelaise

Roasted Norwegian Salmon
choron vin blanc

Pan Seared Lake Erie Walleye
pistachio vin blanc sauce

Seasonal Vegetables Presentation
red bell pepper coulis

**For an additional $15
Pan-Seared Sea Scallops
saffron vin blanc sauce


Third Course

Vanilla Crème Brulée “Paul Bocuse”
with citrus sablé

Opera Cake
with crème Anglaise

Lemon Meringue Tarte

**For an additional $5
Two Belgian Chocolate Charlotte
orange sauce



$40 per guest 
(plus Tax & Gratuities)

Reservations: 614-451-9774
*Please ask for the Restaurant Week Menu when making reservations.

**Because of the discounted price of this Prix Fixe Menu, we cannot honor Bonus Cards,
discounted or complimentary certificates of any kind. We appreciate your understanding.