Dine-In Dinner Menu

Make A Dinner Reservation
Dinner Music Series Events
Wine Tasting Events


THE REFECTORY PRESENTS AN EVER-CHANGING DINNER MENU

THIS EVENING’S MENU - March 27th, 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.
French Haricots Vert Salad salami julienne, shallot vinaigrette, parmesan tuile 17.
White Asparagus Salad orange vinaigrette, duck egg shavings 17.
French Country Terrine pistachio vinaigrette* 19.
Cold Smoked and Hot Smoked Salmon Duet smoky paprika vinaigrette 19.
Charcuterie and Imported Cheese Board (to share) accompaniments* 39.
~
Exotic and Wild Mushroom Velvet Soup blue potato mosaic 15.
Escargot and Shiitake Marble parsley garlic butter sauce, veal mousse** 19.


Caviar

Petrossian Royal Ossetra 30g 175.
Petrossian Royal Beluga Hybrid 30g
265.

Seafood Course

Sautéed “Meunière” Wild Florida Skate Wing lemon caper butter sauce 31.
Pan-Seared Fluke Fillet red bell pepper choron sauce 31.
Canadian Halibut and Louisiana Crawfish Tart Duet cauliflower dubarry vin blanc 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 Wagyu Flat Iron grand cru cocoa mass bordelaise 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.
Classic Crèpe Suzette orange and grand marnier sauce 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.

                   I

Chef’s Five-Course Tasting Menu
120. per guest
Classic Wine Pairings 75. per guest
Premier Cru Wine Pairings 165. per guest
Grand Cru Wine Pairings 400. per guest (not listed)

French Country Terrine pistachio, herbes de Provence vinaigrette*
VRAC Rosé - Beaujolais, France
Pierre Peters Grand Cru Reserve Blanc de Blancs - Champagne, France
~
Lake Erie Walleye green peppercorn vin blanc sauce, sea urchiun flan**
2020 Domaine Brun Avril Châteauneuf-du-Pape Blanc - Rhone Valley, France
2019 Château Latour-Martillac Pessac-Léognan Blanc - Bordeaux, France
~

Roasted Filet Mignon of Beef cardamom sauce
2019 Antoine Sanzay "Les Poyeux" Cabernet Franc - Loire Valley, France
2019 Sassicaia Tenuta San Guido - Tuscany, Italy
~
Cervelle De Canut micro arugula
2020 By Farr Farrside Pinot Noir - Geelong, Australia
2020 Smith-Chapel Juliénas - Beaujolais, France
~
Fresh Goat Cheese Charlotte raspberry coulis*
2015 Clarendelle Monbazillac - Bordeaux, France
2016 Prüm Bernkasteler Lay Riesling Auslese Goldkapsel en Magnum - Mosel, Germany

  
l

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

White Asparagus Salad orange vinaigrette, duck egg shavings
VRAC Rosé - Beaujolais, France
~
Exotic and Wild Mushroom Velvet Soup blue potato mosaic
2022 Pierre Gaillard Condrieu - Rhone Valley, France
~
Red Onion and Fourme d’Ambert Pithivier onion marmelade, red wine sauce
2021 Chacra Badra Pinot Noir - Patagonia, Argentina
~
Cervelle De Canut micro arugula
2020 Smith-Chapel Juliénas - Beaujolais, France
~
Chocolate Baklava Tort vanilla crème anglaise*
Kopke 50-Year-Old Tawny - Douro Valley, Portugal

*Contains nuts   
**Contains shellfish.

l

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