Menu for The Refectory in Columbus

Dinner

Small Plates‌

Alpaca and Boudin Noir Terrine With pistachio, black olives, and cranberries, apple cider vinaigrette and griottine 15l

11.00 Roasted Fresh Goat Cheese With shallots and olive oil, garnished with golden and red beets

20.00 Sea Salt Cured Duck Foie Gras With baby frisee and aged balsamic reduction

15.00 Salmon Gravlax and Salmon Rillette With tomato vinaigrette, pickled red onion and herruga caviar

13.00 Grilled Mahi Mahi Served chilled, with lentil remoulade and champagne vinaigrette

14.00 Chilled Cajun Duck Aiguillette French haricot vert fagot and passion fruit vinaigrette

125.00 Russian Ossetra Caviar Served with potato blinis

15.00 Marble of Escargot Layered with shiitake mushroom and garlic parsley butter

14.00 Scallop Timbale With leek fondue and Gambas shavings, lobster sauce

10.00 Mussel Soupe White wine and shallots in a saffron cream

18.00 Rabbit Stew in Pastry With vegetables mosaic, chablis, green olives and dijon mustard

18.00 Braised Smoked Portabella and Roasted Quail With veal mousse and chestnut confit, sauce perigueuse

Soup & Salad‌

Seasonal Soup Today’s market

7.00 Caesar Salade Classic In a garlic lemon vinaigrette with grated parmesan

6.00 Ohio Garden Salade Mix Maple syrup vinaigrette

10.00 Tian of Zucchini and Marinated Mushrooms With gourmet vinaigrette

9.00 Baby Frisee and Roasted Walnut Salad With Ohio sheep feta cheese and Ohio maple syrup vinaigrette

9.00 Artichoke and Green Bean Salad With fourme d'ambert cheese and shallot vinaigrette

Large Plates‌

Seafood and Shellfish

49.00 Whole Dover Sole Served tableside with lemon caper butter sauce and fresh vegetables

32.00 Roasted Monkfish "Pique" With smoked shrimp and red bell pepper tapenafe vin blanc

30.00 Baked Scottish Salmon With verjus du perigord and cavi-art beurre blanc, pickled quail egg

34.00 Pan Seared Scallop With savoy cabbage fondue, crispy bacon and purple mustard sauce

29.00 Poisson Du Jour With pistachio white wine sauce and potato gnocchi

Meat & Poultry‌

39.00 Filet Mignon Finished with cardamom sauce

30.00 Beef Shoulder Tenderloin Roasted au poivre with cocoa, green peppercorn sauce

32.00 Spiced Duck Magret With candied fruits and mustard sauce

35.00 Grilled Tarragon Marinated Bison Flat Iron or Prime Beef Flat Iron With two country butters Options: Bison flat iron, Prime beef flat iron

32.00 Persillade Marinated and Grilled Lamb Tenderloin With garlic parsley lamb jus

76.00 Oven Roasted Venison Rack for Two With pumpkin seed and caramelized apple, rhubarb bordelaise

27.00 Duet of Smoked Pork Belly and Slow Roasted Pork Brisket With petite Brie tart and shallot confit bordelaise

Vegetarian Suggestions‌

6.00 Ohio Garden Salade Mix

10.00 Tian of Zucchini and Marinated Mushrooms With gourmet vinaigrette

11.00 Roasted Fresh Goat Cheese

14.00 European Cheese Plate

15.00 Fresh Vegetables and Pasta Served with red bell pepper coulis

Desserts‌

8.00 Vanilla Creme Brulée Served with crispy palmier

10.00 Warm Pear Tart Pistachio frangipane, pistachio ice cream, trio of coulis

9.00 Pineapple Clafoutis "Rum Baba" Passion fruit chantilly and butter caramel sauce

9.00 Alsacian Style "Ohio Fromage Blanc" Bavarian Mango‌ coulis and fresh raspberries

9.00 Flourless Chocolate Torte Peanut‌ butter ice cream, raspberry gelee, chocolate creme anglaise

9.00 Mocha and Chocolate Entremet With‌ orange truffette, godiva creme anglaise and petite swiss meringue

8.00 Fresh Fruit and Sorbet Three flavors of sorbet with seasonal fruit

Bistro

First Course‌

Duck Egg and Spring Vegetables Quiche Tomato coulis

Country Style Pâté in Pastry With belgium endive salad, orange blossom honey vinaigrette

Seasonal Soup Selection

Second Course‌

Wagyu Beef Eye of Round Grilled artichoke oil marinated, bordelaise "ravigotte"

Baked Wolf Fish With a salmon, mushroom crust, shallot vin blanc sauce

Third Course‌

Chocolate Bread Pudding With vanilla ice cream

First Friday Dinner

Muscovy Duck Terrine With kumquat and pistachio, blood orange balsamic reduction

King Salmon White verjus sauce, wild caperberry, and micro watercress

Prime Beef Flat Iron with Crispy Pork Belly Zucchini provencal, whole grain mustard and ripe olive bordelaise

Elderflower and Passion Fruit Demi-Lune Chocolate sauce

Cold Hors D'Oeuvre

15.00 Alpaca and Boudin Noir Terrine Pistachio, black olives, and cranberries, apple cider vinaigrette and griottine

11.00 Roasted Fresh Goat Cheese With shallots and olive oil, garnished with golden and red beets

20.00 Sea Salt Cured Duck Foie Gras Baby frisee and aged balsamic reduction

15.00 Salmon Gravlax and Salmon Rillette Tomato vinaigrette, pickled red onion and herruga caviar

14.00 Chilled Cajun Duck Aiguillette French haricot vert fagot and passion fruit vinaigrette

13.00 Grilled Mahi Mahi Served chilled, with lentil remoulade and champagne vinaigrette

125.00 Russian Ossetra Caviar Served with potato blinis

Hot Hors D'Oeuvre‌

15.00 Marble of Escargot Layered with shiitake mushroom, garlic parsley butter

14.00 Scallop Timbale Leek fondue and Gambas shavings, lobster sauce

18.00 Rabbit Stew in Pastry Vegetables mosaic, chablis, green olives and dijon mustard

18.00 Braised Smoked Portabella and Roasted Quail Veal mousse and chestnut confit, sauce perigueuse

Soupe & Salade‌

10.00 Mussel Soupe White wine and shallots in a saffron cream

Market Seasonal Soupe

7.00 Caesar Salade Classic In a garlic lemon vinaigrette with grated parmesan

6.00 Ohio Garden Salade Mix Maple syrup vinaigrette

10.00 Tian of Zucchini and Marinated Mushrooms With gourmet vinaigrette

12.00 Artichoke and Green Bean Salade Fourme d’ambert cheese and shallot vinaigrette

9.00 Baby Frisee and Roasted Walnut Salade Ohio sheep feta cheese and Ohio maple syrup vinaigrette

Meat & Poultry‌

39.00 Filet Mignon Finished with cardamom sauce

32.00 Spiced Duck Magret Candied fruits and mustard sauce

35.00 Grilled Tarragon Marinated Bison Flat Iron or Prime Beef Flat Iron With two country butters Options: Bison flat iron, Prime beef

30.00 Beef Shoulder Tenderloin Roasted au poivre with cocoa, green peppercorn sauce

32.00 Persillade Marinated and Grilled Lamb Tenderloin With parsley garlic lamb jus

78.00 Oven Roasted Venison Rack for Two Pumpkin seed and caramelized apple, rhubarb bordelaise

27.00 Duet of Smoked Pork Belly and Slow Roasted Pork Brisket Petite Brie tart and shallot confit bordelaise

Seafood and Shellfish‌

49.00 Whole Dover Sole Served tableside with lemon caper butter sauce and fresh vegetables

32.00 Roasted Monkfish “Pique” With smoked shrimp and red bell pepper tapenade vin blanc

30.00 Baked Scottish Salmon Verjus du perigord and cavi-art beurre blanc, pickled quail egg

34.00 Pan Seared Scallop Savoy cabbage fondue, crispy bacon and purple mustard sauce

29.00 Poisson Du Jour With pistachio white wine sauce and potato gnocchi

Vegetarian Suggestions‌

6.00 Ohio Garden Salade Mix

10.00 Tian of Zucchini and Marinated Mushrooms With gourmet vinaigrette

11.00 Roasted Fresh Goat Cheese

14.00 European Cheese Plate

15.00 Fresh Vegetables and Pasta With red bell pepper coulis

Refectory Bistro

Bistro at the Refectory‌

Pork Rillette and Chicken Foie Gras Parfait With petite frisee, shallot vinaigrette

Sausage Gumbo With corn and tomato

Seafood Coulibiac With spinach and saffron vin blanc

Domestic Leg of Lamb Slow roasted and persillade crusted, Diane sauce

Poisson Du Jour Pan seared, with portabella ravioli, smoked bacon sauc

Warm Chocolate Bread Pudding With vanilla ice cream

Seasonal Vegetables with Pasta Bell pepper coulis

Filet Mignon Cardamom sauce Options: Item (+0.20)

Bar

Happy Hour Appetizers‌

10.00 Alpaca and Boudin Noir Terrine With pistachio, black olives, and cranberries, apple cider vinaigrette and griottine

7.00 Roasted Fresh Goat Cheese With shallots and olive oil, garnished with golden and red beets

11.00 Salmon Gravlax and Salmon Rillette With tomato vinaigrette, pickled red onion and herruga caviar

7.00 Tian of Zucchini and Marinated Mushrooms With gourmet vinaigrette

14.00 Rabbit Stew in Pastry With vegetables mosaic, chablis, green olives and dijon mustard

9.00 Scallop Timbale With leek fondue and Gambas shavings, lobster sauce

Soup and Salade‌

7.00 Seasonal Soup

7.00 Caesar Salade Classic In a garlic lemon vinaigrette with grated parmesan

5.00 Ohio Garden Salade Mix Maple syrup vinaigrette

9.00 Artichoke and Green Bean Salad With Fourme d’ambert and shallot vinaigrette

7.00 Baby Frisée and Roasted Walnut Salad With Ohio sheep feta cheese and Ohio maple syrup vinaigrette

Week Night Bar Specials‌

5.00 Glass of Wine Ask about today’s special

3.00 Beer Selections Sam adams, miller and heineken products

Cocktails‌

5.00 Bacon Bloody Mary With in-house bacon-infused vodka

5.00 Boulevardier Buffalo trace bourbon, campari, sweet vermouth

5.00 Cloud Neuf Three olives berry vodka, chambord, pineapple, champagne float

5.00 Kir Royal Crème de cassis de bourgogne, champagne

5.00 Pearfect Martini Absolut pears, disaronno amaretto, citrus

Menu for The Refectory

Dinner

Small Plates‌

Soup & Salad‌

Large Plates‌

Seafood and Shellfish

Meat & Poultry‌

Vegetarian Suggestions‌

Desserts‌

Bistro

First Course‌

Second Course‌

Third Course‌

First Friday Dinner

Cold Hors D'Oeuvre

Hot Hors D'Oeuvre‌

Soupe & Salade‌

Meat & Poultry‌

Seafood and Shellfish‌

Vegetarian Suggestions‌

Refectory Bistro

Bistro at the Refectory‌

Bar

Happy Hour Appetizers‌

Soup and Salade‌

Week Night Bar Specials‌

Cocktails‌

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