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Columbus, OH Metro
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Columbus
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The Refectory
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Menu
The Refectory
(614) 429-1953
1092 Bethel Rd
,
Columbus
,
OH
|
Directions
43220
40.063629
-83.048420
View Website
Hours
Mon-Thu 5:30pm-9:30pm Fri-Sat 5pm-10pm
Menu
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Menu for The Refectory
Dinner
|
Bistro
|
First Friday Dinner
|
Cold Hors D'Oeuvre
|
Refectory Bistro
|
Bar
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
Best of Citysearch
Won for:
Restaurant
(2009)
Special Occasion Dining
(2007)
Wine List
(2006)
Fireside Dining
(2005)
Nominations
Nominated for:
Fine Dining
(2006)
Special Occasion Dining
(2006)
Fine Dining
(2005)
Romantic Restaurant
(2005)
Special Occasion Dining
(2005)
Wine List
(2005)
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