Menus

Lunch Menu
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
Salads
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Heirloom Tomato and Cucumber 12
citrus Crème Fraîche, fingerling chips, sour dough croutons
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Grilled Spring Asparagus 12
pink grapefruit supremes, mint micro greens, lemon honey vinaigrette, citrus yogurt cream
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Tequila Cured Salmon* 14
citrus crème fraîche, fingerling chips, sourdough croutons
Soups
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Pea Soup 11
country ham salad, pickled quail egg, pea tendrils
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Roasted Carrot Soup 10
za'atar spice, sesame crisp, black tahini, heirloom carrots
Appetizers
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Wild Mushroom-Fava Bean Agnolotti 12
pancetta, spring vegetables, parsley butter sauce
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Potato Gnocchi 13
morels, spring peas, Parmesan broth
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Ricotta Cavatelli 12
escarole, cranberry beans, house-made sausage, pesto, Parmesan Reggiano
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PEI Mussels 13
roasted sunchokes, sausage, fingerling potatoes, cilantro, saffron cream
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Sautéed Octopus 14
shishito peppers, chili vinaigrette, scallion gel
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Chilled Oysters 14
citrus, ginger, charred green onion mignonette
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Cider Braised Pork Belly 13
malt vinegar aioli, shaved pear salad, cider syrup
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Chicken Fried Quail 14
smoked guava BBQ, celeriac slaw, fried quail egg
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Monticello Mac and Cheese 12
pulled virginia style pork shank
Mains
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Market Fish 28
kabocha purée, spiced yucca, chorizo vinaigrette
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Sautéed Salmon* 26
miso butter, chili braised bok choy, cilantro sticky rice, spiced coconut nage
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Mushroom and Seitan Wellington 21
rosemary fingerling potatoes, horseradish-cashew crème
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Pan Roasted Chicken Breast 22
seasonal vegetables, seyval blanc velouté, parsnip purée, fines herbes emulsion
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Grilled Strip Loin* 29
sweet potato purée, heirloom carrot-turnips, charred shallots, black garlic sauce
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Herb-Rubbed Lamb Chop* 29
potato-leek gratin, roasted vegetables, rosemary-lamb jus
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Pan Roasted Duck Breast* 26
braised greens, smashed peewee potatoes, rhubarb chutney
*Consuming raw or undercooked animal products may increase your risk for food-borne illness.
Prices are subject to change to bring you the best and freshest ingredients possible.
Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.
A key component of the education process at the CIA is learning how to deliver outstanding service. Students at The Culinary Institute of America are not permitted to accept tips, in accordance with IRS regulations and the CIA Student Code of Conduct. We thank you for honoring the “no tipping” policy, and for giving our students the opportunity to serve you. In light of this policy, and to keep the student experience focused on education, we have included a 20% student support surcharge on each check. All monies from the student support surcharge are returned to our students through scholarships.
Dinner Menu
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
Starters
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Caesar Salad 12
garlic croutons, parmesan, pink peppercorn, chives
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Chopped Salad 13
salumi, beans, havarti, cabbage, radicchio, sun-dried tomato, Sherry vinaigrette
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Watermelon Panzanella 11
tomato, cucumber, frisée, red wine vinaigrette
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Tuna Tartare 16
cucumber, avocado, sriracha aioli, sour dough crostini
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Gumbo Ya Ya 15
chicken, andouille, popcorn rice
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Spring Corn Chowder 14
corn, shrimp, fines herbes
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Smoked Salmon Flatbread 15
pastrami style salmon, fromage blanc, red onions, cornichons, chives
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Popcorn Rock Shrimp 17
gochujang emulsion, crispy lemon, parsley
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Celeriac and Gruyere Ravioli 15
mushrooms, prosciutto, fried kale
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Baby Octopus 18
fingerling potatoes, green beans, fennel slaw, tomato aioli
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Pea and Pancetta Risotto 15
pea butter, spring onions, Parmesan
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PEI Mussels 15
garlic-tomato broth, herb crusted bread
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Crawfish Beignet 15
spring onion, crème fraîche, Creole seasoning, lemon zest
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Skillet Mac and Cheese 14
collard greens, tasso ham, candied bacon, mornay sauce
Mains
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Market Fish 32
sweet corn custard, fingerling potatoes, spring vegetables, champagne vinaigrette
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King Salmon* 32
fondant potato, asparagus, fine herbes beurre blanc
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Cioppino 29
assorted seafood, crostini, fennel, fingerling potatoes, tomato broth
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Scallops and Pork Belly 31
apple-radish salad, cauliflower puree
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Sunny Brook Farm Chicken 29
parsnip purée, Utica greens, rosemary jus
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Grilled Filet Mignon 38
creamed spinach, warm potato salad, buttermilk fried onions, sauce Bearnaise
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Berkshire Pork Porterhouse* 37
chorizo-sweet potato hash, fried brussels sprouts, umami sauce
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Pan Seared Hudson Valley Duck 31
savory bread pudding, smoked carrots, duck jus
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Rack of Lamb 38
street corn salad, crispy artichoke hearts, chimichurri
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Pan-Fried Eggplant 25
tomato sauce, roasted peppers, spinach, olive tapenade
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Roasted Delicata Squash 25
trumpet mushrooms, caramelized cippolini onions, pomegranate molasses
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Lobster Pot Pie 36
Maine lobster, leeks, Yukon potato, tarragon, sherry
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Mushroom, Leek, and Kale Pot Pie 22
peas, corn, wild mushrooms, thyme
*Consuming raw or undercooked animal products may increase your risk for food-borne illness.
Prices are subject to change to bring you the best and freshest ingredients possible.
Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.
A key component of the education process at the CIA is learning how to deliver outstanding service. Students at The Culinary Institute of America are not permitted to accept tips, in accordance with IRS regulations and the CIA Student Code of Conduct. We thank you for honoring the “no tipping” policy, and for giving our students the opportunity to serve you. In light of this policy, and to keep the student experience focused on education, we have included a 20% student support surcharge on each check. All monies from the student support surcharge are returned to our students through scholarships.
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
Dessert Menu
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“S’mores” Chocolate Tart 11
graham cracker-chocolate chip ice cream, toasted meringue, raspberry foam
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Ice Cream Float 11
root beer or creamsicle
vanilla bean ice cream -
Vanilla Bean Crème Brulée 11
seasonal berries, coconut tuile
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Espresso-Mascarpone Mousse Cake 11
caramelized cocoa nibs, mandarin orange sauce
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Key Lime Pie 11
tropical fruit compote, coconut sorbet
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Profiteroles 11
salted caramel ice cream, chocolate fondue
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Lemon Poppy Seed Cake 11
poached rhubarb, wild flower honey ice cream
DESSERT WINES
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
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Pedro Ximénez
“San Emilio,” E. Lustau, Jerez, Spain 9
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“Essence” Ice Cider
Eve’s Cidery, Van Etten, New York 16
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Electra Moscato
Quady Vineyard, Madera California 6
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Ficklin Port
Madera, California 9
DESSERT COCKTAILS
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Hot Buttered Bourbon
Bourbon, Brown Sugar, Cinnamon, Maple Syrup, Vanilla, Nutmeg, Allspice 11
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Espresso Martini
Vodka, Kahlúa, Espresso 11
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Crème Brûlée Martini
Vodka, Amaretto, Brown Sugar, Vanilla, Cream 11
COFFEE AND TEA
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Harney & Sons Fine Loose Tea 4
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Barrie House Coffee Roaster
Regular or Decaf 4
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Press Pot
Small (2–3 cups) 8
Large (4–5 cups) 12
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illy Espresso
Single 3
Double 5
Cappuccino 4