Menus

Heirloom Tomato and Cucumber 12

citrus Crème Fraîche, fingerling chips, sour dough croutons
Grilled Spring Asparagus 12

pink grapefruit supremes, mint micro greens, lemon honey vinaigrette, citrus yogurt cream
Tequila Cured Salmon* 14

citrus crème fraîche, fingerling chips, sourdough croutons

Wild Mushroom-Fava Bean Agnolotti 12

pancetta, spring vegetables, parsley butter sauce
Potato Gnocchi 13

morels, spring peas, Parmesan broth
Ricotta Cavatelli 12

escarole, cranberry beans, house-made sausage, pesto, Parmesan Reggiano
PEI Mussels 13

roasted sunchokes, sausage, fingerling potatoes, cilantro, saffron cream
Sautéed Octopus 14

shishito peppers, chili vinaigrette, scallion gel
Chilled Oysters 14

citrus, ginger, charred green onion mignonette
Cider Braised Pork Belly 13

malt vinegar aioli, shaved pear salad, cider syrup
Chicken Fried Quail 14

smoked guava BBQ, celeriac slaw, fried quail egg
Monticello Mac and Cheese 12

pulled virginia style pork shank

Market Fish 28

kabocha purée, spiced yucca, chorizo vinaigrette
Sautéed Salmon* 26

miso butter, chili braised bok choy, cilantro sticky rice, spiced coconut nage
Mushroom and Seitan Wellington 21

rosemary fingerling potatoes, horseradish-cashew crème
Pan Roasted Chicken Breast 22

seasonal vegetables, seyval blanc velouté, parsnip purée, fines herbes emulsion
Grilled Strip Loin* 29

sweet potato purée, heirloom carrot-turnips, charred shallots, black garlic sauce
Herb-Rubbed Lamb Chop* 29

potato-leek gratin, roasted vegetables, rosemary-lamb jus
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.

Caesar Salad 12

garlic croutons, parmesan, pink peppercorn, chives
Chopped Salad 13

salumi, beans, havarti, cabbage, radicchio, sun-dried tomato, Sherry vinaigrette
Watermelon Panzanella 11

tomato, cucumber, frisée, red wine vinaigrette
Tuna Tartare 16

cucumber, avocado, sriracha aioli, sour dough crostini
Gumbo Ya Ya 15

chicken, andouille, popcorn rice
Spring Corn Chowder 14

corn, shrimp, fines herbes
Smoked Salmon Flatbread 15

pastrami style salmon, fromage blanc, red onions, cornichons, chives
Popcorn Rock Shrimp 17

gochujang emulsion, crispy lemon, parsley
Celeriac and Gruyere Ravioli 15

mushrooms, prosciutto, fried kale
Baby Octopus 18

fingerling potatoes, green beans, fennel slaw, tomato aioli
Pea and Pancetta Risotto 15

pea butter, spring onions, Parmesan
PEI Mussels 15

garlic-tomato broth, herb crusted bread
Crawfish Beignet 15

spring onion, crème fraîche, Creole seasoning, lemon zest
Skillet Mac and Cheese 14

collard greens, tasso ham, candied bacon, mornay sauce

Market Fish 32

sweet corn custard, fingerling potatoes, spring vegetables, champagne vinaigrette
King Salmon* 32

fondant potato, asparagus, fine herbes beurre blanc
Cioppino 29

assorted seafood, crostini, fennel, fingerling potatoes, tomato broth
Scallops and Pork Belly 31

apple-radish salad, cauliflower puree
Sunny Brook Farm Chicken 29

parsnip purée, Utica greens, rosemary jus
Grilled Filet Mignon 38

creamed spinach, warm potato salad, buttermilk fried onions, sauce Bearnaise
Berkshire Pork Porterhouse* 37

chorizo-sweet potato hash, fried brussels sprouts, umami sauce
Pan Seared Hudson Valley Duck 31

savory bread pudding, smoked carrots, duck jus
Rack of Lamb 38

street corn salad, crispy artichoke hearts, chimichurri
Pan-Fried Eggplant 25

tomato sauce, roasted peppers, spinach, olive tapenade
Roasted Delicata Squash 25

trumpet mushrooms, caramelized cippolini onions, pomegranate molasses
Lobster Pot Pie 36

Maine lobster, leeks, Yukon potato, tarragon, sherry
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.

“S’mores” Chocolate Tart 11

graham cracker-chocolate chip ice cream, toasted meringue, raspberry foam
Ice Cream Float 11

root beer or creamsicle
vanilla bean ice cream
Vanilla Bean Crème Brulée 11

seasonal berries, coconut tuile
Espresso-Mascarpone Mousse Cake 11

caramelized cocoa nibs, mandarin orange sauce
Key Lime Pie 11

tropical fruit compote, coconut sorbet
Profiteroles 11

salted caramel ice cream, chocolate fondue
Lemon Poppy Seed Cake 11

poached rhubarb, wild flower honey ice cream