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Grilled Octopus }
Grilled Octopus


Lunch Menu
Three Courses 44

Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

First Course

  • Black Truffle Soup V.G.E. (+3 SUPPL)

    beef broth, vegetables, black truffles, puff pastry

  • Chilled Smoked Corn Soup

    bacon, aerated buttermilk

  • Grilled Asparagus

    frisée, poached egg, tomato confit, sherry wine vinaigrette

  • Smoked Salmon

    crème fraîche, panna cotta, buckwheat blini, trout caviar

  • Hamachi Crudo

    daikon, melon, gochugaru, tempura

  • Braised Shallot Ravioli

    sweet corn butter emulsion, maitake, parmesan foam (also available as Main Course)

  • White Gazpacho

    marcona almond, shrimp, Pedro Ximénez grapes

  • Summer Vegetable Salad

    demi-sec tomatoes, pole beans, roasted peppers, grilled corn, roasted garlic scape vinaigrette

  • Local Heirloom Tomatoes

    whipped feta, pesto, arugula, pickled red onions

  • House-Made Charcuterie

    condiments, pickles, chutney

  • Chef’s Choice Fromage

    fig compote, smoked almonds

  • East Coast Oysters (+5 SUPPL)

    beet cucumber mignonette, fennel, fermented mustard

  • Spring Pea Cavatelli

    corn, chanterelle mushrooms, carrot beurre monté

  • Crispy Tofu and Mushrooms

    bok choy, black garlic, ginger tahini vinaigrette, pickled fresno

Second Course

  • Roasted King Salmon

    smoked marble potatoes, swiss chard, fennel, meyer lemon-caviar beurre nantais

  • Market Fish (+8 Suppl)

    baby spring vegetables, morels, meyer lemon, green garlic butter

  • Guinea Fowl

    morels, asparagus, salsify purée, fava bean, sauce albufera

  • Pork Tenderloin*

    rhubarb, haricots verts, cipollini, sunflower polenta, cherry gastrique

  • The Burgundian Burger

    mushroom, bacon, onion, tomato compote, prefere de nos montagnes cheese, pomme frites

  • Duck Breast*

    celery root, celtuce, charred onion, fingerlings, pink peppercorn jus

  • Acquerello Risotto

    sweet corn, chanterelle, charred onion, peas

  • Slow Roasted Eggplant

    wild garlic confit, early summer vegetables, green goddess vinaigrette

Third Course

  • Le Dartois

    caramelized puff and almond torte, roasted mango, vanilla ice cream

  • Goat Cheesecake

    blackberry sorbet, shortbread, aged balsamic

  • Le Crêpe et la Pêche

    crêpe cake, mascarpone cream filling, poached peach, kalamansi sorbet

  • Gâteau au Chocolat

    chocolate mousse cake, fleur de sel, pistachio cream, raspberries

*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

Three Courses $58

Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

First Course

  • Black Truffle Soup V.G.E.

    beef broth, vegetables, black truffles, puff pastry

  • The "Paul Bocuse" Steak Tartare

    shallot, mustard, capers, crackers, potato gaufrettes, 145° egg

  • Pâté and Rillette du Mans

    condiments, pickles, grilled bread

  • House-Made Carrot Cavatelli

    roasted heirloom carrots, corn, peas, garlic chips, basil oil, comté cheese

  • Beer and Bacon Mussels

    mustard, onion, garlic, jalapeño, herbs

  • Crab Napoleon (+4 SUPPL)

    cucumber, avocado, mango, spicy aioli

  • Heirloom Tomato Salad

    burrata, grilled onion vinaigrette, thousand island dressing, basil

  • Deconstructed Mediterranean Salad

    ahi tuna, beets, potatoes, tomatoes, peppers, green beans, tapenade, egg, white anchovies

  • Seasonal Melon and Serrano Ham

    aged balsamic, firecracker mizuna, basil

  • Kale and Brussels Sprouts Salad

    pine nuts, panko crumble, pear, parmesan, creamy lemon vinaigrette

  • Corn Gazpacho

    peach salsa, heirloom tomato, coconut foam, cilantro oil

  • Grilled Asparagus

    chickpea blinis, caramelized onion, lemon gel, dill, French feta

  • Linguini Essaü

    beluga lentils Bolognese, olives, summer squash, mushrooms

Second Course

  • Iliada Poached Halibut

    vidalia onion stew, charred heirloom tomato, spinach-dill pilaf, tomato consommé

  • Market Fish

    citrus and summer vegetables ceviche, mixed grains pavé, avocado mousse

  • Maple Leaf Duck Breast (+3 SUPPL)

    Pea purée, russet potato, caramelized endive, cherry sauce

  • Roasted Cornish Rock Hen

    byaldi provençale, mashed potatoes, shishito pepper

  • Pork Tenderloin Schnitzel

    sweet and sour peaches, soubise, bok choy

  • Grilled Ribeye (SUPPL +5)

    eggplant purée, onion petals, slow roasted summer vegetables, smoked choron sauce, potato darphin

  • Tortellini and Cheese

    radicchio, peas, cipollini, parmesan sauce

Third Course

  • Le Dartois

    caramelized puff and almond torte, roasted mango, vanilla ice cream

  • Goat Cheesecake

    blackberry sorbet, shortbread, aged balsamic

  • La Crêpe et la Peche

    crêpe cake, mascarpone cream filling, poached peaches, kalamansi sorbet

  • Gâteau au Chocolat

    chocolate mousse cake, fleur de sel, pistachio cream, raspberries

*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.

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