Menus

Lunch Menu
Three Courses 44
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
First Course
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Black Truffle Soup V.G.E. (+3 SUPPL)
beef broth, vegetables, black truffles, puff pastry
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Chilled Smoked Corn Soup
bacon, aerated buttermilk
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Grilled Asparagus
frisée, poached egg, tomato confit, sherry wine vinaigrette
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Smoked Salmon
crème fraîche, panna cotta, buckwheat blini, trout caviar
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Hamachi Crudo
daikon, melon, gochugaru, tempura
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Braised Shallot Ravioli
sweet corn butter emulsion, maitake, parmesan foam (also available as Main Course)
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White Gazpacho
marcona almond, shrimp, Pedro Ximénez grapes
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Summer Vegetable Salad
demi-sec tomatoes, pole beans, roasted peppers, grilled corn, roasted garlic scape vinaigrette
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Local Heirloom Tomatoes
whipped feta, pesto, arugula, pickled red onions
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House-Made Charcuterie
condiments, pickles, chutney
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Chef’s Choice Fromage
fig compote, smoked almonds
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East Coast Oysters (+5 SUPPL)
beet cucumber mignonette, fennel, fermented mustard
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Spring Pea Cavatelli
corn, chanterelle mushrooms, carrot beurre monté
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Crispy Tofu and Mushrooms
bok choy, black garlic, ginger tahini vinaigrette, pickled fresno
Second Course
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Roasted King Salmon
smoked marble potatoes, swiss chard, fennel, meyer lemon-caviar beurre nantais
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Market Fish (+8 Suppl)
baby spring vegetables, morels, meyer lemon, green garlic butter
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Guinea Fowl
morels, asparagus, salsify purée, fava bean, sauce albufera
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Pork Tenderloin*
rhubarb, haricots verts, cipollini, sunflower polenta, cherry gastrique
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The Burgundian Burger
mushroom, bacon, onion, tomato compote, prefere de nos montagnes cheese, pomme frites
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Duck Breast*
celery root, celtuce, charred onion, fingerlings, pink peppercorn jus
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Acquerello Risotto
sweet corn, chanterelle, charred onion, peas
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Slow Roasted Eggplant
wild garlic confit, early summer vegetables, green goddess vinaigrette
Third Course
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Le Dartois
caramelized puff and almond torte, roasted mango, vanilla ice cream
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Goat Cheesecake
blackberry sorbet, shortbread, aged balsamic
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Le Crêpe et la Pêche
crêpe cake, mascarpone cream filling, poached peach, kalamansi sorbet
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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
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House-Made Carrot Cavatelli
roasted heirloom carrots, corn, peas, garlic chips, basil oil, comté cheese
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Beer and Bacon Mussels
mustard, onion, garlic, jalapeño, herbs
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Crab Napoleon (+4 SUPPL)
cucumber, avocado, mango, spicy aioli
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Heirloom Tomato Salad
burrata, grilled onion vinaigrette, thousand island dressing, basil
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Deconstructed Mediterranean Salad
ahi tuna, beets, potatoes, tomatoes, peppers, green beans, tapenade, egg, white anchovies
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Seasonal Melon and Serrano Ham
aged balsamic, firecracker mizuna, basil
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Kale and Brussels Sprouts Salad
pine nuts, panko crumble, pear, parmesan, creamy lemon vinaigrette
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Corn Gazpacho
peach salsa, heirloom tomato, coconut foam, cilantro oil
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Grilled Asparagus
chickpea blinis, caramelized onion, lemon gel, dill, French feta
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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
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Market Fish
citrus and summer vegetables ceviche, mixed grains pavé, avocado mousse
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Maple Leaf Duck Breast (+3 SUPPL)
Pea purée, russet potato, caramelized endive, cherry sauce
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Roasted Cornish Rock Hen
byaldi provençale, mashed potatoes, shishito pepper
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Pork Tenderloin Schnitzel
sweet and sour peaches, soubise, bok choy
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Grilled Ribeye (SUPPL +5)
eggplant purée, onion petals, slow roasted summer vegetables, smoked choron sauce, potato darphin
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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.