Menus

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

beef broth, vegetables, black truffles, puff pastry
Spring Garlic Soup

fiddlehead ferns and foraged mushrooms
Grilled Asparagus

frisée, poached egg, tomato confit, sherry wine vinaigrette
Smoked Salmon

crème fraîche, panna cotta, buckwheat blini, trout caviar
Grilled Octopus

english peas, torpedo onions, laratte potatoes, provencal oil
Gruyere and Mushroom Ravioli

swiss chard, tomato confit, fennel
White Gazpacho

marcona almond, shrimp, Pedro Ximénez grapes
Roasted Baby Beets

brie, artichoke, heirloom carrots, cherries
Seasonal Salad

grilled stone fruit, squash, pistachio, champagne vinaigrette
House-Made Charcuterie

condiments, pickles, chutney
Chef’s Choice Fromage

fig compote, smoked almonds
Roasted East Coast Oysters (+5 SUPPL)

habanero butter, herbed breadcrumbs
Spring Pea Cavatelli

corn, chanterelle mushrooms, carrot beurre monté
Crispy Tofu and Mushrooms

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

Crispy Dorade

braised greens, artichokes, squash, garbanzo beans, olive oil-harissa broth
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

wild mushrooms, asparagus, peas, fava beans
Slow Roasted Eggplant

wild garlic confit, early summer vegetables, green goddess vinaigrette

Strawberry and Rhubarb Soup

coconut sorbet, lemon galette
Goat Cheesecake

blackberry sorbet, shortbread, aged balsamic
Desserts du Marché

crêpe, cake, mascarpone cream cherry clafouti smoked chocolate beignet
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.

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
Lobster Summer Roll (+3 SUPPL)

avocado, cucumber, seaweed salad, tempura bits, ginger-chili sauce
Deconstructed Mediterranean Salad

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

sweet peas, asparagus, zucchini, haricots vert, pistachio, bitter greens, radishes, champagne vinaigrette
Kale and Brussels Sprouts Salad

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

peach salsa, heirloom tomato, coconut foam, cilantro oil
Linguini Essaü

beluga lentils Bolognese, olives, summer squash, mushrooms
Grilled Asparagus

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

Iliada Poached Halibut

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

fresh corn, leeks, radishes, andouille, scallions, creamy polenta
Maple Leaf Duck Breast

macaire potato, rhubarb, pea purée, kumquat confit
Roasted Cornish Rock Hen

byaldi provençale, smoked mashed potatoes, shishito pepper
Pork Tenderloin Schnitzel

sweet and sour peaches, soubise, bok choy
Grilled NY Strip Loin Steak (SUPPL +5)

french fries, grilled baby romaine, béarnaise sauce
Tortellini and Cheese

radicchio, peas, cipollini, parmesan sauce
Beetsteak Sliders

beet, portobello, red onion, avocado, alfalfa sprout, chipotle aioli
Garden Poke Bowl

crispy tofu, mixed grains, mango, avocado, radish, cucumber, carrot spaghetti, scallion, spicy tahini aioli

Strawberry and Rhubarb Soup

coconut sorbet, lemon galette
Goat Cheesecake

blackberry sorbet, shortbread, aged balsamic
Desserts du Marché

crêpe, cake, mascarpone cream galette, pineapple compote smoked chocolate beignet
Gâteau au Chocolat

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