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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Spring Garlic Soup
fiddlehead ferns and foraged mushrooms
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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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Grilled Octopus
english peas, torpedo onions, laratte potatoes, provencal oil
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Gruyere and Mushroom Ravioli
swiss chard, tomato confit, fennel
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White Gazpacho
marcona almond, shrimp, Pedro Ximénez grapes
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Roasted Baby Beets
brie, artichoke, heirloom carrots, cherries
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Seasonal Salad
grilled stone fruit, squash, pistachio, champagne vinaigrette
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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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Roasted East Coast Oysters (+5 SUPPL)
habanero butter, herbed breadcrumbs
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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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Crispy Dorade
braised greens, artichokes, squash, garbanzo beans, olive oil-harissa broth
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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
wild mushrooms, asparagus, peas, fava beans
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Slow Roasted Eggplant
wild garlic confit, early summer vegetables, green goddess vinaigrette
Third Course
-
Strawberry and Rhubarb Soup
coconut sorbet, lemon galette
-
Goat Cheesecake
blackberry sorbet, shortbread, aged balsamic
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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.
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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Lobster Summer Roll (+3 SUPPL)
avocado, cucumber, seaweed salad, tempura bits, ginger-chili sauce
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Deconstructed Mediterranean Salad
ahi tuna, beets, potatoes, tomatoes, peppers, green beans, tapenade, egg, white anchovies
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Spring Garden Salad
sweet peas, asparagus, zucchini, haricots vert, pistachio, bitter greens, radishes, champagne vinaigrette
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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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Linguini Essaü
beluga lentils Bolognese, olives, summer squash, mushrooms
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Grilled Asparagus
chickpea blinis, caramelized onion, lemon gel, dill, French feta
Second Course
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Iliada Poached Halibut
vidalia onion stew, charred heirloom tomato, spinach-dill pilaf, tomato consommé
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Market Fish
fresh corn, leeks, radishes, andouille, scallions, creamy polenta
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Maple Leaf Duck Breast
macaire potato, rhubarb, pea purée, kumquat confit
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Roasted Cornish Rock Hen
byaldi provençale, smoked mashed potatoes, shishito pepper
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Pork Tenderloin Schnitzel
sweet and sour peaches, soubise, bok choy
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Grilled NY Strip Loin Steak (SUPPL +5)
french fries, grilled baby romaine, béarnaise sauce
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Tortellini and Cheese
radicchio, peas, cipollini, parmesan sauce
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Beetsteak Sliders
beet, portobello, red onion, avocado, alfalfa sprout, chipotle aioli
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Garden Poke Bowl
crispy tofu, mixed grains, mango, avocado, radish, cucumber, carrot spaghetti, scallion, spicy tahini aioli
Third Course
-
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
*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.