Lunch Dessert Menu

While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice. The images shown on the website may not be current items on our menu.

Desserts

Carrot Cake 9.00
Frozen Coconut Custard, Carrot Caramel, Golden Raisin Compote

Pineapple Upside Down Cake 8.00
Pineapple Cream, Spiced Rum Ice Cream, Caramelized Pineapple

Cheesecake 8.00
Pistachio Cookie, Aerated Lemon Curd, Toasted Marshmallow Ice Cream

Chocolate and Peanut Butter 9.00
Caramel Mousse, Banana Cake, Peanut Butter Sauce, Chocolate Malted Ice Cream

Coffee Soufflé 10.00
Glazed Doughnut Ice Cream, Shortbread Spoon

Selection of Local Cheeses 13.00
with a selection of breads

Penny Candy Sweets and Treats
9.00 per guest
Root Beer Float Fudge, Creamsicle Ice Pop, Raspberry Fruit Chews
Warm Chocolate Chip Cookies and Milk

Brandy and Cognac

Brandy is a distillate of fermented grape juice. Cognac, which comes from the region surrounding the French town of the same name, is twice distilled in pot stills and aged for more than three years in oak.

E&J VS  6.00
America’s best-selling brandy has subtle notes of vanilla and butterscotch.

Philippe Latourelle VS  11.75
Exceptionally balanced. Round and full, yet elegant. Latourelle offers floral scents,
fruity notes, and a smooth vanilla finish.

Paul Giraud Grand Champagne VSOP  14.75
A light and elegant Cognac. Earthy aromas with a touch of honey.

Remy Martin XO  20.00
Light, elegant, and long. Exclusively from Grande Champagne and Petite Champagne.

Press Pot Coffee

French presses create a smooth, pure coffee flavor using a simple process. Water “just off the boil” is poured over the freshly ground coffee, then placed in the bottom of a press pot to steep for a few minutes. Using the plunger, which contains a filter, the grounds are pressed to the bottom of the pot. The remaining liquid is rich, creamy, and full of flavor.

Small Pot 2–3 cups  5.50        Large Pot 4–5 cups  10.00

Specialty Coffee Drinks

~ 8.00 ~

Chocolate Kiss
Chocolate Liqueur, whipped cream, and chocolate batons

Orange Bon Bon
Grand Marnier, Chocolate Liqueur, whipped cream,
crushed nuts, and chocolate batons

Hot White Russian
Kahlúa, vodka, whipped cream, and chocolate batons

Roasted Almond
Amaretto, Kahlúa, whipped cream, toasted almonds,
and chocolate batons

Bailey’s Coffee
Bailey’s Irish Cream and whipped cream

Nutty Irish Coffee
Frangelico, Bailey’s Irish Cream, crushed nuts,
whipped cream, and chocolate batons

Serendipitea Teas and Tisanes

~  2.50 ~

Black Tea
Organic Assam robust and malty; traditionally included in Irish Breakfast blends
Organic Earl Grey flavored with essence of bergamot orange

Oolong Tea
Iron Goddess of Mercy peachy notes mingle with nutty overtones

Scented Tea
Jasmine Yin Hao fragrant, light, and sweet

Tisane (Herbal Infusion)
Ruby Sipper fragrant blood orange and pear
Chamomile flowery, warm, and light

Dessert Wine Selections

“Electra,” Orange Muscat, Andrew Quady, California  3.00 glass
“Elysium,” Black Muscat, Andrew Quady, California  5.00 glass
Late Harvest Vidal, Standing Stone Vineyards, Finger Lakes, New York  8.00 glass
Port, Ficklin, California  4.00 glass
Riesling Ice Wine, Cave Spring Cellars, Niagara Peninsula, Ontario  14.00 glass
Riesling Ice Wine, Wagner Vineyards, Finger Lakes, New York  10.00 glass

For additional dessert beverages, please refer to our Wine list.

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 (only paid employees are permitted to accept tips) 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 17% service charge on each check.  All monies from the service charge are returned to our students through scholarships, support of student activities, and the purchase of graduation jackets.

We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.

While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.