Dinner 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.

Dessert Selections

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

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 with 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
Godiva Liqueur, whipped cream and chocolate baton

Orange Bon Bon
Grand Marnier, Godiva Liqueur, whipped cream and chocolate baton

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

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

Bailey’s Coffee
Bailey’s Irish Cream and coffee topped with whipped cream and chocolate baton

Nutty Irish Coffee
Frangelico, Baileys Irish Cream and whipped cream, crushed nuts

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

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.

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.