Dinner Dessert Menu
Coconut and Pomegranate 9.00
Coconut Custard, Pomegranate Sorbet, Crispy Coconut Meringue
Chocolate Cake for Two 15.00
Knob Creek Caramel, Bacon Potato Chip Crunch, Smoked Vanilla Ice Cream
Rocky Road 9.00
Chocolate Malt Ice Cream, Toasted “Marshmallow,”
Almond Custard, Chocolate “Pebbles”
Caramel Apple 9.00
Green Apple Sorbet, Salted Caramel, Vanilla Bean Cheesecake, Honey-Wheat Cake
Inside Out Pumpkin Pie 9.00
Whipped Cream, Cranberry Compote, Pumpkin Ale Ice Cream
Penny Candy Sweets and Treats
9.00 per guest
An assortment of sweets and treats in small bites
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 ~
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
Amaretto, Kahlúa, whipped cream, toasted almonds and chocolate baton
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
Coffee, Decaffeinated Coffee 2.50
illy Café Espresso 3.00
illy Café Cappuccino 4.00
Serendipitea Teas and Tisanes
~ 2.50 ~
Organic Assam—robust and malty; traditionally included in Irish Breakfast blends
Organic Earl Grey—flavored with essence of bergamot orange
Iron Goddess of Mercy—peachy notes mingle with nutty overtones
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
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.