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.
Hudson Valley Cage-free Foie Gras* 11.00
Dry-aged Beef Carpaccio* 10.00
Frisée, “Waffle” Potatoes, Deviled Egg
Steamed Prince Edward Island Mussels 10.00
Sautéed Shrimp and Chorizo Sausage 11.00
Seared Sea Scallops 11.00
Parsnip Purée, Herb Butter
Purée of Butternut Squash
Crème Fraîche and Toasted Pumpkin Seeds 7.00
Bounty Caesar 9.00
Salad of Heirloom Tomatoes 9.00
Grilled Figs, Point Reyes Blue Cheese, Spiced Walnuts
Mesclun Field Greens
Pickled Baby Beets, Coach Farms Goat Cheese
Molasses BBQ Beef Short Ribs 26.00
Sweet Corn Purée, Arugula
Bonny Doon “Le Pousseur” Syrah, Central Coast, California 8.00
Crushed Yukon Gold Potatoes, Brown Butter, Almonds, and Raisins 26.00
Robert Mondavi “Private Selection,” Chardonnay, Central Coast, California (half bottle) 20.00
Hudson Valley Moulard Duck Breast 28.00
Creamy Sweet Potatoes, Roasted Brussels Sprouts, and Green Peppercorn Sauce
Foppiano Pinot Noir, Russian River Valley, California 10.00
Wild Coho Salmon 26.00
Warm Lentil Salad, Dijon Mustard and Tarragon
Paringa Chardonnay, South Australia 6.00
Roasted Chicken 24.00
Fingerling Potatoes, Haricots Verts, Jus
Brooklyn Brewing Company Pilsner, Brooklyn, New York 4.75
New Jersey Corn Risotto 18.00
Poached Farm Fresh Egg
Millbrook Tocai Friulano, New York 6.00
Pan-roasted Swordfish Steak 26.00
White Polenta, Braised Fennel and Aged Balsamic Vinegar
Qupe Marsanne, Santa Ynez Valley, California 9.00
American Bounty Special 30th Anniversary Entrée
Dry-aged Strip Loin 29.00
Risotto Cake, Blue Cheese, Wild Mushroom Ragout
Keegan Ales “American Bounty Anniversary Ale,” Kingston, New York 4.75
Small Dishes on the Side
~ 6.00 ~
Roasted Fingerling Potatoes
Items marked with the * are served raw or undercooked.
Consuming raw or undercooked animal products may increase your risk of foodborne illness, especially if you have certain medical conditions.
Indicates Vegetarian Selections
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.