Lunch 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.

Starters

Duck and Pistachio Terrine 10.00
Spicy Mustard and Fruit Preserve, Roasted Beet Sauce

Steamed Prince Edward Island Mussels 10.00
Saffron Cream

Sautéed Shrimp and Chorizo Sausage 11.00
Garlic, Lemon

Seared Sea Scallops 11.00
Parsnip Purée, Fines Herbes Butter Sauce

Soups

Purée of Butternut Squash 
Crème Fraîche and Toasted Pumpkin Seeds 7.00

Salads

Fennel, Blood Orange Salad 9.00 
Sheep’s Milk Cheese, Black Olive Vinaigrette

Crispy Portobello Mushroom Salad 9.00 
Aïoli Mayonnaise

Coach Farm Goat Cheese Tart 9.00
Caramelized Onions, Apples, Speck Ham

Chicken Confit Salad 10.00
Frisèe, Arugula, Purple Potatoes

Mixed Field Greens 9.00 
Pears, Pecans, Point Reyes Blue Cheese

Main Courses

Braised Short Ribs 20.00
Mashed Potatoes, Root Vegetables
Bonny Doon “Le Pousseur” Syrah, Central Coast, California 8.00

Sautéed Skate 18.00
Crushed Yukon Gold Potatoes, Brown Butter, Almonds, and Raisins
Robert Mondavi “Private Selection,” Chardonnay, Central Coast, California (half bottle) 20.00

Grilled Paillard of Pork 18.00
Arugula Salad, Jasper Hill Cheddar Cheese,
Marinated Red Onions
Millbrook Tocai Friulano, New York 7.00

Wild Steelhead Trout 19.00
Warm Lentil Salad, Dijon Mustard and Tarragon
Paringa Chardonnay, South Australia 6.00

Breast of Chicken 17.00
Cornbread Shiitake Mushroom Stuffing, Grilled Bok Choy, Rosemary Jus
Roederer Estate Brut Rosé, Anderson Valley, California 10.00

House-made Fettuccine Noodles 16.00 
Wild Mushrooms
Foppiano Pinot Noir, Russian River Valley 10.00

Pan-roasted Swordfish Steak 20.00
White Polenta, Braised Fennel and Aged Balsamic Vinegar
Qupé Marsanne, Santa Ynez Valley, California 9.00

Grilled Hanger Steak 19.00
Crunchy Potato Cheddar Cheese Gratin, Marinated Vegetables, Herb Butter
Keegan Ales “American Bounty Anniversary Ale,” Kingston, New York 4.75

Small Dishes on the Side

Sautéed Brussels Sprouts 6.00 
Mashed Potatoes 6.00 
Warm Lentil Salad 6.00 

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.