Dinner 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.

Antipasti/Appetizers

Insalata di Polpo 10.00
Octopus Salad, Potato, Capers, and Peppers

Vitello Tonnato 10.00
Thinly Sliced Poached Veal with Traditional Tuna Sauce

Prosciutto e Crescentine 12.00
Parma Ham with Traditional Fried Dough

Salumi Misti e Giardiniera 14.00
Assorted Cured Meat with House-made Pickled Vegetables

Tortino di Riso 10.00 
Rice Cake Filled with Mozzarella, Peas, and Tomato

Frittata con Asparagi 8.00 
Frittata, Asparagus and Goat Cheese

Primi Piatti/First Courses

Passata di Fagioli e Cicorie 8.00 
White Beans Soup and Spicy Dandelion

Gnocchi con Ragù di Coniglio 18.00
Potato Gnocchi with Rabbit Ragu

Maltagliati ai Funghi 16.00
Maltagliati Pasta with Wild Mushroom Sauce

Orecchiette, Ricotta e Verdurine 16.00 
Orecchiette with Ricotta and Small Vegetables

Risotto Ortiche e Zola 18.00 
Risotto with Nettle and Gorgonzola Cheese

Secondi Piatti/Main Courses

Spigola con Fregula e Saffron 24.00
Sea Bass with Fregula, Saffron and Cauliflower

Rombo ai Funghi 28.00
Turbot, White Asparagus and Wild Mushroom Sauce

Anatra in Porchetta 25.00
Porchetta Style Duck, Garlic and Rosemary

Medalioni di Maiale alla Fonduta 26.00
Pork Tenderloin, Montasio Cheese Fondue and Polenta Flan

Vitello all’Acciuga 28.00
Veal Shank with Spring Vegetables

Agnello, Cicorie e Favette 28.00
Lamb Loin Chop, Dandelion Greens, Fava and White Beans

Vegetarian Entrée Available Upon Request 

Insalate/Salad

Ruchetta e Fragole 7.00
Arugula and Strawberry, Pecorino and Aged Vinegar 

Lattughe Miste 7.00
Seasonal mixed Lettuce 

Uova e Soncino 7.00 
Mache, Asparagus and Egg Salad with Croutons

  Indicates a Vegetarian Selection

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.