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.

Antipasti/Appetizers

Prosciutto di Parma con Crescentina 11.00
Prosciutto with Crispy Dough and Cornichon

Asparagi alla Milanese 10.00 
Asparagus with Parmesan and a Fried Egg

Tortina Salata di Piselli e Funghi 9.00 
Savory Vegetable Tart with Peas and Mushrooms

Vitello Tonnato con Capperi 11.00
Thinly Sliced Veal with Classic Tuna Sauce and Capers

Mozzarella Bufalina con Insalatina di Fagioli 11.00 
Buffalo Mozzarella with Seasonal Beans

Piatto di Salumi con Giardiniera 12.00
Selection of Cured Meat with Homemade Pickled Vegetables

Salsiccia Nostrana con Pan’unto al Cipollotto e Rapanelli 11.00
Sausage with Spring Onion Bruschetta and Radish Salad

Pizzetta del Giorno 10.00
Wood Burning Pizza, Changes Daily

Primi Piatti / FirstCourses

Zuppa di Fagioli con Cicoria 8.00 
White Bean Soup with Spicy Dandelion Greens

Anelli di Crespella alle Ortiche 14.00 
Crêpe with Wild Greens

Orecchiette con Vegetali e Ricotta 14.00 
Orecchiette with Vegetables and Ricotta

Gnocchi al Ragu di Coniglio e Olive 15.00
Potato Gnocchi with Rabbit, Marjoram and Olives

Fettuccine con Piselli, Pancetta Affumicata e Funghi 14.00
Fettuccine with Peas, Bacon, Mushrooms and a Touch of Cream

Risotto di Asparagi e Burro Tartufato 16.00 
Risotto with Asparagus and Truffle Butter

Secondi Piatti/ Main Courses

Filetto di Sogliola con Asparagi e Funghi 19.00
Sautéed Flounder Fillet with Asparagus and Mushrooms

Salmone alla Griglia con Capponata di Zucchine e Crostini di Polenta 19.00
Grilled Salmon with Sweet-Sour Zucchini, Crispy Polenta and Pea Shoots

Arrostino di Vitello con Verdurine Primaverili 22.00
Roasted Veal with Sage, Rosemary and Spring Vegetables

Petto Di Pollo alla Mostarda con Carotine e Puré di Patate e Piselli 19.00
Chicken Breast with Mustard, Baby Carrots and Pea-Potato Purée

Braciolina d’Agnello con Cicoria e Fagiolini al Limone 23.00
Lamb Loin Chops with Dandelion Greens, Mixed Beans and Lemon

Fetttine di Maiale con Funghi, Parma Cotto, Mozzarella e Spinaci Novelli 19.00
Pork Tenderloin with Mushrooms, Ham, Mozzarella and Baby Spinach

Bistecca di Manzo con Patatine Fritte e Rughetta 23.00
Grilled Strip Steak with Fries and Tomato-Arugula Salad

Piatto Vegetariano 14.00 
Vegetarian: Asparagus, Baby Carrots, Mushrooms and Spinach

Contornie e Insalate/Sides

Arugula e Fragole con Pecorino Toscano e Balsamico 7.00 
Arugula with Strawberries, Tuscan Pecorino and Balsamic

Lattughe Miste 6.00
Mixed Salad with Red Wine Vinaigrette

Riccia con Pancetta Affumicata, Uova Sode e Asparagi 7.00
Frisée with Asparagus, Hard Boiled Eggs and Bacon

Spinaci Novelli alla Romana 5.00 
Wilted Spinach with Garlic, Olive Oil, Raisins and Pine Nuts

Asparagi alla Griglia 5.00 
Grilled Asparagus

Carotine Prezzemolate 5.00 
Glazed Baby Carrots with Parsley

Patatine Fritte 5.00 
French Fries with Roasted Garlic-Parsley Mayo

  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.