St. Andrew’s Café
Experience Farm-to-Table Freshness
The award-winning St. Andrew’s Café exemplifies the best of the farm-to-table movement and is proud to be a Certified Green Restaurant®. The à la carte lunch menu highlights locally and sustainably sourced ingredients prepared using both American and European culinary traditions. Light fruit beverages and ciders are a refreshing complement to the innovative cuisine. The casual atmosphere and dress code makes this the perfect dining spot for the entire family.
St. Andrew’s Lunch Menus and Reservations
Hours of Operation
Open: Monday through Friday (when classes are in session)
Lunch: 11:30 a.m.–1 p.m.
Dinner: 6–8:30 p.m.
May 13, 2013
May 24–27, 2013
Casual dress, including jeans, sneakers, and walking shorts, is suitable when dining in St. Andrew’s Café.
Where to Park
Visitors can conveniently park in the CIA’s two-story parking deck located in Anton Plaza where you can also enjoy breath-taking views of the scenic Hudson River from a 30,000 square foot terrace.
Print the visitor parking map > (151 KB)
For detailed directions to our Hyde Park, NY campus and to print a campus map, please visit our directions page.
Awards and Recognitions
Two-Star Certification, Green Restaurant Association (2009)
Best Service (24 Rating on 30 scale), Zagat Survey 2002
4 Stars Poughkeepsie Journal review (October 16, 1998 & August 7, 1992)
Best Cigar Dinner (1997 Hudson Valley Magazine)
Culinary Caper Award (1986 Prevention magazine)
Meet Our Instructors
Lunch Maître d’Instructor
Bruce Lavender ’82
Lecturing Instructor—Hospitality and Service Management
Bruce Lavender is a lecturing instructor of hospitality and service management at The Culinary Institute of America (CIA). Mr. Lavender is maître d’ instructor in St. Andrew’s Café, one of five public restaurants on the CIA’s main campus in Hyde Park, NY. The restaurant is also a classroom for students in the CIA’s culinary arts degree program. Mr. Lavender teaches Introductory Table Service, a course which explores table service principles and skills by providing customer service in a restaurant setting. His students focus upon guest relations, professional communications, service sequence, table skills, beverage management, and dining room preparation.
Mr. Lavender has also taught Advanced Table Service in the dining room of the American Bounty Restaurant on the CIA campus.
A 1982 graduate of The Culinary Institute of America, Mr. Lavender returned to his alma mater in 2001 after serving as general manager of Bois d’Arc in Red Hook NY. His additional professional experience includes maître d’ hotel and sommelier at Le Pavillon in Poughkeepsie, NY and head captain at Plumbush in Cold Spring, NY.
Lunch and Dinner Chef-Instructor
Dwayne F. LiPuma ’86
Assistant Professor—Culinary Arts
Dwayne LiPuma is an assistant professor of culinary arts at The Culinary Institute of America (CIA). Chef LiPuma is executive chef and instructor in the kitchen of St. Andrew’s Café, one of five award-winning student-staffed restaurants at the CIA which also serves as a classroom for students in the college’s culinary arts degree program. Students in his Contemporary Restaurant Cooking course learn the principles and preparation of wholesome, nutritionally balanced meals using traditional foods and ingredients from local or regional farms and food producers. Chef LiPuma teaches the importance of supporting local and regional farms and food producers in relation to food production sustainability.
Chef LiPuma is a 1986 graduate of The Culinary Institute of America. Prior to joining the faculty at his alma mater, he served as executive sous chef at many renowned New York City restaurants, including Park Avenue Café, Iridium, The River Café, and Aureole. He has also been a line cook at the Marriott Hotel in Tarrytown, NY and assistant banquet chef at the Four Seasons Hotel in Houston.
Chef LiPuma holds a Bachelor of Science degree from The University of New Mexico in Albuquerque.