Dinner Dessert Menu
From The Creamery And Orchard
Local Seasonal Fruit Cobbler
Vanilla Custard, Streusel Topping 6
Lemon Meringue Pie
Candied Lemon Zest, Strawberry Brûlée 6
Maple Crème Brûlée
Maple Syrup Flavored Custard, Caramelized Sugar 6
Molten Chocolate Cake
Chocolate Sauce, Cranberry Coulis 6
Local Seasonal Fruit Tart
Caramel Sauce, Vanilla Ice Cream 6
Bourbon Sauce, Cream Cheese Glaze 6
Warm Chocolate Bread Pudding
Vanilla Sauce, Dulce de Leche 6
Ice Creams And Seasonal Sorbets
Choice of Three: Caramel, Malted Chocolate,
Vanilla Bean and Seasonal Sorbet 5
Dessert Beverages From The Winery
Standing Stone Late Harvest Vidal Ice Wine
Finger Lakes, New York 6.50
Hunt Country Late Harvest Vignoles
Finger Lakes, New York 6.00
Wagner Vineyards Riesling Ice Wine
Finger Lakes, New York 8.00
Ficklin Old Vines Tinta Port
Madera, California 3.00
Dairy products come from Hudson Valley Fresh, a not-for-profit dairy cooperative
dedicated to preserving the agricultural heritage of the Hudson River Valley.
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.