Dinner Menu

Artisan Soups

Black Bean Soup
Bacon Lardon, Chili Croutons, Crème Fraîche 7

Roasted Carrot, Apple And Sweet Onion Soup
Caramelized Apples and Crispy Apple Skins 7

Appetizers

Country-Style Terrine
Onion-raisin Compote, Hennepin Ale Mustard,
Pickled Vegetables, Croutons 7

House-Made Goat Cheese, Ricotta Ravioli
Thyme, Wild Mushroom Jus 10/15

Selection Of Hudson Valley Cheeses
Seasonal Accompaniments 9

House-Made Butternut Gnocchi
Roasted Butternut, Toasted Pumpkin Seeds
Caciocavallo Cheese, Sage 9

Prince Edward Island Steamed Mussels
Duck Chorizo, White Wine Broth,
Roasted Peppers, Tomato Confit 9

St. Andrew’s Macaroni & Cheese
House-made Ricotta Cavatelli, Wild Mushrooms,
Smoked Chicken, Aged Goat Cheese 8/12

Salads From The Garden

Local Mixed Green Salad
Herb Medley, Red Wine Vinaigrette,
Garlic Croutons 6

Winter Green Salad
Crispy Poached Egg, Bacon, Stone-Ground
Mustard Vinaigrette 8

Red Wine Poached Pear Salad
Arugula, Frisée, Pomegranates, Ewes Blue Cheese,
Champagne Vinaigrette 9

Roasted Baby Beet Salad
Mesclun, Frisée, “Toma Terino” Alpine Cheese,
New Potatoes, White Wine Vinaigrette 8

Duck Confit Salad
Frisée, Watercress, Caramelized Apple, Blue Cheese,
Sherry Vinaigrette 9

Marinated Tuscan Kale Salad
Sun-Dried Tomatoes, Currants, Pine Nuts,
Cacciocavalo Cheese, Red Wine Vinaigrette 9

Entrées From The Pasture And Sea

Cioppino
Clams, Mussels, Bass, Marinated Tomatoes, Artichokes, Saffron Potatoes, Tomato Broth, Sourdough Crostini,
Roasted Pepper Aïoli 17

Wood-Oven Roasted K & K Farm Chicken
Roasted Fingerling Potatoes, Pepperonata,
Garlic-Basil Oil 15

Organic Quinoa Filled Whole Wheat Crêpe
Quinoa Chili, Cilantro Rice, Guacamole, Sour Cream,
Tomato Pico de Gallo 14

Grilled Herb-Marinated Lamb Chop*
Parsnip Purée, Sautéed Brussels Sprouts,
Parsnip Chips, Lamb jus 19

Grilled Meiller Farm Beef*
Crispy Polenta Fries, Spaghetti Squash,
Smoked-Tomato Ketchup 19

Sautéed Local Ocean Dorade
Grilled Marinated Vegetables, Caper Vinaigrette,
Shoe String Herbed Potatoes 16

Berkshire Pork Chop & Maine Clams*
Soffrito Rice, White Wine Garlic Broth,
Lemon Confit, Watercress 17

Meiller Farm Meatloaf
Roasted Garlic Whipped Potatoes,
Crispy Onion Rings, Mushroom-Herb Gravy 15

Pan-Roasted Stone Church Farm Duck*
Warm Grain Salad, Pistachios, Golden Raisins,
Roasted Salsify, Lenz Merlot Sauce 18

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.

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 14% 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.