Small Format Plates
Tuna Aguachile 19
fresh bluefin, preserved lemons, cucumber
Tetela Spanakopita 12
feta and chihuahua cheese, poblano sauce
Seared Scallops 19
za’atar butter, roasted corn
Chicharrón Cream Soup 12
cotija cheese, tortilla crumb, guajillo gel
Heirloom Tomato Salad 15 (V)
artichokes, black bean hummus, green olives
Octopus Tostada 18
harissa mayo, yellow split pea spread
Large Format Plates
Short Ribs Tatemado 26
tequila and chile ancho sauce, eggplant
Smoked Sweet Potato 22 (V)
date and chile pasilla sauce, cashew crema
Duck Enchiladas 32
duck carnitas, basil mole verde
Rack of Lamb 34
mint and yogurt sauce, chickpea puree
Pan Roasted Chilean Sea Bass 38
Veracruzana sauce, saffron couscous
Desserts
Arroz Con Leche 12
orange blossom ice cream, crispy rice
Nixtamalized Apple 12
mamey sauce, vanilla ice cream
Corn Pavlova 12
sweet corn and rose petal cream, masa crumb
Our menus vary seasonally and are subject to change.
Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
A key component of the education process at 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 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. However, we do include a 20% Student Support Surcharge on each check which is returned to our students through scholarships. Thank you for helping to support the educational mission of CIA.