Three Courses—57
Four Courses—64
First Course
Lamb Keema Empanada
tamarind mole, beet raita, jicama salad
Fresh Shucked Oysters
passion fruit mignonette, curry leaf oil
Charred Snap Pea and Fennel Salad (PF)
guajillo salt, okra, caramelized onions
Second Course
Chaat Ceviche
halibut, pomegranate, mint
Quail Biryani
achiote, pumpkin, avocado crema
Taco Dorado de Samosa (PF)
cilantro mint-raita, tamarind piloncillo salsa
Third Course
Duck Breast with Mango Chutney Mole
chayote, escarole, pickled mango
Beef Tenderloin with Butternut Mole
masa cake, mushroom, kashmiri jus
Chochoyones with Sage Poblano (PF)
black garlic tarka, roasted corn
Fourth Course
Masala Tres Leches
saffron chantilly, rose chikki
Magaz Cream Pie (PF)
dark chocolate, coconut, chickpea
(V) vegetarian, (VG) vegan, (GF) gluten-free, (PF) plant-forward
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.