Three Courses—52
Four Courses—61
First Course
Tomato Salad
sesame, basil, “Kewpie”
Marinated Octopus
potato, tomato, shiro miso
Crudo di Ricciola
wasabi, shoyu, pickled plum
Tataki-Style Carpaccio
green onion, ponzu, shiso
Second Course
Black Risotto
tsukudani, bay scallops, ricotta salata
Pork Gyoza
“dashibrodo,” mayu, grana
Buckwheat Pasta
“ragu,” preserved yolk, nori
Sweet Potato Gnocchi
shiitake, aka miso, arugula
Third Course
Ribeye Yaki
yukon, mushroom, cipollini, gorgonzola
Grilled Lamb Loin
daikon, mustard greens, shishito
Seared Hamachi
edamame, cicoria, bagna càuda
Yakimeshi
peas, asparagus, fava, pesto
Fourth Course
Ricotta Cheesecake
preserved strawberries, almond, yuzu
“Purin”
caramel, chocolate, coffee
Gelati e Sorbetto
pear, anko, matcha
Kanten
black tea, fruit, ginger
For the Table 8
Fries
Bread and Butter
Mustard Greens
Cipollini Agrodolce
Vegan options available upon request
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.