Menus

Menus

Build your own three- or four-course meal, with optional wine pairings.

Three Courses—55

Four Courses—61

 

First Course

Piquillo (GF)
codfish, biscayne sauce

Croqueta
iberic jamon, roe, guindilla

Camaron (GF)
jumbo prawn al ajillo, wakame

Escalivada
flatbread, vegetables, boquerónes

Second Course

Pulpo (GF)
parmentier, chorizo, aioli, al mojo

Almejas (GF)
chorizo, clams, beans

Hinojo (VG, GF)
citrus, endive, watercress

Canelones
duck, mornay manchego

Third Course

Arroz (GF)
fish market, sofrito rice, trumpet royale

Cordero (GF)
lamb’s ribs, panisse fritters, kale, romesco

Pollo (GF)
saffron fideu, chicken, spring vegetables

Mejilla (GF)
beef cheek, leek, Nora, potato souffle

Fourth Course

Tarta de Santiago
almond cake, chocolate mousse, vanilla cream

Platana Canario
caramelized banana, coffee gelato, toffee sauce

Catalan
egg custard, caramel brûlé

Quesos
manchego tasting, quince, wild berries

Chef Sides 8

Daily chef selection of classic Spanish tapas and pintxos.
 
Most dishes can be altered to be vegetarian, vegan, or gluten-free.
(V) vegetarian, (VG) vegan, (GF) gluten-free.
 
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.

 

Classic Cocktails 11

1946
bourbon, lemon, egg white, cherry

Manhattan
Knob Creek rye, Antica sweet, bitters

Old Fashioned
bourbon, Angostura bitters, sugar

Savor Margarita
blanco tequila, orange liqueur, lime juice

Negroni
gin, Campari, Antica sweet

Zero Proof (Non-Alcoholic) 6

Sunny SA
cherry pureé, lime juice, sparkling grapefruit

Canned and Bottled Beer 7

Spoetzl Brewing, Shiner Bock
Southern Star Brewing, Blonde Bombshell Ale
Freetail Brewing, San Antonio Pale Ale
Austin Eastciders Dry Cider
Stone Delicious IPA, Gluten Removed GF

Wine Pairings (3 Oz Pour Per Course)

Three Course 16
Three Course Coravin 38
Four Course 22
Four Course Coravin 45

Dessert Wines

Symphonie de Haut Peyraguey, Semillion/Sauvignon, Sauternes, FR 2013 9 | 38
Royal, Tokaji, Late Harvest, Furmint, 11 | 42 Hungary 2016
Bodegas Emilio Hidalgo, Pedro Ximenez, Jerez-Xeres, SP NV 14| 58
Taylor Fladgate LBV Port, 2014 14 | 58
Taylor Fladgate 10 Years, Tawny Port 16 | 70


Wines by the Glass (5 oz. pour)

Sparkling

Charles de Casanove Brut, Tete de Cuvee Champagne, FR NV 16 | 70
Poema Brut Cava, Penedes, SP NV 8 | 30
Kraemer Brut Rosé, FR NV 9 | 38
La Gioiosa et Amarosa Moscato d’Asti Piedmont, IT 10 | 38

Whites

Cantina Terlano, Pinot Grigio Suditrol Alto-Adige, IT 2018 9 | 38
Chateau Marjosse, Sauvignon Blanc, Bordeaux, FR 2018 9 | 38
Greystone Cellars, Chardonnay, California, 2017 8 | 30
Cline Farmhouse, White Blend, California 2018 8 | 30 (GF, VG)

Rosé

Chateau Guiot, Grenache Syrah, Costieres de Nimes, FR 2018 9 | 35

Reds

Chateau Chapelle d’Alienor, Merlot Blend, Bordeaux Superieur 2015 9 | 38
Greystone Cellars, Cabernet Sauvignon, California, 2015 10 | 40
Belpoggio, Rosso di Paolo, Sangiovese, Tuscany, IT 2018 14 | 58
Cline Farmhouse, Red Blend, California 2018 8 | 30 (GF, VG)


Wines by the Bottle

Sparkling Wines

Poema Brut Cava, Penedes, SP NV 30
Charles de Casanove Brut, Tete de Cuvee, Champagne, FR NV 70
Val D’Oca Blu Millesimato, Extra Dry, Prosecco, IT NV 25
Kraemer Brut Rosé, FR 38
La Gioiosa et Amarosa Moscato, IT 45

White Wines

Cantina Terlano, Pinot Grigio, Alto-Adige, IT 2018 38
Naia Verdejo, Rueda, SP 2017 36
Aigner, Rielsling Weinzierberg, Kremstal, AT 2016 42
Kettmeier, Muller-Thurgau, Alto-Adige, IT 2018 40
Domaine de la Noblaie, Chenin Blanc, Loire, FR 2017 50
Jean Paul & Benoit Droin, Chardonnay, Chablis, FR 2017 52
Les Hauts de Milly, ‘Les Lys,’ Chardonnay, Chablis Premier Cru, FR 2018 58
Les Tourelles de la Cree, Chardonnay, Montagny Premier Cru, 2016 65
Greystone Cellars, Chardonnay, California 2017 30
Cline Farmhouse, White Blend, California 2018 30 (GF, VG)

Rose Wines

Chateau Guiot, Grenache Syrah, Costieres de Nimes, FR 2018 35

Red Wines

Domaine des Nugues, Gamay, Beaujolais Villages, FR 2016 30
Arco Iris, “Rainbow,” Tempranillo, Castilla y Leon, SP 2018 30
El Vivero de Usaldon, Garnacha, Alicante, SP 018 30
Rural, Pinot Noir, Eagle peak, Mendocino, CA 2018 46
La Bruja de Rozas, ‘Comando G,’ Grenache, Vinos de Madrid, SP 2018 52
Borgo Scopetto, Chianti, Tuscany, IT 2017 32
Belpoggio, Rosso di Paolo, Sangiovese, Tuscany, IT 2018 58
E.Guigal, Crozes-Hermitage, Syrah, Rhone, FR 2016 50
Chateau Chapelle d’Alienor, Merlot Blend, Bordeaux Superieur, FR 2015 38
Capcanes Mas Collet Seleccio, Garnacha Blend, Montsant, SP 2015 35
Greystone Cellars, Cabernet Sauvignon, California 2015 40
Trefethen Family Vineyards Double T, Cabernet Sauvignon, Napa, CA 2016 65
Cline Farmhouse, Red Blend, California 2018 30 (GF, VG)

GF: Gluten-Free, VG: Vegan