Three Courses—57
Four Courses—64
First Course
Rabbit Confit
asparagus, grapefruit vinaigrette
Butter Seared Lettuce
baby gem, pickled cherry tomatoes
Smoked Wild Boar
Brussels, pear, lingonberry vinaigrette
Smoked Salmon
candied striped beet, horseradish quark
Second Course
Apple Fennel Soup
shrimp crudo, spiced oil, cream
Barley Risotto
clams, watercress, gouda
Oxtail Raviolo
celeriac ragout
Mushrooms
sea asparagus, hazelnut chive pesto
Third Course
Cod
mustard spinach, scallion cream, fingerling
Duck Breast
cherry pepper sauce, leek spätzle
Flat Iron Steak
romano beans, purple mashers
Kohlrabi Stew
honey cured pork tenderloin, croquette
Fourth Course
Buckwheat Cheesecake
rum cured plums
Rhubarb Ice Cream
poppy seed anglaise, sweet semolina
Berry Pudding
almond brittle, anglaise
Cheese
limburger, shallot jam, bread
Table Share
Fries 8 | Trio of Smashed Brie, Smoked Salmon Mousse, and Kabocha Spread 15
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.