Small Plates
Butter Lettuce Salad 9
crab, lemon, radish, cucumber
Orange-Fennel Salad 8
mozzarella, pistachio, cumin
Breads and Spreads 7
zaalouk, bissara, matbucha, jben
Big Plates
Salade Nicoise 18
tuna, grilled romaine, soft egg, haricot vert, potatoes, olives
Pipette Pasta 14
tomato conserva, parmesan, basil, grilled focaccia
Prosciutto-Taleggio Panino 15
pickled vegetables, chips
Savor Marguez Burger 16
beef, lamb, Manchego, arugula, tomato jam, harissa mayo, spiced fries
Branzino 18
potato puree, rapini, puttanesca
Grilled Octopus 18
potatoes, tomato, olives, fresno chile
Sweet
Chocolate 6
caprese, sorbet, foam
Olive Oil-Semolina Cake 6
strawberry, balsamic, basil
Lemon Panna Cotta 6
espresso, amaretto, cherry
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.