Three Courses—60 • Sommelier Pairings—45
Four Courses—70 • Sommelier Pairings—55
Antipasti
Sformatino
spinach and leek sunken souffle, parmesan black trumpet mushrooms crema, Tour de Longevity new olive oil
Neyers, Chardonnay, Carneros 2022
Pesce Crudo (GF)
lMt Lassen steelhead, sea vegetables, heirloom tomatoes, tomato water, aioli
Quivira Vineyards, Wine Creek Ranch, Rose, Dry Creek Valley 2024
Terrina Di Polpo (GF)
octopus terrine, giardiniera, arugula, chicories
Argiolas, Costamolino, Vermentino, Sardinia, Italy 2023
Insalata D’ Gorgonzola Dolcelatte* (V)
little gems lettuces, roasted beets, pecans, gorgonzola picante dressing, garlic confit toasts
Matanzas Creek Sauvignon Blanc, Sonoma County 2024
Pasta
Gnocchetti Di Patate*
potato gnocchi, tiger prawns, crayfish sauce, Calabrian chili
Henri Bourgeois, Les Baronnes, Sancerre, France 2024
Ravioli Di Ricotta E Zucchini
ricotta, zucchini, basil, summer tomato, Tour de Longevity new olive oil emulsion
Colli di Lapio, Fiano di Avellino, Lapio, Italy 2024
Risotto Alla Pilota (GF)
fresh morels (summer chanterelles), english peas, duck ragu, aged balsamico
Tenuta delle Terre Nere, Etna Rosso, Sicily, Italy 2024
Strozzapreti*
hand-rolled pasta, sugo di vitello, salsiccia toscana
Badia a Coltibuono, Chianti Classico, Tuscany, Italy 2022
Secondi
Costolette Scottadito*
grilled lamb chops, fried artichokes, grilled lemon
Ojai, Syrah, Santa Barbara County 2024
Peperoni Ripieni (V) (GF)
roasted piquillo peppers, spring vegetables, red flint polenta, fonduta
Cambria, Pinot Noir, Julia’s Vineyard, Santa Maria Valley 2023
Branzino Arrosto (GF)
branzino, ceci bean and Castelvetrano olive fritters, cara cara orange and fennel salsa
Domaine Laroche St. Martin, Chablis, France 2023
Tagliata Di Manzo (GF)
grilled ribeye, gigante beans, sugo di Cesare Giaconne, wild arugula
Charles Krug, Cabernet Sauvignon, Napa Valley 2023
Dessert
Ligurian Torta (GF)
bittersweet chocolate, walnuts, candied orange peel
Keo, St John Commandria, Greece NV
Coffee Caramel Custard (GF)
whipped cream, brutti ma buoni cookies
Emilio Hidalgo, ‘Hidalgo,’ Pedro Ximenez, Sherry, Spain NV
Olive Oil Berry Cake
whipped mascarpone
Royal Tokaji, Aszu 5-Puttonyos, Tokaji, Hungary 2018
Aperol Spritz Granita*
vanilla ice cream, fregolotta
Vietti, Moscato D’Asti, Piedmont, Italy 2025
* gluten-free substitutions available
(GF) gluten-free | (V) vegetarian | (VG) vegan | (DF) dairy free | (S) spicy
Our menus vary seasonally and are subject to change.
Consuming raw or undercooked meats, seafood, cheese, and eggs may increase the risk of foodborne 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.