Three Courses—45 • Sommelier Pairings—35
Four Courses—55 • Sommelier Pairings—45
First Course
Smoked Beet and Citrus Salad
Midnight Moon cheese, butternut squash, cranberry, pistachios, cider dressing (GF, V)
Fritz Haag, Riesling, Mosel, Germany, 2020
Smoked Duck Salad
Point Reyes blue cheese, pickled fennel, pear, endive, buttermilk dressing (GF, V)
Ponzi, Pinot Gris, Willamette Valley, 2020
Bún Thịt Nướng
grilled lemongrass pork, rice noodles, herbs, peanuts, pork crackling, spicy fish sauce (GF, S)
Navarro, Gewürztraminer Anderson Valley, 2020
Second Course
Roasted Sunchoke Soup
black garlic, parsley pistou, Sicilian lemon oil (GF, VG)
Tenuta delle Terre Nere, Etna Rosso, Sicily, Italy, 2020
Wild Mushrooms and Grits
sundried tomato, pine nuts, Parmigiano Reggiano (GF, V)
Dominique Cornin, Pouilly-Fuissé, Burgundy, France, 2018
Smoked Sablefish Salad
capers, red onion, horseradish crème fraiche, pickled beets, purple potatoes (GF)
Schramsberg, Blanc de Blancs, North Coast, 2018
Sisig
Filipino-style chopped pig’s head, quail egg, ginger aioli, pickled myoga, red onion
Pichot Vouvray, Loire Valley, France, 2019
Main Course
Pumpkin Risotto
miso roasted kabocha, crispy sage, pumpkin seeds, aged balsamic (VG, GF)
Lang and Reed, Cabernet Franc, Napa Valley, 2020
Grilled Steelhead Trout
blood orange beurre blanc, braised carrot, smoked trout roe (GF)
Cleto Chiarli, Vigneto Cialdini, Lambrusco, Grasparossa di Castelvetro, Italy NV
Smoked Pork Loin
Brussels sprouts, celeriac, cider gastrique, pickled persimmon, black pepper puree, (GF)
Neyers, Carignan, Evangelho Vinyard Contra Costa County, 2019
Braised Beef and Sweet Potato Ravioli
brown butter, sage, Parmigiano Reggiano
Storybook Mountain, Zinfandel, Mayacamus Range, 2017
Desserts
Key Lime Pie
vanilla whipped cream (V)
St. Supery, Moscato, Napa Valley, 2018
Pumpkin Crème Brûlée
candied ginger (V, GF)
Château Laribotte, Sauternes, Bordeaux, France 2016
Affogato
espresso, oat milk ice cream, cocoa nib crunch (VG, GF)
KEO, St John Commandaría, Limmasol, Cyprus
Churros and Hot-Hot Chocolate
chipotle spiked chocolate, cinnamon sugar (V, S)
Quady, Elysium, Black Muscat, Amador County, 2018
(V) vegetarian, (VG) vegan, (GF) gluten-free, (S) spicy
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.