Three Courses—45 • Sommelier Pairings—35
Four Courses—55 • Sommelier Pairings—45
First
Greystone Garden Lettuces*
house smoked duck breast, pear, radish, pickled onion, avocado buttermilk dressing
Saintsbury, Vin Gris of Pinot Noir, Sonoma Coast, 2024
Grilled Asparagus and Student-Made Burrata*
smoked morel mushrooms, pickled quail eggs, shaved fennel
Henri Bourgeois, Les Baronnes, Sancerre, France 2023
Dungeness Thom Kha*
black trumpet mushrooms, lemon grass, coconut milk
Fritz Haag, Reisling, Mosel, Germany, 2022
Rockfish Ceviche*
white kimchi, apples, cucumber, avocado, rangpur aioli, tempura brassicas
Dassai, 45, Sake Junmai Daiginjo, Yamaguchi, Japan
Second
Carrot and Black Trumpet Mushroom Bolognese
house-made carrot pasta, top pesto, spring garlic, midnight moon
Ponzi, Pinot Gris, Sherwood, Oregon 2023
Buttermilk Fried Quail
cornmeal waffle and roasted chicory panzanella, pepper jelly, pickled radish
Neyers, Chardonnay, Carneros 2021
Spring Pea and Green Garlic Pancake*
black tiger shrimp. pea shoots, fermented radish, citrus aioli
Leirana, Albariño, Forjas del Salnes, Rias Baixas, Spain 2024
Greystone Heirloom Corn Polenta*
smoked pork belly, roasted mushrooms, braised radish, parmesan whipped creme fraiche
Torbreck, Woodcutters Shiraz, Barossa Valley, Australia 2023
Third
King Trumpet Mushroom “Scallops”*
lion’s mane mushroom, braised leeks, Rioja potatoes, roasted sunchokes, chimichurri
Muga, Rioja Reserva Rioja, Spain 2021
Hazelnut Crusted Mt Lassen Steelhead*
carrot and hazelnut romesco, braised kale, meyer lemon, beurre blanc
Bonny Doon, Le Cigare Blanc, Central Coast 2024
BBQ Grilled Pork Shoulder*
spring vegetable hoppin john, rancho gordo beans, Calrose rice
Mauritson, Zinfandel, Dry Creek Valley, Sonoma 2022
House Made Lamb Kofta*
fava bean hummus, snap peas, braised fennel, garlic crusted eggplant, saba
Tenuta delle Terre Nere, Etna Rosso, Sicily, Italy 2022
Fourth
Wild Huckleberry Financier
Meyer lemon curd, preserved huckleberry, citrus blossom sherbert
Vietti, Moscato D’Asti, Piedmont, Italy 2024
Black Forest Baked Alaska*
cherry ice cream, chocolate genoise, toasted meringue
Graham’s, Six Grapes, Ruby Port Gaia, Portugal
Candy Cap Mushroom Affogato
wild candy cap ice cream, meyer lemon marshmallow, espresso, fennel biscotti
KEO, St John Commanderia, Cypress, Greece NV
Strawberry Mint and Chocolate Ice Cream Sandwich
garden strawberry mint, peanut butter shortbread, preserved strawberry
Royal Tokaji, Aszu 5-Puttonyos, Tokaji, Hungary 2017
* gluten-free substitutions available | ^ vegetarian 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.