Three Courses—55 • Sommelier Pairings—40
Four Courses—65 • Sommelier Pairings—50
Antipasti
Autumn Insalata (GF)
chicories, caciocavallo, hazelnuts, pear, honey vinaigrette, thyme leaves
Henri Bourgeois Les Baronnes, Sancerre, Loire Valley, France 2022
Arancini ^
rice croquettes, smoked mozzarella, saffron aioli, chili flake
Argiolas, Costamolino, Vermentino, Sardinia, Italy, 2023
Halibut Crudo Siciliano (GF)
preserved lemon salsa, capers, radish, mint
Forefathers, Sauvignon Blanc, Brancott, Marlborough, NZ, 2021
Beef Carpaccio *
Nick’s beets, black truffle crema, arugula, poppyseed grissini
Roederer Estate Brut, Anderson Valley NV
Primi
Butternut Squash Agnolotti
brown butter, sage, amaretti cookies
Colli di Lapio, Fiano, Campania, Italy, 2023
Risotto Limone (GF)
shrimp, chopped lemon peel, parmesan, fresh herbs
Domaine Laroche, St. Martin, Chablis Burgundy, France 2022
Gnocchi Amatriciana *^
guanciale, tomato passata, broccolini, pecorino
Tenuta della Terre Nerre, Etna Rosso, Sicily, Italy, 2022
Pici All’Anatra *
duck ragu, red wine, sofrito, bay leaf, nutmeg
Lang & Reed, Cabernet Franc, California 2022
Secondi
Maitake Mushroom Marsala ^
soft polenta, garlic confit, braised kale, gremolata
Markham, Merlot, Napa Valley, California, 2019
Striped Bass Arrosto
peperonata, rustic potatoes, salsa verde
Badia a Coltibuono, Chianti Classico, Tuscany, Italy 2020
Quail and Prosciutto
green cabbage, toasted farro, cider jus
Alain Graillot, Syrah, Crozes-Hermitage, France, 2021
Spiced Pork Loin
lentils, cippolini agrodolce, escarole, dill
Robert Foley, Charbono, Calistoga, California, 2019
Dolci
Cannolli
whipped ricotta, cardamom, candied orange zest
Vietti, Moscato D’Asti, Piedmont, Italy, 2023
Apple Frangipane Tart
yogurt gelato, rose petals
Royal Tokaji, Aszu, Tokaji, Hungary, 2018
Affogoto*
pistachio gelato, espresso, anise seed biscotti
Keo, St. John Commanderia, Cyprus, Greece NV
Chocolate Budino (GF)
candied walnuts, malted chantilly, maldon salt
La Tour Vielle, Banyuls ‘Rimage Mise Tardive,’ Languedoc-Roussillon, France 2018
(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.