Three Courses—55 • Sommelier Pairings—40
Four Courses—65 • Sommelier Pairings—50
Antipasti
Insalata Verde (GF)
butter lettuce, little gems, chicory, sweet onion, caciocavallo
Andrea Felici, Verdicchio, Marche, Italy, 2016
Suppli di Telefono
rice croquette, smoked mozzarella, prosciutto, saffron
Storybook Mountain, Zinfandel, Calistoga, CA, 2018
Calamari and Summer Beans (GF)
red onion, zucchini, green olive, salsa verde
Inama, Soave Classico, Veneto, Italy, 2022
Beef Carpaccio (GF)
cherry tomato salad, arugula pesto, walnuts, fresh horseradish
Adami, Prosecco, Treviso, Italy, NV
Primi
Bucatini Amatriciana
guanciale, tomato passata, Calabrian chili, pecorino
Tenuta della Terre Nerre, Etna Rosso, Sicily, Italy, 2022
Risotto Marinara (GF)
shrimp, mussels, clams, lemon, olive oil
Saintsbury, Vin Gris of Pinot Noir, Napa Valley, CA, 2023
Ravioli
ricotta, rosemary, honey, oven dried tomatoes, fennel pollen
Poggio Scalette, Sangiovese, Alta Valle della Greve, Italy, 2011
Pici All’Anatra
duck ragu, red wine, sofrito, bay leaf, parmesan
Morgan, 12 Clones, Pinot Noir, Santa Lucia Highlands, CA 2021
Secondi
Chicken al Mottene (GF)
blistered garden peppers, dandelion greens
Colli di Lapio, Fiano, Campania, Italy, 2021
Fig Leaf Wrapped Sole (GF)
potato and artichoke al forno, preserved lemon, pinenuts
Dominique Cornin, Chardonnay, Puilly-Fuisse, France, 2021
Grilled Leg of Lamb (GF)
backyard swiss chard, Caesar aioli
Alain Graillot, Syrah, Crozes-Hermitage, France, 2019
Maitake Mushroom Marsala (GF)
soft polenta, garlic confit, salmoriglio
Markham, Merlot, Napa Valley, CA, 2018
Dolci
Zabaglione (GF)
fresh strawberries, strawberry sorbet
Domaine de la Dentelle, Demi-Sec Rose, Bougey Cerdon, France, NV
Affogato
pistachio gelato, espresso, anise seed biscotti
Emilio Hidalgo, Pedro Ximenez, Jerez, Spain, NV
Fig Almond Tart
yogurt gelato, olive oil
Royal Tokaji, Aszu, Tokaji, Hungary, 2018
Chocolate Budino (GF)
hazelnuts, whipped cream
Domaine La Tour Vielle, Banyuls ‘Rimage,’ Languedoc-Roussillon, France 2020
(V) vegetarian, (VG) vegan, (GF) gluten-free, (DF) dairy 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.