Lunch

Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

Lunch Menu

PER LA TAVOLA

Pizza Margherita

Tomatoes, Fresh Mozzarella, Basil

PIZZA DEL GIORNO

Preparation Changes Daily

Salumi

Selection of Cured Meats, Savory Nuts, Seasonal Compote, Grilled Crostini

Primi

insalata Caesar

Grilled Baby Romaine, Gremolata, Cashew Caesar Dressing

Cozze fra Diavolo

PEI Mussels, Calabrian Chili, Tomatoes, Crispy Shallots

Ricotta

House-Made Ricotta, Figs, Apricot, Prosciutto di Parma, Pistachios

Calamari

Fried Squid, Sauce Arrabbiata

polpo

Pan Roasted Octopus, Braised Leeks, Asparagus, Black Garlic Aioli

Burrata Con Prosciutto

Burrata, Sweet Melon, Prosciutto, Arugula, Aged Balsamic, Olive Oil

Carciofo Fritto

Fried Artichokes, Kalamata Olives, Caper-Basil Aioli

Secondi

Mafalde Primavera

14/29

Mafalde Pasta, Spring Mushrooms, White Wine, Parmesan, Tarragon

Available as Primi

Gnocchi All' Anatra

16/30

Potato Gnocchi, Duck Confit, Asparagus Cream, Lemon Gremolata, Parmigiano Reggiano

Available as Primi

Duo di Agnolotti

16/28

Braised Lamb, Spring Peas, Wild Garlic, Ricotta, Basil

Available as Primi

Asparago Risotto

Asparagus, Taleggio Cream, Olive Oil, Yuzu

pesce del mercato

Market Fish, Parsnip, Ramps, Peas, Baby Radish, Calabrian Brown Butter

Brodetto Alla Siciliana

Clams, Mussels, Squid, Scallops, Shrimp, Fingerling Potatoes, Semolina Gnocchi, Acqua Pazza

parmigiana di pollo

Pan Fried Heritage Chicken Cutlet, Fresh Mozzarella, Arugula, Strawberries, Almonds, Balsamic Vinaigrette

Petto Di Pollo

Seared Chicken Breast, Fregola, Heirloom Carrots, Lemon Sage Sugo

Filetto di Maiale

Heritage Pork Tenderloin, Grilled Asparagus, Wilted Spinach, Brown Butter-Vermentino Vinaigrette

Polenta Fritta

Fried Polenta, Braised Greens, Morels, Baby Carrots, Rhubarb Agrodolce

Tom Trainor '14, ChefAlison Acquaviva, Maitre d'Hotel

* Consuming raw or undercooked animal products may increase your risk for food-borne illness. Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.A key component of the education process at the 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. In light of this policy, and to keep the student experience focused on education, we have included a 20% student support surcharge on each check. All monies from the student support surcharge are returned to our students through scholarships.

5.8.25

*Consuming raw or undercooked animal products may increase your risk for food-borne illness.

Prices are subject to change to bring you the best and freshest ingredients possible.

Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

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.

Lunch

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