
| YES! RESERVATIONS ARE AVAILABLE Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays. Please note: The Wine Spectator Greystone Restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY. For Reservations: Hyde Park, NY restaurants: Call 845-471-6608 or reserve online Wine Spectator Greystone Restaurant (St. Helena, CA): Call 707-967-1010 or reserve online |
Starters
Pan-Fried Crab Cakes 9.00
Avocado Cream and Southwestern Coleslaw
Hawaiian Style Mussels 8.00
Lemon Grass, Straw Mushrooms, Coconut-Kaffir Lime Broth
Chili-Seared Scallop 10.00
Cucumber Linguini, Pico de Gallo, Tequila Cream Sauce
Garganelli Pasta 9.00
Crispy Pancetta, Peas, Marinated Tomatoes, Sautéed Pea Shoots
Assortment of American Artisanal Cheeses 6.00
Seasonal Garnishes
Soups
Sweet Corn Chowder 6.00
Crème Fraîche Roasted Corn
Heirloom Tomato Gazpacho 6.00
Marinated Cucumbers and Purple Basil
Salads
Watermelon Carpaccio 7.00
Spiced Pickled Summer Squash, Feta, Red Wine Vinaigrette
Heirloom Tomato Salad 9.00
Grilled Corn, Arugula, Capers, Basil Vinaigrette
Grilled Peach Salad 8.00
Candied Walnuts, Blue Cheese, 8 Year Old Balsamic
Mixed Field Green Salad 8.00
Fresh Herbs, Grana Padano Cheese, Shallot-Taragon Vinaigrette
Salmon Tartare 9.00 *
Herb Salad, Tobikko, Ginger Vinaigrette, Peruvian Gaufrette Potato Chips
Roasted Beets and Goat Cheese Salad 8.00
Oranges, Pistachios, Composed Salad, Balsamic Vinaigrette
Main Courses
Cioppino 17.00
Medley of Seafood, Aromatic Herb Broth,
Roasted Garlic Aïoli, Saffron Potatoes
Grilled Apple and Mustard Glazed Pork Chop 15.00
Parsnip-Celery Root Purée, Watercress Salad, Apple Jack Sauce, Crispy Onion Rings
Slow Roasted Monkfish 17.00
Chorizo, Baby Artichokes, Fava Beans, Peas, White Wine Broth
Savory Buckwheat Crêpes 12.00
Quinoa Vegetarian Chili, Cilantro-Lime Rice, Pico de Gallo, Guacamole
Sautéed Hanger Steak 17.00
Scalloped Cheddar Potato, Fava Beans, Melted Leeks, Mushroom Sauce
Roasted Peking Duck Breast 17.00
Ragout of Three Grain Salad, Sautéed Shiitakes, Red Wine Sauce
Pan-Seared Salmon 17.00
Roasted Asparagus Pepper Salad, Crisp Potato Tart, Roasted Red Pepper Sauce
Roasted Halibut 16.00
Yucca Fries, Tomato Saffron Vinaigrette, Sautéed Squash Noodles
Sautéed Chicken Breast 14.00
Yukon Gold Asparagus Hash, Sautéed Spinach, Lenz Merlot Sauce
Pan-Roasted Lamb Chops 17.00
Roasted Onions, Squash Salad, Salsa Verde
Indicates a Vegetarian Selection
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.
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 (only paid employees are permitted to accept tips) 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 14% service charge on each check. All monies from the service charge are returned to our students through scholarships, support of student activities, and the purchase of graduation jackets.
We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.
While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.