Escoffier Restaurant
Dinner Menu

Soups – Les Potages
Salads – Salades
Warm Appetizers – Hors d'Oeuvre Chauds

Bisque de Homard au Petite Saucisse Oceane 8.00
Lobster Bisque with Seafood Sausage

Gazpacho au Charentais et Jambon Iberico 7.00
Gazpacho with Cantaloupe and Iberico Ham

Terrine Maison Truffée au Foie Gras et Pistaches 10.00
Truffled House Paté with Foie Gras and Pistachios

Mesclun, Crotttin Mariné, Pastèque pressé et Jus de Cresson 8.00
Mesclun Greens, Marinated Goat Cheese, Pressed Watermelon and Watercress Juice

Salade de Crabe aux Coeurs de Palmier Frais 14.00
Salad of Jumbo Crab with Fresh Hearts of Palm

St. Jacques et Crevettes Saisies aux Tomates et Mangue,
Sauce au Coriandre et Citron Vert 12.00
Seared Scallop and Shrimp with Heirloom Tomato and Mango, Cilantro-Lime Sauce

Caille Sauté sur Polente au Jambun d'Espagne, Figues Rôtis 12.00
Sautéed Quail over Iberico Ham Polenta, Roasted Fig

Plats Principaux

Saumon Sauvage sur Une Pistou de Vegetales, Croutons au Parmesan 30.00
Wild King Salmon over a Summer Vegetable and Basil Stew, Parmesan Croutons

Bar d'Atantique Rayé dans une Nage au Riesling Truffé 28.00
Wild Striped Bass in a Truffled Broth with Riesling Wine

Ragout d'Homard au Mais, Poivrons Rouges et Feves, Beurre de Bacon 36.00
Lobster Ragout with Corn, Red Pepper and Fava Beans, Bacon Butter

Carré d'Agneau en Persillade, Ratatouille et Panisses (pour 2) 64.00
Herb-Crusted Rack of Colorado Lamb, Ratatouille and Chickpea Fries (for 2)

Magret de Canard Sauté au Peches et Citron, Cuisse Braisée au Riz Sauvage et Grains 26.00
Sautéed Moulard Duck Breast with Peches and Lemon, Braised Leg with Wild Rice and Grains

Medallion de Boeuf au Poivre Vert, Cassolette du Marché 30.00
Sautéed Medallion of Beef Filet with Green Peppercorns, Casserole of Market Vegetables

Rosettes de Porc au Jambon d'Espagne, Sauce Aigre-Doux aux Ananas 26.00
Filet of Pork Wrapped in Spanish Ham, Sweet-Sour Sauce with Pineapple

Accompagnements

Haricots Verts aux Echalotes Croquantes 6.00
Buttered Thin Green Beans, Crisp Shallots

Asperges Sautées 6.00
Sautéed Asparagus

Gnocchis Aux Herbes 6.00
Herbed Gnocchi

View Dinner Dessert Menu >>

View Wine List >>

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.