Savor The Culinary Institute of America

Seasonal Hudson Valley products with first-class American wine list

Sweet and savory selections prepared by CIA students

Created by baking and pastry senior class, runs February to April annually

Made from fresh regional ingredients and CIA's herb gardens

Available through automated WineEmotion dispenser

Rotating menu at weekend Pearl Farmers Market

California-Mediterranean lunch specialties inspired by Copia garden

California-Mediterranean specialties

Available Tuesday–Thursday, January 8–April 13

Available Tuesday–Friday, January 8–April 13

With CIA's own craft beer selections

Tuscan-style villa overlooking herb and rose garden and Hudson River

Available in barroom

Build your own meal inspired by ingredients and techniques from around the world

Constantly changing offerings from the kitchen

Available in barroom

Build your own meal inspired by ingredients and techniques from around the world

Baked bread and treats made by baking and pastry arts students

Made by baking and pastry arts students and faculty

Made by baking and pastry arts students and faculty

Re-imagined through ultra-modern cooking techniques

Bold flavors inspired by garden bounty

Emphasis on technique, presentation, flavor, and high-quality ingredients

Up to 24 curated offerings - red, white, new world, old world, and trending wines