Menu

Apple Pie Bakery Menus

Stop in and enjoy a cup coffee and a pastry or lunch with friends. On the go? Let us know and we’ll wrap up your choices in convenient take-out boxes.
Available from 7:30 a.m.–5 p.m.


  • Baked Goods

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    Buttermilk Biscuit 3
    Brushed with honey butter and sprinkled with fleur de sel

    Blueberry Muffin 3

    Jalapeño Corn Muffin 3
    White cheddar cheese and jalapeños

    Apple Cinnamon Danish 3.50

    Pain au Chocolat 3.50

    Brioche Pecan Sticky Bun 3.50

    Croissant 3.50

    Panettone 4

    Chocolate Chunk 3

    Mudslide 3

    Oatmeal White Chocolate Cherry 3

    PB and J 2.50

    Savory Scone 3
    Bacon, cheddar, and scallions

    Ham and Cheese Danish 3.50
    Ham, mustard, and sharp cheddar cheese

    Pain aux Raisin 2.50

    Salted Caramel and Coconut Doughnut 3.50

    Cinnamon Sugar Doughnut 3.50

    Zucchini Bread 3

    Lemon Pound Cake 3

    Chocolate Brownie 4

    New York Style Bagel 2.50
    Plain or everything

    Dutch Apple Pie 20

    Slice of Apple Pie 3.50


    Macarons

    each 2.25

    Chocolate and Pomegranate
    Cinnamon Apple
    Maple Bacon Pecan
    Salted Caramel


    Desserts and Individual pastries

    Small Format Price/Large Format Price if Applicable

    Hummingbird Tart 6/24
    Vanilla tart shell baked with pineapple, pecans and bananas with a brown sugar custard, topped with cream cheese frosting, and a pineapple pate de fruit

    NY Style Cheesecake 6/24
    Cream cheese and sour cream cheesecake atop a chocolate cookie crumb crust with Chantilly cream

    Mocha Latte Craqueline 6
    Pâte à choux, brown sugar cookie, chocolate and coffee pastry cream, sweetened condensed milk diplomat, and a chocolate covered espresso bean

    Sweet Potato Custard 6/28
    Gingerbread surrounded by a spiced sweet potato custard, and toasted “marshmallow”

    Pumpkin Mousse Cake 6/28
    Honey wheat cake with an orange cranberry compote and peculoos cookie crunch encased in a pumpkin mousse with candied pumpkin seeds

    Candy Bar Crunch 6/28
    Layers of crisp chocolate cookie, moist devil’s food cake, whipped caramel peanut butter ganache, chewy peanut caramel, surrounded by milk chocolate mousse, and a milk chocolate glaze

    Pear Napoleon 6/26
    Layers of crisp puff pastry, chai pastry cream, pear jam, poached pears and Chantilly cream

    Strawberries and Crème Brioche Doughnut 6
    Filled with whipped Chantilly, fresh strawberries, and topped with a strawberry glaze

    Hazelnut Financier 6
    Hazelnut financier, chocolate praline buttercream, feuilletine praline crunch, candied hazelnuts

    Caramel Apple Tart 6/24
    Whiskey caramel apples with caramel mousse, Chantilly cream, and caramel buttercream with a sweet cookie tart shell

    Assorted Macaron Box 20
    Assortment of eight daily flavors of macarons in a decorative tin

    Chestnut Éclair 6
    Pâte à choux filled with a chestnut orange diplomat cream, garnished with candied orange peel, and candied chestnut

    Coconut Mousse 6
    Coconut mousse sphere with a pineapple upside down cake puree, fresh pineapple, coconut dacquoise, caramelized white chocolate glaze, and toasted coconut with a sucré cookie base

    Chocolate Layer Cake 6/36
    Moist chocolate cake, whipped malted milk chocolate ganache, caramel cream, chocolate toffee bits, vanilla buttercream, and a chocolate glaze

    S’mores 6
    Chocolate dacquoise covered in dark chocolate pudding and toasted marshmallow cream with a graham cracker crumble

    Coconut Rice Pudding 6
    Coconut rice pudding with passion fruit “curd,” coconut shortbread crumble and sesame seed brittle

    Orange Buttermilk Pana Cotta 6
    Orange buttermilk panna cotta atop a fig balsamic jam with a puffed grain granola, whipped honey and port poached figs

  • Savory Menu

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    Chef’s Soup

    Chicken and Dumpling 6
    Garnished with chicken, mirepoix, and potato dumplings

    Soup of the Day 6
    Served with a fresh roll and butter


    Salads

    Apple Salad 11
    Mixed greens, raw and poached apples, goat cheese, and bacon lardons, dressed with an apple cider vinaigrette, and garnished with a garlic crostini
    > Cabernet Sauvignon, Greystone Cellars, California, 2014

    Local Mixed Lettuces 9
    Sliced English cucumbers, toasted sunflower seeds, heirloom cherry tomatoes, and shaved Pecorino Romano with roasted shallot vinaigrette

    Café Cobb 12
    Chopped romaine hearts tossed with house-made local blue cheese dressing, topped with avocado, bacon lardons, blue cheese crumbles, grilled chicken, hard-boiled egg, and tomatoes
    > Sauvignon Blanc, Honig, California, 2014

    Quinoa Salad 6
    White, black, and red quinoa with cucumbers, red onions, feta cheese, and roasted red pepper dressed with champagne vinaigrette
    * add grilled chicken to any salad 3.50


    Sandwiches

    All sandwiches are served with a small local mixed greens salad with roasted shallot vinaigrette

    Classic French fries or truffle French fries can be substituted at an additional charge of $3

    Prosciutto di Parma 14
    Thinly sliced prosciutto, served on a baguette with basil pesto, fresh mozzarella, arugula, and a drizzle of Manodori balsamic
    > Cabernet Sauvignon, Greystone Cellars, California, 2014

    Grilled Chicken 12
    Grilled chicken, Vermont white cheddar, bacon jam, and arugula, on sea salt focaccia
    > Brooklyn Pilsner, Brooklyn Brewing Co., Brooklyn, New York

    Roasted Vegetable 11
    Eggplant, zucchini, capers, tomato, haloumi cheese, arugula, and a house made hummus on ciabatta
    > Farmer’s Daughter Rye IPA, Chatham Brewing, Chatham, New York

    Café Grilled Cheese 12
    Rustic Sourdough, with Caramelized Onions, Prosciutto, Apple Butter, Brie, Manchego, and Grana Padano
    > Chardonnay, Pellegrini, North Fork of Long Island, New York 2014


    Hudson Valley Café Classics

    Macaroni and Cheese 9
    Tubetti pasta, Gruyere, and Parmigiano-Reggiano topped with crisp bread crumbs
    * add truffle mushroom spread 3
    > Farmer’s Daughter Rye IPA, Chatham Brewing, Chatham, New York

    Crab Cake 12
    Crab cake over a mango, lime, and jalapeno coulis with a frisèe salad
    > Seyval Blanc, Clinton Vineyards, Hudson River Region, New York, 2014

    Carnitas 15
    Slow roasted shredded pork, garnished with cilantro, lime, queso chihuahua, fresh corn tortillas, and a black bean and corn salad
    > Merlot, Greystone Cellars, California, 2011

    Café Quiche 12
    Quiche flavor changes weekly. Served with a local mixed lettuces side salad dressed in roasted shallot vinaigrette
    > Chardonnay, Pellegrini, North Fork of Long Island, New York 2014

    Wings 14
    Ten chicken wings with your choice of sauce: A traditional buffalo, made with Frank’s Red Hot, smoke house BBQ, or a garlic-parmesan dry rub. All orders come with baby rainbow heirloom carrots, celery batons, and a house-made local blue cheese
    > Saranac Adirondack Lager, Matt Brewing Co., Utica, New York


    Sides

    Pint of French Fries 4
    Crispy French fries, available “classic” or “truffle,” seasoned with black truffle salt and Grana Padano

    Smashed Heirloom Pearl Potatoes 6
    Gently fried, crispy potatoes coated in a garlic dry rub, fine herbs, topped with Parmesan-Reggiano, and served with a garlic and lemon aioli

    Zucchini and Squash Noodles 5
    With butter and herbs

  • Beverages

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    Counter Culture Coffee

    French Press Coffee
    Small Press Pot (1–2) 3.50
    Medium Press Pot (3–4) 4.50

    Varietals
    Finca El Puente, Marcala, Honduras
    Rosales, Nariño, Colombia
    Slow Motion (Decaf), Peru

    Espresso Beverages
    Café au Lait 2.50/3.00
    Espresso 2.30
    Cappuccino 3.50
    Cafè Americano 2.30
    Cafè Latte 3.50/4.00
    Cafè Macchiato 3.00
    Cafè Mocha 4.00/4.50
    Chai Latte 3.50/4.00
    Cortado 3.00


    Seasonal Beverages

    Coffee 2.00/2.50
    Valrhona Hot Chocolate 3.50/4.50
    Latte du Jour 3.50/4.50
    Spiced Apple Cider 2.50
    Daily Granita Special 2.50/3.50
    Iced Coffee 3.00
    Mint Lemonade 2.50


    Harney & Sons Tea

    Small 2.00 | Large 2.50 | Café Tea Service 3.00

    Green
    Gunpowder
    Organic Green with Citrus & Gingko

    Flavored Green
    Jane’s Garden
    Jasmine Pearl

    Tisanes
    African Autumn
    Egyptian Chamomile
    Mint Verbena

    Oolong
    Pomegranate

    White
    Vanilla Grapefruit
    Winter White

    Black
    Earl Grey
    English Breakfast

    Flavored Black
    Black Currant
    Cinnamon
    Indian Spice
    Paris


    The following beverages are only served from 11 a.m.–5 p.m.

    Wine

    4 oz Glass, 5 | 8 oz Quartino, 9 | Bottle, 28

    White
    Sauvignon Blanc, Honig, California, 2012
    Riesling, Dr. Konstantin Frank, Finger Lakes, New York, 2013
    Chardonnay, Pellegrini, North Fork of Long Island, New York, 2013

    Red
    Pinot Noir, MacMurray Ranch, Sonoma Coast, California, 2012
    Cabernet Sauvignon, Greystone Cellars, California, 2013
    Merlot, Greystone Cellars, California, 2011


    Beer

    Brooklyn Pilsner, Brooklyn Brewing Co., Brooklyn, New York, 5
    Hennepin, Brewery Ommegang, Cooperstown, New York, 5
    Saranac Adirondack Lager, Matt Brewing Co., Utica, New York, 5
    “Mother’s Milk,” Keegan Ales Brewery, Kingston, New York, 5
    Southampton Burton IPA, Southampton Publick House, Southampton, New York, 5


    Bottled & Cold Beverages

    Specialty Drinks
    Aranciata/Limonata
    Pomegranate Ginger Ale
    Ginger Ale

    Juice, Dairy, and Iced Teas
    Cranberry/Orange Juice 2.50
    Milk 2.00
    Iced Tea 2.00
    Special Iced Tea 2.00

    Soda
    Sierra Mist, Pepsi, or Diet Pepsi

    Water
    Poland Spring or Pellegrino

    Stewart’s Soda
    Root Beer, Orange Cream, or Black Cherry

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.


Tipping Policy

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 17% 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.

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Notice of Nondiscrimination