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 & Desserts

    Baked Goods

    Buttermilk Biscuit 2.50
     
    Blueberry Muffin 3
     
    Morning Glory Muffin 3
     
    New York Style Bagel 3

    Plain, everything, cinnamon raisin
     
    Croissant 3.50
     
    Apple Turnover 2.50

    Sweetened spiced apple filling
     
    Raspberry Danish 3.50
    Baked cream cheese, raspberry jam
     
    Pain au Chocolat 3.50
     
    Brioche Pecan Sticky Bun 3.50
     
    Bourbon & Orange Bundt 4

    Slightly enriched bread, candied orange
     
    Savory Scone 3
    Bacon, cheddar, scallions
     
    Ham & Cheese Danish 3.50
    Ham, sharp cheddar cheese, mustard
     
    Pain aux Raisin 2.50
     
    Salted Caramel & Coconut Doughnut 3.50
     
    Cinnamon Sugar Doughnut 3.50
     
    Nutella Doughnut Holes 3
     
    Raspberries & Crème Brioche Doughnut 5

    Whipped Chantilly cream, fresh raspberries, raspberry jam, fondant glaze
     
    Chocolate Chunk Cookie 3
     
    Mudslide Cookie 3
     
    White Chocolate Macadamia Cookie 3
     
    Lemon Bar 4
     
    Blondie 4
     
    Slice of Apple Pie 3.50
     
    Dutch Apple Pie 20


    Individual Desserts

    All desserts are $6
     
    Chocolate Beet
    Chocolate cake, raspberry jam, beet mousse, enrobed in dark chocolate mousse
     
    Caramel Popcorn
    Popcorn mousse, soft caramel, brown sugar cake, caramel popcorn base
     
    Modern Paris Brest
    Pâte à choux, brown sugar cookie, almond mousseline, brown sugar crisp, Chantilly
     
    Lemon Elderflower Éclair
    Pâte à choux, lemon curd, elderflower Chantilly, candied lemon
     
    Milk & Cookies
    Dark chocolate sphere, brown butter pastry cream, brownie bits, Chantilly cream, mini pecan macaron
     
    Coconut Rice Verrine
    Coconut rice pudding, passion fruit “curd,” coconut shortbread crumble, sesame seed brittle
     
    Orange & Yogurt Savarin GF V
    Gluten free vanilla cookie, greek yogurt panna cotta, citrus jam, puffed grain granola
     
    Coconut Mango Custard
    Coconut custard, mango chutney, coconut lime shortbread
     
    Untitled
    Brownie, raspberry jam, fresh mint ganache, raspberry diplomat, cocoa nib tuile
     
    Strawberries & Cream
    Vanilla cake, strawberry gelee, roasted strawberries, strawberry mousse, fresh whipped cream
     
    Key Lime Cheesecake
    Graham cracker sable, white chocolate glaze
     
    Pistachio Apricot Tart
    Sucre tart shell, pistachio frangipane, apricot honey chutney, dark chocolate crémeux, dark chocolate shell, crushed pistachios
     
    Strawberry Rhubarb Tart
    Vanilla tart shell, strawberry rhubarb jam, lemon diplomat, strawberries, oat streusel, micro greens
     
    Joe’s Birthday Cake
    Rich chocolate cake, peanut butter filling, peanut butter brulee, dark chocolate crispies, milk chocolate peanuts, milk chocolate peanut butter mousse, chocolate glaze


    Large Cakes & Tarts

    Feeds 6–8 people
     
    Chocolate Beet 24
     
    Joe’s Birthday Cake 28
     
    Coconut Mango Custard 28
     
    Strawberries & Cream 28
     
    Key Lime Cheesecake 24
     
    Strawberry Rhubarb 38

    Vanilla sponge cake, strawberry rhubarb jam, lemon diplomat cream, lemon buttercream, white chocolate glaze


    Macarons

    Individual: $2.25 | Assorted tin of 8: $20
     
    Carrot Cake
    Cinnamon buttercream, carrot jam, toasted walnut
     
    German Chocolate
    Chocolate buttercream, German chocolate coconut filling
     
    Pineapple Upside Down
    Caramel buttercream, pineapple jam, Amarena cherry
     
    Red Velvet
    Red velvet cake buttercream, cream cheese filling

  • Café Menu

    Soups

    All soups served with fresh roll & butter
     
    Chicken & Dumpling 6
     
    Soup of the Day 6


    Salads

    Grilled chicken added to any salad $3.50
     
    Nicoise 13
    Mixed greens, seared tuna, anchovy fillet, haricot vert, roasted red pepper, heirloom pearl potato, beet cured egg, lemon-anchovy vinaigrette
    Sauvignon Blanc, Honig, California, 2014
     
    Local Mixed Lettuces 9
    English cucumbers, sunflower seeds, heirloom cherry tomatoes, Parmigiano-Reggiano, sherry vinaigrette
     
    House-made Burrata 11
    Heirloom tomato, artichoke, red wine vinaigrette, olive oil, fleur de sel
    Seyval Blanc, Clinton Vineyards, Hudson River Region, New York, 2014


    Sandwiches

    All sandwiches are served with a small local mixed greens salad with sherry vinaigrette. Classic French Fries or Truffle French Fries can be substituted for an additional $3.
     
    Lobster Roll 16
    Fresh Maine lobster, celery, lemon-mustard aioli, split-top hoagie, with house-made Old Bay Potato chips
    Chardonnay, Pellegrini, North Fork of Long Island, New York, 2014
     
    Grilled Chicken 12
    Grilled chicken, Vermont white cheddar, house-made bacon jam, house-made steak sauce, arugula, focaccia
    Brooklyn Pilsner, Brooklyn Brewing Co., Brooklyn, New York
     
    Beet and Goat Cheese 11
    Red and golden beets, herb goat cheese, arugula, sherry vinaigrette
    Farmer’s Daughter Rye IPA, Chatham Brewing, Chatham, New York
     
    FB&J 12
    Foie gras peanut butter, house-made duck rillette, strawberry-rhubarb jam, brioche toast
    Cabernet Sauvignon, Greystone Cellars, California, 2014
     
    Reuben 13
    House-cured corned beef, swiss, sauerkraut, house-made Russian dressing, marbled rye
    Sauvignon Blanc, Honig, California, 2014


    Hudson Valley Café Classics

    Mac & Cheese 10
    Orchiette pasta, Gruyère, yellow cheddar, crispy cheddar panko breadcrumbs
    Farmer’s Daughter Rye IPA, Chatham Brewing, Chatham, New York
     
    Quiche 12
    Selection changes weekly, local mixed lettuces, sherry vinaigrette
    Chardonnay, Pellegrini, North Fork of Long Island, New York, 2014
     
    Crab Cake 12
    Crab cake, orange-basil sauce, jicama slaw
    Seyval Blanc, Clinton Vineyards, Hudson River Region, New York, 2014
     
    Carnitas Tostada 15
    Shredded pork, queso fresco, cilantro, lime, black bean, corn, salsa verde, crispy tortillas
    Brooklyn Pilsner, Brooklyn Brewing Co. Brooklyn, New York


    APBC Sides

    Pint of Crispy French Fries 4
    Classic-sea salt, or Truffle- lack truffle salt, Parmigiano-Reggiano
     
    Sweet Potato Fries 5
    Honey bourbon whole grain mustard dipping sauce
     
    Poutine 7
    Heirloom pearl potatoes, cheese curds, demi glace
     
    Asparagus & Haricot Vert Salad 7
    Asparagus, haricot vert, heirloom cherry tomato, marcona almonds, sherry vinaigrette
     
    Arancini 7
    Fried risotto balls, basil pesto, Parmigiano-Reggiano

  • Beverages

    Counter Culture Coffee

    French Press Coffee
    Small Press Pot (1–2) 3.50
    Medium Press Pot (3–4) 4.50
     
    Varietals
    La Golondrina, Cauca, Colombia
    Tairora, Papua New Guinea
    Slow Motion (Decaf), Peru/Guatemala
     
    Espresso Beverages
    Café au Lait 2.50/3
    Espresso 2.30
    Cappuccino 3.50
    Cafè Americano 2.30
    Cafè Latte 3.50/4
    Cafè Macchiato 3
    Cafè Mocha 4.00/4.50
    Chai Latte 3.50/4
    Cortado 3
    Drip Coffee 2 / 2.50


    Seasonal Beverages

    Spiced Apple Cider 2.50
    Hot Chocolate 3.50/4.50
    Latte du Jour 3.50/4.50
    Daily Granita Special 2.50/3.50
    Iced Coffee 3
    Vanilla Bean Lemonade 3


    Harney & Sons Tea

    Small 2 | Large 2.50 | Café Tea Service 3
     
    Green
    Gunpowder
    Organic Green with Citrus and Gingko
     
    Flavored Green
    Jane’s Garden
    Jasmine Pearl
     
    Tisanes
    African Autumn
    Egyptian Chamomile
    Mint Verbena
     
    Oolong
    Pomegranate
    Formosa
     
    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, 2014
    Seyval Blanc Clinton Vineyards Hudson River Region, New York, 2014
    Chardonnay, Pellegrini, North Fork of Long Island, New York, 2014
     
    Red
    Pinot Noir, MacMurray Ranch, Sonoma Coast, California, 2013
    Cabernet Sauvignon, Greystone Cellars, California, 2014
    Merlot, Greystone Cellars, California, 2011


    Beer 5

    Brooklyn Pilsner, Brooklyn Brewing Co., Brooklyn, New York
    Hennepin, Brewery Ommegang, Cooperstown, New York
    Mother’s Milk Stout, Keegan Ales Brewery, Kingston, New York
    Farmer’s Daughter Rye IPA Chatham Brewing, Chatham, New York


    Bottled & Cold Beverages

    Specialty Drinks
    Pomegranate Ginger Ale 3
    Ginger Ale 3
     
    Juice, Dairy, and Iced Teas
    Cranberry 2.50
    Orange Juice 2.50
    Milk 2
    Iced Tea 2.50
    Special Iced Tea 2.50
     
    Bottled Beverages
    Sierra Mist 3
    Pepsi 3
    Diet Pepsi 3
    CIA H2O 2
    Pellegrino 3
    Root Beer 2.50
    Orange Cream 2.50
    Black Cherry 2.50

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.

© 2017 The Culinary Institute of America, All rights reserved

Notice of Nondiscrimination