Breakfast
Greek Omelet 10
spinach, roast tomato, feta cheese, dillQuiche Du Jour 10
Aerved with mixed green salad

Two Breakfast Tacos 10
scrambled eggs, chorizo, queso Oaxaca, charred tomato salsa

Brioche French Toast 10
Grand-Marnier macerated strawberries, nutmeg whipped crème

Fresh Juices

orange, grapefruit 6
pineapple, apple, cranberry-apple, cucumber, beet-carrot, kale-spinach-green apple 5

Optional Complimentary Add-Ins
ginger, mint, turmeric, jalapeno, lemon, lime

Coffee, Espresso

Drip Coffee 4
Espresso 4
Double Espresso 5
Macchiato 4
Americano 4
Cappuccino 6
Latte 6

Tea Service

Darjeeling 4
Ti Quan Yin Oolong Spring Floral 4
Gunpowder Green 4
Dragon Pearl Jasmine Green 4
Chamomile 4
Peppermint 4
Spiced Plum Tisane 4

Drinks

Rambler
Acqua panna
San Pellegrino

Lunch
Roasted Tomato Soup 9
grilled bread, basil, crème fraiche

Frisée and Spinach Salad 14
poached egg, bacon lardons, croutons, champagne vinaigrette

Molten Egg Caesar Salad 14
classic Caesar dressing, parmesan, bacon, herb croutons, runny yolk

Avo Toast 15
sourdough, tomato, basil, radish, balsamic glaze
Add poached egg 3

Smoked Salmon Tartine 15
Rye, whipped chive cream cheese, caperberries, pickled red onion, dill

CIA FOODIES


CIA Bakery Café Menu

Copyright © 2025 The Culinary Institute of America

Comments are closed.