St. Andrew's Café
Midday Meal

St. Andrew's Café embodies all that is good about the local, sustainable food movement. As much as possible, we draw our produce and meats from local farmers and purveyors and believe that we can dine well all year long by thoughtfully using the abundance of seasonal harvests.

Starters from the Kitchen Garden

White Onion Soup 5.00
with Rye and Bobolink Cheddar Croutons

Purée of Asparagus and Spring Garlic 5.00
House-made Pancetta and Feather Ridge Egg

Purée of Mushroom and Celeriac Soup 5.00

Soup Sampler 6.00
A tasting of our three soups

Heirloom Tomato Sampler 6.00
with a Panzanella-style Salad

Local Greens Salad 6.00
with Mushrooms, Cucumbers, Radishes,
and Brother Victor's Red Wine Vinaigrette

Heirloom Tomato and Watermelon Salad 6.00
with Brother Victor's Sherry Vinaigrette

Braised Meiller Farm Pork and Sauerkraut Pierogi 8.00
with Bulich Farm Mushrooms and and Clabbered Cream

Country-Style Terrine 7.00
with Onion-Raisin Compote, Caraway
and Hennepin Mustard, and Pickled Vegetables

Entrées from Pasture and Sea

Grilled Grass Fed Beef Hamburger 10.00
Choice of Two Toppings: House-smoked Bacon, Ewe's Blue, Bobolink Cheddar, Grilled Onions, Roasted Mushrooms

Sautéed Soft Shell Crabs 15.00
Fava Bean and Lemon Pesto with Baby Arugula

Korean-Style Short Rib Tacos 9.00
with Cucumber Kimchi, Asian Slaw, Chipotle, Soy and Lime

St. Andrew's Macaroni and Cheese 12.00
Smoked Chicken, Oyster Mushrooms
and Rainbeau Ridge Goat Cheese

Wood-Fired Oven Pizza of the Day 9.00

Meiller Farm Lamb 14.00
Roasted Fingerling Potatoes and a Red Wine Jus

Potato Dumplings 12.00
with Wild Mushroom Ragoût, Fava Beans, Peas
and Basil Pesto Broth

Sides from the Field

Taliaferro Farm Braised Summer Greens 3.00

Wild Hive Polenta Cakes 4.00

Farmer's Vegetable of the Day – Priced Daily

Sautéed Bulich Farm Mushrooms 4.00
with Fresh Herbs and Shallots

Fingerling Potato Salad 3.00

View Lunch 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.