Casual buffet dinners are on the following dates:
- January 22
- February 12
- March 11
- April 15
Welcome to The Institute for Advanced Study Restaurant.
Located inside the Institute for Advanced Study, the restaurant serves a prix fixe five-course menu on Wednesday and Friday.
Drawing from the seasons and local farms Chef Michel Reymond and his staff create an ever-changing dining experience
The wine cellar includes a remarkable selection of wines from around the world.
Housed in a temperature-controlled room, more than 400 selections are available.
Renée Robinson (WSET II Certified) will be pleased to recommend and guide you through your wine selection.
Reservations are required. Please use Open Table to make a dinner reservation.
Alternatively, you can email your request to firstname.lastname@example.org or call 609 734-8168 and leave a detailed voicemail.
Your waiter is compensated by IAS and does not expect to be tipped.
If you feel that you have received exceptional service and wish to reward your server you can do so in cash.
Tips cannot be charged to your account
If Open Table does not have availability for a specific night, you may email email@example.com or call 609 734-8168 with your request.
We will place your reservation on a waitlist. When a table opens due to a cancelation, we will honor your request and send you a confirmation.
Dress code is smart casual
From time to time, we will post alerts regarding special offers, evenings that are booking quickly and tables that are available on specific days.
Buffet Schedule: https://dining.ias.edu/general-information/dinner-buffet-schedule
Google Glass are strictly forbidden.
E-Cigarettes are not permitted
Electronic recording, filming, etc. Of guests is forbidden without the prior knowledge and consent of all involved parties.
Dinners are for individual people and small parties not exceeding 12 people.
Material presentations and speeches are not permitted.
The price of the menu is $ 45.00 per person for Faculty, Members and Staff.
We do not allow BYOB
Dinners are served on Wednesday and Friday nights.
Friday, February 21, 2020
Friday, February 14, 2020
Meditteranean tuna carpaccio
Cream of cauliflower
Oven-roasted Colorado rack of lamb
Crusted with herbs and mustard seed
Salsify and potato au gratin
Pan-seared sea scallops
Smoked trout roe
Coffee, tea or infusion
Holiday Buffet Dinner, Friday, December 20, 2019
The Holiday buffet dinner is $55.00 per person including gratuity
The bars open at 7:00 pm and the buffet begins at 7:30 pm
Unlike the casual monthly buffet, the Holiday Buffet tables are set with linen,
flowers, Riedel stemware, and silverware.
The table is yours for the entire evening.
Tables are set according to your reservation.
If you reserved for four, a table for four will be set up in your name,
We will not be able to join or modify tables
to accommodate more guests upon your arrival.
Cancellations made less than one week ahead are subject to a $70.00 per person fee.
• Lentil and pistachio salad
•Mesclun, arugula, roasted pear seasoned with a white balsamic vinaigrette
•Ice Cart with Smoked salmon, smoked white sturgeon, smoked white fish, mussels, shrimp and oysters
•Fennel and roasted cauliflower salad with dried cranberry and a walnut vinaigrette
•White beans, Maine mussels, and parsley salad
•A salad of roasted beets, egg yolk, Stilton crumble, onion vinaigrette
•Charcuterie display with olives, pickled onions, pickled vegetables, mustard
•Imported cheese display
•Caramelized sea scallops on pearled couscous
•Potato au gratin with Gruyère cheese
•Roasted Brussels sprout, parsnips, and beets
•Bluefin crab cakes
•Oven-roasted Moulard duck breast
Jus with truffle butter and parsley
•Grilled Black Angus beef sirloin
•Pan-seared monkfish osso-buco
Lobster, mushroom and oyster stew
•Grilled Colorado lamb chops with parsley, herbs, and garlic
•Ravioli of duck confit, wagyu beef, and black truffle
Chardonnay beurre blanc
•Venison scaloppini green peppercorn and rosemary cognac sauce
•Smoked ham on the bone
•Sugar & butter
On the Buffet
•Chocolate mousse and bourbon cream
•Eggnog cheesecake bites, ginger snap crust
•Mini crème brûlée
•Fresh berries and clotted cream
•White chocolate pot de crème
•Fresh fruit tartelettes with lemon curd
•Pecan, cranberries tartelettes
•Buche de Noel