Casual buffet dinners are on the following dates:
- October 16
- November 13
- December 11
- December 20 Holiday Buffet $55.00 per person
(Tables will be released after Thanksgiving, email your reservations to Dining@ias.edu with subject line: December 20 Holiday Buffet.
Please see Menu and menu price posted at the bottom of this page)
- 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) 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 email@example.com 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 firstname.lastname@example.org 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-Cigarette 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 presentation 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.
Wednesday October 16, 2019
Friday October 10, 2019
Fresh figs, roasted peppers
Tomato and Serrano ham
Red beet soup
Lamb chop, beef sirloin, fall sausages
Roasted mushroom and red wine sauce
Caramelized onions and butternut squash
Pan seared Skuna Bay salmon
Chanterelle, chives and Noilly Prat cream sauce
Apple cider crème caramel
Brown butter croutons
Coffee, tea or infusion
Will update menu in October
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
A large selection of wine; both white and red will be displayed on tables in the hallway.
Please feel free to browse and select a bottle.
The bartender will open the bottle for you and bill your account.
The wine list is also available.
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 setup in your name,
we will not be able to join or modify tables to accommodate more guests)
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
•Smoked salmon and house made ricotta tartine
•Ahi tuna poke
•Fennel and avocado salad with dried cranberry and a walnut vinaigrette
•White beans, Maine mussels and parsley salad
•Roasted broccolini with dill, coriander and labneh
•A salad of roasted beets, circulated egg yolk, Stilton crumble, onion vinaigrette
•Charcuterie display with olives, pickled onions, pickled vegetables, mustard
•Imported cheese display
•Grilled shrimp salad with chimichurri and roasted peppers
•Caramelized sea scallops on a black bean purée with chorizo
•Potato au gratin with Gruyère cheese
•Roasted Brussels sprout, parsnips and rainbow carrots
•Blue fin crab cakes
•Oven roasted Moulard duck breast
Jus with truffle butter, parsley and fresh shaved winter truffles
•Grilled Black Angus beef sirloin
•Pan seared Kampachi fish filet on a wild mushroom and vegetable stir-fry
•Grilled Colorado lamb chops with parsley, herbs and garlic
•Ravioli of duck confit, wagyu beef and black truffle
Chardonnay beurre blanc
•Venison scaloppini Green pepper corn and tangerine sauce
•Smoked ham on the bone
•Sugar & butter
On the Buffet
•Caramel mousse and apple
•Eggnog cheesecake bites, ginger snap crust
•Mini crème brûlée
•Fresh berries and clothed cream
•White chocolate pot de crème
•Fresh fruit tartelettes with lemon curd
•Pecan, cranberries tartelettes
•Buche de Noel
•Mini dulce de leche mousse