Nao Menus

At Nao, an exciting exploration of Latin Cuisine starts with imagination and ends with delicious flavors you will never forget. Each day is a culinary adventure to share in the company of good friends.

We frequently update our menus to reflect seasonal offerings. We offer these sample menus to whet your appetite!


  • Dinner Menu

    Botanas y Entradas

    Snacks and Starters

     

    Guacamole 9
    Fresh Avocado, Choice of Toppings, Prepared Tableside

     

    Empanadas (V) 9
    Choice of Short Rib or Pasilla Mushroom, with Chimichurri, Tomatillo Salsa

     

    Ceviche 11
    Pico De Gallo, Hot Sauce, Tostadas
    *Vegan Option Available

     

    Rock Shrimp Esquites 9
    Shrimp in Creamy Arbol Sauce, Served Atop Corn, Pickled Cabbage, Tomato Salsa

     

    Pupusas de Rajas Poblanas (V) 12
    Corn Tortilla Stuffed with Poblano and Corn, Pickled Cabbage, Tomato Salsa

     

    Ahi Tuna Mango Tartar 11
    Avocado, Serrano, Rice Chicharron

     

    Poblano Cream Soup 8
    Roasted Poblano and Corn Crema, Light Spice

     

    Favoritos de los Estudiantes

    Student Favorites

     

    (3) Pork Belly & Shrimp Tacos 11
    Adobo Marinated Pork Belly, Sautéed Shrimp, Avocado Sauce, Side of Habanero Sauce

     

    (3) Duck Flautas 12
    Four Hour Braised Duck, Avocado Sauce, Crema, Cabbage, Tomato, Queso Fresco

     

    Grilled Octopus 13
    Citrus Marinated, Half Beer-Battered, Ancho and Arbol Pepper Chimichurri, Arugula, Tomatillo, Habanero Mayo

     

    Tacos y Tostadas

    Tacos and Tostadas

     

    (4) Picanha Top Sirloin Tacos 14
    Caramelized Onions, Queso Fresco, Cilantro, Avocado Mousse, Salsa Verde

     

    (3) Salmon Tacos 12
    Avocado, Tomatoes, Corn, Spicy Mayo, Cilantro

     

    (3) Zucchini al Pastor Tacos (V) 11
    Zucchini, Achiote, Guajillo, Served with Fresh Pineapple, Onions, Cilantro, Salsa

     

    Tostada de Hongos al Pasilla (V) 7
    Pasilla Pepper, Cooked Mushrooms, Avocado, on Corn Tostada

     

    Tostada de Aguachile de Pulpo 9
    Serrano-Lime Marinated Octopus, Guacamole

     

    Mar y Tierra

    Sea and Land

     

    Ribeye Pork Belly Burger 16
    Ground Ribeye & Pork Belly Chicharron, Chihuahua Cheese, Mushrooms, Cucumber-Habanero Sauce, Yucca Fries

     

    Roasted Half Chicken 14
    Chile & Citrus Marinated, Baby Guajillo Potatoes

     

    Ribeye 25
    Poblano Hash, Fingerling Potatoes, Chimichurri

     

    Pipian Verde Alaskan Black Cod 18
    Pumpkin Seed & Charred Vegetable Sauce, Corn, Kale Chip

     

    Barbeque Ribs 14
    Ancho Tamarind BBQ Sauce, Mac & Cheese

     

    Pizza Chivito 12
    Beef Tenderloin, Crispy Ham, Cilantro Pesto, Fried Egg, Crema

  • Dessert Menu

    Dessert 6

    Puffy Churro Bites
    warm cinnamon pastry, vanilla ice cream, dulce de leche, side of Mexican hot chocolate

     

    Apple Pie Cheesecake
    cheesecake topped with sautéed apples and cinnamon whipped cream

     

    Brazilian Chocolate Cake
    dense molten cake, espresso ice cream

     

    Cordials 8

    *Order with Coffee/Dessert 5

     

    Cafecito Coffee Liqueur
    Revolution Spirits, Austin Cuvee Coffee cold brew, corn spirit, Madagascar vanilla beans

     

    Silver Star Honey Liqueur
    Trinity River Distillery, Fort Worth Texas Texas Hill Country wildflower honey, spirit whiskey

     

    1921 Crème de Tequila
    1921, Leon, Guanajuato, Mexico vanilla, cinnamon, cocoa, caramel, tequila blanco

     

    Licor 43
    Diego Zamora, Cartagena, Spain secret blend of 43 ingredients including citrus, fruit, vanilla, aromatics and spices

     

    Hot Beverages 5

    Espresso
    Americano
    Cappuccino
    Latte
    Loose Leaf Hot Tea

  • Wine List

    Bubbly

    Gl. | Btl.

     

    Moscato Dolce, Pizzolato, IT, 9 / 34
    Sparkling Malbec, Rose of Reginato, NV, Argentina, 9 / 35
    Cava, “Poema,” NV Penedes SP, 38
    Marc Plouzeau Sparkling Rosé “Perles Fines” NV, FR, 38
    “The Red Brute” Sparkling Shiraz 2016, AU, 10 / 46

     

    Sauvignon Blanc

    Gl. | Btl.

     

    Monte Xanic 2016, Valle de Guadalupe, MX, 8 / 32
    Dancing Crow 2015, Lake County, US, 36

     

    Chardonnay

    Gl. | Btl.

     

    Sean Minor 2016, “4 Bears,” Sonoma County, US, 8 / 30
    Annabella 2014, Napa Valley, US, 34
    Greystone Cellars 2014, St Helena, US, 40
    Bodega Vina Cobos ‘Felino’ 2015, Mendoza, AR, 42

     

    Fun Whites

    Gl. | Btl.

     

    Mary Ruth, White Blend 2016, William Chris Vnyds TX, 9 / 40
    Pedro Ximenez, Mayu 2016, Valle de Elqui, CH, 8 / 30
    Santo Tomas, “Mision” Blanco 2016, Ensenada MX, 30
    Pavo Real, White Blend 2012, Valle de Guadalupe MX, 9 / 36
    Albariño “Field Theory” Wince 2016, Lodi, US, 40

     

    Rosé

    Gl. | Btl.

     

    Boya, 2017, Leyda Valley, CH, 42
    Cambria, Rose of Pinot Noir 2016, Santa Maria Vlly US, 48
    Lewis Wines 2016, Texas High Plains, TX, 8 / 33

     

    Pinot Noir

    Gl. | Btl.

     

    Left Coast ‘Cali’s Cuvee’ 2015, Willamette Vly, US, 9 / 45
    Michael Pozzan 2014 Russian River Valley US, 42
    La Crema 2015, Sonoma Coast US, 45
    Citra, Abruzzo, IT, 40
    Luca ‘G Lot,’ 2014, Tupungato, AR, 50

     

    Merlot

    Gl. | Btl.

     

    Messina Hoff, Private Reserve Double Barrel Cuvée 2015, TX, 35
    Becker “Iconoclast,” Becker Vineyards 2015, Fredricksburg, TX, 9 / 40
    “Stephanie,” Hestan Vineyards, Napa 2011 US, 125

     

    Malbec

    Gl. | Btl.

     

    Noir 46 2011, Cahors, FR, 8 / 34
    Graffito, Jimena López, 2015, AR, 38
    La Posta “Paulucci,” 2015, Mendoza, AR, 42

     

    Cabernet Sauvignon

    Gl. | Btl.

     

    Winc “Chop Shop,” 2015, California, US, 8 / 35
    Greystone Cellars 2014, St. Helena, US, 40
    Casarena Estate 2015, Lujan De Cuyo, CH, 38
    Sextant 2015, Paso Robles, US, 48

     

    Killer Blends

    Gl. | Btl.

     

    Ch. La Fleur Terrien 2010, Lussac-St Emilion, FR, 39
    Bodegas Inurrieta “Sur” 2012, Navarra SP, 40
    Sean Minor 2014, “Nicole Marie,” Napa County, US, 9 / 36
    Tranquilo 2014, Reserve, Texas, 42
    Villa Montefiori 2013, Valle de Guadalupe, MX, 48
    “Stephanie,” Hestan Vineyards 2010, Napa, 208

     

    Fun Reds

    Gl. | Btl.

     

    Mouvédre, William Chris Vineyards, Texas, 10 / 46
    Rioja, “La Montesa,” Palacios Vineyards 2014, SP, 33
    Rioja, “Crianza,” Conde de Jauregui 2011, SP, 36
    Syrah, Cambria, Tepusquet Vineyard 2013, US, 48
    Tempranillo, Sí! Vale! 2015, SP`, 8 / 36

     

    Wine Wednesday

    30% Off Every Bottle

  • Beverage Menu

    Draft Beer 5

    Flight of All 4 Draft (5 oz. each) 12

     

    Firemans 4 Ale
    Real Ale Brewing, Blanco, TX ABV 5.1 %, 21 IBU

     

    Blood & Honey Wheat Ale
    Revolver Brewing, Granbury, TX ABV 7%, IBU 20

     

    Karbach Hopadillo IPA
    Karbach Brewing, SA, TX ABV 6.6%, IBU 65

     

    Santo Black Kölsch
    Saint Arnold Brewing, Houston, TX ABV 4.7%, IBU 18

     

    Pearl Lager $3 (can)
    Pabst Blue Ribbon, Dallas, TX ABV 4.73%, IBU 8

     

    House Cocktails 11

    Bourbon & Blueberries
    Alamo Bourbon, Nao Ginger Beer, Blueberries

     

    Aloe Old Fashioned
    Four Roses Bourbon, Chareau Aloe Liquor

     

    Nao Margarita
    Milagro Tequila Blanco, Cointreau, Fresh Lime Juice

     

    Gin Velvet
    Seersucker Gin, Barbados Aromatic Liquor, Mint, Lemon, Sugar

     

    Lillet Fire
    Angel Fire Vodka, Lillet Blanc, Agave Syrup

     

    Cucumber Serrano Margarita ($10)
    Wahaka Mezcal, Chareau Aloe Liquor, Fresh Cucumber, Serrano, Tajín Salt

     

    Bubbly Flight 15

    (3 oz. each)

     

    Sparkling Malbec, “Rose of Reginato” NV, Argentina
    Sparkling Shiraz, “The Red Brute,” Bleasdale Vineyards NV, AUS
    Moscato Dolce, Pizzolato, NV, IT

     

    Texas Wine Flight 14

    (3 oz. each)

     

    Rosé, Lewis Wines 2016, Texas
    Red Blend Reserve, Tranquilo Cellars 2014, Texas
    Mourvédre, William Chris Vineyards 2015, Texas

     

    Spanish Wine Flight 15

    Celebrating the 300th Anniversary of San Antonio & Olé, San Antonio (3 oz. each)

     

    Cava, “Poema” Extra Dry NV, Penedes
    Red Blend, Bodegas Inurrieta “Sur” 2012, Navarra
    Tempranillo, Sí! Vale! 2015, Rioja Alta

     

    Mezcal Tasting Flight 16

    (1 oz. each) | Half portion (.5 oz. each) 8
    served with traditional accompaniments of orange slices and worm salt

     

    Los Amantes Joven, Oaxaca
    Zignum Reposado, Oaxaca
    Montelobos Joven, Oaxaca

     

    Non Alcoholic 3

    Southern Breeze
    Grapefruit Juice, Lemon Juice, Simple Syrup
    Strawberry Lemonade
    Strawberries, Lemon, Soda
    Ginger Beer
    Housemade

     

    Hot beverages 5

    Espresso
    Americano
    Cappuccino
    Latte
    Loose Leaf Tea
    Decaf Hot Cinnamon
    English Breakfast
    Organic Green with Citrus Ginko


Tipping Policy: Pertains to Student-run Dinner Service Only

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 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. However, we have included a 20% Student Support Surcharge on each check which is returned to our students through scholarships, support of student activities, and the purchase of graduation jackets. Thank you for helping to support the educational mission of the CIA.