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Dining at the Terrace Café

Reservations are recommended to assure seating is available.
Please make your seating reservation online or by phone at 513-639-2986 before visiting.

Make a Reservation Order Online


The Terrace Café offers a full menu with a variety of soups, salads, and sandwiches inspired by works in our collection. It’s a great way to enhance your visit to the museum! Enjoy views of the museum’s Alice Bimel Courtyard and seating on the outdoor terrace during warm weather. Museum Members receive a 10% discount in the Terrace Café.


Terrace Café Hours



See the Dine In Menu (PDF)

Picnic in the Park

Enjoy an intimate meal or snack on the museum grounds including the Art Climb and picnic tables by the reinstalled Pinocchio sculpture near the main entrance.

All picnic packages come in a beautiful reusable tote bag featuring the artwork In the Park by Frank Harmon Myers and a custom CAM reusable picnic blanket (note that if not available when you purchase, you will receive a voucher for future pick up). Learn more about Picnic in the Park.


How to Order Your Picnic in the Park

Available 11 a.m.–3 p.m. Tuesday–Sunday. Packages must be ordered 24 hours in advance, by calling 513-639-2986, and can be picked up at the host stand in the Terrace Café on the first floor.

Food and drinks are not allowed in museum galleries.

Please note Picnic in the Park packages are unavilable during Art in Bloom April 26–28, 2024. 

Picnic in the Park Packages

Van Gogh to Go — $42

An array of domestic cheeses, gouda, mild cheddar, asiago, baby Swiss and creamy gorgonzola, assorted Crackers, Grape Clusters and Dried Fruits

Two Glasses of Chardonnay, Pinot Grigio, Rose, Pinot Noir or Cabernet


Cassatt Cuisine Bites — $28

2 Individual bags of Grippo's Chips

2 Oats and Honey Granola Bars

Hummus Platter - Creamy avocado hummus, roasted red pepper hummus, and classic traditional hummus, served with celery and carrot sticks and herbed pita chips.

2 Bottled waters or 2 Soft drinks


Dining with Duncanson — $52

Choice of 2 entrées: all entrees come with Grippo’s chips.

  • Chicken Salad Sandwich - diced chicken, carrots, chives, celery, lemon aioli, aged white cheddar, lettuce and tomato on a toasted croissant.
  • Peanut Butter and Jelly Sandwich - creamy peanut butter, concord grape jelly on Texas toast bread
  • Three Grain Vegan Burger - Black beans, Roasted Corn, Quinoa, Brown Rice, Roasted Red Peppers with Avocado Relish on a toasted Gluten Free Bun.
  • Terrace Club - honey turkey, double smoked ham, Applewood bacon, white cheddar, chipotle aioli, guacamole, lettuce, and tomato on toasted 9 grain bread.
  • Cobb Salad - field greens, cherry tomatoes, cucumbers, chives, avocado, hard boiled eggs, bacon, diced chicken, smoked blue cheese, creamy white balsamic dressing.
  • Strawberry Spinach Salad - Fresh Strawberries, Baby Spinach, Arugula, Burrata with slivered almonds and homemade basil vinaigrette dressing

2 - Jumbo Chocolate Chip cookies

2 Bottled Waters or Soft Drinks

*Two Glasses of wine can be added to any package for $10 or Local Beer for $6 each


Download the Picnic in the Park menu (PDF)


About Our Chef: Yajan (Yaj) Upadhyaya

Chef Yajan (Yaj) Upadhyaya smiles while sitting at a table in the Cafe

Yajan (Yaj) Upadhyaya was born in Mumbai, India, and made his way to Cincinnati via Boston. His culinary interests began at a young age when he helped his mother make family meals at home. He studied architecture initially, then moved on to study classic cooking techniques at Johnson and Wales University before opening Indian restaurants in Massachusetts, Connecticut, and Manhattan.

He moved to Cincinnati in 2000 and opened Cumin in Hyde Park in 2002. His passion was focused on traditional Naan style, with hopes of changing how many in the region perceive Indian food. The restaurant acquired a devout following. Although he initially retired from the restaurant industry in 2015, he stayed active in the community while traveling the world and supporting the arts.
Yaj joined Cincinnati Art Museum’s culinary program as executive chef in early 2019. He has earned praise for his unique spin on CAM classics in the Terrace Café and for providing elevated cuisine for special events including wedding, corporate events and more.