Three-Course Winter Prix Fixe Menu
January 11–March 4
Monday–Friday
Lunch: $29 | Dinner: $42

Menus

American Bounty Menus

By focusing on the seasons and products of the Hudson Valley, along with award-winning New York State wines, American Bounty Restaurant offers contemporary and traditional regional dishes brought to life in an honest and flavorful way. With its comfortable warm service, this casually elegant restaurant sets the stage for an unparalleled dining experience in New York’s Hudson Valley.

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.


LUNCH


Soups

Pumpkin-Pear Soup
Spiced Pecans, Ewe’s Blue Cheese, Caramelized Pear 9

Roasted Sunchoke & Celeriac
Beluga Lentils, Kabocha Squash, Quince 8

Salads

Local Mixed Greens
Herb Medley, Red Wine Vinaigrette, Garlic Croutons 8

Baby Black Kale-Farro Salad
Grilled Radicchio, Spiced Pecans, Cacciocavallo, Sherry Vinaigrette 8

Glazed Heirloom Baby Carrot
Batch 35 Cheese, Root Chips, Candied Orange, Toasted Almond, White Wine Vinaigrette 10

Citrus-cured Salmon
Horseradish-Black Pepper Vinaigrette, Yukon Gold Chips, Caper Berries, Pumpernickel Croutons 10

Duck Confit Salad
Roasted Honey Crisp Apple, Fresh Goat Cheese, Frisée, Arugula, Apple Cider Vinaigrette 9

Appetizers

Local Cheese Board with House-made Charcuterie
Seasonal Accompaniments 11

Prince Edward Island Mussels
Chorizo, Fire-roasted Peppers, Fingerling Potatoes, Greystone Chardonnay Broth 11

Macaroni & Cheese
House-made Ricotta Cavatelli, Wild Mushrooms, Smoked Chicken, Fresh and Aged Goat Cheeses 9/14

Hand-cut Pappardelle
Wild Boar Ragoût, Baby Winter Vegetables, Shaved Grana Padana 10/15

Sage-Butternut Gnocchi
Roasted Butternut Squash, Toasted Pumpkin Seeds, Sage-Butter Sauce 8/12

Main Courses

Sautéed Sea Bass
Cauliflower Purée, Winter Squash Ragoût, Fire-roasted Tomato-Saffron Vinaigrette 22

Roasted Lamb Chops
Creamy Butternut Purée, Fractured Creamer Potato, Cranberry Marmalade, Bedell Lamb Sauce 23

Oven-roasted Chicken
Warm Farro-Brussels Sprout Salad, Pine Nuts, Arugula, Grilled Portobello Cream 19

Organic Quinoa-filled Whole Wheat Crêpes
Quinoa Chili, Cilantro Rice, Guacamole, Sour Cream, Pico de Gallo 17

Grilled Beef Loin*
Duck Fat-roasted Fingerling Potatoes, Hubbard Squash-Eggplant Ragoût, Thyme-Parsley Butter 24

Pan-seared Salmon
Roasted Garlic-Celeriac Purée, Sautéed Black Kale, Bacon Lardons, Crispy Sunchokes, Herb Emulsion 20

House-made Ricotta Meatballs
Roasted Sweet Carrot Purée, Blistered Sugar Snap Peas, Caramelized Shallots, Winter Pesto 18

Pan-roasted Duck*
Barley “Risotto,” Roasted Heirloom Carrots, Glazed Baby Beets, Lenz Merlot Sauce 22

Braised Short Ribs
Herb-roasted Root Vegetables, Buttermilk Whipped Potatoes, Natural Reduction Sauce 22

Bershire Pork Loin
Potato Griddlecake, Roasted Local Apples, House-made Bacon Jam Celery Root Sour Cream 22

Three-Course Winter Prix Fixe Menu

January 12–March 4
Tuesday–Friday, $29
# Prices do not include tax, service charge or beverages.

*Consuming raw or undercooked animal products may increase your risk for foodborne illness. Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

DINNER

Appetizers

Foie Gras Terrine
Bourbon Maple, Cranberry, Toasted Oats, Broiche 15

Charred Shrimp
Sausage, Squid, Salsa Verde, Country Bread 13

Island Creek Oysters
Beet Mignonette, Mustard Iced or Roasted 13

Hand-cut Spaghetti
Cauliflower, Currant, Capers, Tender Herbs 9/18

Local Lamb Roulade
Parsnip, Charred Turnip, Smoked Juniper 13

Soups

Duck Broth
Beech Mushrooms, Smoked Duck, Fresh Pasta 9

Wild Mushroom Velouté
Crones, Preserved Egg Yolk, Leeks 9

Salads

Mixed Local Chicory
Fennel Confit, Sprout Creek Bogart Cheese, Pomegranate Vinaigrette 10

Spice Roasted Beets
Old Chatham Yogurt, Asian Pear, Kabocha, Bee Pollen 10

Main Courses

Smoked Arctic Char
Black Quinoa, Shitake Mushroom, Celery Root, Buddha’s Hand Relish 28

Berkshire Pork
Shank and Tenderloin, Quince, Pickled Mustard Seeds, Cauliflower 28

Fazio Farms Chicken Breast
Leg Ragú, Apples, Barley, Chestnut, Chicken Jus 26

Prime NY Strip Steak
Rutabaga, Bacon, Potato, Cipollini, Yellowfoot Chanterelle 36

Swordfish
Chickpea, Eggplant, Tomato Compote, Lobster Jus 29

Highland Farms Venison Loin
Swiss Chard, Lingonberry, Sweet Potato 33

Braised Maine Lobster
Sunchoke, Tender Greens, Marble Potatoes, Verjus 34

Long Island Duck Breast
Butternut Squash, Beets, Pistachio, Green Peppercorn 31

Roots, Tubers, and Forest Flavors
Salsify, Potatoes, Foraged Mushrooms, Beets, Celery Root Crumble 20

Three-Course Winter Prix Fixe Menu

January 12–March 4
Tuesday–Friday, $42
# Prices do not include tax, service charge or beverages.

*Consuming raw or undercooked animal products may increase your risk for foodborne illness. Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

DESSERTS

Dessert

Chicken and Waffles
Fried Chicken, Maple, Brown Butter, Tabasco 10

Whipped Coffee Cream
Carrot, Cardamom, Caramel 10

Dark Chocolate Ganache
Pomeganate, Champagne, 64% Manjari Chocolate 10

Coconut Custard
Lime, Ginger, Rum Chata 10

Vanilla Bean Cheesecake
Meyer Lemon, Sesame, Caramelized White Chocolate 10

Milk Chocolate Mousse
Peanut Butter, Sour Cherry, Stout 10

Dessert Wines

Riesling Ice Wine
Wagner Vineyards, Finger Lakes, New York 11

“Essence” Ice Cider
Eve’s Cidery, Van Etten, New York 11

Pedro Ximénez
“San Emilio,” E. Lustau, Jerez, Spain 9

Ficklin Port
Madera, California 5

Hot Drinks

Nutty Irish Coffee
Frangelico, Bailey’s Irish Cream, Crushed Nuts, Whipped Cream, Chocolate Batons 11

Rumbullion
Hot Coffee, Steamed Milk, Cardamom-Nutmeg Syrup, Taconic Distillery Aged Rum 12

Hot Coconut Milk Punch
Steamed Milk, Coconut Milk, Brown Sugar, Vanilla, Maker’s Mark Bourbon 10

Rum-soaked Chocolate Orange
Hot Chocolate, Owney’s Rum, Cointreau, Whipped Cream 12

Coffee, Press Pot
Small (2–3 cups) 6
Large (4–5 cups) 10

Teas & Tisanes 3

Coffee
Regular or Decaf 3
Espresso 3
Cappuccino 4

WINES & BEVERAGES

Groups and Gatherings

We love sharing food with people. If you are bringing a small or large group to the CIA for a culinary adventure, our team can walk you through our menu and private dining room options. We love sharing food with people. If you are bringing a small or large group to the CIA for a culinary adventure, our team can walk you through our menu and private dining room options. Learn more >


Tipping Policy

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 17% 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.