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 MENU


Soups

Spring Pea Soup
Garlic Cream, Spring Mint, Bacon Lardons 9

Spring Vegetable Minestrone
Wild Ramp Pesto 8

Salads

Local Field Greens
Mizuna, Port Wine Pickled Onions, Toasted Panko, Red Wine Vinaigrette 8

Arugula-Frisee Salad
Pickled Blackberries, Goat Cheese, Champagne Vinaigrette 10

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

Pickled Kumquat Salad
Lola Rosa Lettuce, Beet Chips, Micro Greens, Blood Orange Vinaigrette 9

Grilled White Asparagus
Watermelon Radishes, Baby Kale, Mustard Greens, Brioche Crouton 10

Dandelion Microgreen Salad
Clementines, Crystallized Hibiscus, Goat Cheese Mousse, Lime-Cumin Vinaigrette 10

Appetizers

Local Cheese Board with House-made Charcuterie
Seasonal Accompaniments 13

PEI Mussels
Sausage, Fingerling Potatoes, Coconut-Kaffir Lime Broth, Toasted Crostini 11

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

Hand-cut Pappardelle
Braised Rabbit, Marinated Spring Artichoke Makati’s Ragoût, Basil-White Wine Broth 10/15

Pan-roasted Wild Mushroom Gnocchi
Morels, Spring Peas, Baby Arugula 9/14

Main Courses

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

Pan-roasted Lamb Chops
Spring Mint-Pea Purée, Herb-roasted Fingerling Potatoes, Sautéed Red Swiss Chard 23

Grilled Marinated Chicken
House-made Chicken Sausage, Roasted Asparagus, Chanterelles, Spring Onions 19

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

Sautéed Pork Loin
Manila Clams, Smoked Basmati Fried Rice, Fava Beans, Sweet Pepper Melody, Lemon Confit-Sofrito Broth 22

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

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

Grass Fed Meiller Farm Meatloaf
Crispy Onion Ring, Whipped Potato, Spring Mushroom Gravy 18

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

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

*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 MENU

Soups

Spring Pea
Purple Potatoes, Morel Mushrooms, Fiddlehead Ferns 9

Green Garlic
Manila Clams, Fiddlehead Ferns, Foraged Mushrooms 9

Stinging Nettle
Poached Quail Egg, Crispy Pancetta, Heirloom Carrots 9

Salads

Baby Arugula and English Pea
Mint, Basil, Feta, Yogurt Dressing 10

Baby Artichoke and Frisée
Fennel, Aged Goat Cheese, Meyer Lemon Vinaigrette 11

Appetizers

Sautéed La Belle Farms Foie Gras
Aerated Brioche, Carbonated Strawberries, Cardamom Coffee Crumble 15

Island Creek Oysters*
Beet Mignonette, Mustard Iced or Roasted 15

Spring Greens Ravioli
Preserved Cherry Tomatoes, Parsley Purée, Garlic Chips 9/18

Braised Lamb Shoulder
Cauliflower, Old Chatham Yogurt, Charred Spring Onion Salad 13

Georges Bank Sea Scallop
Stuffed Squash Blossom, Bunching Onions, Lobster-Herb Broth 16

Grilled White and Green Asparagus
Crispy Duck Egg, Cured Pork, Aged Sherry Vinaigrette 12

Main Courses

Ora King Salmon
Spring Vegetable Ragoût, Millbrook Tocai, Red Leaf Sorrel 28

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

Fazio Farms Chicken Breast
Spiced Sausage, Pine Nut Purée, Radish, Fresh Garbanzos, Sauce Albufera 26

High Plains Bison Tenderloin
Creamed Spinach, Kennebec Potato, Asparagus, Black Garlic Jus 36

Wild Striped Bass
Fresh Pasta, Heirloom Carrots, Tokyo Turnips, Broad Bean Pesto 29

Highland Farms Lamb Loin
English Pea Purée, Couscous, Morels, Carrot-Cumin Salad, Tamarind Sauce 33

Smoked Maine Lobster
Pickled Ramps, Marble Potatoes, Fennel, Seaweed Vinaigrette 34

Local Rohan Duck Breast
Rhubarb, Fennel, Rolled Oats, Quinoa, Amarena Cherry Sauce 31

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

Side Dishes 6

Baby Brussels Sprouts
House-smoked Bacon

Local Fingerling Potatoes
Charred Radish

Roasted Romanesco Cauliflower
Beluga Lentils

Sautéed Baby Kale
Honey-roasted Shallots

Smoked Basmati Rice Pilaf
Citrus, Lemon-Thyme

*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.

TAVERN MENU

Trio of Bar Snacks 5
Wasabi Peas, Roasted Chick Peas, Smoked Spiced Nuts

Raw, Grilled, and Roasted Vegetables 11
Three Dips

Hudson Valley Artisanal Cheeses 13

Roast Northern Atlantic Oysters 10 (Four)
Additional 2.50 each

Garlic Fries 6
Marjoram, Thyme, Smokey Ketchup

American Bounty Parker House Rolls 4
Local Sweet Butter

Today’s Soup Selection 7

Mesclun Salad 9
Blood Orange Vinaigrette, Toasted Hazelnuts, Brandy Glazed Plums, Coach Farms Aged Goat Cheese

Jim’s Chopped Salad 15
Chicken, Bacon, Avocado, Smoked Blue, Lemon Vinaigrette

The Tavern Double Cheddar Burger 14
All Natural D&S Sirloin, Bacon, Cheddar, Arugula, Black Pepper Cheese Roll, Onion Marmalade, B & B Pickles, Garlic Fries

Grilled Salmon Salad 16
Cucumbers, Caperberries, Citrus Vinaigrette

Sweets

Vanilla Bean Cheesecake 6
Meyer Lemon, Sesame, Caramelized White Chocolate

Coconut Custard 6
Lime, Ginger, Rum

Dark Chocolate Ganache 8
Pomegranate, Champagne, Manjari Chocolate

Small Plate of Cookies 4

DESSERT MENU

Grasshopper Brownie
Cocoa Nib, Fresh Mint 10

Milk Chocolate Mousse
Peanut Butter, Sour Cherry, Stout 10

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

Coconut Custard
Lime, Ginger, Rum Chata 10

Whipped Coffee Cream
Carrot Cake, Cardamom, Caramel 10

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