American Bounty Restaurant 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


    Cannellini Ricotta Ravioli
    Acorn Squash, Pecan Crumb, Carrot Emulsion 10
    Seared Scallops
    Sour Cream-Potato Purée, Parsnip Coin, Trout Caviar, Confit Heirloom Tomatoes 12
    Chilled Oysters
    Citrus-Ginger Mignonette 12
    Pork Belly
    Celery Root Purée, Apple Dust, Roasted Butternut Squash, Apple Onion Jam 10


    Spring Pea Soup
    Heirloom Baby Carrots, Bacon Lardon, Pickled Quail Egg, Sourdough Croutons 10
    Cauliflower Soup
    Candied Orange Zest, Spiced Pistachio, Vanilla Oil, Romanesco Crumble 9


    Mixed Greens
    Roasted Grapes, Batch 35, Hazelnut-White Wine Dressing 8
    Arugula & Endive
    Poached Pear, Pomegranate, Ewe’s Blue, Champagne Vinaigrette 10
    Baby Beet & Nasturtium
    Whipped Goat Cheese, Pumpernickel Dirt, Balsamic Reduction 10
    Caramelized Apple
    Pickled Radishes, Aged Goat Cheese, Smoked Almonds, Cider Vinaigrette 9
    Vanilla-Spiced Quince
    Watercress, Pistachio Brittle, Midnight Moon Goat Cheese, Maple Mustard Vinaigrette 9
    Roasted Heirloom Carrots
    Blood Orange, Mohan Cheese, Spiced Cashews, Cumin-Citrus Vinaigrette 8

    Main Courses

    Roasted Chicken
    Black Barley Mushroom Ragout, Preserved Shallots, Parsnip Purée, Chicken Jus 20
    Wheat Berry & Barley Ragout
    Heirloom Currant Tomatoes, Fresh Pears, Maitake, Roasted Parsnips, Goat Cheese 15
    Sautéed King Salmon
    Spicy Lentil Stew, Parsley Root Purée, Manila Clams, Lemon Confit 20
    Duo of Lamb*
    Double Chop, Braised Leg, Flageolet Beans, Cauliflower Steak, Rosemary Jus 24
    Pan-Seared Striped Bass
    Kabocha Purée, Potato-Leek Terrine, Braised Red Chicory, Chorizo Vinaigrette 19
    Sautéed Moulard Duck*
    Smoked Basmati, Toasted Cashews, Pomegranate Glaze, Braised Black Kale 22
    Grilled Meiller Farm Striploin*
    Sweet Potato Purée, Heirloom Baby Carrots and Turnips, Black Garlic Jus 24
    *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


    Gold Beet Tartare
    Buttermilk, Black Currant, Juniper 12
    House-Made Grits
    Chicken-Gizzard Sausage 14
    Spring Peas, Local Shrimp, Mascarpone 13
    Hoe Cake Tart
    Whipped Triple Cream, Country Ham, Amish Apple Butter 13
    Black Carolina Rice, Smoked Mussels, Paprika 14
    Hot Smoked Pastrami Salmon
    Endive, Pickled Vegetables, Quail Eggs, Green Goddess 13
    Asparagus, Spinach, Country Ham-Onion Purée 15
    Elk Carpaccio*
    Huckleberries, Mâche, Sage, Cured Egg Yolk 15
    Black Bass Crudo
    Black Radish, Green Strawberry, Riesling-Chive Water 14
    Shucked Oysters (3 pc.)
    Fennel-Orange Marmalade 9


    Parsnip-Pear Soup
    Mascarpone, Pistachio 9
    Lentil Soup
    Duck Sausage, Spring Onions, Yogurt 10
    Clear Seafood Chowder
    Bacon, Shellfish, Crustaceans, White Fish, Old Bay 15


    Baby Greens
    Whipped Goat Cheese, Tangerine Emulsion, Candied Almonds, Beets 11
    Spring Vegetables
    Local Feta, Yogurt, Amaranth, Lavender 12

    Main Courses

    Blue Catfish
    Charleston Red Rice, Braised Celery, Hay Cream 27
    Steelhead Trout
    Black Barley, Braised Cabbage, Brown Butter-Oyster Hollandaise 27
    Pork Porterhouse (16 oz.)*
    Roasted Sweet Potatoes, Chicory, Chili Pepper Relish, Umami Sauce 29
    Chicken Schnitzel
    Mustard Dumplings, Burdock, Sweet & Sour Cabbage, Morel Mushroom Cream Sauce 27
    Duck Breast
    Dirty Rice, Kale Chips, Rhubarb, Filberts 30
    Rack of Lamb
    Sunchokes, Broccoli, Hemlock-Huckleberry Reduction 33
    Royal Trumpet Mushrooms
    Fava Bean Hummus, Falafel, Freekeh, Preserved Lemon-Tahini 22
    White Bean Ragout, Tomato Compote, Fennel 33

    Side Dishes 6

    Pork Cracklin’
    Fermented Apple Powder, Black Olive-Vequero Bean Purée
    Scalloped Potatoes
    Aged Cheddar
    Truffled Creamed Turnips
    Assorted Pickles
    *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.

  • Dessert Menu

    Warm Caramelized Apple
    Shortbread, Brown Sugar-Vanilla Ice Cream 10
    Buttermilk Panna Cotta
    Strawberry-Rhubarb Compote, Oat Crumble, Strawberry Sorbet 10
    Chocolate Tart
    Tea Ice Cream, Apricot, Dulce 10
    Espresso Mousse Cake
    Mascarpone, Cocoa Nib Nougatine, Mandarin Sorbet 10
    Lemon-Blueberry Napoleon
    Crispy Phyllo, Local Wildflower-Honey Ice Cream 10

    Dessert Wines

    Riesling Ice Wine
    Wagner Vineyards, Finger Lakes, New York 16
    “Essence” Ice Cider
    Eve’s Cidery, Van Etten, New York 16
    Pedro Ximénez
    “San Emilio,” E. Lustau, Jerez, Spain 9
    Ficklin Port
    Madera, California 9

    Hot Drinks

    Nutty Irish Coffee
    Frangelico, Bailey’s Irish Cream, Crushed Nuts, Whipped Cream, Chocolate Batons 11
    Hot Coffee, Steamed Milk, Cardamom-Nutmeg Syrup, Taconic Distillery Aged Rum 12
    Hot Scotch
    Hot Chocolate, Kahlua, Dewar’s Scotch Whiskey, Whipped Cream 14

    Coffee & Tea

    Harney & Sons Fine Loose Tea 4
    Counter Culture Coffee
    Regular or Decaf 4
    Press Pot
    Small (2–3 cups) 8
    Large (4–5 cups) 12
    illy Espresso
    Single 4
    Double 5
    Cappuccino 5

  • Wines and Beverages
  • Tavern Menu

    Tavern Chips
    Hand-cut with Wit Beer Cheese Sauce 5
    Hudson Valley Artisanal Cheeses 14
    Fontina Mac and Cheese
    Bacon, Toasted Bread Crumbs 8
    Roasted Oysters
    with Brown Butter or Raw Oysters with IPA Gelée 11 (4 pc)
    Additional 2.50 each
    Brie, Strawberries, Mustard Greens, Balsamic, Toast 9
    Poutine Fries
    Gravy, Cheese Curds 9
    Garlic Fries
    Marjoram, Thyme, Smokey Ketchup 5
    American Bounty Parker House Rolls
    Local Sweet Butter 4
    Today’s Soup 7
    Jim's Chopped Salad
    Chicken, Bacon, Avocado, Local Blue Cheese, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette 15
    Fried Chicken Sandwich
    Buttermilk Biscuit, Honey Hot Sauce, Cole Slaw, B & B Pickles, House Salad 14
    The Tavern Cheddar Burger
    All Natural Sirloin, Bacon, Arugula, Black Pepper Cheese Roll, Onion Marmalade, B & B Pickles, Garlic Fries 14
    Add Duck Egg 2
    Cornmeal Crusted Fish Tacos
    Radish, Preserved Citrus, Jalapeño 14
    Rice, Shrimp, Mussels, Blood Sausage, Fresno, Cilantro 16
    Flank Steak
    Egg, Baby Potatoes, Spring Onion, Broccoli Rabe, Chili Oil 17
    Arctic Char
    Fregola, Raddichio, Basil, Elderflower Vinaigrette 16
    Wild Mushroom, Asparagus, Carrot, Peas 15


    Buttermilk Panna Cotta
    Strawberry-Rhubarb Compote, Oat Crumble 8
    Oatmeal Raisin Cookie Sundae
    Bourbon Caramel 8
    Chocolate Mousse Cake
    Vanilla Bavarian, Coffee Sauce 8
    The Tavern Root Beer Float
    Bourbon-Vanilla Ice Cream 8
    Add Bourbon 5
    *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.

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.