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


    Celeriac-Apple Cider Soup
    Honeycrisp Apples, Celery Salt 10
    Butternut & Delicata Soup
    Squash Seeds, Brioche Cracker, Crème Fraîche 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


    Cannellini Ricotta Ravioli
    Acorn Squash, Pecan Crumb, Carrot Emulsion 10
    Seared Scallops
    Fingerling Chive Purée, Parsnip Coin, Trout Caviar, Confit Sungold Tomatoes 12
    Pork Belly
    Charred Cipollini Onion Purée, Baby Fennel 10
    Chilled Oysters
    Citrus-Ginger Mignonette 12

    Main Courses

    Pan-Seared King Salmon
    PEI Mussels, Sunchokes, Baby Artichokes, Saffron Cream 20
    Sautéed Halibut
    Oyster Mushrooms, Bacon, Grilled Peewee Potatoes, Heirloom Tomato Broth 19
    Grilled Meiller Farm Striploin*
    Sweet Potato Purée, Heirloom Baby Carrots and Turnips, Black Garlic Jus 24
    Sautéed Moulard Duck*
    Smoked Basmati, Toasted Cashews, Pomegranate Glaze, Braised Black Kale 22
    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
    Rack of Lamb*
    Black Kale-Goat Cheese Tortellini, Charred Broccolini, Roasted Shallot Sauce 24

    Winter Prix Fixe Menu

    Three Courses 26
    Tuesday–Friday, January 9–March 9
    beverages, service charge, and tax additional
    *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


    Mascarpone, Pistachio 9
    Adobo Goat Stew
    Nopales, Pumpkin, Hominy, Chilis, Cilantro 11


    Baby Greens
    Whipped Goat Cheese, Tangerine Emulsion, Candied Almonds, Beets 12
    Winter Vegetables
    Local Feta, Mint, Toasted-Coriander Dressing 11


    Elk Carpaccio*
    Huckleberries, Mâche, Sage, Cured Egg Yolk 15
    Vegan Bolognese, Cauliflower “Ricotta” 12
    Whipped Triple Cream
    Cranberries, Sorghum, Pumpkin Seeds 13
    Country Ham & Pears
    Sprout Creek Batch 35, Fig Preserves 13
    Hot Smoked Pastrami Salmon
    Endive, Pickled Vegetables, Quail Eggs, Green Goddess 13
    Parsnips, Carrots, Bacon-Sweet Vermouth Reduction 15
    Braised Oxtail
    Pumpkin Spoonbread, Persimmons 14
    Shucked Oysters (3 pc.)
    Fennel-Orange Preserves 9

    Main Courses

    Blue Catfish
    Charleston Red Rice, Braised Celery, Hay Cream 25
    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
    Local Chicken Breast
    Scalloped Potatoes, Roasted Brussels Sprouts, Mustard Seed-Tarragon Pan Sauce 28
    Pheasant & Dumplings
    Spent Grain Dumplings, Turnips, Greens, Pomegranates 33
    Lamb Shank
    Quince, Cornmeal Mush, Natural Braising Juices 29
    Royal Trumpet Mushrooms
    Kale, Black Garlic, Butternut Squash Purée, Pickled Pear 22

    Side Dishes 6

    Delicata Squash Fritters
    Local Honey, Ginger Aioli
    Scalloped Potatoes
    Aged Cheddar
    Assorted Pickles
    Charred Brussels Sprouts
    Sage & Apples
    *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

    Grapefruit, Mint, Baby Fennel, Buckwheat 10
    Pumpkin Panna Cotta
    Poached Pears, Spiced Oat Crumble, Pear Sorbet 10
    Chocolate Tart
    Tea Ice Cream, Apricot, Dulce 10
    Espresso Mousse Cake
    Mascarpone, Cocoa Nib Nougatine, Tangerine Sorbet 10
    Spiced Pineapple Napoleon
    Coconut Meringues, Rum Ice Cream 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
    Hot Coffee, Steamed Milk, Cardamom-Nutmeg Syrup, Taconic Distillery Aged Rum 12
    Hot Scotch
    Hot Chocolate, Kahlua, Dewar’s Scotch Whiskey, Whipped Cream 12

    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 5
    Hand-cut with Wit Beer Cheese Sauce
    Hudson Valley Artisanal Cheeses 14
    Blistered Shishito Peppers 7
    Lime, Sea Salt
    Fontina Mac and Cheese 8
    Bacon, Toasted Bread Crumbs
    Roasted Northern Atlantic Oysters 10
    Additional 2.50 each
    Garlic Fries 5
    Marjoram, Thyme, Smokey Ketchup
    Add Truffle 3
    American Bounty Parker House Rolls 4
    Local Sweet Butter
    Today’s Soup 7
    Freekeh-­Butternut “Risotto” 16
    Roasted Oyster Mushrooms, Sunflower Seeds, Sumac Parsnips, Rosemary Red Wine Reduction
    Add Chicken 5
    Jim's Chopped Salad 15
    Chicken, Bacon, Avocado, Local Blue Cheese, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette
    Fried Chicken Sandwich 14
    Buttermilk Biscuit, Honey Hot Sauce, Cole Slaw, B&B Pickles, House Salad
    Add Duck Egg 2
    The Tavern Cheddar Burger 14
    All Natural Sirloin, Bacon, Arugula, Black Pepper Cheese Roll, Onion Marmalade, B&B Pickles, Garlic Fries
    Add Duck Egg 2
    Grilled Fish Tacos 15
    Napa Cabbage Slaw, Fried Wonton, Charred Tomatillo Salsa
    Mussels 13
    Creole Broth, Andouille Sausage, Rice, Scallion, Crostini
    Lamb Sheperd’s Pie 17
    Root Vegetable Mash, Wildflower Honey, Heirloom Carrots
    Duck Confit 16
    Apple Butter, Shaved Brussels Sprouts, Frisée, Toasted Pumpkin Seeds, Sage Vinaigrette


    Pumpkin Cheesecake 8
    Local Apples, Spiced Oat Crumble
    Oatmeal Raisin Cookie Sundae 8
    Bourbon Caramel
    Molten Chocolate Cake 8
    Banana Passion Fruit Sorbet
    *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.