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


Soup

Roasted Corn Bisque
Spicy Popcorn, Bacon Lardon, Sweet Red Pepper Emulsion 8

Salads

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

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

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

Main Courses

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

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

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

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

English Pea Purée
Purple Potatoes, Morel Mushrooms, 9

Green Garlic
Manila Clams, Fiddlehead Ferns, Foraged Mushrooms 9

Chilled Corn Soup
Whipped Buttermilk, Nasturtium, Bacon, Dehydrated Corn 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

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

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

Octopus, Clams and Mussels
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

Crispy Atlantic Salmon
Vegetable Ragoût, Millbrook Tocai, Red Leaf Sorrel 28

Berkshire Pork Tenderloin
BBQ Shoulder, Corn Purée, Crispy Polenta, Smokey Jus 28

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

Niman Ranch NY Strip
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

Sauteéd 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

Butter Poached Local Asparagus
Hollandaise

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, Spicy Popcorn, 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 5
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, Hardboiled Egg, Pickled Red Onion, Lemon Vinaigrette

Grilled Chicken Sandwich 13
Grilled Pita, Bacon, Cheddar, Pickles, Cipollini Aioli

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

CIA Wit Beer Mussels 12
Garlic, Herbs, Bacon, Fries

Seared Salmon Salad 16
Cucumbers, Caperberries, Citrus Vinaigrette

Sweets

Cheesecake Ice Cream Sandwich 6
Cherries

Lemon Meringue Tart 6
Poached Rhubarb

Dark Chocolate Ganache 8
Dehydrated Mousse, Beer Ice Cream

Small Plate of Cookies 4

DESSERT MENU

Lemon Meringue Tart
Rhubarb, Pink Peppercorn, Yogurt Sorbet 10

Cheesecake Ice Cream Sandwich
Cherries, Goat Cheese, Balsamic 10

Strawberry Shortcake
Crème Fraîche, Vanilla, Chervil 10

Café Brulot
Caramel Cream, Coffee Soil, Caramelized Pound Cake 10

Grasshopper Brownie
Cocoa Nib Purée, Fresh Mint 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

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.