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

Parsley Root Soup
Truffled Roasted Chestnut, Chervil Oil 8

Lobster Chowder
Butter-poached Lobster, Cloth-Bound Cheddar Panini Bite 11

Salad

Mixed Green Salad
Sprout Creek Batch 35 Cheese, Candied Walnuts Apple Cider Vinaigrette 8

Micro Green Salad
Blood Orange Gel, Toasted Almonds, Citrus Supreme, Blood Orange Vinaigrette 10

Chilled Market Oysters*
Champagne Vinegar Mignonette 15

Bourbon-Maple Cured Salmon
Horseradish Cream Sauce, Micro Herb Salad, Cracked Black Pepper 11

Pumpkin-Spiced Warm Goat Cheese Salad
Pickled Pomegranate Seed, Pear Chips, Pomegranate Vinaigrette 9

Salad

Mixed Green Salad
Sprout Creek Batch 35 Cheese, Candied Walnuts Apple Cider Vinaigrette 8

Micro Green Salad
Blood Orange Gel, Toasted Almonds, Citrus Supreme, Blood Orange Vinaigrette 10

Chilled Market Oysters*
Champagne Vinegar Mignonette 15

Bourbon-Maple Cured Salmon
Horseradish Cream Sauce, Micro Herb Salad, Cracked Black Pepper 11

Pumpkin-Spiced Warm Goat Cheese Salad
Pickled Pomegranate Seed, Pear Chips, Pomegranate Vinaigrette 9

Main Courses

Pan-Seared Arctic Char
PEI Mussels, Roasted Sunchokes, Baby Artichokes, Saffron Cream 20

Sautéed Monk Cheeks
Cabernet-Cranberry Farro, Toasted Pinenuts, Maple-Butternut Squash Emulsion 19

Grilled Meiller Farm Beef & Braised Short Rib
Cauliflower Purée, Crisp Potato Gratin, Sautéed Swiss Chard, Roasted Garlic Sauce 24

Roasted Duck Breast
Confit Creamer Potatoes, Pear Compote, Kumbocha Squash Purée, Port Wine Sauce 22

Pan-Roasted Chicken
Chicken Sausage, Truffled Spaghetti Squash, Black Barley “Risotto,” Wild Mushroom Sauce 20

Braised Pork Butt
House-made Sauerkraut, Parsnip Purée, Roasted Baby Carrot, Natural Jus 19

Black Bean Poblano Cake
Roasted Carrot Hummus, Toasted Almonds, Feta-Herb Salad 15

Roasted Rack of Lamb
Black Kale-Goat Cheese Tortellini, Charred Broccolini, Roasted Shallot Sauce 24

Winter Prix Fixe Menu 26

Three Courses
Tuesday–Friday, January 10–March 3
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

Soups

Cauliflower
Crispy Prosciutto, Tricolor Florets 9

Duck Broth
Hon Shimeji Mushrooms, Smoked Breast, Fresh Pasta 10

Roasted Sunchoke and Celery Root
Beluga Lentils, Kabocha Squash, Quince 9

Salads

Baby Arugula and Fennel
Marble Potatoes, Blood Orange, Citrus Vinaigrette 10

Roasted Beets and Frisée
Sweet Carrots, Candied Almonds, Tangerine Emulsion 11

Appetizers

Maine Crab (PF +3)
Sheep’s Milk Yogurt, Pickled Cucumber, Wheat Berry Salad 16

Terrine of Local Duck
Pistachios, Apricot Chutney, Celery Root, Truffle Salad 13

Braised Pork Belly
Cipollini Onion Purée, Brussels Sprouts, Brown Sugar Lacquer 13

Chestnut and Wild Mushroom Ravioli
Butternut Squash, Crispy Shallots, Sage Cream 13

Raw Bar

East or West Coast Oysters*
Pink Peppercorn, Fennel Purée, Pickled Beech Mushrooms 3 per piece

Classic Shrimp Cocktail
(4. pcs) 11, additional 3 each

Chilled Half Maine Lobster
Cocktail Sauce, Herb Goddess, Mignonette 16

Salmon Crudo
Pickled Habañero, Cucumber, Red Onion, Cilantro, Lime 9

Seafood Combination (PF +4)
East and West Coast Oysters, Shrimp Cocktail, 1/2 Lobster, Salmon Crudo 33

Main Courses

Arctic Char
Saffron Potatoes, Smoked Leek & Apple Compote, Oyster-Brown Butter 29

Pork Tenderloin*
Kabocha, Freekeh Tabbouleh, Blood Orange Gel 29

Roasted Breast of Chicken
Celery Root and Quince Purée, Caramelized Onions, Wild Rice 27

Braised Beef Short Rib (PF +2)
Rutabaga Sauerkraut, Parsnip, Mustard Dumplings, Jus 34

Salt Crusted Whole Branzino (PF +3)
White Beans, Tomato Compote, Braised Fennel 35

Roasted Loin of Lamb* (PF +4)
Black Kale, Garbanzo Beans, Cipollini Onion, Apricot Jus 33

Crispy Monk Fish Cheeks
Savoy Cabbage, Cranberry Beans, Maitake, Bacon Broth 28

Breast of Duck*
Salsify, Mission Figs, Pinenut Spinach, Sassafrass 32

Ancient Grains
Brussels Sprouts, Swiss Chard, Young Turnips, Aged Sheep’s Milk Cheese 20

Side Dishes 6

Warm Sweet Potato Bread Pudding

American Bounty Onion Rings

Brussels Sprouts
Bacon, Cheddar Gratin

Stuffed Acorn Squash
Creamed Swiss Chard

*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

 

Tavern Chips
Hand-cut with Daily Topping 5

Raw, Grilled, and Roasted Vegetables
Three Dips 11

Hudson Valley Artisanal Cheeses 13

Roast Northern Atlantic Oysters 10
Additional 2.50 each

Garlic Fries
Marjoram, Thyme, Smokey Ketchup 5

American Bounty Parker House Rolls
Local Sweet Butter 4

 

Today’s Soup 7

Beet Salad
Roasted Pears, Local Blue Cheese, Pumpkin Spiced Pecans, Balsamic Vinaigrette 10
Add Chicken 5

Jim’s Chopped Salad
Chicken, Bacon, Avocado, Smoked Blue, Hardboiled Egg, Pickled Red Onion, Lemon Vinaigrette 15

Tavern Fried Chicken
Crispy Breast, Leg and Thigh, Cajun Slaw 13

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

CIA Beer Mussels
Garlic, Herbs, Bacon, Fries 12

Duck Confit
Grilled Apples, Toasted Almonds, Golden Raisins, Whipped Goat Cheese, Maple-Honey Vinaigrette 16

Sweets

Warm Apple Crisp, Vanilla Ice Cream 8

German Chocolate Ice Cream Sandwich 8

Trio of Freshly Baked Cookies 5

DESSERT MENU

 

Sweet Potato Tart
Sage Ice Cream, Pecans, Molasses 10

Pressed Apple (GF)
Smoked Maple Ice Cream, Gingerbread, Caramel 10

Roast Bosc Pears
Spice Cake, Saffron Ice Cream 10

Whiskey Walnut Chocolate Bar
Caramel Ice Cream 10

Dirt Cake
Lemon, Black Sesame, Spruce 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

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.