Please Note: Our Hyde Park students are currently enjoying summer intersession. We look forward to serving you upon their return on August 23. Book your reservation now.

Menus

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

    Soup and Salad

    Mixed Green Salad
    Wild-Ripened Cheddar, Hazelnut-White Wine Mustard Dressing 8
     
    Grilled Asparagus Salad
    Black Quinoa, Mint, Cured Duck Egg, Charred Lemon Vinaigrette 10
     
    Bourbon-Maple Cured Salmon
    Horseradish Cream, Micro Herb Salad, Pumpernickel Croutons 11
     
    Baby Spinach and Dandelion Salad
    Sweet and Sour Strawberries, Spiced Pecans, Feta Cheese, Red Wine Vinaigrette 9
     
    Romanesco Cauliflower Soup
    Candied Orange Zest, Spiced Pistachio, Vanilla Oil 9
     

    Appetizers

    Wild Mushroom Agnolotti
    Fava Bean Purèe, Bacon Chips, Thyme Butter 10
     
    Chicken-Fried Quail
    Smoked Guava BBQ Sauce, Green Mango-Chayote Slaw 12
     
    Pork Belly
    Charred Cipollini Onion Purée, Roasted Baby Fennel 10
     
    Chilled Market Oysters*
    Champagne Vinegar Mignonette 15
     

    Main Courses

    Pan-Seared Steel Head Trout
    PEI Mussels, Roasted Sunchokes, Baby Artichokes, Saffron Cream 20
     
    Sautéed Halibut
    Crispy Oyster Mushrooms, Bacon, Grilled Peewee Potatoes, Heirloom Tomato Broth 19
     
    Grilled Striploin*
    Spiced Eggplant Purée, Heirloom Tomato, Trumpet Mushroom, Roasted Asparagus, Red Wine Reduction 24
     
    Seared Duck Breast
    Grilled Spring Onion, Glazed Baby Turnip, Creamy Red Peas, Black Garlic-Blueberry Jus 22
     
    Pan-Roasted Chicken
    Chicken Sausage, Truffled Spaghetti Squash, Black Barley “Risotto,” Wild Mushroom Sauce 20
     
    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
     
    *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

    Summer Soup
    Market Vegetables, Crusty Bread, Basil Pesto 11
     
    Heirloom Bean Chili
    Popcorn Cream, Cilantro 11
     

    Salads

    Baby Greens
    Roasted Cherries, Pecans, Ewe’s Blue Cheese, Chive Blossom Vinaigrette 11
     
    Green Tomato-Watermelon Salad
    Anchovy, Mâche, Cured Olives, Chamomile Vinaigrette 12
     

    Appetizers

    Carrot Hummus
    Broccoli-Sprouted Lentil Salad, Pimento Peppers, Flax-Spent Grain Flatbread 10
     
    Zucchini Agnolotti
    Ricotta, Lemon, Mint, Hazelnuts 14
     
    Steak Tartare*
    Cured Egg Yolk, Black Garlic, Brioche 14
     
    Dill-Cured King Salmon
    Rye, Roe Yogurt 11
     
    Country Ham
    Pickled Collards, Hoecakes, Pimento-Peony Jelly, Peanuts 13
     
    Crab Gratin
    Sea Urchin, Chorizo, Benne Wafers, Brioche 15
     
    Duck-Pistachio Terrine
    Campus-Grown Strawberry Compote, House Pickles, Toasted Bread 12
     

    Main Courses

    Steelhead Trout
    Snap Peas, Sun Gold Tomatoes, Roasted Eggplant, Freekeh, Pistachio, Gold Beet Syrup 29
     
    Seared Sea Scallops
    Truffled Creamed Corn, Chanterelles, Corn Ash, Bok Choy 30
     
    Pork Tenderloin*
    Hakurei Turnips, Quinoa, Young Carrots, Mustard Greens 29
     
    Roasted Venison Loin*
    Farro-Summer Squash Risotto, 1-Hour Roasted Sweet Onion, Plum-Toasted Yeast Reduction 34
     
    Fried Chicken Breast
    Honey-Lemon Leeks, Chili-braised Greens, White Grits Cake, Seyval Blanc Gravy 28
     
    Lamb Barbacoa
    Orange-braised Cranberry Beans, Green Mango-Radish Salad, Lime Yogurt, Corn Tortillas 29
     
    Ancient Grains
    Swiss Chard, Young Turnips, Cultivated Mushrooms Aged Sheep’s Milk Cheese 21
     

    Side Dishes 6

    Local Snap Peas
    Benne Butter, Country Ham
     
    Assorted Pickles
     
    Summer Squashes

    Basil Pesto
     
    *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

    Fruit

    Pavlova
    Grapefruit, Mint, Baby Fennel, Buckwheat 10
     
    Strawberry Shortcake
    Sour Cream Ice Cream, Tarragon, Balsamic 10

    Chocolate

    Chocolate Tart
    Tea Ice Cream, Apricot, Dulce 10
     
    Chocolate Ganache
    Cherries, Cedar 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
     
    Rum-soaked Chocolate Orange
    Hot Chocolate, Owney’s Rum, Cointreau, 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
    Hand-cut with Wit Beer Cheese Sauce 5
     
    Raw, Grilled, and Roasted Vegetables
    Three Dips 11
     
    Hudson Valley Artisanal Cheeses 14
     
    Charred Octopus
    Mixed Greens, Aleppo Oil, Black Tahini Yogurt, Olives, Lemon Vinaigrette 12
     
    Poblano Mac and Cheese 8
     
    Roasted 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, Chopped Pecans, Balsamic Vinaigrette 10
    Add Chicken 5
     
    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
     
    Grilled Shrimp Tacos
    Chili-­Mango-­Watermelon-­Radish Slaw, Cumin Puffed Rice, Potato Chips 15
     
    Coconut-Saffron Mussels
    Chili Peppers, Green Onions, Crostini 13
     
    Duck Confit
    Grilled Apples, Toasted Almonds, Dried Cherries, Whipped Goat Cheese, Maple-Honey Vinaigrette 16

    Sweets

    Honey Cheesecake
    Strawberries, Buckwheat Crumble 8
     
    Oatmeal Raisin Cookie Sundae
    Bourbon Caramel 8
     
    Molten Chocolate Cake
    Banana Passion Fruit Sorbet 8
     
    *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.