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

    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
     
    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

    Appetizers

    Chestnut and Wild Mushroom Ravioli
    Butternut Squash Purée, Sage-Brown Butter, Garlic Chips 12
     
    Chicken-Fried Quail
    Smoked Guava BBQ Sauce, Green Mango-Kohlrabi Slaw 12
     
    Crisp Pork Belly
    Charred Cipollini Onion Purée, Roasted Baby Fennel 10
     
    Chilled Market Oysters*
    Champagne Vinegar Mignonette 15

    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, Kabocha 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
     
    *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

    Soup

    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
    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 (3pcs) 9
    additional $3 each
     
    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
    East and West Coast Oysters, Shrimp Cocktail, 1/2 Lobster

    Main Courses

    Steelhead Trout
    Spaghetti Squash, Charred Cabbage, Domestic Caviar, Caraway Butter Sauce 28
     
    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
    Rutabaga Sauerkraut, Parsnip, Mustard Dumplings, Jus 34
     
    Roasted Loin of Lamb*
    Black Kale, Garbanzo Beans, Cipollini Onion, Apricot Jus 33
     
    Wild Stripped Bass
    Fennel, Cured Mollusks, Fingerling Potatoes, Chorizo, Shellfish Reduction 31
     
    Breast of Duck*
    Salsify, Mission Figs, Pine Nut 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 Greens
     
    *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 5
    Hand-cut with Daily Topping
     
    Raw, Grilled, and Roasted Vegetables 11
    Three Dips
     
    Hudson Valley Artisanal Cheeses 14
     
    Charred Octopus 11
    Mixed Greens, Shaved Fennel, Blood Orange Vinaigrette
     
    Roast Northern Atlantic Oysters 10
    Additional 2.50 each
     
    Garlic Fries 5
    Marjoram, Thyme, Smokey Ketchup
     
    American Bounty Parker House Rolls 4
    Local Sweet Butter
     
     
    Today’s Soup 7
     
    Beet Salad 10
    Roasted Pears, Local Blue Cheese, Pumpkin Spiced Pecans, Balsamic Vinaigrette
    Add Chicken 5
     
    Jim's Chopped Salad 15
    Chicken, Bacon, Avocado, Local Blue Cheese, Hardboiled Egg, Pickled Red Onion, Lemon Vinaigrette
     
    Fried Chicken Sandwich 13
    Sambal Honey Chicken Breast, Pita Bread, Celery Root-­Apple Slaw, Romaine, B&B Pickles, Garlic Fries
     
    The Tavern Cheddar Burger 14
    All Natural Sirloin, Bacon, Arugula, Black Pepper Cheese Roll, Onion Marmalade, B&B Pickles, Garlic Fries
     
    Mussels in White Wine 12
    Chorizo, Kale, Tomato, Fennel, Crostini
     
    Duck Confit 16
    Grilled Apples, Toasted Almonds, Golden Raisins, Whipped Goat Cheese, Maple-­Honey Vinaigrette

    Sweets

    Honey Cheesecake 8
    Winter Citrus, Buckwheat Crumble
     
    Oatmeal Raisin Cookie Sundae 8
    Bourbon Caramel
     
    German Chocolate Ice Cream Sandwich 8
     
    Molten Chocolate Cake 8
    Banana Passion Fruit Sorbet

  • 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
    Black Sesame, Lime, Coconut 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


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.