We will be closed for summer break from July 27–August 21.

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

    Appetizers

    Ricotta Cavatelli
    Pea Purée, Country Ham, Favas, Morels 10
     
    Pei Mussels
    Saffron Cream, Chorizo, Roasted Sweet Peppers, Sunchokes, Jalapeño Jam Crostini 10
     
    Chilled Oysters
    Citrus-Ginger Mignonette 12
     
    BBQ Pork Belly
    Smoky Local Grits, Chayote Slaw, Mothers Milk BBQ Sauce 10
     

    Soups

    Sweet Pea Soup
    Heirloom Baby Carrots, Bacon Lardon, Pickled Quail Egg, Sourdough Croutons 10
     
    Corn Chowder Soup
    Andouille Sausage, Red Pepper Emulsion, Fried Hominy, Pee Wee Potatoes, Corn Foam 9
     

    Salads

    Arugula-Pickled Blackberry Salad
    Grilled Focaccia, Toasted Almonds, Goat Cheese, Champagne Vinaigrette 9
     
    Summer Salad
    Crisp Poached Duck Egg, Charred Spring Onions, Grilled Asparagus, Peas, Snap Peas, Charred Lemon Vinaigrette 10
     
    Roasted Heirloom Carrots
    Blood Orange, Mohan Cheese, Spiced Cashews, Cumin-Citrus Vinaigrette 8
     
    Mixed Greens
    Roasted Grapes, Batch 35, Hazelnut-White Wine Dressing 8
     
    Dandelion-Mustard Green Salad
    Campus-Grown Sweet & Sour Strawberries, Spiced Pecans, Feta Cheese, Banyuls Vinaigrette 9
     
    Roasted Baby Beet Salad
    Whipped Goat Cheese, Pumpernickel Dirt, Balsamic Reduction 10
     

    Main Courses

    Roasted Chicken
    Black Barley Mushroom Ragout, Preserved Shallots, Parsnip Purée, Chicken Jus 20
     
    Wheat Berry & Barley Ragout
    Heirloom Currant Tomatoes, Peach, Maitake, Roasted Parsnips, Goat Cheese 15
     
    Sautéed King Salmon
    Artichoke Purée, Marbled Potatoes, Fried Capers, Brown Butter 20
     
    Roasted Lamb Chops*
    Carolina Griddle Cake, Summer Vegetables, Lamb Jus 24
     
    Pan-Seared Striped Bass
    Chanterelle, Fava Bean Purée, Roasted Potatoes, Bacon, Thyme Jus 19
     
    Sautéed Duck Breast*
    Yellow Squash Purée, Braised Baby Leeks, Herbed Potatoes, Cherry-Port Sauce 22
     
    Grilled Meiller Farm Strip Loin*
    Sweet Potato Purée, Heirloom Baby Carrots and Parsnips, Black Garlic Jus 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

    Appetizers

    Carrot Hummus
    Carrot Top Salad, Crackers, Crudité 12
     
    Ricotta Agnolotti
    Summer Squashes, Mint, Hazelnuts 14
     
    Duck Fat Biscuits
    Fermented Apple Sauce, Pecan-Duck Butter, Country Ham, Seasonal Jam, Sorghum 12
     
    Octopus
    Black Rice Salad, Smoked Mussels, Black Garlic, Sesame Seeds 14
     
    Smoked Pig’s Head
    Succotash, Mustard Root Purée 14
     
    Green Tomato-Watermelon Salad
    Purslane, White Anchovy, Olives 13
     
    Cured Steelhead Trout Salad
    Spring Onion, Radish, Yogurt, Pickled Knotweed 14
     

    Soups

    Summer Vegetable Soup
    Basil Pesto, Goat Cheese Toast 10
     
    Heirloom Bean Chili
    Popcorn Cream, Cilantro 10
     

    Salads

    Duck Confit Salad
    Radishes, Rhubarb, Mustard Greens, Sourdough, Buttermilk Dressing 12
     
    Baby Greens
    Whipped Goat Cheese, Tangerine Emulsion, Candied Almonds, Beets 11
     

    Main Courses

    Steelhead “Wellington”
    Mushroom, Cabbage, Local Potatoes, Shellfish-Mushroom Reduction 29
     
    Sea Scallops
    Truffled Creamed Corn, Bok Choy, Chanterelle Mushrooms 30
     
    Pike
    Local Vegetables, Carrot-Butter Sauce 28
     
    Roasted Chicken & Bread Salad
    Local Tomatoes, Pinenuts, Fermented Millet, Kale, Currants 27
     
    Duck Breast*
    Duck Confit, Swiss Chard, Wheat Berries, Stone Fruit Reduction 30
     
    Lamb Barbacoa
    Orange-Braised Cranberry Beans, Dandelion Greens, Radish Salad 31
     
    Royal Trumpet Mushrooms
    Fava Bean Hummus, Falafel, Freekeh, Preserved Lemon-Tahini 22
     
    Summer Squash Lasagna
    Roasted Eggplant Purée, Olives, Creamed Tofu, Stewed Peppers 25
     

    Side Dishes

    Bok Choy
    Mushrooms, Pecans, Cured Shad Roe 7
     
    Griddled Grits
    Smothered Greens, Duck Egg, Sesame 6
     
    Truffled Creamed Corn 6
     
    Assorted Pickles 6
     
    *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

    Warm Caramelized Apple
    Shortbread, Brown Sugar-Vanilla Ice Cream 10
     
    Buttermilk Panna Cotta
    Strawberry-Rhubarb Compote, Oat Crumble, Strawberry Sorbet 10
     
    Chocolate Tart
    Tea Ice Cream, Apricot, Dulce 10
     
    Espresso Mousse Cake
    Mascarpone, Cocoa Nib Nougatine, Mandarin Sorbet 10
     
    Lemon-Blueberry Napoleon
    Crispy Phyllo, Local Wildflower-Honey Ice Cream 10
     

    Dessert Wines

    Riesling Ice Wine
    Wagner Vineyards, Finger Lakes, New York 16
     
    “Essence” Ice Cider
    Eve’s Cidery, Van Etten, New York 16
     
    Pedro Ximénez
    “San Emilio,” E. Lustau, Jerez, Spain 9
     
    Ficklin Port
    Madera, California 9

    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 Scotch
    Hot Chocolate, Kahlua, Dewar’s Scotch Whiskey, Whipped Cream 14

    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
     
    Hudson Valley Artisanal Cheeses 14
     
    Local Raw Cows Milk Rascal Mac and Cheese 8
    Add Bacon 2
     
    Roasted Oysters
    with Brown Butter or Raw Oysters with IPA Gelée 11 (4 pc)
    Additional 2.50 each
     
    House-­made Buttermilk Ricotta
    Farm Bread, Stone Fruit, Pistachios, Mixed Greens 9
     
    Poutine Fries
    Gravy, Cheese Curds 9
     
    Garlic Fries
    Marjoram, Thyme, Smokey Ketchup 5
     
    American Bounty Parker House Rolls
    Local Sweet Butter 4
     
    Today’s Soup 7
     
     
    Jim’s Chopped Salad
    Chicken, Bacon, Avocado, Local Blue Cheese, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette 15
     
    Fried Chicken
    Buttermilk Biscuit, Cole Slaw, B & B Pickles, House Salad 15
     
    The Tavern Cheddar Burger
    All Natural Sirloin, Bacon, Arugula, Black Pepper Cheese Roll, Onion Marmalade, B & B Pickles, Garlic Fries 14
    Add Duck Egg 2
     
    Cornmeal Crusted Fish Tacos
    Pineapple, Chili-­Lime Dressing, Radishes, Cilantro 14
     
    Mussels
    Brooklyn Lager, Andouille, Green Garlic, Potato, Green Chili, Sour Dough 16
     
    Flank Steak
    Home Fries, Broccoli Rabe, Carrot Top Chimichurri 17
     
    Arctic Char
    Cucumber Salad, Beet Tzatziki, Lemon 16
     
    Summer Squash
    Tomato, Carrot, Mushroom 15
     

    Sweets

    Lychee-Vanilla Panna Cotta
    Tropical Fruits, Coconut Crumble 8
     
    Oatmeal Raisin Cookie Sundae
    Bourbon Caramel 8
     
    Chocolate Mousse Cake
    Vanilla Bavarian, Coffee Sauce 8
     
    The Tavern Root Beer Float
    Bourbon-Vanilla Ice Cream 8
    Add Bourbon 5
     
    *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 20% 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.