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


    Spring Pea
    Baby Carrots, Bacon, Quail Egg, Baguette Croutons 9
    Romanesco Cauliflower
    Candied Orange Zest, Spiced Pistachio, Vanilla Oil 9


    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
    Arugula and Frisee Salad
    Pickled Blackberries, Goat Cheese Mousse, Candied Almonds, Prosecco Vinaigrette 10
    Baby Spinach and Dandelion Salad
    Sweet and Sour Strawberries, Spiced Pecans, Feta Cheese, Red Wine Vinaigrette 9
    Roasted Plum Salad
    Micro Greens, Savory Granola, Rhubarb-Yogurt Dressing 9


    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
    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


    Asparagus Soup
    Jonah Crab Salad 11
    Heirloom Bean Chili
    Popcorn Cream, Cilantro 11


    Baby Arugula and Fennel
    Marble Potatoes, Blood Orange, Citrus Vinaigrette 10
    Smoked Trout Salad
    Avocado, Mache, Pickled Pearl Onions, Honey-Turmeric Vinaigrette 12


    Braised Pork Belly
    Heirloom Carolina Red Rice, Spring Onion, Honey Lacquer 13
    Spring Peas, Locally Raised Shrimp, House-made Soft Cheese 14
    Steak Tartare*
    Cured Egg Yolk, Black Garlic, Brioche 14
    Dill-Cured King Salmon
    Rye, Roe Yogurt 11
    Country Ham
    Pickled Collards, Hoecakes, Pimento Peanuts, Sorghum 13
    Crab Gratin
    Sea Urchin, Chorizo, Benne Wafers, Brioche 15

    Main Courses

    Steelhead Trout
    Asparagus, 1-hour Roasted Sweet Onion, Whipped Potatoes, Domestic Caviar, Caraway Butter Sauce 30
    Poached Halibut
    Carrot Hummus, Garlic Scapes Broccoli-Sprouted Lentil Salad, Jalepeno Mint Vinaigrette 29
    Pork Tenderloin*
    Green Garlic, Quinoa, Young Carrots, Mustard Greens 29
    Roasted Breast of Chicken
    Leek Stuffing, Cultivated Mushrooms, Spinach, Seyval Blanc Gravy 28
    Breast of Duck*
    Dirty Rice, Rhubarb, Chicory, Filberts 30
    Duo of Lamb Roasted Loin And Braised Belly*
    Turnip, Fava Beans, Spring Onions, Black Barley, Lemon-Pistachio Preserves 32
    Ancient Grains
    Swiss Chard, Young Turnips, Aged Sheep’s Milk Cheese 20

    Side Dishes 6

    Local Snap Peas
    Chive Blossom Vinaigrette, Country Ham
    Assorted Pickles
    Carrot Hummus
    Pimento Peppers, Olive Oil
    *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


    Grapefruit, Mint, Baby Fennel, Buckwheat 10
    Vanilla Panna Cotta
    Rhubarb, Black Truffle Granola, Pea Tendrils 10
    Strawberry Shortcake
    Sour Cream Ice Cream, Tarragon, Balsamic 10


    Chocolate Tart
    Tea Ice Cream, Apricot, Dulce 10
    Whiskey Walnut Chocolate Bar
    Caramel Ice Cream 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
    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 Daily Topping 5
    Raw, Grilled and Roasted Vegetables
    Three Dips 11
    Hudson Valley Artisanal Cheeses 14
    Charred Octopus
    Mixed Greens, Aleppo Oil, Black Tahini Yogurt, Chickpea, 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
    Coconut-Saffron Mussels
    Chili Peppers, Green Onions, Crostini 13
    Duck Confit
    Grilled Apples, Toasted Almonds, Dried Cherries, Whipped Goat Cheese, Maple-Honey Vinaigrette 16


    Honey Cheesecake
    Winter Citrus, Buckwheat Crumble 8
    Oatmeal Raisin Cookie Sundae
    Bourbon Caramel 8
    German Chocolate Ice Cream Sandwich 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.