Freshening Up the Bounty
When joining us for lunch or dinner, please note that the American Bounty is temporarily located in the building behind Roth Hall adjacent to the Beverage Garden and Marriott Pavilion.


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.


Artisan Soups

Spring Onion-Pea Soup
Grilled Ramps, Smithfield Ham, Sour Cream 8

Purée of Spring Garlic & Asparagus Soup
Bacon Lardons, Morels, Feather Ridge Farm Egg 9


Local Cheese Board with House-made Charcuterie
Seasonal Accompaniments 11

Prince Edward Island Mussels
House-made Sausage, Roasted Peppers, Fingerling Potatoes, White Wine Broth 11

Garganelli Pasta
Crispy Pancetta, Peas, Marinated Tomato, Sautéed Pea Shoots, Aged Goat Cheese 11/17

Macaroni & Cheese
House-made Ricotta Cavatelli, Wild Mushrooms, Smoked Chicken, Fresh and Aged Goat Cheeses 9/14

From the Garden

Local Mixed Green Salad
Herb Medley, Red Wine Vinaigrette, Garlic Croutons 8

Shredded Black Kale & Grilled Radicchio Salad
Purple Basil, Toasted Almonds, Cacciocavallo, Sherry Vinaigrette 8

Glazed Heirloom Baby Carrot Salad
Candied Orange, Toasted Almond, White Wine Vinaigrette 10

Baby Spinach & Dandelion Salad
Quick-pickled Strawberries, Candied Pecans, Red Wine Vinaigrette, New York Feta 9

Citrus-cured Salmon Salad
Horseradish-Black Pepper Vinaigrette, Caper Berries, Yukon Gold Croutons 10

Grilled Plum-Rhubarb Salad
Savory Granola, Rhubarb-Yogurt Dressing, Micro Green Salad 8

Entrées from the Pasture and Sea

Pan-roasted Sea Bass
Fava-Herb Purée, Spring Squash Ragoût, Fire Roasted Tomato-Saffron Vinaigrette 22

Pan-roasted KNK Farm Chicken
Warm Farro-Asparagus Salad, Pine Nuts, Arugula, Grilled Portobello Cream 19

Organic Quinoa-filled Whole Wheat Crêpes
Quinoa Chili, Cilantro Rice, Guacamole, Sour Cream, Pico De Gallo 17

Grilled Beef Loin*
Duck Fat-roasted Fingerling Potatoes, Asparagus-Eggplant Ragoût, Citrus-Thyme Butter 24

Sautéed Salmon
Baby Artichokes, Fava Beans, Peas, Spring Greens, Asparagus Broth 20

House-made Ricotta Meatballs
Roasted Sweet Carrot Purée, Blistered Sugar Snap Peas, Pea Tendrils, Spring Onions, Carrot-Chive Pesto 18

Pan-roasted KNK Farm Duck*
Barley “Risotto,” Roasted Heirloom Carrots, Glazed Baby Beets, Merlot Sauce 22

Pan-roasted Lamb Chops
Mustard Barbeque Sauce, Yucca Hush Puppies, Kohlrabi Slaw 24

Braised Short Ribs
Buttermilk Whipped Potatoes, Herb-roasted Root Vegetables, Merlot Sauce 22

Pan-roasted Pork Loin
Grilled Asparagus, Smashed Garlic-New Potato, Peach-Orange Reduction 20

*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.



Griggstown Quail
Black Dirt Onions, Wild Spinach, Apricot Vinaigrette 13

New England Lobster “Roll”
Watercress Tartar Sauce, Dill Pickle Fries 16

Chilled East Coast Oysters
Pickled Fennel, Toasted Pink Peppercorns 13

La Belle Farms Foie Gras
Peach-Apricot Compote, Milk Jam, Almond Butter 14

Gulf Shrimp
Citrus, Cilantro, Caramelized Blue Hill Yogurt 14

Smoked Beef Tongue “Pastrami”
Pickled Cabbage, Rye, Batch 35, Thousand Island 12


Spring Garlic
Manila Clams, Foraged Mushrooms 9

Chilled Local Corn
Aerated Buttermilk, Nasturtium Leaves 9


Satur Farms Baby Greens
Radish, Button Mushrooms, Grains, Olives, Lemon-Buttermilk Dressing 8

Heirloom Tomatoes
Local Beans, Chilled Tomato Water, Bogart Cheese 10

Main Courses

Roasted Market Fish
Watermelon Radish, Charred Lemon-Cucumber Froth, Grilled Scallions, Asparagus m/p
Pinot Gris, Sheldrake Point, Finger Lakes, New York 7

Ora King Salmon
Fingerling Potatoes, Young Turnips, Red Beets, Trout Roe 29
Lemberger, Damiani, Sunrise Hill Vineyard, New York 9

KNK Farms Chicken Breast
Smoked Thigh, Mushrooms, Bunching Onions, Marble Potatoes, Seyval-Mustard Sauce 26
Chardonnay, “Proprietor’s Special Reserve,” Millbrook Vineyards and Winery, Hudson River Region, New York 9

Prime NY Strip Steak
White Asparagus, Cured Egg Yolk, Tomato Marmalade 36
“Eaten by Bears,” Cereghino-Smith Winery 9

Halibut Cheeks
Peas, Leeks, Celery Hearts, Razor Clam Broth 27
IPA, Southhampton Publick House, Long Island 8

Long Island Duck Breast
Swiss Chard, Fennel, Sweet Onion Jus 29
Lemberger, Damiani, Sunrise Hill Vineyard, Finger Lakes, New York 9

Angel Hair Pasta
Favas, Peas, Kale, Roasted Beets, Tomato Infused Dr. Konstantin Frank Riesling Sauce 21
Riesling, Paumanok, North Fork of Long Island, New York 8

Small Dishes on the Side

AB French Fries 6
Savory, Thyme

Old Bay Onion Rings 6

Charred Local Corn 6
Bacon, Arugula Pesto

Grilled Summer Squash & Eggplant 6

Buttermilk Biscuits 6
Country Gravy

Gratin of Cherry Tomatoes & Local Goat Cheese 6

Mashed Potatoes 6

Sprout Creek Farm Mac & Cheese 6

New Jersey Beefsteak Tomato 6
Pickled Red Onion, Ewe’s Blue Cheese

*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.



Corn Pudding Cake
Roasted Peaches, Caramel Corn Ice Cream, Blackberry Gel 10

Milk Chocolate Mousse
Graham Cracker Custard, Banana Cake, Toasted Marshmallow, Praline Ice Cream 10

Almond Brioche
Honey-Apricots, Goat Cheese Cream, Toasted Almond Ice Cream 10

Chocolate and Cherry “Shortcake”
Chocolate Cakes, Cherry Compote, Milk Chocolate Ganache, Cherry Ice Cream 10

Passion Fruit Cremeaux
Caramel Cream, Compressed Pineapple, Caramelized White Chocolate Ice Cream 10

Sorbet Trio
Honey-Berry Salad, Crispy Meringue, Lemongrass Broth 10

Dessert Wines

“Electra,” Orange Muscat
Andrew Quady, Madera, California 5

Botrytis Semillon
Peter Lehmann, Barossa Valley, Australia 9

“Essence,” Ice Cider
Eve’s Cidery, Finger Lakes, New York 11

Pedro Ximénez
“San Emilio,” E. Lustau, Jerez, Spain 9

Riesling Ice Wine
Cave Spring Cellars, Niagara Peninsula, Ontario 15

“Elysium,” Black Muscat
Andrew Quady, Madera, California 7

Riesling Ice Wine
Wagner Vineyards, Finger Lakes, New York 11

Ficklin Port
Madera, California 5

Hot Drinks

Chocolate Kiss
Chocolate Liqueur, Whipped Cream, Coffee, Chocolate Batons 11

Hot White Russian
Kahlúa, Vodka, Whipped Cream, Coffee, Chocolate Batons 9

Roasted Almond
Amaretto, Kahlúa, Whipped Cream, Toasted Almonds, Coffee, Chocolate Batons 10

Nutty Irish Coffee
Frangelico, Bailey’s Irish Cream, Crushed Nuts, Whipped Cream, Chocolate Batons 11

Coffee, Press Pot
Small (2–3 cups) 6
Large (4–5 cups) 10

Teas & Tisanes 3

Regular or Decaf 3
Espresso 3
Cappuccino 4


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. 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 (only paid employees are permitted to accept tips) 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.