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

    Spring Pea Soup
    Baby Carrots, Smoked Ham Hock, Quail Egg, Baguette Croutons 9
     
    Lobster Chowder
    Butter-poached Lobster, Cloth-Bound Cheddar Panini Bite 11

    Salad

    Hearty Greens and Wild-Ripened Cheddar
    Roasted Red Grapes, Hazelnut-White Wine Mustard Dressing 8
     
    Grilled White and Green Asparagus Salad
    Black Quinoa, Mint, Cured Duck Egg, Charred Lemon Vinaigrette 10
     
    Bourbon-Maple Cured Salmon
    Horseradish Cream Sauce, Micro Herb Salad, Cracked Black Pepper 11
     
    Arugula and Frisee Salad
    Pickled Blackberries, Goat Cheese Mousse, Candied Almonds, Prosecco Vinaigrette 10
     
    Baby Spinach and Dandeloin Salad
    Sweet and Sour Strawberries, Spiced Pecans, Feta Cheese, Red Wine Vinaigrette 9
     
    Roasted Plum-Rhubarb Salad
    Micro Greens, Savory Granola, Rhubarb-Yogurt Dressing 9

    Appetizers

    Wild Mushroom Agnolotti
    Fava Bean Purèe, Bacon Chips, Thyme Butter 10
     
    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

  • Dinner Menu

    Soups

    Asparagus Soup
    Jonah Crab Salad 11
     
    Chicken-Mushroom Broth
    Dumplings, Puffed Wild Rice 10
     
    White Bean Soup
    Ramp Purée, Green Garlic, Treviso 9

    Salads

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

    Appetizers

    Terrine of Local Duck
    Pistachios, Apricot Chutney, Celery Root, Truffle Salad 13
     
    Braised Pork Belly
    Cipollini Onion Purée, Brussels Sprouts, Honey Lacquer 13
     
    Gnocchi
    Spring Peas, Locally Raised Shrimp, House-made Soft Cheese 14

    Raw

    East or West Coast Oysters*
    Pink Peppercorn, Fennel Purée, Pickled Beech Mushrooms (3pcs) 9
    additional $3 each
     
    Black Bass Crudo*
    Reisling-Chive Water, Blossoms, Pickled Green Strawberries 13
     
    Steak Tartare*
    Cured Egg Yolk, Black Garlic, Brioche 14

    Cured

    Dill-Cured King Salmon
    Rye, Roe Yogurt 11
     
    Country Ham
    Pickled Collards, Hoecakes, Pimento Peanuts, Sorghum 13

    Main Courses

    Steelhead Trout
    Spaghetti Squash, Charred Cabbage, Domestic Caviar, Caraway Butter Sauce 28
     
    Pork Tenderloin*
    Green Garlic, Quinoa, Young Carrots, Mustard Greens 29
     
    Roasted Breast of Chicken
    Leek Stuffing, Morel Mushrooms, Spinach, Seyval Blanc Gravy 27
     
    Pan-Fried Soft-Shell Crab
    Ramp-Roasted Potatoes, Nettle Remoulade, Napa Cabbage Salad 28
     
    Grilled Hanger Steak*
    Creamed Greens, Caramelized Shallot Marmalade, Marrow Potatoes 32
     
    Breast of Duck*
    Dirty Rice, Rhubarb, Chicory, Filberts 32
     
    Duo of Lamb Roasted Loin and Braised Belly*
    Turnip, Fava Beans, Spring Onions, Black Barley, Lemon-Pistachio Preserves 34
     
    Ancient Grains
    Fiddlehead Ferns, Swiss Chard, Young Turnips, Aged Sheep’s Milk Cheese 20

    Side Dishes 6

    Fingerling Fries
    Aged Cheddar, Ramps, Chorizo
     
    Fried Mushrooms
    Anise, Sarvecchio
     
    Steakhouse 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.

  • Dessert Menu

    Fruit

    Pavlova
    Grapefruit, Mint, Baby Fennel, Buckwheat 10
     
    Vanilla Panna Cotta
    Rhubarb, Black Truffle Granola, Pea Tendrils 10
     
    Pressed Apple (GF)
    Smoked Maple Ice Cream, Gingerbread, Caramel 10

    Chocolate

    Chocolate Tart
    Tea Ice Cream, Apricot, Dulce 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
  • 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

    Sweets

    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.