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.


Soup & Salad

Roasted Corn Bisque
Spicy Popcorn, Bacon Lardon, Sweet Red Pepper Emulsion 8

Local Field Greens
Port Wine Pickled Onions, Toasted Panko, Red Wine Vinaigrette 8

Arugula-Frisee Salad
Pickled Blackberries, Goat Cheese, Toasted Almonds, Champagne Vinaigrette 10

Grilled White Asparagus
Watermelon Radishes, Baby Kale, Mustard Greens, Brioche Crouton 10

Heirloom Tomato & Watermelon
Mint, Feta Cheese, Aged Balsamic 10

Citrus-Cured Salmon
Horseradish-Black Pepper Vinaigrette, Caper Berries, Yukon Gold Chips, Pumpernickel Croutons 10


Local Cheese Board with House-Made Charcuterie
Seasonal Accompaniments 13

PEI Mussels
Sausage, Fingerling Potatoes, Coconut-Kaffir Lime Broth, Toasted Crostini 11

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

Pan-Roasted Wild Mushroom Gnocchi
Morels, Fresh Peas, Baby Arugula 9/14

Main Courses

Sautéed Sea Bass
Cauliflower Purée, Summer Squash, Fire-roasted Tomato-Saffron Vinaigrette, 22

Grilled Marinated Chicken
House-made Chicken Sausage, Roasted Asparagus, Chanterelles, Roasted Shallots 19

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

Grilled Beef Loin*
Roasted Fingerling Potatoes, Sauteéd Zucchini-Eggplant Ragoût, Thyme-Parsley Butter 24

Pan-Seared Salmon
Roasted Garlic-Celeriac Purée, Sautéed Black Kale, Lardon, Crispy Sunchokes, Herb Emulsion 20

Grass Fed Meiller Farm Meatloaf
Crispy Onion Ring, Whipped Potato, Chanterelle Mushroom Gravy 18

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

*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.



Local Roasted Squash
King Trumpet, Apple Compote, Ginger Cream 9

Parsnip and Pear Soup
Beech Mushrooms, Parsnip Crisp, Mulled Cider 9

Corn and Shellfish Chowder
Crab, Mussels, Clams, Bacon 10


Baby Arugula and English Pea
Mint, Basil, Feta, Yogurt Dressing 10

Baby Artichoke and Frisée
Fennel, Aged Goat Cheese, Meyer Lemon Vinaigrette 11


La Belle Farms Foie Gras Terrine
Lychee-Raspberry Compote, Champagne Gel, Buttered Toast 15

Island Creek Oysters*
Beet Mignonette, Mustard Iced, or Roasted 15

Lamb Ragout
Butternut Squash, Chanterelle, Sweet Onions, Swiss Chard 14

Octopus, Clams, and Mussels
Bunching Onions, Lobster-Herb Broth 16

Local Heirloom Tomatoes
Sunchoke, Pickled Red Onion, Serrano Chili 12

Main Courses

Crispy Arctic Char
Shell Beans, Garlic-potato Terrine, Warm Shishito Pepper Vinaigrette 28

Berkshire Pork Tenderloin
BBQ Shoulder, Corn Purée, Crispy Polenta, Smokey Jus 28

Breast of Local Chicken
Charred Broccolini, Sunchoke & Celery Puree, Wild Mushroom, Sauce Foie Gras 27

Braised Beef Short Rib
Parsnip Puree, Dumplings, Rutabaga “Sauerkraut,” Natural Jus 34

Block Island Swordfish
Lardo, Tomato Compote, Eggplant, Lobster Essence 33

Roasted Lamb Loin
Stewed Fall Vegetables, White Bean Puree, Garlic Creme 33

Poached Maine Lobster
Jasmine Rice, Cauliflower, Black Olives, Meyer Lemon 34

Breast of Duck
Fennel, Orange, Beets, Black Rice, Date Jus 31

Roots, Tubers, and Forest Flavors
Celeriac, Potatoes, Foraged Mushrooms, Beets, Celery Root Crumble 20

Side Dishes 6

Spice-Roasted Heirloom Carrots
Cucumber-Mint Yogurt

Fried Green Tomatoes
Herb Buttermilk, Crumbled Feta

Stuffed Acorn Squash
Succotash, Sage

Whipped Potato Purée
Roasted Wild Mushroom Gravy

*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 Chips
Hand-cut with Daily Topping 5

Raw, Grilled, and Roasted Vegetables
Three Dips 11

Hudson Valley Artisanal Cheeses 13

Roast 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, Pumpkin Spiced Pecans, Balsamic Vinaigrette 10
Add Chicken 5

Jim’s Chopped Salad
Chicken, Bacon, Avocado, Smoked Blue, Hardboiled Egg, Pickled Red Onion, Lemon Vinaigrette 15

Tavern Fried Chicken
Crispy Breast, Leg and Thigh, Cajun Slaw 13

The Tavern Cheddar Burger
All Natural Sirloin, Bacon, Arugula, Black Pepper Cheese Roll, Onion Marmalade, B & B Pickles, Garlic Fries 14

CIA Beer Mussels
Garlic, Herbs, Bacon, Fries 12

Duck Confit
Grilled Apples, Toasted Almonds, Golden Raisins, Whipped Goat Cheese, Maple-Honey Vinaigrette 16


Warm Apple Crisp, Vanilla Ice Cream 8

German Chocolate Ice Cream Sandwich 8

Trio of Freshly Baked Cookies 5


Sweet Potato Tart
Sage Ice Cream, Pecans, Molasses 10

Pressed Apple
Smoked Maple Ice Cream, Gingerbread, Caramel 10

Sweet Corn Fritter
Blackberry Sherbet and Whipped Honey 10

Café Brulot
Caramel Cream, Coffee Soil, Caramelized Pound Cake 10

Grasshopper Brownie
Cocoa Nib Purée, Fresh Mint 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, 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. 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.