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


    Parsley Root Soup
    Truffled Roasted Chestnut, Chervil Oil 8
    Lobster Chowder
    Butter-poached Lobster, Cloth-Bound Cheddar Panini Bite 11


    Mixed Green Salad
    Sprout Creek Batch 35 Cheese, Candied Walnuts Apple Cider Vinaigrette 8
    Micro Green Salad
    Blood Orange Gel, Toasted Almonds, Citrus Supreme, Blood Orange Vinaigrette 10
    Bourbon-Maple Cured Salmon
    Horseradish Cream Sauce, Micro Herb Salad, Cracked Black Pepper 11
    Pumpkin-Spiced Warm Goat Cheese Salad
    Pickled Pomegranate Seed, Pear Chips, Pomegranate Vinaigrette 9


    Chestnut and Wild Mushroom Ravioli
    Butternut Squash Purée, Sage-Brown Butter, Garlic Chips 12
    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
    *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


    Crispy Prosciutto, Tricolor Florets 9
    Chicken-Mushroom Broth
    Dumplings, Puffed Wild Rice 10
    White Bean Soup
    Ramp Purée, Green Garlic, Treviso 9


    Baby Arugula and Fennel
    Marble Potatoes, Blood Orange, Citrus Vinaigrette 10
    Roasted Beets and Frisée
    Sweet Carrots, Candied Almonds, Tangerine Emulsion 11


    Terrine of Local Duck
    Pistachios, Apricot Chutney, Celery Root, Truffle Salad 13
    Braised Pork Belly
    Cipollini Onion Purée, Brussels Sprouts, Honey Lacquer 13
    Chestnut and Wild Mushroom Ravioli
    Butternut Squash, Crispy Shallots, Sage Cream 13


    East or West Coast Oysters*
    Pink Peppercorn, Fennel Purée, Pickled Beech Mushrooms (3 pcs) 9
    additional $3 each
    Classic Shrimp Cocktail
    (4 pcs) 11
    additional $3 each
    Steak Tartare
    Cured Egg Yolk, Black Garlic, Brioche 14


    Dill-Cured King Salmon
    Rye, Roe Yogurt 11
    Country Ham
    Pickled Collards, Hoecakes, Pimento Almonds, Sorghum 15

    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
    Celery Root and Quince Purée, Caramelized Onions, Wild Rice 27
    Wild Striped Bass
    Fennel, Cured Mollusks, Fingerling Potatoes, Chorizo, Shellfish Reduction 31
    Grilled Hanger Steak*
    Creamed Greens, Caramelized Shallot Marmalade, Marrow Potatoes 32
    Breast of Duck*
    Salsify, Mission Figs, Mushrooms, Pine Nut Spinach, Sassafrass 32
    Duo of Lamb Roasted Loin and Braised Belly*
    Turnip, Fava Beans, Spring Onions, Black Barley, Lemon-Pistachio Preserves 34
    Ancient Grains
    Brussels Sprouts, Swiss Chard, Young Turnips, Aged Sheep’s Milk Cheese 20

    Side Dishes 6

    Warm Sweet Potato
    Bread Pudding
    Brussels Sprouts
    Bacon, Cheddar Gratin
    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.

  • Tavern Menu

    Tavern Chips 5
    Hand-cut with Daily Topping
    Raw, Grilled, and Roasted Vegetables 11
    Three Dips
    Hudson Valley Artisanal Cheeses 14
    Charred Octopus 12
    Mixed Greens, Aleppo Oil, Black Tahini Yogurt, Chick Pea, Lemon Vinaigrette
    Poblano Mac and Cheese 8
    Roast Northern Atlantic Oysters 10
    Additional 2.50 each
    Garlic Fries 5
    Marjoram, Thyme, Smokey Ketchup
    American Bounty Parker House Rolls 4
    Local Sweet Butter
    Today’s Soup 7
    Beet Salad 10
    Roasted Pears, Local Blue Cheese, Pumpkin Spiced Pecans, Balsamic Vinaigrette
    Add Chicken 5
    Jim's Chopped Salad 15
    Chicken, Bacon, Avocado, Local Blue Cheese, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette
    Fried Chicken 14
    Buttermilk Biscuit, Honey Hot Sauce, Cole Slaw, B & B Pickles, House Salad
    The Tavern Cheddar Burger 14
    All Natural Sirloin, Bacon, Arugula, Black Pepper Cheese Roll, Onion Marmalade, B & B Pickles, Garlic Fries
    Coconut-­Saffron Mussels 13
    Chili Peppers, Green Onions, Crostini
    Duck Confit 16
    Grilled Apples, Toasted Almonds, Dried Cherries, Whipped Goat Cheese, Maple-­Honey Vinaigrette


    Honey Cheesecake 8
    Winter Citrus, Buckwheat Crumble
    Oatmeal Raisin Cookie Sundae 8
    Bourbon Caramel
    German Chocolate Ice Cream Sandwich 8
    Molten Chocolate Cake 8
    Banana Passion Fruit Sorbet

  • Dessert Menu


    Grapefruit, Mint, Baby Fennel, Buckwheat 10
    Roast Bosc Pears
    Spice Cake, Saffron Ice Cream 10
    Pressed Apple (GF)
    Smoked Maple Ice Cream, Gingerbread, Caramel 10


    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
    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

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.