Menus
The health, safety, and well-being of our students, faculty, and staff are our top priority. As such, the American Bounty Restaurant remains closed to the public until further notice.
Student Dining Lunch Menu
April 2021
Three Courses 10
From The Bar
-
Wine by the Glass
Greystone Cellars 6
Cabernet Sauvignon
Merlot
Chardonnay
Clinton Vineyards 4
Twilight Rose
Electra 4
Moscato -
Draft Beer
CIA Cleaver IPA 4
a golden-colored IPA featuring robust American hop flavor and aromas of grapefruit and apricot balanced by a pleasant malty sweetness 6.7% ABV -
Bottled Beer and Cider
Unibroue Maudite 5
8% ABV
Plan Bee “Barn Beer” 7
5.5% ABV
Ommegang Hennepin 5
7.7% ABV
Nine Pin Cider Works 5
a blend of apples fermented with white wine yeast and infused with ginger and orange peel 6.7% ABV
Doc’s “Draft” Hard Apple Cider 4
made from 100% New York State apples, gluten free, semi-dry effervescent 5% ABV
Starters
-
Roasted Heirloom Carrots
blood orange, mahon cheese, spiced cashews, cumin-citrus vinaigrette
-
Spring Pea Soup
spiced bacon, pickled quail egg, heirloom carrots
-
Asparagus Chowder
fingerling potatoes, country ham, brioche
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Wild Mushroom Agnolotti
fava bean purée, bacon chip, lemon-thyme sauce
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Sautéed Mushroom Gnocchi
fresh peas, morels, parmigiano reggiano
-
Crispy Citrus-Tequila Tofu
shishito peppers, orange, tomatoes, spicy pickled red onion, roasted garlic aïoli
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Mac and Cheese
cavatelli pasta, wild mushrooms, smoked chicken, goat cheese
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Tequila-Citrus Cured Salmon
micro greens, cured lime crème fraîche, fingerling chips, sourdough croutons
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Grilled Asparagus
country ham, sauce gribiche, frizzled leeks, béarnaise foam
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Chicken Fried Quail
smoked guava BBQ, celeriac slaw, fried quail egg
-
Mixed Greens
roasted grapes, McGrath Creamery cheese, hazelnut-white wine dressing
Mains
-
Market Fish
cauliflower-celery root purée, roasted treviso romanesco, red wine fumé
-
Sautéed Salmon
peewee potato, oyster mushroom ragout, heirloom tomato emulsion
-
Smoked Tempeh
spicy brussels sprouts, maitake mushrooms, roasted carrots, butternut squash purée, bao buns
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Pan Roasted Chicken Breast
spring vegetables, green goddess dressing, saffron-charred lemon gel
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Grilled Strip Steak
horseradish potato purée, braised endive, smoked mushroom-bordelaise sauce
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Herb-Rubbed Lamb Chop
mint chimichurri, potato-leek gratin
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Pan Roasted Duck Breast
braised beet greens, smashed pee wee potato, rhubarb chutney
Dessert
-
Profiteroles
salted caramel ice cream, chocolate fondue
-
“S’mores” Chocolate Cream Cake
toasted meringue, banana foam, graham cracker-chocolate chip ice cream
-
Carrot Icebox Cake
golden pineapple, maple sauce
-
Passion Fruit and Guava Tart
burnt orange sauce, coconut sorbet
-
Ice Cream Float—Root Beer or Creamsicle
vanilla bean ice cream
-
Trio of Local Artisan Cheeses
rosemary bar nuts, house-made crackers
Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.
The health, safety, and well-being of our students, faculty, and staff are our top priority. As such, the American Bounty Restaurant remains closed to the public until further notice.
Student Dining Dinner Menu
April 2021
Three Courses 15
From The Bar
-
Wine by the Glass
Greystone Cellars 6
Cabernet Sauvignon
Merlot
Chardonnay
Clinton Vineyards 4
Twilight Rose
Electra 4
Moscato -
Draft Beer
CIA Cleaver IPA 4
a golden-colored IPA featuring robust American hop flavor and aromas of grapefruit and apricot balanced by a pleasant malty sweetness 6.7% ABV -
Bottled Beer and Cider
Unibroue Maudite 5
8% ABV
Plan Bee “Barn Beer” 7
5.5% ABV
Ommegang Hennepin 5
7.7% ABV
Nine Pin Cider Works 5
a blend of apples fermented with white wine yeast and infused with ginger and orange peel 6.7% ABV
Doc’s “Draft” Hard Apple Cider 4
made from 100% New York State apples, gluten free, semi-dry effervescent 5% ABV
Starters
-
Mixed Greens
green strawberries, McGrath Creamery cheese, hazelnut-white wine dressing
-
Spring Vegetable Soup
fermented kale pesto
-
Asparagus Chowder
fingerling potatoes, country ham, brioche
-
Spinach Salad
royal trumpet mushrooms, carrots, toasted seeds, maple-dijon vinaigrette
-
Flatbread
ricotta, carrots, arugula, chili-honey
-
Okonomiyaki
turnip, cabbage, mustard greens, roe crisps, spruce tips
-
Chicken Thigh Sausage
local grits, Seyval Blanc pan sauce
-
Duck Fat Biscuts
spiced beet butter, fermented apple sauce, sorghum syrup, potted country ham
-
Stuffed Squid
tomato gravy
Mains
-
Market Fish
savannah red rice, mussels, crawfish broth, anise crema
-
Cioppino
shrimp, squid, mussels, crab, halibut, sourdough
-
Chicken
spring vegetables, green goddess dressing, verjus gel
-
Elysian Field Lamb
horseradish-potato purée, broccoli, hemlock-huckleberry reduction
-
Berkshire Pork Porterhouse
broccoli rabe, rosemary potatoes, spring onion agridolce
-
Fava Bean Dhal
spring vegetables, garam masala, paneer, roti
-
Mushroom Barbacoa
asparagus salsa, queso fresco, corn tortillas
Dessert
-
Profiteroles
salted caramel ice cream, chocolate fondue
-
“S’mores” Chocolate Cream Cake
toasted meringue, banana foam, graham cracker-chocolate chip ice cream
-
Carrot Icebox Cake
golden pineapple, maple sauce
-
Passion Fruit and Guava Tart
burnt orange sauce, coconut sorbet
-
Ice Cream Float—Root Beer or Creamsicle
vanilla bean ice cream
-
Trio of Local Artisan Cheeses
rosemary bar nuts, house-made crackers
Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.
The health, safety, and well-being of our students, faculty, and staff are our top priority. As such, the American Bounty Restaurant remains closed to the public until further notice.