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. These menus are a sampling of what you might enjoy.
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
Spring Garlic-Potato Soup
Potato Crisp, Ramp Pesto, Roasted Pee Wee Potatoes, Garlic Chip 10
Sweet Pea Soup
Heirloom Carrots, Country Ham, Spiced Croutons, Pickled Quail Egg 9
Roasted Heirloom Carrot Salad
Blood Orange, Mahon Cheese, Spiced Cashews, Cumin-Citrus Vinaigrette 10
Mixed Greens
Roasted Grapes, Rascal Cheese, Hazelnut-White Wine Dressing 8
Dandelion Salad
Sweet & Sour Strawberries, Spiced Pecans, Feta Cheese, Banyuls Vinaigrette 10
Arugula & Frisée Salad
Pickled Blackberries, Goat Cheese Mousse, Focaccia Croutons, Smoked Almonds, Prosecco Vinaigrette 10
Wild Mushroom Ravioli
Rosemary-Fava Bean Purée, Bacon Chips, Thyme Butter 10
Cider-Braised Pork Belly
Shaved Pear Salad, Malt Vinegar Aïoli, Cider Syrup 11
Chilled Oysters*
Cucumber-Mint Mojito Mignonette 12
Chicken Fried Quail
Smoked Guava BBQ, Green Mango-Chayote Slaw, Fried Quail Egg 12
Tequila Cured Salmon*
Sourdough, Preserved Lime Crème Fraîche, Charred Citrus Vinaigrette 12
Snowdance Chicken Liver Terrine
Peach Mostarda, Rhubarb Compote, Grilled Peasant Bread 8
Grilled Asparagus
Sauce Gribiche, Frizzled Leeks, Lardo, Béarnaise Foam 10
Pan-Roasted Chicken
Wild Mushroom Agnolotti, Glazed Golden Beets, Delicata Squash Purée, Madeira Sauce 24
Grilled Cauliflower Steak
Garlic Radish Pesto, Heirloom Carrot Salad, Wheat Berry Pilaf 18
Sautéed King Salmon*
Artichoke Purée, Marbled Potatoes, Fried Capers, Brown Butter 25
Honey-Coffee Braised Pork Shank
Smoked Local Grits, Roasted Mushrooms, Brussels Sprouts Gremolata 21
Sautéed Cod
Spring Pea Purée, Roasted Fingerlings, Morels, Pea Shoot Salad 24
Sake-Miso Duck Breast*
Glazed Sweet Potatoes, Baby Bok Choy, Watercress Salad, Pickled Apples & Shallots 27
Grilled American Beef Wagyu Culotte*
Ancho-Parsley Root Purée, Thyme-Fondant Potato, Roasted Garlic Bordelaise Sauce 28
*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.
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
Carrot Hummus
Carrot Top Salad, Crackers, Crudité 11
Snow Crab Carbonara
Strozzapreti Pasta, Guanciale 15
Charcuterie Board
Terrine, Country Ham, Salumi, Duck Fat Biscuits, Crackers, Pickles, Preserves 15
Gnocchi 13
Spring Peas, Local Shrimp, Mascarpone
Local Baby Greens
Green Strawberries, Black Walnuts, Rascal Cheese Fondue, Honey-Thyme Vinaigrette 11
Bibb Lettuce Salad
Local Feta, Mint, Quinoa Granola, Yogurt-Toasted Coriander Dressing 10
Sweet Potato-Peanut Soup
Spinach, Ginger, Chili 11
Spring Greens Soup
Buttermilk, Country Ham 11
Blue Catfish
Savannah Red Rice, Mussels, Little Neck Clams, Crawfish Broth, Anise Crema 25
Heirloom Pork Tenderloin*
Lamb’s Quarter, Creamed Morel Mushrooms, Ramp Pesto 28
Rainbow Trout
Spring Vegetables, Saffron Butter Sauce 25
Chicken Breast
Aged Cheddar Scalloped Potatoes, Asparagus, Mustard Pan Sauce 26
Roasted Duck
Black Barley, Carrots, Rhubarb 30
Lamb Loin*
Quinoa, Sunchokes, Radishes, Hemlock-Huckleberry Reduction 30
Sunflower Polenta
Smoked Artichokes, Spring Onions, Spinach, Local Mushrooms 24
Roasted Spring Onions
Chicory Butter, Crispy Chicken Skin 6
Asparagus
Citrus Béarnaise 8
Aged Cheddar Scalloped Potatoes 6
*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.
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
Buttermilk Panna Cotta
Strawberry-Rhubarb Compote, Spiced Oat Crumble 10
Chocolate-Banana Tart (gluten-free)
Banana Ice Cream, Chocolate Sauce 10
Chocolate Ganache Ribbon (gluten-free)
Cherry Compote, Cherry Foam, Fresh Mint Ice Cream 10
Espresso Mousse Cake
Mascarpone Cream, Mandarin Sorbet 10
Blueberry Napoleon
Crispy Phyllo, Jasmine Tea Ice Cream 10
Riesling Ice Wine
Wagner Vineyards, Finger Lakes, New York 16
“Essence” Ice Cider
Eve’s Cidery, Van Etten, New York 16
Pedro Ximénez
“San Emilio,” E. Lustau, Jerez, Spain 9
Ficklin Port
Madera, California 9
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
Hot Scotch
Hot Chocolate, Kahlua, Dewar’s Scotch Whiskey, Whipped Cream 14
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
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
Roasted Oysters
Shallots, White Wine, Herbs 12 (4 pc)
Additional 2.50 each
Raw Oysters
Cucumber, Mint, Jalapeño 11 (4 pc)
Additional 2.50 each
Hudson Valley Artisanal Cheeses
Honeycomb, Spent CIA Brewery Grain Crackers 14
Blistered Shishito Peppers
Togarashi, Lime, Sea Salt 9
Pork Cracklings
Chili Salt, Cilantro-Lime Aioli 10
Buttered Soft Pretzels
Wit-Pub Cheese 9
Little Gem Lettuce
Shaved Local Vegetables, Banyuls Vinaigrette 9
Spring Pea Hummus
Crudité, Crostini, Extra Virgin Olive Oil 12
Mac & Cheese
Raw McGrath Rascal Cheese 8
Add Bacon 2
American Bounty Parker House Rolls
Local Sweet Butter 4
Today’s Soup 7
James Beard’s Chopped Salad
Chicken, Bacon, Avocado, Local Blue, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette 15
Beer Battered Fish & Chips
Rémoulade, Malt Vinegar Fries 15
Southern Fried Chicken
Bacon Fat Biscuits, Pink Peppercorn Gravy, Mixed Greens 14
Add Farm Egg 2
The Tavern Cheddar Burger
All-Natural Sirloin, Bacon, Arugula, Onion Marmalade, B & B Pickles, Black Pepper Roll, Garlic Fries 16
Add Farm Egg 2
Duck Tacos
Pickled Mango Salsa, Cabbage, Carrots, Thai Crema, Cilantro, Hand Cut Chips 16
Fresh Pasta
Asparagus, Spring Peas, Morels, Chaseholm Cream, Roasted Garlic Jus 15
Chocolate Mousse Cake
Vanilla Bavarian, Coffee Sauce 8
Buttermilk Panna Cotta
Strawberry-Rhubarb Compote, Spiced Oat Crumble 8
Oatmeal Raisin Cookie Sundae
Apple Cider Caramel 8
The Tavern Root Beer Float
Vanilla Bean Ice Cream 8
Add Bourbon 5
*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.
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 >
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. However, we have included a 20% Student Support Surcharge on each check which is returned to our students through scholarships, support of student activities, and the purchase of graduation jackets. Thank you for helping to support the educational mission of the CIA.
