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


    Roasted Sage Kabocha Gnocchi
    Spiced Pumpkin Seeds, Grana Padano, Sage Jus 10
    PEI Mussels
    Saffron Cream, Chorizo, Roasted Sweet Peppers, Sunchokes, Jalapeño Jam Crostini 10
    Chilled Oysters
    Cucumber-Mint Mojito Mignonette 12
    Chicken Fried Quail
    Smoked Guava BBQ, Green Mango-Chayote Slaw, Fried Quail Egg 12


    Butternut Ginger Chowder
    Spiced Squash Seeds, Shrimp Flauta 10
    Celery Root-Cider Soup
    Caramelized Honey Crisp, Puffed Wild Rice 9


    Tequila Cured Salmon
    Preserved Lime Crème Fraiche, Sourdough, Charred Citrus Vinaigrette 12
    Arugula & Pickled Blackberry Salad
    Grilled Focaccia, Toasted Almonds, Goat Cheese, Champagne Vinaigrette 9
    Roasted Fig & Sweet Potato
    Charred Green Onion, Fresno Salad, Camembert, Manodori 10
    Mixed Greens
    Roasted Grapes, Rascal Cheese, Hazelnut-White Wine Dressing 8
    Roasted Pear Salad
    Savory Granola, Ewe’s Blue, Maple-Bourbon Vinaigrette 10
    Baby Beet Salad
    Whipped Goat Cheese, Pumpernickel Dirt, Balsamic Reduction 10

    Main Courses

    Roasted Chicken
    Black Barley Mushroom Ragout, Preserved Shallots, Cauliflower Purée, Chicken Jus 26
    Grilled Cauliflower Steak
    Garlic Radish Pesto, Heirloom Carrot Salad, Wheat Berry Pilaf 20
    Sautéed King Salmon
    Artichoke Purée, Marbled Potatoes, Fried Capers, Brown Butter 27
    Roasted Lamb Chops*
    Carolina Griddle Cake, Roasted Root Vegetables, Lamb Jus 29
    Pan-Seared Sturgeon
    Cabernet Cranberry Farro, Toasted Pine Nuts, Maple-Butternut Squash Emulsion 26
    Pomegranate Glazed Duck Breast*
    Smoked Basmati, Toasted Cashews, Baby Bok Choy, Pomegranate Gastrique 28
    Grilled Meiller Farm Strip Loin*
    Sweet Potato Purée, Heirloom Baby Carrots and Parsnips, Black Garlic Jus 29

    *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


    Carrot Hummus
    Carrot Top Salad, Crackers, Crudité 12
    Ricotta Agnolotti
    Rabbit, Broccoli, Carrots 14
    Duck Fat Biscuits
    Fermented Apple Sauce, Pecan-Duck Butter, Country Ham, Seasonal Jam, Sorghum 12
    Black Rice Salad, Smoked Mussels, Black Garlic, Sesame Seeds 14
    Smoked Pig’s Head Tart
    Split Peas, Goat Cheese, Apples 14
    Stracciatella Cheese
    Fennel, Kohlrabi, Flatbread, Balsamic 13


    Pear-Parsnip Soup
    Pistachios, Mascarpone 9
    Oyster-Cauliflower Chowder
    Leek Purée, Apples, Caviar 12


    Arugula Salad
    Honeynut Squash, Pumpkin Seeds,
    Cranberries, McGrath “Rascal” Cheese, Spiced - Honey Vinaigrette 11
    Fall Vegetable Salad
    Local Feta, Mint, Quinoa Granola, Yogurt - Toasted Coriander Dressing 11

    Main Courses

    Steelhead “Wellington”
    Mushroom, Cabbage, Local Potatoes, Shellfish-Mushroom Reduction 29
    Pork Porterhouse
    Sweet Potatoes, Collards, Pickled Peppers, Umami Sauce 29
    Smoked Sturgeon
    Potato Purée, Gold Beets, Horseradish-Caraway Butter 29
    Pheasant Pot Pie
    Celeriac, Mushrooms, Greens, Pheasant Sausage 30
    Duck Breast*
    Duck Confit, Swiss Chard, Wheat Berries, Apple Reduction 30
    Lamb Barbacoa
    Orange-Braised Cranberry Beans, Dandelion Greens, Radish Salad 30
    Royal Trumpet Mushrooms
    Fava Bean Hummus, Falafel, Freekeh, Preserved Lemon-Tahini 22
    Kabocha Squash Lasagna
    Roasted Eggplant Purée, Olives, Creamed Tofu, Stewed Peppers 25

    Side Dishes

    Pumpkin Spoonbread
    Oxtail, Parsley 7
    Radishes & Turnips
    Anchovy Butter 6
    Delicata Squash Fritters
    Ginger Aioli 6
    Assorted Pickles 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.

  • Dessert Menu

    Warm Caramelized Apple (GF)
    Cornmeal-Rosemary Sablé, Dulce Ice Cream 10
    Coconut Tapioca
    Black Sesame Semifreddo, Passion Fruit Sorbet 10
    Chocolate Tart
    Pumpkin Spice Ice Cream, Dulce de Leche 10
    Eggnog Panna Cotta
    Speculoos Crumble, Local Apples, Cranberry Sorbet 10
    Espresso Mousse Cake
    Mascarpone, Cocoa Nib Nougatine, Mandarin Sorbet 10

    Dessert Wines

    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

    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
    Hot Scotch
    Hot Chocolate, Kahlua, Dewar’s Scotch Whiskey, Whipped Cream 14

    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

    Roasted Oysters
    with Shallots, White Wine & Herbs 12 (4pc)
    Additional 2.50 each
    Iced Raw Oysters
    with CIA IPA Gelée 11 (4pc)
    Additional 2.50 each
    Hudson Valley Artisanal Cheeses
    Honeycomb, Spent CIA Brewery Grain Crackers 14
    Brussels Sprouts Salad
    Pearl Onions, Chestnuts, Duck Fat, Warm Apple Cider Reduction 9
    House-Cut Chips
    Creamy Ranch Dip 5
    Mac & Cheese
    McGrath Rascal Cheese 8
    Add Bacon 2
    American Bounty Parker House Rolls
    Local Sweet Butter 4
    Poutine Gravy Fries 9
    Today’s Soup 7
    James Beard’s Chopped Salad
    Chicken, Bacon, Avocado, Local Blue, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette 15
    Thai Chicken Wings
    Sweet Chili Sauce, Cilantro, Scallion, Crispy Garlic, Slaw 14
    The Tavern Cheddar Bacon Burger
    Arugula, Onion Marmalade, B & B Pickles, Black Pepper Roll, Garlic Fries 16 Add Duck Egg 2
    Grilled Bone-In Pork Chop
    Rutabaga, Wheatberries, Local Apples, Fennel, Natural Jus 17
    Kabocha Squash Risotto
    Baby Beet Greens, Chili Pepitas, Candy Stiped Beets 16
    Fried Catfish Tacos
    Flour Tortillas, Pickled Vegetables, Adobo Crema, Hand-Cut Chips 17


    Chocolate Mousse Cake
    Vanilla Bavarian, Coffee Sauce 8
    Eggnog Panna Cotta
    Apple–Cranberry Compote, Speculoos Crumbles 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.

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. 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.