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 Peewee 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, Candied 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 Farm 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
Garlic & Herb Rubbed Lamb Chop
Mint Chimichurri, Roasted Asparagus, Lamb Jus 26
Sautéed Cod
Spring Pea Purée, Roasted Fingerlings, Morels, Pea Shoot Salad 24
Roasted Duck Breast*
Summer Squash Purée, Braised Baby Leeks, Peewee Potatoes, Cherry Port Sauce 26
Grilled Meiller Farm Strip Loin*
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
Spring Peas, Local Shrimp, Mascarpone 13
Oysters
Charred Lemon, Radish 9 (3 pc)
Beef Heart Tartare
Black Garlic, Cured Egg Yolk, Capers, Brioche 15
Cured Steelhead Treat
Squash, Yogurt, Corn, Chive Blossom Vinegar 15
Sweet Potato-Peanut Soup
Spinach, Ginger, Chili 11
Green Tomato Soup
Lobster, Buttermilk, Basil 12
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
Roasted Local Carrots
Labneh, Za’atar 7
Sorghum Baked Heirloom Beans 6
Stewed Summer Squash
Tomato, Olives, Goat Cheese 7
Blue Catfish
Savannah Red Rice, Mussels, Little Neck Clams, Crawfish Broth, Anise Crema 25
Pork Tenderloin*
Lamb’s Quarter, Daikon, Red Beet Mole 28
Rainbow Trout
Spring Vegetables, Saffron Butter Sauce 25
Roasted Chicken Breast
Farro, Stewed Summer Squash, Tomato, Olives, Goat Cheese 28
Roasted Duck
Black Barley, Carrots, Rhubarb 30
Lamb Barbacoa
Dandelion Greens, Cranberry Beans, Green Mango-Radish Salad 30
Sorghum Pudding
Peas, Beans, Asparagus, Spiced Buckwheat Groats 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.
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
Little Gem Lettuce
Shaved Local Vegetables, Aged Goat Cheese, Banyuls Vinaigrette 9
Blistered Shishito Peppers
Togarashi, Lime, Sea Salt 9
Pork Cracklings
Chili Salt, Cilantro-Lime Aioli 10
Buttered Soft Pretzels
Wit-Pub Cheese 9
Beer Battered Onion Rings
Roasted Garlic Aioli 10
Mac and Cheese
Raw McGrath Rascal Cheese 8
Add Bacon 2
American Bounty Parker House Rolls
Local Sweet Butter 4
Today’s Soup 7
Mussels
Red Thai Curry, Scallion, Garlic Toast, Mizuna Salad 16
Add Fries 2
Fish & Chips
Rémoulade, Malt Vinegar Fries 15
Jim’s Chopped Salad
Chicken, Bacon, Avocado, Local Blue, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette 15
Fried Chicken Sandwich
Sweet Gochujang Glaze, Creamy Coleslaw, B & B Pickles, Brioche Bun, Mixed Greens 15
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, Farmers Cheese, Roasted Garlic 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
*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.
