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Plated dish of fish and vegetables served at the American Bounty restaurant, on the campus of The Culinary Institute of America in Hyde Park, NY.

Roasted Heirloom Carrots 10

mahón cheese, spiced cashews, cumin-citrus vinaigrette
Asparagus Chowder 8

fingerling potatoes, speck, brioche
Spring Pea Soup 8

spiced bacon, pickled quail egg, heirloom carrots
Wild Mushroom Agnolotti 10

fava bean purée, pancetta chip, lemon-thyme sauce
Handmade Gnocchi 10

heirloom cherry tomatoes, chicken confit, fennel pollen, grana padano
Smoked Chicken Mac and Cheese 10

cavatelli, wild mushrooms, goat cheese
Tequila-Citrus Cured Salmon* 10

citrus crème fraîche, fingerling chips
Grilled Asparagus 11

sauce gribiche, leeks, béarnaise foam
Chicken Fried Quail 12

smoked guava BBQ, celeriac slaw, quail egg
Mixed Greens 9

roasted grapes, McGrath Creamery cheese, hazelnut-white wine dressing
Crispy Citrus-Tequila Tofu 9

shishito peppers, orange, tomatoes, spicy pickled red onion, roasted garlic “aïoli”

Market Fish 24

cauliflower-celery root purée, roasted treviso
Sautéed Salmon* 23

oyster mushroom ragout, tomato emulsion
Smoked Tempeh 18

brussels sprouts, maitake, roasted carrots
Pan Roasted Chicken Breast 21

green goddess, saffron-charred lemon gel
Grilled American Wagyu Beef* 26

roasted corn purée, bbq mushrooms, spiced corn cake, chile butter
Herb-Rubbed Lamb Chop* 25

mint chimichurri, potato-leek gratin, spring vegetable
Pan Roasted Duck Breast* 23

braised beet greens, smashed peewee potatoes, rhubarb chutney

“S’mores” Chocolate Tart 10

toasted meringue, banana foam
Carrot Icebox Cake 10

golden pineapple, maple sauce
Espresso-Mascarpone Mousse Cake 10

caramelized cocoa nibs, mandarin orange sauce
Ice Cream Float 10

Root Beer or Creamsicle
vanilla bean ice cream

*Consuming raw or undercooked animal products may increase your risk for food-borne 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.

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 20% student support surcharge on each check. All monies from the student support surcharge are returned to our students through scholarships.

Caesar Salad 9

garlic croutons, parmesan, pink peppercorn, chives
Watermelon and Feta Salad 10

cucumber, tomato, basil, citrus vinaigrette
Spinach Salad 8

royal trumpet mushrooms, carrots, toasted seeds, maple-dijon vinaigrette
Heirloom Tomato Carpaccio 11

shaved fennel salad, olives, pickled shallots, balsamic, basil oil foam
Asparagus Chowder 11

fingerling potatoes, country ham, brioche
Corn Bisque 9

brown butter shrimp, fine herb salad
Jumbo Lump Crab Cakes 14

asparagus slaw, whole grain mustard sauce
Shrimp and Grits 14

spiced shrimp, tasso ham, Anson Mills grits
Oyster BLT 13

fried tomatoes, bibb lettuce, bacon, red pepper remoulade
Potato Gnocchi 12

ricotta, green olives, blistered tomatoes
Green Pea Ravioli 11

mushroom, spring onion, pecorino
Smoked Brisket Flatbread 10

russian dressing, swiss cheese, cornichons

Market Fish 26

Savannah red rice, mussels, crawfish broth, anise crema
Pan Seared Salmon 24

toasted barley, pickled fennel, orange-fennel purée
Cioppino 25

assorted seafood, crostini, spicy tomato broth
Roasted Chicken 24

spring vegetables, green goddess, verjus gel
Elysian Field Lamb* 28

spiced corn salad, chimichurri sauce, red wine gastrique
NY Strip Steak 26

warm potato salad, creamed spinach, sauce bernaise, crispy fried shallots
Berkshire Pork Porterhouse* 26

broccoli rabe, rosemary potatoes, spring onion
Grilled Eggplant 21

pecan crumble, creamy herb sauce, pomegranate
Maple Roasted Celeriac 22

trumpet mushroom, baby carrots, english peas, sweet & sour onions
Scallops and Pork Belly 24

apple-radish salad, cauliflower puree

Profiteroles 11

salted caramel ice cream, chocolate fondue
“S’mores” Chocolate Cream Cake 11

toasted meringue, banana foam
Carrot Icebox Cake 11

golden pineapple, maple sauce
Espresso-Mascarpone Mousse Cake 11

caramelized cocoa nibs, mandarin orange sauce
Ice Cream Float 11

Root Beer or Creamsicle
vanilla bean ice cream
Trio of Local Artisan Cheeses 13

rosemary bar nuts, house-made crackers