Three-Course Winter Prix-Fixe Menu
Lunch: $26 | Dinner $39
Tuesday–Friday, January 8–April 26

Menus

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

    Appetizers

    Roasted Sage Kabocha Gnocchi
    Spiced Pumpkin Seeds, Grana Padano, Sage Jus 10
     
    Cider-Braised Pork Belly
    Shaved Pear Salad, Malt Vinegar Aïoli, Cider Syrup 11
     
    Chilled Oysters* (+2 SUPPL)
    Cucumber-Mint Mojito Mignonette 12
     
    Chicken Fried Quail
    Smoked Guava BBQ, Green Mango-Chayote Slaw, Fried Quail Egg 12
     

    Soups

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

    Salads

    Tequila Cured Salmon*
    Sourdough, Preserved Lime Crème Fraîche, Charred Citrus Vinaigrette 12
     
    Charred Citrus Salad
    Arugula & Endive, Turmeric Greek Yogurt, Aperol Vinaigrette 10
     
    Snowdance Chicken Liver Terrine
    Chai-Apple Butter, Savory Cranberry Compote, Grilled Peasant Bread 8
     
    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

    Pan-Roasted Chicken
    Wild Mushroom Agnolotti, Glazed Golden Beets, Delicata Squash Purée, Madeira Sauce 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
     
    Lamb Chops* (+3 SUPPL)
    Carolina Griddle Cake, Roasted Root Vegetables, Lamb Jus 29
     
    Pan-Seared Sturgeon
    Cabernet Cranberry Farro, Bacon Lardons, Toasted Pine Nuts, Maple-Butternut Squash Emulsion 26
     
    Pomegranate Glazed Duck Breast*
    Smoked Basmati, Toasted Cashews, Baby Bok Choy, Pomegranate Gastrique 28
     
    Grilled American Beef Wagyu Culotte* (+4 SUPPL)
    Ancho-Parsley Root Purée, Thyme Fondant Potato, Roasted Garlic Bordelaise Sauce 29
     

    Three-Course Winter Prix-Fixe 26

    Two Savory, One Sweet
    Tuesday–Friday, January 8–April 26

    beverages, service charge, and tax additional
    (supplemental charges as noted)
     
    *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

    Appetizers

    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
     
    Octopus
    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
     

    Soups

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

    Salads

    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
     

    Three-Course Winter Prix-Fixe 39

    Two Savory, One Sweet
    Tuesday–Friday, January 8–April 26

    beverages, service charge, and tax additional
    (supplemental charges as noted)
     
    *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
     
    Tres Leches Panna Cotta
    Tropical Fruits, Banana-Passion Sorbet, Spiced Crumble 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
     
    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

    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 12 (4 pc)
    Shallots, White Wine & Herbs
    Additional 2.50 each
     
    Raw Oysters 11 (4 pc)
    Pink Grapefruit, Sriracha Vinaigrette
    Additional 2.50 each
     
    Hudson Valley Artisanal Cheeses 14
    Honeycomb, Spent CIA Brewery Grain Crackers
     
    Kale & Farro Salad 9
    Butternut Squash, Dried Cherries, Local Apples, Roasted Walnuts, Cider Vinaigrette
     
    House-Cut Chips 5
    Creamy Ranch Dip
     
    Mac & Cheese 8
    Raw McGrath Rascal Cheese
    Add Bacon 2
     
    American Bounty Parker House Rolls 4
    Local Sweet Butter
     
    Poutine Gravy Fries 9
     
     
    Today’s Soup 7
     
    James Beard’s Chopped Salad 15
    Chicken, Bacon, Avocado, Local Blue, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette
     
    The Tavern Rueben 16
    House-made Pastrami, Multigrain Bread, Sauerkraut, Comte Cheese, Russian Dressing, Hand Cut Chips
     
    Fried Chicken Wings 14
    Sweet Thai Chili Sauce, Cilantro, Scallion, Crispy Garlic
     
    The Tavern Cheddar Burger 16
    All-natural Sirloin, Bacon, Arugula, Onion Marmalade, B & B Pickles, Black Pepper Roll, Garlic Fries
    Add Duck Egg 2
     
    Bone-In Pork Chop 17
    Rutabaga, Wheatberries, Local Apples, Fennel, Natural Jus
     
    Kabocha Squash Risotto 16
    Baby Beet Greens, Chili Pepitas, Candy Striped Beets
     
    Fried Catfish Tacos 15
    Flour Tortillas, Pickled Vegetables, Adobo Crema, Hand-Cut Chips
     

    Sweets

    Chocolate Mousse Cake 8
    Vanilla Bavarian, Coffee Sauce
     
    Tres Leches Panna Cotta 8
    Tropical Fruits, Spiced Crumble
     
    Oatmeal Raisin Cookie Sundae 8
    Apple Cider Caramel
     
    The Tavern Root Beer Float 8
    Vanilla Bean Ice Cream
    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.