Three-Course Winter Prix-Fixe Menu
Lunch: $26 | Dinner $39
Tuesday–Friday, January 8–April 26
Three-Course Winter Prix-Fixe Menu
Lunch: $26 | Dinner $39
Tuesday–Friday, January 8–April 26
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.
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
Butternut-Ginger Chowder
Spiced Squash Seeds, Shrimp Flauta 10
Celery Root-Cider Soup
Caramelized Honey Crisp, Puffed Wild Rice 9
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
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
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.
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
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
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
Pumpkin Spoonbread
Oxtail, Parsley 7
Radishes & Turnips
Anchovy Butter 6
Delicata Squash Fritters
Ginger Aioli 6
Assorted Pickles 6
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.
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
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
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
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.
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.
