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. These menus are a sampling of what you might enjoy.


  • Lunch Menu

    Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

    Soups

    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
     

    Salads

    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
     

    Appetizers

    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
     

    Main Courses

    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.

  • Dinner Menu

    Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

    Appetizers

    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
     

    Soups

    Sweet Potato-Peanut Soup
    Spinach, Ginger, Chili 11
     
    Green Tomato Soup
    Lobster, Buttermilk, Basil 12
     

    Salads

    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
     

    Side Dishes

    Roasted Local Carrots
    Labneh, Za’atar 7
     
    Sorghum Baked Heirloom Beans 6
     
    Stewed Summer Squash
    Tomato, Olives, Goat Cheese 7
     

    Main Courses

    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.

  • Dessert Menu

    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
     

    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

    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
     

    Sweets

    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.


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.