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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.

Maple-Roasted Apple and Squash Salad 10

fennel, pickled radish, goat cheese, smoked almonds, apple cider vinaigrette
Roasted Pear 10

goat cheese, dried cranberries, spiced walnuts, Meyer lemon vinaigrette
Tequila Cured Salmon* 10

citrus crème fraîche, fingerling chips, sourdough croutons

Chestnut Ravioli 10

spiced sweet potato broth, brown butter braised endive
Sage-Potato Gnocchi 10

caramelized fall squash, spiced pepita, grana padano
Ricotta Cavatelli 10

escarole, cranberry beans, housemade sausage, winter pesto, parmesan reggiano
PEI Mussels 11

roasted sunchokes, sausage, fingerling potatoes, cilantro, saffron cream
Sautéed Octopus 12

shishito peppers, chili vinaigrette, scallion gel
Chilled Oysters 12

mojito mignonette, cucumber, mint, rum
Cider Braised Pork Belly 12

malt vinegar aioli, shaved pear salad, cider syrup
Chicken Fried Quail 12

smoked guava BBQ, celeriac slaw, fried quail egg

Market Fish 24

kabocha purée, crisp yucca, chorizo vinaigrette
Sautéed Salmon* 23

peewee potatoes, bacon, oyster mushroom ragout, heirloom tomato emulsion
Mushroom and Seitan Wellington 18

rosemary fingerling potatoes, horseradish-cashew crème
Pan Roasted Chicken Breast 21

fall vegetables, seyval blanc velouté, parsnip purée, fines herbes emulsion
Grilled Strip Loin* 26

sweet potato purée, heirloom carrot-turnips, charred shallots, black garlic sauce
Herb-Rubbed Lamb Chop* 25

potato-leek gratin, roasted vegetable, rosemary-lamb jus
Pan Roasted Duck Breast* 23

braised greens, smashed peewee potatoes, rhubarb chutney

*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
Chopped Salad 10

salumi, beans, havarti, cabbage, radicchio, sun-dried tomato, wine vinaigrette
Young Spinach Salad 9

butternut squash, pepitas, walnuts, grapes, goat cheese, farro
Roasted Beet Salad 9

winter squash, arugula, pickled shallots, ricotta salata, orange vinaigrette
Gumbo Ya Ya 12

chicken, andouille, popcorn rice
Sun-dried Tomato Bisque 10

asiago crostini
Smoked Brisket Flatbread 10

russian dressing, swiss cheese, cornichons
Turkey Meatballs 14

tomato sauce, caramelized onions
Mac and Cheese 13

truffled dipping sauce
Potato Gnocchi 12

ricotta, green olives, blistered tomatoes
Baby Octopus 15

salted smashed potatoes, fennel confit, romesco sauce
Mushroom Risotto 12

red wine, tarragon, parmesan
PEI Mussels 12

garlic-tomato broth, herb crusted bread

Market Fish 28

Savannah red rice, mussels, crawfish broth, anise crema
Pan Seared Salmon* 28

fennel, apple and quinoa salad, rum raisins, chimichurri sauce
Cioppino 27

assorted seafood, crostini, spicy tomato broth
Scallops and Pork Belly 27

apple-radish salad, cauliflower puree
Sunny Brook Farm Chicken 26

parsnip purée, Utica greens, rosemary jus
Port Braised Short Ribs 28

goat cheese-thyme grits, roasted root vegetables, buttermilk fried onions
Berkshire Pork Porterhouse* 28

chorizo-sweet potato hash, fried brussels sprouts, umami sauce
Hudson Valley Duck Breast 27

chestnut spoon bread, brussels sprouts, kumquat gravy
Rack of Lamb 29

winter succotash, dill mustard, sherry gastrique
Pan-Fried Eggplant 23

tomato sauce, roasted peppers, spinach, olive tapenade
Roasted Delicata Squash 23

trumpet mushrooms, caramelized cippolini onions, pomegranate molasses
Lobster Pot Pie 29

Maine lobster, leeks, Yukon potato, tarragon, sherry

*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.

“S’mores” Chocolate Tart 11

toasted meringue, eggnog foam, graham cracker-chocolate chip ice cream
Ice Cream Float 11

Root Beer OR Creamsicle
vanilla bean ice cream
Vanilla Bean Crème Brulée 11

summer berries, coconut tuile
Espresso-Mascarpone Mousse Cake 11

caramelized cocoa nibs, mandarin orange sauce
Key Lime Pie 11

Tropical Fruit Compote, Coconut Sorbet
Warm Apple Tart 11

Vanilla Bean Ice Cream, Almond Cream, Apple Cider Sauce