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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

Market Fish 28

Savannah red rice, mussels, crawfish broth, anise crema
Pan Seared Salmon* 26

toasted barley, pickled fennel, orange-fennel purée
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

*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

Pedro Ximénez

“San Emilio,” E. Lustau, Jerez, Spain 9
“Essence” Ice Cider

Eve’s Cidery, Van Etten, New York 16
Electra Moscato

Quady Vineyard, Madera California 6
Ficklin Port

Madera, California 9

Harney & Sons Fine Loose Tea 4
Barrie House Coffee Roaster

Regular or Decaf 4
Press Pot

Small (2–3 cups) 8

Large (4–5 cups) 12
illy Espresso

Single 3

Double 5

Cappuccino 4

Sparkling

Prosecco 9
Canella, Italy
White and Rose

Chardonnay 10
Dr. Frank Konstantin, NY

Rkatsiteli 10
Dr. Frank Konstantin, NY

Soave-Garganega 10
Gini, Italy
Red

Pinot Noir 14
L’Umami, OR

Pilùna, Primitivo 10
Castello Monaci, Puglia

Rioja, Tempranillo 11
Marques de Caceres, Spain

CIA 75 14

Greenhook Gin, orange, lemon, prosecco
One of Sour Two of Sweet^ 12

dark rum, agave, lime, orange
Taconic Maple Sour 14

Taconic Bourbon, lemon, vanilla egg white, barrel-aged maple syrup
Mayan Firefly 12

tequila, pineapple, cinnamon, lemon, jalapeño
Blackberry Rickey 12

vodka, agave, lime, ginger ale
CIA 1946 Founders’ Punch^ 13

bourbon, brandy, bitters, lemon

Prohibition Distillery “Bootlegger” Vodka 12
Owney’s Original New York City Rum 11
Cooperstown Distillery Boatyard Rum 11
Greenhook Ginsmiths American Dry Gin 12
Finger Lakes Distilling Glen Thunder White Whiskey 11
Tuthilltown Hudson Baby Bourbon 15
Taconic Distillery Bourbon 13
Still The One No. 3 Westchester Whiskey 13
Hillrock Distillery Estate Single Malt Whiskey 16
Tuthilltown Hudson Maple Cask Rye 15
Denning’s Point Distillery Whiskey 12
Hudson Valley Distillers Adirondack Applejack 14
Kas Krupnikas Honey Spiced Liqueur 16
Atsby Sweet Vermouth 16
New York Spirit Flight 20

A 3/4 Ounce Sample of Any Three New York Spirits

Roasted Oysters 12

shallots, white wine, herbs (4 pc)
Roasted Autumn Vegetables 7

honey, pomegranate
Mac and Cheese 9

raw McGrath rascal cheese

add bacon 2
Housemade Ricotta 9

seasonal accompaniment, honeycomb, grilled sourdough
Roasted Beet Hummus 9

pita, olives, zaatar
American Bounty Parker House Rolls 4
Today’s Soup 7

Crispy Duck Confit 14

mixed greens, grilled pears, roasted almonds, goat cheese, cranberries, maple-cider vinaigrette
Jim’s Chopped Salad 15

chicken, bacon, avocado, local blue, hard-boiled egg, tomato, pickled red onion, lemon vinaigrette
Pan Seared Market Fish* 17

heirloom carrots, pomegranate glaze
The Tavern Cheddar Burger* 16

bacon, mesclun, IPA onion jam, b and b pickles, potato roll, garlic fries
Fried Chicken Sandwich 16

brioche bun, cabbage slaw, Tavern sauce, mesclun
Mixed Ancient Grains 15

beet greens, autumn roasted vegetables, charred jalapeño salsa verde
Kabocha and Kuri Squash Risotto 15

roasted mushrooms, pepitas

Espresso Martini 11

vodka, Kahlúa, espresso
Nutty Irish Coffee 11

Frangelico, Bailey’s Irish Cream, crushed nuts, whipped cream
Crème Brûlée Martini 11

vodka, amaretto, brown sugar, vanilla, cream