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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.
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.


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


Appetizers

  • SAGE-BUTTERNUT POTATO GNOCCHI

    Duck Confit, Grana Padano
 Caramelized Mushrooms 10

  • CIDER-BRAISED PORK BELLY

    Shaved Pear Salad, Malt Vinegar Aïoli, Cider Syrup 11

  • CHILLED OYSTERS*

    Charred Green Onion Citrus-Ginger Mignonette 12 (+3 SUPPL)

  • TEQUILA CURED SALMON*

    Preserved Lime Crème Fraîche, Charred Citrus Vinaigrette, Sourdough 12

  • CHICKEN FRIED QUAIL

    Smoked Guava BBQ, Green Mango-Chayote Slaw, Fried Quail Egg 12

  • SNOWDANCE FARM CHICKEN LIVER TERRINE

    Chai-Apple Butter, Cranberry Relish, Grilled Semolina Bread 10

Soups

  • CAJUN PUMPKIN-ANDOUILLE SOUP

    Smoked Cheddar Crostini, Spiced Pumpkin Seeds, Thai Bird Chili Oil 10

  • SPICED CARROT-APPLE SOUP

    Green Tahini Cream, Black Sesame Seed, Green Onion 9

Salads

  • MIXED GREENS

    Roasted Grapes, Mahon Cheese, Hazelnut-White Wine Dressing 8

  • CARDAMOM ROASTED PEAR SALAD

    Cider Cranberries, Spiced Walnuts, Goat Cheese, Meyer Lemon Vinaigrette 10

  • ROASTED HEIRLOOM CARROTS

    Spiced Cashews, Blood Orange, Clothbound Cheddar, Cumin-Citrus Vinaigrette 8

Main Courses

  • PAN-ROASTED CHICKEN

    Roasted Local Wax Beans, Chanterelles, Tillamook Cheddar Grits, Corn Broth 24

  • ROASTED HONEYNUT SQUASH

    Curried Whole Grain Salad, Charred Onion Purée, Spiced Pickled Beets 18

  • SAUTÉED KING SALMON*

    Roasted Mushrooms, Peewee Potatoes, Sautéed Swiss Chard, Bacon Lardon, Heirloom Tomato Emulsion 25

  • GARLIC & HERB RUBBED LAMB DUO*

    Roasted Root Vegetables, Mint Chimichurri, Lamb Jus 26 (+3 SUPPL)

  • PAN-SEARED HALIBUT

    Cauliflower-Celery Root Purée, Roasted Treviso, Red Wine Fumé 24

  • ROASTED DUCK BREAST*

    Black Barley “Risotto,” Heirloom Carrots, Baby Beets, Sherry-Green Peppercorn Sauce 26

  • GRILLED MEILLER FARM STRIP LOIN*

    Ancho-Parsley Root Purée, Thyme-Fondant Potato, Roasted Garlic Bordelaise Sauce 28 (+4 SUPPL)

Three-Course Winter Prix Fixe Menu 19

(Supplemental charges as noted)

Two Savory, One Sweet

Tuesday–Friday

January 7–March 13

beverage, service charge, and tax additional

Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.


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


Salads

  • LOCAL BABY GREENS

    Roasted Apples, Pecans, Farmer’s Cheese & Prosecco-Thyme Vinaigrette 11

  • BABY KALE SALAD

    Pears, Beets, Radish, Ginger-Brown Butter Vinaigrette 11

Soups

  • MUSHROOM BROTH

    Maine Seaweed, Local Mushrooms, Roasted Carrot-Dill Oil 11

  • BREAD & FISH SOUP

    Spinach, Market Fish, Focaccia, Rouille 12

  • CAULIFLOWER-OYSTER CHOWDER

    Leeks, Caviar, Apples 14

Appetizers

  • CARROT HUMMUS

    Carrot Top Salad, Crackers, Crudité 11

  • CRAB & SCALLOP CANNELLONI

    Turmeric-Fennel Purée, Mint 15

  • CHARCUTERIE BOARD

    Terrine, Country Ham, Salumi, Duck Fat Biscuits, Crackers, Pickles, Preserves 15

  • BUCKWHEAT STROZZAPRETI

    Guinea Fowl Sausage, Broccoli Rabe, Ricotta Salata 14

Side Dishes

  • ROASTED LOCAL CARROTS

    Labneh, Za’atar 7

  • SWEET POTATOES

    Fermented Millet Butter, Sorghum, Benne Seeds 7

  • BUTTERED RADISHES & MAITAKE MUSHROOMS

    Fennel Pollen 7

Main Courses

  • MARKET FISH

    Savannah Red Rice, Mussels, Little Neck Clams, Crawfish Broth, Anise Crema 25

  • ARCTIC CHAR

    Parsnips, Dill, Leeks, Wheat Berries, Saffron Butter Sauce 25

  • LOCAL CHICKEN BREAST

    Maitake Mushrooms, Turnips, Mustard Greens, Stewed Garlic Cream 26

  • AMERICAN WAGYU BEEF SKIRT STEAK

    Creamed Kohlrabi, Sweet Potato Parcel, Bordelaise Sauce 30

  • ROASTED DUCK BREAST

    Artichoke, Rosemary, Kale, 
 Preserved Pears 30

  • SMOKED LAMB SHOULDER

    Black Hummus, Delicata Squash, Carrots, Harissa 29

  • TOFU DUMPLINGS & BRASSICA

    Broccoli, Rutabaga, Brussels Sprouts, Smoked Onion Broth 23

WINTER DINNER SPECIAL


25% off Food

Tuesday–Friday

January 7–March 13

beverage, service charge, and tax additional

Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.


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


Dessert

  • EGGNOG PANNA COTTA

    Poached Pears, Pear-Ginger Sorbet, Gingerbread Crumble 11

  • WARM CARAMELIZED APPLE

    Brown Sugar-Vanilla Ice Cream, Apple Cider-Caramel Sauce 10

  • CHOCOLATE GANACHE RIBBON

    Cherry Compote, Cherry Foam, Spiced Tea Ice Cream 10

    gluten free

  • BANANA SPLIT SUNDAE

    Caramel Ice Cream, Chocolate Sorbet, 
Malt Whipped Cream 11

  • KEY LIME PIE

    Tropical Fruit Compote, Coconut Sorbet 10

DESSERT WINES

  • RIESLING ICE WINE

    Wagner Vineyards, Finger Lakes, New York 16

  • PEDRO XIMÉNEZ

    “San Emilio,” E. Lustau, Jerez, Spain 9

  • “ESSENCE” ICE CIDER

    Eve’s Cidery, Van Etten, New York 16

  • 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, Sam Smith’s Boatyard Rum 12

  • HOT SCOTCH

    Hot Chocolate, Kahlua, Dewar’s Scotch Whisky, 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


American Bounty Restaurant's Online Wine & Beverage List

View List


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


For the Table

  • Roasted Oysters

    Shallots, White Wine, Herbs 12 (4 pc)

    Additional 2.50 each

  • Chilled Oysters

    CIA IPA Gelée, Chili, Thyme 11 (4 pc)

    Additional 2.50 each

  • Hudson Valley Artisanal Cheeses

    Honeycomb, CIA Brewery Spent Grain Crackers 12

  • The Tavern Bar Nuts

    5/9

  • Buttered Soft Pretzels

    Black & Bleu Cheese 9

  • Beer Battered Onion Rings

    Roasted Garlic Aioli 9

  • Roasted Brussels Sprouts

    Truffle Honey, Parmesan, Pickled Fresno Chiles 7

  • Hush Puppies

    Smoked Cheddar, Crispy Pork Belly, Chives, Harissa Aioli 10

  • Mac & Cheese

    Raw McGrath Rascal Cheese 8

    Add Bacon 2

  • American Bounty Parker House Rolls

    Local Sweet Butter 4

  • Today’s Soup

    7

Entrées

  • Kale & Farro Salad

    Crispy Duck Confit, Cranberries, Grapefruit, Walnuts, Citrus Vinaigrette 14

  • James Beard’s Chopped Salad

    Chicken, Bacon, Avocado, Local Blue, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette 15

  • Pan-­Roasted Arctic Char

    Baby Kale, Ancho-Parsnip Purée, Balsamic Glaze 17

  • Bone-in Pork Chop

    Stewed Cabbage, Roasted Peewee Potatoes, Apple, Mustard Jus 18

  • The Tavern Cheddar Burger

    All-natural Sirloin, Bacon, Mesclun, IPA Onion Jam, B & B Pickles, Black Pepper Cheese Roll, Garlic Fries 16

    Add Farm Egg 2

  • Fried Chicken Sandwich

    Brioche Bun, Cabbage Slaw, Tavern Sauce, Mixed Greens 16

  • Snake River Farm Mojo Beef Tacos

    Flour Tortillas, Pickled Vegetables, Cilantro, Adobo Crema, Hand-cut Chips 16

  • Fresh Pasta

    Butternut Squash, Crispy Brussels Sprouts, Pork Belly, Sage Cream 15

Sweets

  • Chocolate Mousse Cake

    Vanilla Bavarian, Coffee Sauce 8

  • Eggnog Panna Cotta

    Poached Pears, Gingerbread Crumble 8

  • Oatmeal Raisin Cookie Sundae

    Apple Cider Caramel 8

  • The Tavern Root Beer Float

    Vanilla Bean Ice Cream 8

    Add Bourbon 5

Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.

Lunch Group Menu

Price is $36.00 per person for a three-course luncheon. Price does not include the 20% student support surcharge and 8.125% New York State tax. Please select one item only in each course. Requests for a choice of two entrees incur an additional $5.00 per person fee. Advanced counts for entrée must be called in two weeks prior to event.

First Course Offerings

  • Arugula Salad

    Roasted Marinated Baby Beets, Spicy Pecans, Poppy Seed Vinaigrette

  • Chopped Salad

    Grilled Red Bliss Potatoes, Crumbled Egg, Blue Cheese, Bacon, Red Wine Vinaigrette

  • Romaine with Grilled Red Bliss Potatoes

    Bacon, House-made Ricotta Butternut Squash Crostini, Red Wine Vinaigrette

  • Country-Style Terrine

    Onion Raisin Compote, Hennepin Ale Mustard, Pickled Vegetables

  • Pumpkin Apple Soup

    Crisp Bacon Lardons, Sour Cream

  • Oyster, Fennel, and Leek Chowder

    Fingerling Potatoes

  • Seared Sea Scallops

    Celery Root Puree ($4.00 supplemental)

  • Crisp Shrimp Cake

    Fennel Slaw and Chipotle Mayo ($4.00 supplemental)

Main Course Offerings

  • Pan Roasted Sea Bass

    Grilled Vegetables, Caper Vinaigrette

  • Sautéed Chicken Breast

    Roasted Garlic Potato Gratin, Sautéed Spinach, Lemon Butter Sauce

  • Braised “BBQ” Short Ribs

    Spiced Slaw, Jalapeño Corn Bread, Natural Jus

  • Roasted Pork Loin

    Crispy Mushroom Suppawn (Polenta), Merlot Sauce, Sautéed Spinach

  • Red Wine Braised Duck Leg

    Three Grain Salad, Roasted Cipollini Onions

  • Wild Mushroom Risotto

    “Black Dirt” Onions and Spinach

  • Seared Sea Scallops

    Melted Leeks and Spinach, Sour Cream Chive Potato Puree ($4.00 supplemental)

  • Herb Marinated Lamb Chops

    Smashed Red Bliss Potatoes, Roasted Root Vegetables

Dessert Offerings

  • Lemon Meringue Tart

    Tropical Fruit Salsa, Pink Guava Sorbet

  • Pumpkin Cheesecake

    Brown Sugar Ice Cream, House-made Graham Cracker, Candied Pecans

  • Warm Caramelized Apple

    Vanilla Bean Ice Cream, Apple Cider Caramel

  • Milk Chocolate Mousse

    Peanut Butter Ice Cream, Caramel

  • Warm Molten Chocolate Cake

    Vanilla Ice Cream

  • Coffee/Tea/Iced Tea

Dinner Menu

Price is $58.00 per person for a four-course dinner. Price does not include the 20% student support surcharge and 8.125% New York State tax. Please select one item only in each course. Requests for a choice of two entrees incur an additional $5.00 per person fee. Advanced counts for entrée must be called in two weeks prior to event.

First Course Offerings

  • Mixed Green Salad

    Walnuts, Old Chatham Sheepherding Company “Ewe’s Blue”

  • Crispy Portobello Mushroom Salad

    Lemon-Garlic Mayonnaise

  • Bounty Caesar Salad

    Garlic Croutons

  • Warm Duck Confit and Frisee Salad

    Glazed Hudson Valley Apples, Marinated Red Onions

Second Course Offerings

  • Butternut Squash Soup

    Clabbered Cream, Toasted Pumpkin Seeds

  • Hennepin Beer and Cheddar Soup

    CIA Baked Pumpernickel Toast

  • Steamed Prince Edward Island Mussels

    Saffron and Cream

  • Seared Sea Scallops

    Parsnip Puree, Fines Herb Sauce ($5.00 supplement)

  • Grilled Rosemary Shrimp

    Squid Ink Sauce, Great Northern White Beans ($5.00 supplement)

Main Course Offerings

  • Roasted Chicken

    Potato Gratin, Roasted Pumpkin, Sage-Bacon Jus

  • Sautéed Wild Salmon

    Braised Cabbage, Potato Croquettes, White Wine Butter Sauce

  • Grilled Pork Chops

    German Spaetzle, Roasted Beets, Dried Plum Sauce

  • Hudson Valley Duck Breast

    Sweet Potato Puree, Brussels Sprouts, Green Peppercorn Sauce

  • Wild Mushroom Risotto

    Local Wild Mushrooms, Coach Farm Dried Goat Cheese, Shallots

  • Port Wine Braised Short Ribs

    Herbed Mashed Potatoes, Root Vegetables

  • Pan-Roasted Bass

    White Bean-Tomato Ragout

  • Boar Stew

    Potato Dumplings, Caramelized Cipollini Onions

  • Herb-Crusted Beef Tenderloin

    Spaghetti Squash, Madeira-Mushroom Sauce

Dessert Offerings

  • Warm Caramelized Apple

    Vanilla Bean Ice Cream, Apple Cider Caramel

  • Pumpkin Cheesecake

    Brown Sugar Ice Cream, House-made Graham Cracker, Candied Pecans

  • Lemon Meringue Tart

    Tropical Fruit Salsa, Pink Guava Sorbet

  • Milk Chocolate Mousse

    Peanut Butter Ice Cream, Caramel

  • Warm Chocolate Molten Cake

    Banana Passion Fruit Sorbet, Dulce de Leche

  • Coffee/Tea/Iced Tea

Reservations

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