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.
Ricotta Cavatelli
Pea Purée, Country Ham, Favas, Morels 10
Pei Mussels
Saffron Cream, Chorizo, Roasted Sweet Peppers, Sunchokes, Jalapeño Jam Crostini 10
Chilled Oysters
Citrus-Ginger Mignonette 12
Chicken Fried Quail
Smoked Guava BBQ, Green Mango-Chayote Slaw, Fried Quail Egg 10
Watermelon Gazpacho
Jumbo Lump Crab Salad, Roasted Poblano Peppers, Savory Tomato Sorbet 11
Corn Chowder Soup
Andouille Sausage, Red Pepper Emulsion, Fried Hominy, Pee Wee Potatoes, Corn Foam 9
Arugula-Pickled Blackberry Salad
Grilled Focaccia, Toasted Almonds, Goat Cheese, Champagne Vinaigrette 9
Summer Salad
Crisp Poached Duck Egg, Charred Spring Onions, Grilled Asparagus, Peas, Snap Peas, Charred Lemon Vinaigrette 10
Heirloom Tomato & Bread Salad
Watermelon, Cured Olives, Red Onion, Ricotta, Banyuls Vinaigrette 8
Mixed Greens
Roasted Grapes, Rascal Cheese, Hazelnut-White Wine Dressing 8
Dandelion-Mustard Green Salad
Sweet & Sour Strawberries, Spiced Pecans, Feta Cheese, Red Wine Vinaigrette 9
Roasted Baby Beet Salad
Whipped Goat Cheese, Pumpernickel Dirt, Balsamic Reduction 10
Roasted Chicken
Black Barley Mushroom Ragout, Preserved Shallots, Parsnip Purée, Chicken Jus 20
Grilled Cauliflower Steak
Garlic Radish Pesto, Heirloom Carrot Salad, Wheat Berry Pilaf 15
Sautéed King Salmon
Artichoke Purée, Marbled Potatoes, Fried Capers, Brown Butter 20
Roasted Lamb Chops*
Carolina Griddle Cake, Summer Vegetables, Lamb Jus 24
Pan-Seared Striped Bass
Chanterelle, Fava Bean Purée, Roasted Potatoes, Bacon, Thyme Jus 19
Sautéed Duck Breast*
Yellow Squash Purée, Braised Baby Leeks, Herbed Potatoes, Cherry-Port Sauce 22
Grilled Meiller Farm Strip Loin*
Sweet Potato Purée, Heirloom Baby Carrots and Parsnips, Black Garlic Jus 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.
Carrot Hummus
Carrot Top Salad, Crackers, Crudité 12
Ricotta Agnolotti
Summer Squashes, Mint, Hazelnuts 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
Succotash, Mustard Root Purée 14
Duck Terrine
Pickles, Cornbread, Bourbon-Cherry Compote 14
Oysters
Pickled Corn, Seaweed 9 (3 pcs)
Summer Squash & Cucumber Carpaccio
Peaches, Dill, Black Tahini 12
Beef Heart Tartare
Classic Accompaniments, Black Garlic, Brioche 15
Heirloom Bean Chili
Popcorn Cream, Cilantro 10
Tomato Gazpacho
Lobster & Ginger Tuile 10
Duck Confit Salad
Radishes, Rhubarb, Mustard Greens, Sourdough, Buttermilk Dressing 12
Baby Greens
Whipped Goat Cheese, Tangerine Emulsion, Candied Almonds, Beets 11
Steelhead “Wellington”
Mushroom, Cabbage, Local Potatoes, Shellfish-Mushroom Reduction 29
Smoked Sturgeon
Potato Purée, Gold Beets, Horseradish-Caraway Butter 29
Roasted Chicken & Bread Salad
Local Tomatoes, Pinenuts, Fermented Millet, Kale, Currants 27
Duck Breast*
Duck Confit, Swiss Chard, Wheat Berries, Stone Fruit Reduction 30
Lamb Barbacoa
Orange-Braised Cranberry Beans, Dandelion Greens, Radish Salad 31
Royal Trumpet Mushrooms
Fava Bean Hummus, Falafel, Freekeh, Preserved Lemon-Tahini 22
Summer Squash Lasagna
Roasted Eggplant Purée, Olives, Creamed Tofu, Stewed Peppers 25
Green Beans
Mushrooms, Pecans, Cured Shad Roe 7
Griddled Grits
Smothered Greens, Duck Egg, Sesame 6
Truffled Creamed Corn 6
Assorted Pickles 6
*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.
Vanilla Bean Angel Food Cake
Strawberries, Elderflower Sabayon, Vanilla-Strawberry Swirl Ice Cream 10
Passion Fruit Panna Cotta
Tropical Fruits, Pink Guava Sorbet, Coconut Crumble 10
Chocolate Tart
Tea Ice Cream, Apricot, Dulce 10
Espresso Mousse Cake
Mascarpone, Cocoa Nib Nougatine, Mandarin Sorbet 10
Lemon-Blueberry Napoleon
Crispy Phyllo, Local Wildflower-Honey Ice Cream 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
Tavern Chips
Hand-cut with Wit Beer Cheese Sauce 5
Hudson Valley Artisanal Cheeses 14
Local Raw Cows Milk Rascal Mac and Cheese 8
Add Bacon 2
Roasted Oysters
with Brown Butter or Raw Oysters with IPA Gelée 11 (4 pc)
Additional 2.50 each
House-made Buttermilk Ricotta
Farm Bread, Stone Fruit, Pistachios, Mixed Greens 9
Poutine Fries
Gravy, Cheese Curds 9
Garlic Fries
Marjoram, Thyme, Smokey Ketchup 5
American Bounty Parker House Rolls
Local Sweet Butter 4
Today’s Soup 7
Jim’s Chopped Salad
Chicken, Bacon, Avocado, Local Blue Cheese, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette 15
Fried Chicken
Buttermilk Biscuit, Cole Slaw, B & B Pickles, House Salad 15
The Tavern Cheddar Burger
All Natural Sirloin, Bacon, Arugula, Black Pepper Cheese Roll, Onion Marmalade, B & B Pickles, Garlic Fries 14
Add Duck Egg 2
Cornmeal Crusted Fish Tacos
Pineapple, Chili-Lime Dressing, Radishes, Cilantro 14
Mussels
Brooklyn Lager, Andouille, Green Garlic, Potato, Sour Dough 16
Steak & Egg
Flank Steak, Duck Egg, Home Fries, Broccoli Rabe, Carrot Top Chimichurri 17
Arctic Char
Cucumber Salad, Beet Tzatziki, Lemon 16
Summer Squash
Tomato, Carrot, Mushroom 15
Passion Fruit Panna Cotta
Tropical Fruits, Coconut Crumble 8
Oatmeal Raisin Cookie Sundae
Bourbon Caramel 8
Warm Chocolate Molten Cake/strong>
Vanilla Bean Ice Cream 8
The Tavern Root Beer Float
Bourbon-Vanilla Ice Cream 8
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.
