Main content starts here, tab to start navigating

Menus

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

  • 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

  • ROASTED FIG & SWEET POTATO

    Charred Green Onion, Fresno Salad, Hudson Valley Camembert 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

  • PAN-SEARED HALIBUT

    Cauliflower-Celery Root Puree, Roasted Treviso, Red Wine Fume 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 (+2 SUPPL)

THREE-COURSE
 HUDSON VALLEY 
 RESTAURANT WEEK
 22.95

Tuesday–Saturday, November 5–16

beverages, surcharge, and tax additional

(Supplemental charges as noted)

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.


Soups

  • BREAD & FISH SOUP

    Spinach, Market Fish, Focaccia, Rouille 12

  • MUSHROOM BROTH

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

  • CAULIFLOWER–OYSTER CHOWDER

    Leeks, Caviar, Apples 14

Appetizers

  • CARROT HUMMUS

    Carrot Top Salad, Crackers, Crudité 11

  • CRAB & SCALLOP CANNELLONI

    Turmeric-Fennel Purée, Mint 15 (+2 SUPPL)

  • SMOKED TROUT

    Sunchoke Salad, 
 Pickled Mustard, Kale Purée 14

  • OYSTERS

    ”Old Bay Cocktail Sauce”, 
 Charred Lemon 15 (6pcs) (+2 SUPPL)

  • LOCAL BEEF HEART TARTARE

    Radish, Black Garlic, 
 Cured Egg Yolk 15 (+2 SUPPL)

  • CHARCUTERIE BOARD

    Terrine, Country Ham, Salumi, Duck Fat Biscuits, Crackers, Pickles, Preserves 15 (+2 SUPPL)

  • SMOKED COPPA DI TESTA

    Broccoli Rabe Salsa Crudo, Grana Padano 14 (+1 SUPPL)

  • BUCKWHEAT STROZZAPRETI

    Guinea Fowl Sausage, Broccoli Rabe, Ricotta Salata 14

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

Side Dishes

  • ROASTED LOCAL CARROTS

    Labneh, Za’atar 7

  • DELICATA SQUASH FRITTERS

    Ginger Aioli, Local Honey, Moroccan Spices 8

  • BUTTERED RADISHES & MAITAKE MUSHROOMS

    Fennel Pollen 6

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

  • BEEF BRISKET

    Horseradish-Potato Purée, Caraway-Onion Relish, Jus 28

  • ROASTED DUCK BREAST

    Artichoke, Rosemary, Kale, 
 Preserved Pears 30 (+3 SUPPL)

  • SMOKED LAMB SHOULDER

    Black Hummus, Delicata Squash, Carrots, Harissa 29 (2+ SUPPL)

  • TOFU DUMPLINGS & BRASSICA

    Broccoli, Rutabaga, Brussels Sprouts, Smoked Onion Broth 23

THREE-COURSE
 HUDSON VALLEY 
 RESTAURANT WEEK
 32.95

Tuesday–Saturday, November 5–16

beverages, surcharge, and tax additional

(Supplemental charges as noted)

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

  • 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

  • PUMPKIN PANNA COTTA

    Poached Pears, Pear-Ginger Sorbet, Spiced Oat Crumble 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

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

    Apple, Ginger, Thyme 11 (4 pc)

    Additional 2.50 each

  • Hudson Valley Artisanal Cheeses

    Honeycomb, CIA Brewery Spent Grain Crackers 12

  • Beer Battered Onion Rings

    Roasted Garlic Aioli 9

  • The Tavern Bar Nuts

    5 / 9

  • Seasonal Garden Salad

    A Daily Preparation of Local Vegetables 11

  • Loaded Tavern Charcuterie Board

    Seasonal Accompaniment 14

  • Mac & Cheese

    Raw McGrath Rascal Cheese 8

    Add Bacon 2

  • American Bounty Parker House Rolls

    Local Sweet Butter 4

  • Today’s Soup

    7

Entrees

  • James Beard’s Chopped Salad

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

  • Pan-­Roasted Arctic Char

    Braised Kale, Warm Lentil Salad, Balsamic Glaze 17

  • Grilled Flank Steak

    Brussels Sprouts, Crispy Peewee Potatoes, Mushrooms, Red Wine Reduction 18

  • The Tavern Cheddar Burger

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

    Add Farm Egg 2

  • Barbecue Brisket Tacos

    Flour Tortillas, Pickled Vegetables, Cilantro, Crema, Hand Cut Chips 16

  • Fresh Pasta

    Crispy Pork Belly, Brussels Sprouts, Caramelized Onion, Pomodorini Tomatoes 15

Sweets

  • Chocolate Mousse Cake

    Vanilla Bavarian, Coffee Sauce 8

  • Pumpkin Panna Cotta

    Poached Pears, Spiced Oat 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.

Reservations

Please check errors in the form above
Thanks!