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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.

Tomato and Watermelon Salad 10

green grape capers, basil oil, fresno peppers
Mixed Greens 9

roasted grapes, candied nuts, McGrath Creamery cheese, hazelnut-white wine dressing
Roasted Pear 10

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

citrus crème fraîche, fingerling chips, sourdough croutons

Wild Mushroom Tortelloni 10

fava bean purée, pancetta chip, lemon-thyme sauce
Sage-Potato Gnocchi 10

caramelized fall squash, spiced pepita, grana padano
Smoked Chicken Mac and Cheese 10

ricotta cavatelli, wild mushrooms, goat cheese
Sautéed Octopus 12

shishito peppers, chili vinaigrette, scallion gel
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
Thai Style Mussels 11

housemade sausage, fingerling potatoes, wild mushrooms, grilled country bread

Market Fish 24

cauliflower-celery root purée, roasted treviso, red wine fumé
Sautéed Salmon* 23

peewee potatoes, bacon, oyster mushroom ragout, heirloom tomato emulsion
Smoked Tempeh 18

brussels sprouts, wild mushrooms, roasted baby carrots, butternut squash purée, bao buns
Pan Roasted Chicken Breast 21

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

roasted corn purée, bbq mushrooms, spiced corn cake, chile butter
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, walnuts, grapes, goat cheese, farro
Roasted Beet Salad 9

winter squash, arugula, pickled shallots, pepitas, orange vinaigrette

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
Beet-Poppy Seed Agnolotti 12

pecorino, grapefruit, brown butter-sage
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
Roasted Chicken 26

spring vegetables, green goddess, charred lemon gel
NY Strip Steak* 30

warm potato salad, creamed spinach, sauce bernaise, crispy fried shallots
Berkshire Pork Porterhouse* 28

broccoli rabe, rosemary potatoes, spring onion
Pan-Fried Eggplant 23

tomato sauce, roasted peppers, spinach, olive tapenade
Maple Roasted Celeriac 23

trumpet mushroom, baby carrots, english peas, sweet and sour onions

*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.

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
“S’mores” Chocolate Tart 11

toasted meringue, banana foam