Three-Course Winter Prix-Fixe Menu
Lunch: $26 | Dinner $39
Tuesday–Friday, January 8–April 26

Menus

American Bounty Restaurant Menus

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.


  • Lunch Menu

    Appetizers

    Roasted Sage Kabocha Gnocchi
    Spiced Pumpkin Seeds, Grana Padano, Sage Jus 10
     
    Cider-Braised Pork Belly
    Shaved Pear Salad, Malt Vinegar Aïoli, Cider Syrup 11
     
    Chilled Oysters* (+2 SUPPL)
    Cucumber-Mint Mojito Mignonette 12
     
    Chicken Fried Quail
    Smoked Guava BBQ, Green Mango-Chayote Slaw, Fried Quail Egg 12
     

    Soups

    Butternut-Ginger Chowder
    Spiced Squash Seeds, Shrimp Flauta 10
     
    Celery Root-Cider Soup
    Caramelized Honey Crisp, Puffed Wild Rice 9
     

    Salads

    Tequila Cured Salmon*
    Sourdough, Preserved Lime Crème Fraîche, Charred Citrus Vinaigrette 12
     
    Charred Citrus Salad
    Arugula & Endive, Turmeric Greek Yogurt, Aperol Vinaigrette 10
     
    Snowdance Chicken Liver Terrine
    Chai-Apple Butter, Savory Cranberry Compote, Grilled Peasant Bread 8
     
    Mixed Greens
    Roasted Grapes, Rascal Cheese, Hazelnut-White Wine Dressing 8
     
    Roasted Pear Salad
    Savory Granola, Ewe’s Blue, Maple-Bourbon Vinaigrette 10
     
    Baby Beet Salad
    Whipped Goat Cheese, Pumpernickel Dirt, Balsamic Reduction 10
     

    Main Courses

    Pan-Roasted Chicken
    Wild Mushroom Agnolotti, Glazed Golden Beets, Delicata Squash Purée, Madeira Sauce 26
     
    Grilled Cauliflower Steak
    Garlic Radish Pesto, Heirloom Carrot Salad, Wheat Berry Pilaf 20
     
    Sautéed King Salmon*
    Artichoke Purée, Marbled Potatoes, Fried Capers, Brown Butter 27
     
    Lamb Chops* (+3 SUPPL)
    Carolina Griddle Cake, Roasted Root Vegetables, Lamb Jus 29
     
    Pan-Seared Sturgeon
    Cabernet Cranberry Farro, Bacon Lardons, Toasted Pine Nuts, Maple-Butternut Squash Emulsion 26
     
    Pomegranate Glazed Duck Breast*
    Smoked Basmati, Toasted Cashews, Baby Bok Choy, Pomegranate Gastrique 28
     
    Grilled American Beef Wagyu Culotte* (+4 SUPPL)
    Ancho-Parsley Root Purée, Thyme Fondant Potato, Roasted Garlic Bordelaise Sauce 29
     

    Three-Course Winter Prix-Fixe 26

    Two Savory, One Sweet
    Tuesday–Friday, January 8–April 26

    beverages, service charge, and tax additional
    (supplemental charges as noted)
     
    *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.

  • Dinner Menu

    Appetizers

    Carrot Hummus
    Carrot Top Salad, Crackers, Crudité 11
     
    Goat Cheese Agnolotti
    Rabbit, Broccoli, Carrots 13
     
    Pastrami King Salmon*
    Endive, Quail Egg, Green Goddess Dressing 14 (+1 SUPPL)
     
    Charcuterie Board
    Terrine, Country Ham, Salumi, Duck Fat Biscuits, Crackers, Pickles, Preserves 15 (+3 SUPPL)
     
    Elk Carpaccio*
    Huckleberries, Cured Egg Yolk, Frisée, Pine Needle Syrup 16 (+2 SUPPL)
     
    Smoked Pig’s Head Tart
    Split Peas, Goat Cheese, Apples 14 (+1 SUPPL)
     
    Smoked Beet Salad
    Ricotta, Pine Nut Praline, Cara Cara Oranges, Black Olives, Mache-Kohlrabi Salad 13
     

    Soups

    Heirloom Bean Chili
    Popcorn Cream, Cilantro 10
     
    Pear-Parsnip Soup
    Pistachios, Mascarpone 9
     
    Oyster-Cauliflower Chowder
    Leek Purée, Apples, Caviar 13 (+1 SUPPL)
     

    Salads

    Arugula Salad
    Honeynut Squash, Pumpkin Seeds, Cranberries, McGrath “Rascal” Cheese, Spiced-Honey Vinaigrette 11
     
    Winter Vegetable Salad
    Local Feta, Mint, Quinoa Granola, Yogurt-Toasted Coriander Dressing 10
     

    Main Courses

    Steelhead Trout Parcel*
    Mushroom, Cabbage, Local Potatoes, Shellfish-Mushroom Reduction 24
     
    American Beef Wagyu Culotte*
    Kabocha Squash Purée, Cauliflower, Stuffed Onions, Black Garlic Bourdelaise 33 (+8 SUPPL)
     
    Blue Catfish
    Savannah Red Rice, Mussels, Little Neck Clams, Crawfish Broth, Anise Crema 25
     
    Chicken Breast
    Aged Cheddar Scalloped Potatoes, Brussels Sprouts, Mustard Pan Sauce 26
     
    Duck Breast*
    Duck Confit, Kale, Wheat Berries, Apple Reduction 30 (+3 SUPPL)
     
    Lamb Loin*
    Quinoa, Sunchokes, Radishes, Hemlock-Huckleberry Reduction 30 (+3 SUPPL)
     
    Royal Trumpet Mushrooms
    Fava Bean Hummus, Falafel, Freekeh, Preserved Lemon-Tahini 22
     
    Winter Squash Lasagna
    Roasted Eggplant Purée, Olives, Tofu “Ricotta,” Stewed Peppers 22
     

    Side Dishes

    Brussels Sprouts
    Pear, Pecans 6
     
    Glazed Winter Squash
    Maple, Sage, Spiced Seeds 6
     
    Aged Cheddar Scalloped Potatoes 6
     

    Three-Course Winter Prix-Fixe 39

    Tuesday–Friday, January 8–April 26
    beverages, service charge, and tax additional
    (supplemental charges as noted)
     
    *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.

  • Dessert Menu

    Warm Caramelized Apple (GF)
    Cornmeal-Rosemary Sablé, Dulce Ice Cream 10
     
    Coconut Tapioca
    Black Sesame Semifreddo, Passion Fruit Sorbet 10
     
    Chocolate-Banana Tart (GF)
    Coffee-Cardamom Ice Cream 10
     
    Tres Leches Panna Cotta
    Tropical Fruits, Banana-Passion Sorbet, Spiced Crumble 10
     
    Espresso Mousse Cake
    Mascarpone, Cocoa Nib Nougatine, Mandarin Sorbet 10
     

    Dessert Wines

    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

    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, Taconic Distillery Aged Rum 12
     
    Hot Scotch
    Hot Chocolate, Kahlua, Dewar’s Scotch Whiskey, 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

  • Wines and Beverages
  • Tavern Menu

    Roasted Oysters 12 (4 pc)
    Shallots, White Wine & Herbs
    Additional 2.50 each
     
    Raw Oysters 11 (4 pc)
    Pink Grapefruit, Sriracha Vinaigrette
    Additional 2.50 each
     
    Hudson Valley Artisanal Cheeses 14
    Honeycomb, Spent CIA Brewery Grain Crackers
     
    Soft Butter Pretzels 8
    CIA Wit Pub Cheese
     
    Crispy Onion Rings 9
    Roasted Garlic Aioli
     
    Kale & Farro Salad 9
    Squash, Dried Cherries, Local Apples, Roasted Walnuts, Cider Vinaigrette
     
    House-Cut Chips 5
    Creamy Ranch Dip
     
    Mac & Cheese 8
    Raw McGrath Rascal Cheese
    Add Bacon 2
     
    American Bounty Parker House Rolls 4
    Local Sweet Butter
     
    Today’s Soup 7
     
    James Beard’s Chopped Salad 15
    Chicken, Bacon, Avocado, Local Blue, Hard Boiled Egg, Tomato, Pickled Red Onion, Lemon Vinaigrette
     
    Beer Battered Fish & Chips 15
    Rémoulade, Malt Vinegar Fries
     
    Southern Fried Chicken 14
    Bacon Fat Biscuits, Pink Peppercorn Gravy
    Add Farm Egg 2
     
    The Tavern Cheddar Burger 16
    All-Natural Sirloin, Bacon, Arugula, Onion Marmalade, B & B Pickles, Black Pepper Roll, Garlic Fries
    Add Farm Egg 2
     
    Mojo Braised Pork Tacos 14
    Flour Tortilla, Jalapeño Jam, Crema, Hand-­Cut Chips
     
    Gemelli Pasta 16
    Roasted Squash, Braised Greens, Kunik Cheese, Garlic Jus
     

    Sweets

    Chocolate Mousse Cake 8 (GF)
    Vanilla Bavarian, Coffee Sauce
     
    Tres Leches Panna Cotta 8
    Tropical Fruits, Spiced Crumble
     
    Oatmeal Raisin Cookie Sundae 8
    Apple Cider Caramel
     
    The Tavern Root Beer Float 8 (GF)
    Vanilla Bean Ice Cream
    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.


Groups and Gatherings

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 >


Tipping Policy

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.