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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

  • WILD MUSHROOM RAVIOLI

    Rosemary-Fava Bean Purée, Bacon Chips, Thyme Butter 10

  • CIDER-BRAISED PORK BELLY

    Shaved Pear Salad, Malt Vinegar Aïoli, Cider Syrup 11

  • CHILLED OYSTERS*

    Cucumber-Mint Mojito Mignonette 12

  • CHICKEN FRIED QUAIL

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

  • TEQUILA CURED SALMON*

    Sourdough, Preserved Lime Crème Fraîche, Charred Citrus Vinaigrette 12

  • GRILLED ASPARAGUS

    Sauce Gribiche, Frizzled Leeks, Lardo, Béarnaise Foam 10

Soups

  • CORN-CHORIZO BISQUE

    Roasted Peewee Potatoes, Fresno Emulsion, Spiced Hominy 10

Salads

  • MIXED GREENS

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

  • HEIRLOOM TOMATO WATERMELON SALAD

    House-made Ricotta, Marinated Olives, Red Onions, Sourdough Croutons, Red Wine Vinaigrette 10

  • ARUGULA & FRISÉE SALAD

    Pickled Blackberries, Goat Cheese Mousse, Focaccia Croutons, Smoked Almonds, Prosecco Vinaigrette 10

Main Courses

  • PAN-ROASTED CHICKEN

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

  • GRILLED CAULIFLOWER STEAK

    Garlic-Radish Pesto, Heirloom Carrot Salad, Wheat Berry Pilaf 18

  • SAUTÉED KING SALMON*

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

  • GARLIC & HERB RUBBED LAMB CHOP*

    Mint Chimichurri, Roasted Asparagus, Lamb Jus 26

  • SAUTÉED COD

    Sweet Pea Purée, Roasted Fingerlings, Chanterelles, Pea Shoot Salad 24

  • ROASTED DUCK BREAST*

    Summer Squash Purée, Braised Baby Leeks, Peewee Potatoes, Cherry Port Sauce 26

  • GRILLED MEILLER FARM STRIP LOIN*

    Ancho-Parsley Root Purée, Thyme-Fondant Potato, Roasted Garlic Bordelaise Sauce 28

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.


Soup

  • TOMATO SOUP

    Lobster, Buttermilk, Basil 14

Appetizers

  • CARROT HUMMUS

    Carrot Top Salad, Crackers, Crudité 11

  • CRAB & SCALLOP CANNELLONI

    Turmeric-Corn Purée, Anise Hyssop 15

  • CHARCUTERIE BOARD

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

  • BUCKWHEAT STROZZAPRETI

    Guinea Fowl Sausage, Broccoli Rabe, Ricotta Salata 14

  • CAST IRON ROASTED LOCAL TOMATOES

    Focaccia, Farmer’s Cheese, Basil Pesto 13

Salads

  • LOCAL BABY GREENS

    Peaches, 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

  • STEWED SUMMER SQUASH

    Tomato, Olives, Goat Cheese 7

  • ROASTED LOCAL EGGPLANT

    Mint, Garlic, Lemon 6

Main Courses

  • MARKET FISH

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

  • RAINBOW TROUT

    Summer Vegetables, Saffron Butter Sauce 25

  • ROASTED CHICKEN BREAST

    Farro, Stewed Summer Squash, Tomato, Olives, Goat Cheese 28

  • HERITAGE PORK TENDERLOIN*

    Lamb’s Quarter, Daikon, Red Beet Mole 28

  • ROASTED DUCK BREAST

    Smoked Eggplant, Mugwort, Kale, Preserved Pears 30

  • LAMB BARBACOA

    Swiss Chard, Cranberry Beans, Green Mango-Radish Salad 30

  • CORN-SORGHUM “SUPPAWN”

    Trumpet Mushrooms, Shishito Peppers, Radishes, Lemon Verbena 24

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

  • PUMPKIN PANNA COTTA

    Poached Pears, Pear-Ginger Sorbet, Spiced Oat Crumble 10

  • CHOCOLATE GANACHE RIBBON

    Cherry Compote, Cherry Foam, Fresh Mint Ice Cream 10

    gluten free

  • WARM CARAMELIZED APPLE

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

  • SALTED CARAMEL BANANA SPLIT

    Malt Chantilly, Caramel Popcorn 11

  • KEY LIME PIE

    Tropical Fruits, 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

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

  • Grilled Tiger Shrimp

    Red Pepper Romesco, Frisée, Garlic Chips 14

  • House-­Made Ricotta

    Figs, Local Wildflower Honey, Grilled Focaccia 10

  • Buttered Soft Pretzels

    CIA MEP Beer Mustard 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

  • Seafood Boil

    Crayfish, Clams, Mussels, Red Thai Curry, Eggplant, Shishito Peppers 19

  • Grilled Flank Steak

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

    Add Farm Egg 2

  • 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

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