Menus

The Bocuse Restaurant Menus

French cuisine is ever-evolving. The menu at The Bocuse Restaurant highlights traditional regional fare and iconic classics re-imagined through the lens of modern techniques. Your experience will be modern and classic, exciting and comforting, foreign and familiar.

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

    Mise en Bouche
     
    Black Truffle Soup VGE
    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13
     
    Spring Garlic Veloute
    Foraged Mushroom Ragoût 10
     
    Stinging Nettle Soup
    Manila Clams, Baby Carrots, Cured Ham, Quail Egg, Garlic Foam 10
     
    Artisanal Lettuce
    Strawberry, Almonds, Smoked Blue, White Balsamic 12
     
    White Asparagus
    Poached Egg, Pumpernickel, Sauerkraut Hollandaise 15
     
    East Coast Oysters*
    Cucumber-Meyer Lemon Salad, Red Wine Mignonette 11 (6 pcs)
     
    Boulettes de Fromage Fermiers
    Fava, Peas, Asparagus, Garlic Crème, Parsley Broth 13
     
    Charcuterie
    Seasonal Accompaniments 14
     
    Smoked Salmon*
    Crème Fraîche Panna Cotta, Champagne Gelée, Quail Egg 16
     
    Beef Tenderloin Tartare*
    Yuzu Pickles, Lotus Root, Shiitake Broth 15
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     

    Entrées

    Les Plats Principaux
     
    Market Fish
    Vadouvan Cauliflower, Bok Choy, Shishito Peppers, Tangerine-Brown Butter Emulsion M/P
     
    Tenderloin of Pork
    Rhubarb, “Grainola,” Chilies, Spring Pesto 25
     
    Lamb and Eggplant
    Bulgur, Haricot Vert, Chanterelles, Figs, Sumac Yogurt 28
     
    Monkfish Osso Bucco
    Cockles, Leeks, Fava Beans, Romesco, Almond Crumble 28
     
    Poulet en Vessie
    Black Garlic Purée, Pole Beans, Spigarello Kale, Sauce Morel 34 (+2 SUPPL)
     
    Spring Greens Ravioli
    Spring Onions, Bacon Lardons, Pea Purée, Parmesan Froth 24
     
    Crab Fritters
    Lola Rosa, Cucumber, Pickles, Mango, Wasabi 26
     
    The “Limited” Frenchie Burger
    Tomato-Onion Compote, Crisp Pork Belly, Comté Cheese, Pommes Soufflées 22
     

    Three-Course Prix-Fixe Menu 35

    Tuesday–Thursday
    (Supplemental charges as noted)
     
    Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of foodborne illness, especially if you have certain medical conditions. 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

    Mise en Bouche
     
    Black Truffle Soup VGE
    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13
     
    Spring Garlic Veloute
    Foraged Mushroom Ragoût, Fiddlehead Ferns, Fingerling Potatoes 12
     
    Salade Lyonnaise
    Poached Eggs, Croûtons, Bacon, Shallot Vinaigrette 12
     
    Artisanal Lettuce
    Strawberries, Almonds, Smoked Blue Cheese, White Balsamic Vinaigrette 12
     
    Asparagus
    Scottish Egg, Pumpernickel, Sauerkraut Hollandaise 17
     
    Smoked Salmon
    Quail Egg, Spring Slaw, Cucumber Yogurt 13
     
    Crab Cake
    Cucumber Roll, Turnips, Pickled Radish, Lychee Pearl, Wasabi Sauce 14 (+2 SUPPL)
     
    Seafood Salad Roll
    Rice Paper, Radish, Avocado, Red Pepper Paste 13
     
    Salt Cod Brandade
    Shrimp, Pan Con Tomatoes, Spring Niçoise Vegetables, Basil Oil, Crème d’ Aioli 13
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     

    Entrées

    Les Plats Principaux
     
    Market Fish
    Vadouvan Cauliflower, Bok Choy, Shishito Peppers, Pine Nuts, Tangerine-Brown Butter Emulsion 30
     
    Monkfish Osso Bucco
    Cockles, Potatoes, Leek, Fava Beans, Basque Romesco, Almond Crumble 30
     
    Snow Dance Farm Chicken en Vessie
    Black Garlic Pureé, Heirloom Beans, Spigarello Greens, Morels Sauce 34
     
    Farmer’s Cheese Dumpling “Gnudi”
    Fava, Peas, Asparagus, Garlic Crème, Parsley Broth, Cheese Tuile 25
     
    Trilogy of Lamb
    Bulgur, Eggplant, Mushrooms, Baked Tomatoes, Fig, Sumac Yogurt 30
     
    Tenderloin of Pork
    Rhubarb, “grainola,” Chilies, Spring Pesto 29
     
    Braised Rabbit Leg
    Smoked Potato Purée, Glazed Baby Carrots, Haricot Verts wrapped in Bacon, Sauce Forestière 29
     

    Three-Course Prix-Fixe Menu 45

    Tuesday–Thursday
    (Supplemental charges as noted)
     
    Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of foodborne illness, especially if you have certain medical conditions. 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

    Tarte au Chocolat
    Pistachio Crunch, Cassis Sorbet 12
     
    Le Vacherin
    Tropical Fruit Coconut Kulfi, Poached Rhubarb, Lychee Panna Cotta, Meringue Crisp 12
     
    Charlotte aux Fraises
    Cheesecake, Sablé Cookie, Strawberry Compote, Maple-candied Pecans, Carrot Halva 12
     
    Apple Date Gateaux
    Crème Fraîche Ice Cream, Granny Smith-Shiso Sauce 11
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Table-Side Ice Cream & Paris Treasure’s Treats
    Sage Ice Cream on a Waffle Cone
    Green Tea Macaron
    Grand Marnier Choux Puff
    Vanilla Pot de Crème
    Waffle, Lemon Icing
    For Two or More 14 per person (+7 per person SUPPL)

    Dessert Wines

    Sauternes, 2éme Grand Cru Classé
    Doisy-Vedrines, Bordeaux 15
     
    Tokaji, 5 Puttonyos
    Royal Tokaji Wine Co., Hegyalja 18
     
    Moscato d’Asti, “Centive”
    Tenuta Olim Bauda, Piedmont 12
     
    Coteaux Du Layon
    Château de la Roulerie, Loire Valley 10
     
    Banyuls, Vin Doux Naturel M. Chapoutier
    Languedoc-Roussillon 13
     
    Riesling Auslese
    Dr. Lippold Ürziger Würzgarten, Mosel 14

    Specialty Drinks

    Café Daniel
    Coffee, Jack Daniel’s, Brown Sugar-Honey Syrup, Honey Infused Whipped Cream 13
     
    Warm & Cozy
    White Hot Chocolate, Cruzan Rum, Vanilla-mint Syrup, Whipped Cream 10

    Coffee and Tea

    Coffee, Press Pot
    Small (1 cup) 4
    Medium (2–3 cups) 8
    Large (4–6 cups) 12
     
    Harney & Sons Fine Loose Teas 4

  • Wines and Beverages

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. In light of this policy, and to keep the student experience focused on education, we have included a 17% service charge on each check. All monies from the service charge are returned to our students through scholarships, support of student activities, and the purchase of graduation jackets.