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
     
    Lobster Bisque
    Poached Carabinero Prawn, Fennel, Pernod Broth 11
     
    French Onion Soup “Refaire”
    Onion Textures, Sourdough, Gruyère 11
     
    Oysters on the Half Shell
    Mignonette Sauce 18
     
    La Belle Farms Moulard Duck Foie Gras (PF +2)
    “Garnitures Classiques” 13
     
    House-Made Artisanal Charcuterie
    Seasonal Accompaniments, Pickles, Sourdough Crisp 15
     
    Crab Rillettes (PF +2)
    Grapefruit Emulsion, Garlic-Pistachio Tuile, Tarragon Oil 13
     
    Endive Au Gratin
    Toulouse Sausage, Parsley Root, Ham Maxim, Raclette Foam 12
     
    Crisp Frog Legs
    Spring Garlic Purée, Carrot Froth, Black Garlic 13
     
    Roasted Beet and Carrot Salad
    Old Chatham Sheep Camembert, Taro Blinis, Vegetable-Yogurt Sauce 12
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12

    Entrées

    Les Plats Principaux
     
    Slow Cooked Eggplant
    Textures of Baby Vegetables, Beluga Lentils, Herb Vinaigrette 19
     
    Market Fish
    Lemon-Caper Brown Butter, Smoked Fennel Purée, Leeks, Tomato Rice 27
     
    Wild Striped Bass
    Ramps, Radish, Fermented Greens, Young Potatoes 29
     
    Pork Tenderloin*
    Calvados Cream, Celeriac Purée, Gala Apples, Rainbow Cauliflower, Green Apple Gel 28
     
    Lamb Loin* (PF +2)
    Pita Crumble, Curried Couscous, Lamb Tagine, Cardamom-Yogurt Sauce, Cumin Jus 30
     
    Duck Breast (PF +2)
    Fennel, Broccoli Rabe, Almonds, Smoked Basmati Rice, Fig Jus 31
     
    Poulet en Vessie
    Carrots, Morels, White Asparagus, Pomme Rissolée, Sauce Albufera 32

    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
     
    Lobster Bisque
    Poached Carabineros Prawn, Fennel, Pernod Froth 13
     
    French Onion Soup “Refaire”
    Onion Textures, Sourdough, Gruyère 12
     
    Oysters on the Half Shell
    Mignonette Sauce 18
     
    La Belle Farms Moulard Duck Foie Gras (PF +3)
    “Garnitures Classiques” 14
     
    House-Made Artisanal Charcuterie
    Seasonal Accompaniments, Pickles, Sourdough Crisp 15
     
    Crab Rillettes
    Grapefruit Emulsion, Garlic-Pistachio Tuile, Tarragon Oil 14
     
    Crisp Frog Legs
    Spring Garlic Purée, Carrot Froth, Black Garlic 13
     
    Endive au Gratin and Toulouse Sausage
    Parsley Root, Ham Maxim, Raclette Foam 13
     
    Roasted Beets and Baby Carrots
    Old Chatham Sheep Camembert, Taro Blinis, Vegetable-Yogurt Sauce 13
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12

    Entrées

    Les Plats Principaux
     
    Slow Cooked Eggplant
    Textures of Baby Vegetables, Beluga Lentils, Herb Vinaigrette 20
     
    Market Fish
    Lemon-Caper Brown Butter, Smoked Fennel Purée, Leeks, Tomato Rice 29
     
    Wild Striped Bass
    Ramps, Radish, Fermented Greens, Young Potatoes 29
     
    Pork Tenderloin*
    Calvados Cream, Celeriac Purée, Gala Apples Rainbow Cauliflower, Green Apple Gel 30
     
    Lamb Loin* (PF +2)
    Pita Crumble, Curried Couscous, Lamb Tagine, Cardamom-Yogurt Sauce, Cumin Jus 34
     
    Local Duck Breast (PF +2)
    Blood Orange, Smoked Basmati, Almonds, Fig, Pickled Fennel 34
     
    Poulet en Vessie (PF +2)
    Carrots, Morels, White Asparagus, Pomme Rissolée, Sauce Albufera 32

    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

    Chocolate Variation
    Semi-sweet Chocolate Cake, Bitter Chocolate Ganache, Bittersweet Chocolate Mousse, Sea Salt, Pine Nut Wafer, Tangerine Ice Cream 12
     
    Charlotte Aux Fraises
    Cheesecake, Sable Cookie, Strawberry Compote, Maple Candied Pecans, Carrot Halva 11
     
    Baba Au Rhum
    Tapioca and Taro “Soup,” White Coffee Ice Cream, Sesame Dumpling 10
     
    Toasted Corn Ice Cream
    Honey-butter Kouign Amann, Black Currant Coulis, Poached Figs 11
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Table-Side Ice Cream & Classic Treats
    Salted Caramel Banana Ice Cream and Chocolate Chips on a Waffle Cone
    Raspberry Pistachio Éclair
    Orange Blossom Waffle
    Apple Tart “Bourdaloue”
    Rhubarb Bubble Tea
    For Two or More 12 per person (PF +5 per person)

    Dessert Wines

    Sauternes, 2éme Grand Cru Classé
    Doisy-Vedrines, Bordeaux 14
     
    Tokaji, 5 Puttonyos
    Royal Tokaji Wine Co., Hegyalja 12
     
    Moscato d’Asti, “Centive”
    Tenuta Olim Bauda, Piedmont 12
     
    Coteaux Du Layon
    Château de la Roulerie, Loire Valley 9
     
    Banyuls, Vin Doux Naturel M. Chapoutier
    Languedoc-Roussillon 11
     
    Riesling Auslese
    Dr. Lippold Ürziger Würzgarten, Mosel 13

    Specialty Drinks

    Café Daniel
    Coffee, Jack Daniel’s, Brown Sugar-Honey Syrup, Honey Infused Whipped Cream 10
     
    Candied Orange
    Hot Chocolate, Cointreau, Domaine de Canton Ginger Liqueur, 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.