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
     
    White Gazpacho
    Grapes, Cucumber, Crab Salad 11
     
    Sky Farms Local Greens
    Shaved Vegetables, Strawberries, Shallot Vinaigrette 10
     
    Roasted Beet and Carrot Salad
    Old Chatham Sheep Camembert, Vegetable-Yogurt Sauce 12
     
    Crisp Frog Legs
    Spring Garlic Purée, Carrot Froth, Black Garlic 13
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Artisanal Charcuterie
    Seasonal Accompaniments, Pickles, Sourdough Crisp 15
     
    Hamachi Tartare*
    Cucumber, Avocado, Domestic Caviar, Flax Seed Tuile 13

    Entrees

    Les Plats Principaux
     
    Slow Cooked Eggplant
    Textures of Baby Vegetables, Beluga Lentils, Herb Vinaigrette 19
     
    Soft-Shell Crabs
    Potato Terrine, Charred Romaine, Green Papaya, Sweet and Sour Chili 30
     
    Lamb Loin* (PF +2)
    Artichoke Barigoule, Pomme Purée, Parsley Coulis 30
     
    Local Duck Breast* (PF +2)
    Fennel, Broccoli Rabe, Almonds, Smoked Basmati Rice, Fig Jus 31

    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
     
    White Gazpacho
    Grapes, Cucumber, Crab Salad 11
     
    Sky Farms Local Greens
    Shaved Vegetables, Strawberries, Shallot Vinaigrette 11
     
    Roasted Beets and Baby Carrots
    Old Chatham Sheep Camembert, Taro Blinis, Vegetable-Yogurt Sauce 13
     
    Crisp Frog Legs
    Spring Garlic Purée, Carrot Froth, Black Garlic 13
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Artisanal Charcuterie
    Seasonal Accompaniments, Pickles, Sourdough Crisp 15
     
    Hamachi Tartare*
    Cucumber, Avocado, Domestic Caviar, Flax Seed Tuile 14

    Entrées

    Les Plats Principaux
     
    Slow Cooked Eggplant
    Textures of Baby Vegetables, Beluga Lentils, Herb Vinaigrette 20
     
    Soft-Shell Crabs
    Potato Terrine, Charred Romaine, Green Papaya, Sweet and Sour Chili 30
     
    Market Fish
    Ramps, Radish, Fermented Greens, Young Potatoes 30
     
    Local Duck Breast* (PF +2)
    Blood Orange, Smoked Basmati, Almonds, Fig, Pickled Fennel 34
     
    Loin of Lamb* (PF +2)
    Artichoke Barigoule, Parsley Coulis 34

    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

    Les Deux Chocolats
    Milk Chocolate Mousse, Peanut Sponge, Warm Chocolate Cake, Coconut Sorbet, Passion Fruit Sauce 12
     
    Ile Flottante
    Meringue, Vanilla Crème Anglaise, Banyuls Raspberries, Warm Madeleines 10
     
    Charlotte Aux Fraises
    Cheesecake, Sablé Cookie, Strawberry Compote, Maple Candied Pecans, Carrot Halva 11
     
    Pandan Creme Brulee
    Cotton Pound Cake, Two Peach Sorbet, Streusel, Balsamic Sauce 11
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Table-Side Ice Cream & Classic Treats
    Sage Ice Cream and Chocolate Chips on a Waffle Cone
    Raspberry Pistachio Éclair
    Orange Blossom Waffle
    Cherry Clafoutis
    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.