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
     
    Sunchoke-Parsnip Veloute
    Pistachio-Mint Gremolata, Pickled Pear, Pistachio Crème Fraîche 10
     
    Taylor Shellfish Market Oysters
    Cucumber-Meyer Lemon Salad, Red Wine Mignonette 11
     
    Berkshire Pork Belly
    Freekeh, Apple Slaw, Quince Butter, Sauce Aigre-Doux 14
     
    Artisinal Charcuterie
    Seasonal Accompaniments 14
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Citrus and Artisanal Lettuce
    Suprêmes, Buddhas Hand Confit, Pecorino, Sunchoke Crisp 12
     
    Smoked Salmon with Caviar
    Crème Fraîche Panna Cotta, Champagne Gelée, Quail Egg 16 (PF +4)
     
    Ora King Salmon Tartare and Crab Duo
    Bouchées of Black Radish, Daikon Cress, Baby Greens, Citrus Vinaigrette 13 (PF +4)
     

    Entrées

    Les Plats Principaux
     
    Pan Seared Hake
    Vadouvan Cauliflower, Bok Choy, Shishito Peppers, Tangerine-Brown Butter Emulsion 26
     
    Grilled NY Strip
    Truffled Spaghetti Squash, Wild Mushrooms, Tuscan Kale, Smoked Sauce Choron 31 (PF +4)
     
    Local Duck Breast*
    Sweet Potato, Caramelized Brussels Sprouts, Roasted Beets, Pomegranate Jus 31 (PF +2)
     
    Bourride a la Setoise
    Monkfish, Saffron Pommes Fondant, Garlic Crostini 29
     
    Poulet en Vessie
    Delicata Squash Gratinée, Cranberry Compote, Wild Mushroom, Sauce Foie Gras 34 (PF +2)
     
    Truffle Cavatelli
    Roasted Root Vegetables, Truffle Purée, Gruyère-Celeriac Crème 12/24
     
    Squid Ink Agnolotti
    Brandade, Octopus, Shrimp, Almond, Sauce Basquaise 24
     

    Three-Course Winter Prix-Fixe Menu 26

    Tuesday–Friday, January 9–March 9
    beverage, service charge, and tax additional
    (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
     
    Sunchoke-Parsnip Veloute
    Pistachio Crème, Pickled Pear, Glazed Parsnip, Sunchoke Confit, Pistachio-Mint Gremolata 12
     
    Winter Salad
    Pear, Shaved Vegetables, Cured Ham, Poached Egg, Point Reyes Bleu Cheese, Walnut Vinaigrette 13
     
    Ora King Salmon Tartare and Crab Duo
    Bouchées of Black Radish, Daikon Cress, Baby Greens, Citrus Vinaigrette 13 (PF +3)
     
    Squid Ink Agnolotti
    Brandade, Octopus, Shrimp, Almond, Sauce Basquaise 14
     
    Taylor Shellfish Market Oysters
    Cucumber-Meyer Lemon Salad, Red Wine Mignonette 18
     
    Burgundy Snails
    Stuffed Baby Turnips, Wilted Spinach, Herb-Garlic Butter 13 (PF +2)
     
    Foie Gras Terrine
    Almond Crusted Pain Perdu, Pumpkin Butter, Spiced Wine Gel, Dried Fruit Compote 18 (PF +3)
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     

    Entrées

    Les Plats Principaux
     
    Market Fish
    Spinach, Artichokes, Butternut Squash, Garbanzo Beans, Olive-Oil Harissa Broth 30 (PF +2)
     
    Bourride a la Setoise
    Monkfish, Leeks, Carrots, Potato, Cauliflower, Onions, Turnips, Celery, Aioli-Saffron Broth 30 (PF +2)
     
    Truffled Ricotta Cavatelli
    Truffle Purée, Brown Butter Root Vegetables, Gruyère-Celery Root Sauce 14 / 24
     
    Snow Dance Farm Chicken en Vessie
    Delicata Squash Gratinée, Cranberry Compote, Wild Mushroom, Sauce Foie Gras 33 (PF +2)
     
    NY Strip*
    Truffled Spaghetti Squash, Wild Mushrooms, Tuscan Kale, Smoked Sauce Choron 33 (PF +4)
     
    Tournedos of Pork Wrapped in Bacon
    Braised Red Cabbage, Caramelized Apple, Spätzle, Butternut Squash, Black Currant Gel, Pork Jus 30 (PF +2)
     
    Local Duck Breast*
    Sweet Potato, Caramelized Brussels Sprouts, Roasted Beets, Pomegranate Sauce 32 (PF +4)
     

    Three-Course Winter Prix-Fixe Menu 39

    Tuesday–Friday, January 9–March 9
    beverage, service charge, and tax additional
    (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

    Pain au Chocolat
    Semi Sweet Chocolate Cake, Fleur de Sel, Baguette Ice Cream, Pernod Chamallow, Cassis Sauce 12
     
    Ile Flottante
    Meringue, Burnt Orange Crème Anglaise, Chestnut Confit, Pain d’Epices 11
     
    Charlotte aux Poires
    Cheesecake, Sablé Cookie, Pear Compote, Maple-candied Pecans, Carrot Halva 11
     
    Tatre au Citron
    Lemon Curd, Hazelnut Ice Cream, Spaghetti Squash, Concorde Grape Sauce 11
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Table-Side Ice Cream & Classic Treats
    Sage Ice Cream on a Waffle Cone
    Parisienne Apple Tart, Orange Spiced Butter
    Chilled House-made Apple Cider
    Warm Waffle, Apple Butter
    For Two or More 12 per person (HVRW +4 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
     
    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.