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
     
    Roasted Butternut and Kabocha Squash Soup
    Spiced Pepitas, Apple, Spiced Cider 10
     
    Taylor Shellfish Market Oysters
    Cucumber-Meyer Lemon Salad, Red Wine Mignonette 11
     
    Berkshire Pork Belly
    Freekeh, Apple Slaw, Quince Butter, Sauce Aigre-Doux 15
     
    Grilled Stone Fruits and Halloumi Cheese
    Pistachio, Black Sesame, Bitter Greens 12
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Foie Gras Terrine
    Wild Strawberries, Aerated Brioche, Cardamom Crumble 12
     
    Heirloom Tomato Salad
    Basil Pesto, Whipped Burrata, Antique Balsamic 11
     
    Autumn Salad
    Pear, Shaved Vegetables, Cured Ham, Poached Egg, Point Reyes Bleu Cheese, Walnut Vinaigrette 13

    Entrées

    Les Plats Principaux
     
    Crispy Dorade (PF +2)
    Moroccan Chickpeas, Spinach, Artichokes, Harissa-Olive Oil Broth 31
     
    Grilled NY Strip (PF +4)
    Truffled Spaghetti Squash, Wild Mushrooms, Tuscan Kale, Smoked Sauce Choron 31
     
    Local Duck Breast* (PF +2)
    Sweet Potato, Caramelized Brussels Sprouts, Roasted Beets, Pomegranate Juice 31
     
    Moules Provençal
    Crostini, Basmati Pilaf, Tomato Garlic Broth 25
     
    Poulet en Vessie (PF +2)
    Delicata Squash Gratinée, Cranberry Compote, Wild Mushroom, Sauce Foie Gras 34
     
    Truffle Cavatelli
    Roasted Root Vegetables, Truffle Purée, Gruyére Celeriac Crème 12/24
     
    Squid Ink Agnolotti
    Brandade, Octopus, Shrimp, Almond, Sauce Basquaise 24

    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
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Black Truffle Soup VGE
    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13
     
    Roasted Butternut Squash and Kabocha Squash Soup
    Spiced Pepitas, Apple, Spiced Cider 11
     
    Taylor Shellfish Market Oysters
    Cucumber-Meyer Lemon Salad, Red Wine Mignonette 18
     
    Frog Legs Gratinée
    Seasonal Vegetables 13
     
    Grilled Stone Fruits and Halloumi Cheese
    Pistachio, Black Sesame, Bitter Greens 12
     
    Foie Gras Terrine
    Wild Strawberries, Aerated Brioche, Cardamom Crumble 14
     
    Autumn Salad
    Pear, Shaved Vegetables, Cured Ham, Poached Egg, Point Reyes Bleu Cheese, Walnut Vinaigrette 13

    Entrées

    Les Plats Principaux
     
    Roasted Cauliflower Florets and Baby Squash
    Braising Greens, Leeks, Cippolini Onion, Pommes Darphin, Green Curry Sauce 20
     
    NY Strip
    Truffled Spaghetti Squash, Wild Mushrooms, Tuscan Kale, Smoked Sauce Choron 33 (PF +4)
     
    Truffled Ricotta Cavatelli
    Truffle Purée, Brown Butter Root Vegetables, Gruyére-Celery Root Sauce 14/24
     
    Tournedos of Pork Wrapped in Bacon
    Braised Red Cabbage, Caramelized Apple, Black Currant Gel, Butternut Squash, Spätzles, Pork Jus 29 (PF +2)
     
    Market Fish
    Spinach, Artichokes, Butternut Squash, Garbanzo Beans, Olive-Oil Harissa Broth 30 (PF +3)
     
    Local Duck Breast*
    Sweet Potato, Roasted Beets, Caramelized Brussels Sprouts, Pomegranate Sauce 32 (PF +2)
     
    Moules Provençale
    Garlic Croutons, Rice Pilaf, Caper-Red Pepper Flake Tomato Sauce 21
     
    Poulet en Vessie
    Delicata Squash Gratinée, Cranberry Compote, Wild Mushroom, Sauce Foie Gras 33

    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
     
    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 and Chocolate Chips on a Waffle Cone
    Raspberry Pistachio Éclair
    Orange Blossom Waffle
    Cherry Clafoutis
    House-made Hudson Valley Apple Cider
    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.