We will be closed for summer break from July 27–August 21.

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
     
    Chilled White Gazpacho
    Marinated Shrimp, Carbonated Grapes 10
     
    Stone Fruit and Bitter Lettuces
    Whipped Ricotta, Mint, Hazelnut, Sherry Vinaigrette 12
     
    Summer Greens Ravioli
    Local Onions, Bacon Lardons, Pea Purée, Parmesan Froth 13/24
     
    Poughkeepsie Project Heirloom Tomatoes $13
    Fern Hill Creme Blanche, Lemon Cucumbers, Garden Herbs, Tomato Water
     
    East Coast Oysters*
    Blistered Heirloom Cherry Tomato, Green Tomato Mignonette 11 (6 pcs)
     
    Charcuterie
    Seasonal Accompaniments 14

    Entrées

    Les Plats Principaux
     
    Hamachi Poke
    Sushi Rice, Avocado, Lotus Root, Spicy Mayo 27
     
    Atlantic Swordfish
    Panisse, Zucchini Blossom, Grilled Tomatoes, Sauce Vierge 28
     
    Poached Turbot
    Potato, Heirloom Tomato, Caviar, Dashi Beurre Blanc 33 (+3 supp)
     
    Tenderloin of Pork
    Rhubarb, “Grainola,” Chilies, Spring Pesto 25
     
    Lamb and Eggplant
    Bulgur, Haricot Vert, Chanterelles, Figs, Sumac Yogurt 28
     
    Snowdance Farms Chicken Breast
    Black Garlic Purée, Pole Beans, Tuscan Kale, Sauce Morel 34
     
    Boulettes de Pommes de Terre
    Lobster, Gold Bar Squash, Sea Beans, Sauce Américaine 29 (+3 supp)
     
    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
     
    East Coast Oysters*
    Blistered Heirloom Cherry Tomato, Green Tomato Mignonette 18 (6 pcs)
     
    Charcuterie
    Seasonal Accompaniments 17
     
    Crab Cake
    Cucumber Roll, Turnips, Pickled Radish, Lychee Pearl, Wasabi Sauce 15 (+2 SUPPL)
     
    Stone Fruit and Bitter Lettuces
    Whipped Ricotta, Mint, Hazelnut, Sherry Vinaigrette 13
     
    Tomato & Watermelon Salad
    Hummus, Strawberries, Lemon Confit, Artichokes, Basil Oil 13
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     

    Entrées

    Les Plats Principaux
     
    Atlantic Swordfish
    Panisse, Stuffed Zucchini Blossom, Watermelon, Sauce Vierge 30
     
    Poached Turbot
    Head-on Shrimp, Potato Heirloom Tomato, Caviar, Dashi Beurre Blanc, 33
     
    Snow Dance Farm Chicken Breast
    Black Garlic Purée, Heirloom Beans, Tuscan Kale, Morel Sauce 34
     
    Hanger Steak
    Caramelized Onions, Pommes Rissolées, Bacon Wrapped Haricots Verts, Oven Dried Tomato, Red Wine Jus 30 (+3 SUPPL)
     
    Trilogy of Lamb
    Almond Bulgur, Eggplant, Mushrooms, Baked Tomatoes, Fig, Sumac Yogurt 33 (+5 SUPPL)
     
    Tenderloin of Pork
    Rhubarb, “Grainola,” Chilies, Spring Pesto 30
     
    Spring Greens Ravioli
    Spring Onions, Bacon Lardons, Pea Purée, Parmesan Froth 14/26
     

    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
     
    Rocher Glace
    Hazelnut Semifreddo, Pound Cake, Apricot Nectar, Banyuls & Raspberry-Lime Compote 12
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Table-Side Ice Cream & Paris Treasure’s Treats
    Lavender Ice Cream on a Waffle Cone
    Café Latte 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 20% 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.