Menus
The health, safety, and well-being of our students, faculty, and staff are our top priority. As such, The Bocuse Restaurant remains closed to the public until further notice.
Student Dining Lunch Menu
January 2021
Three Courses 10
Starters
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Market Soup
seasonally inspired
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Sunchoke and Parsnip Velouté
pickled pears, pistachio gremolata
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Roasted Squash Soup
pumpkin seeds, avocado-sage oil, yogurt
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Roasted Baby Beet Salad
cipollini onion, radishes, potatoes, watercress, arugula, lamb lettuce, soubise
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Roasted Heirloom Carrots and Artichoke Salad
seasonal greens, Meyer lemon, goat cheese, candied walnuts
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Winter Salad
market vegetables, Hudson Valley fruit, pomegranate vinaigrette
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Hamachi Crudo
pickled butternut squash, cucumber, citrus, tahini-tumeric purée
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Pate Maison
celery root remoulade, apricot preserve, lola rossa
Mains
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Ora King Salmon
black rice, sweet potato, caulilini, miso-mushroom vinaigrette
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Turbot
artichokes, swiss chard, lemon-potatoes, barigoule sauce
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Roasted Local Chicken
fricassee mushrooms, crushed potatoes, kale, supreme sauce
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Duo of Pork
tenderloin, belly, quince, brussel sprouts, mustard jus
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Overnight-Roasted Wagyu Beef
celery root-potato purée, lardons, sauce bourguignonne
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Crispy Duck Leg Confit
poêlée of mushrooms, pommes salardaise, frisée
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Hand-Cut Wild Mushroom and Gruyere Ravioli
swiss chard, tomato confit, fennel purée
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Saffron Gnocchetti
peppers, shallot, capers, olives, tomatoes, tasso ham, pine nuts
Dessert
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Chocolat Chaud
lemon madeleine, pernod shamallow
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Ile Flottante
snow egg, milk jam-passion fruit heart, toasted baguette anglaise, vanilla pound cake
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Riz au Lait
jasmine rice porridge, spiced lime baba, sweet roots tapioca pearls
Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.
Student Dining Dinner Menu
January 2021
Three Courses 15
From The Bar
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Wine by the Glass
Greystone Cellars 6
Cabernet Sauvignon
Merlot
Chardonnay
Clinton Vineyards 4
Twilight Rose -
Draft Beer
Two Way Brewing Company Darkness Coffee Stout 4
oak-aged, imperial stout 6% ABV -
Bottled Cider
Nine Pin Cider Works 5
a blend of apples fermented with white wine yeast and infused with ginger and orange peel 6.7% ABV
Doc’s “Draft” Hard Apple Cider 4
made from 100% New York State apples, gluten free, semi-dry effervescent 5% ABV
Starters
-
Sunchoke and Parsnip Velouté
pickled pears, pistachio gremolata
-
Roasted Squash Soup
pumpkin seeds, avocado-sage oil, yogurt
-
Baby Beet Salad
cipollini onion, radishes, potatoes, baby arugula, lamb lettuce, soubise
-
Roasted Heirloom Carrots and Baby Artichoke Salad
greens, Meyer lemon gel, candied walnuts, aged goat cheese
-
Hand-Cut Wild Mushroom and Gruyere Ravioli
swiss chard, tomato confit, fennel purée
-
Stuffed Piquillo Pepper
salt cod, potato, spinach, calypso sauce
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Hamachi Crudo
pickled butternut squash, cucumber, citrus, tahini-turmeric purée
Mains
-
Ora King Salmon
black rice, sweet potato, caulilini, miso-mushroom vinaigrette
-
Turbot
artichokes, swiss chard, lemon-potatoes, barigoule sauce
-
Roasted Local Chicken
mushrooms fricassee, crushed potatoes, kale, supreme sauce
-
Duo of Pork
tenderloin, belly, quince, brussels sprouts, mustard jus
-
Roasted Wagyu Beef Bourguignonne
celery root-potato purée, root vegetables, sauce bourguignonne
-
Crispy Duck Leg Confit
poêlée of mushrooms, frisée, pommes salardaise
-
Saffron Gnocchetti
peppers, shallots, capers, olives, tomatoes, tasso ham, pine nuts
Dessert
-
Chocolat Chaud
lemon madeleine, pernod chamallow
-
Ile Flottante
snow egg, milk jam-passion fruit heart, toasted baguette anglaise, vanilla pound cake
-
Riz au Lait
jasmine rice porridge, spiced lime baba, sweet roots tapioca pearls
Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.