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
February 2021
Three Courses 10
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
CIA’s Art and Science of Brewing Class St. Andrew’s Abbey Ale 4
Belgian-style Dubbel, caramel, raisin, dark fruits, Hudson Valley honey 8.3% 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
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Market Soup
seasonally inspired
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Sunchoke and Parsnip Velouté
pickled pears, pistachio gremolata
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Tuscan Kale and Beet Salad
smoked blue cheese, candied pecans, Meyer lemon-honey vinaigrette
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Roasted Heirloom Carrots and Baby Artichoke Salad
greens, Meyer lemon gel, candied walnuts, aged goat cheese
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Winter Salad
market vegetables, Hudson Valley fruit, pomegranate vinaigrette
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Stuffed Piquillo Pepper
salt cod, potato, spinach, calypso sauce
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Cured Yellowtail Hamachi
fermented daikon, gochugaru, tempura flakes
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Pate Maison
celery root remoulade, apricot preserve, lola rossa
Mains
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Atlantic Salmon
black rice, green mango-cabbage salad, peanuts, cilantro vinaigrette
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Turbot
pickled shallots, unagi, charred cauliflower, butternut squash-carrot purée
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Roasted Local Chicken
potato pavé, sweet onion purée, petit carrots, tarragon jus
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Pork Tenderloin
endive gratiné, beet espuma, baby carrots, beurre noisette-apple demi-glace
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Slow Roasted Wagyu Beef
sunchoke-potato gratin, pickled vegetables, roasted coffee-beef jus
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Duo of Duck
breast, confit pithivier, shaved vegetable salad, caulilini, brandied cherry sauce
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Ricotta and Crab Agnolotti
white asparagus, shellfish bisque
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Saffron Gnocchetti
shitake, asparagus, aged truffle-gouda cream
Dessert
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Chocolat Chaud
lemon madeleine, pernod shamallow
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Apple Tarte Tatin
caramelized apple, black tahini crumble, marzipan ice cream, granny smith shiso sauce
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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
February 2021
Three Courses 15
From The Bar
-
Wine by the Glass
Greystone Cellars 6
Cabernet Sauvignon
Merlot
Chardonnay
Clinton Vineyards 4
Twilight Rose -
Draft Beer
CIA’s Art and Science of Brewing Class St. Andrew’s Abbey Ale 4
Belgian-style Dubbel, caramel, raisin, dark fruits, Hudson Valley honey 8.3% 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
-
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
-
Cured Yellowtail Hamachi
fermented daikon, gochugaru, tempura flakes
-
Pate Maison
celery root remoulade, apricot preserve, lola rosa
-
Country Duck and Chicken Soup
root vegetables, cheese ravioli
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Crab Cakes
cucumber, mango, wasabi sauce
Mains
-
Atlantic 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
-
Pork Tenderloin
endive gratinée, beet espuma, baby carrots, beurre noisette apple-demi glace
-
Roasted Wagyu Beef Bourguignonne
celery root-potato purée, root vegetables, sauce bourguignonne
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Duck Breast and Confit Pithivier
shaved vegetable salad, caulilini, brandied cherry sauce
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Peppered Fettuccini
pancetta, cauliflower, leek, royal trumpet, sunny-side egg, parmesan sauce
Dessert
-
Chocolat Chaud
lemon madeleine, pernod chamallow
-
Apple Tarte Tatin
caramelized apple, black tahini crumble, marzipan ice cream, granny smith shiso sauce
-
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.