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Selection of treats, Bocuse Restaurant in Hyde Park, NY at The Culinary Institute of America.
Selection of treats, Bocuse Restaurant in Hyde Park, NY at The Culinary Institute of America.

Lunch—Déjeuner

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.

Appetizers

Mise en Bouche

  • BLACK TRUFFLE SOUP VGE

    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13

  • LOCAL HEIRLOOM TOMATOES

    Pesto, Feta, Watermelon, White Balsamic 13

  • GRILLED STONE FRUIT

    Pistachio, Bitter Greens, Honey, Verjus 13

  • EAST COAST OYSTERS*

    Pickled Fennel, Beet Mignonette, Mustard (6 pcs) 11

    (+3 SUPPL)

  • CURED HAMACHI*

    Cucumber, Avocado, Mint, Sesame 14

  • PATE MAISON

    Celery Root Remoulade, Apricot Preserve, Lola Rossa 14

  • ASSORTMENT OF FRENCH CHEESES

    Black Mission Figs, Guava, Sourdough 12

    (+5 SUPPL)

Entrées

Les Plats Principaux

  • CRISPY TURBOT

    Local Pole Beans, Caraflex Cabbage, Demi-Sec Tomato, Pistou 30

  • MARKET FISH

    Black Rice, Sweet Potato, Caulilini, Miso, Mushroom Emulsion 32

  • GRILLED AMERICAN WAGYU BEEF

    Row 7 Squash, Wild Mushrooms, Braised Greens, Smoked Choron 34

    (+4 SUPPL)

  • SNOWDANCE FARMS CHICKEN

    Corn, Mushrooms, Asparagus, Serrano, Pomme Soufflé 34

  • SAFFRON TAGLIATELLE

    Braised Lamb, Lemons, Olives, Chermoula 13 / 25

  • BLACK BARLEY “RISOTTO”

    Calabrian Chiles, Butternut Squash, Peppers, Tomato Confit, Parsley Foam 24

Three-Course Prix-Fixe Menu 35

Tuesday–Thursday

beverage, surcharge, and tax additional (supplemental charges as noted)

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.

Dinner—Repas Du Soir

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.

Appetizers

Mise en Bouche

  • BLACK TRUFFLE SOUP VGE

    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13

  • GRILLED BABY EGGPLANT

    Heirloom Tomato, Scallion, Mushrooms à la Grecque 12

  • SALADE DU POTAGER

    Mixed Leaf, Onion, Carrot Curls, Mint, Stone Fruit, Prosciutto, Feta 13

  • CURRIED CRAB SALAD

    Beet Spaghetti, Cauliflower Nibs, Crisp Capers, Coconut Gel, Del Pequillo Peppers 15

  • COLD WATER OYSTERS*

    Hibiscus Granita, Pickled Cucumber, Caviar, Wasabi Sour Cream 18

    (+3 SUPPL)

  • PÂTÉ MAISON

    Celery Root Rémoulade, Apricot Preserve, Baby Greens 12

  • ASSORTMENT OF FRENCH CHEESES

    Black Mission Figs, Guava, Sourdough 12

Entrées

Les Plats Principaux

  • TURBOT POÊLÈ

    Local Pole Beans, Caraflex Cabbage, Oven Roasted Tomatoes, Pistou Broth 31

  • MARKET FISH

    Bulgur, Fennel, Charentais Melon, Confit Tomato, Romesco, Campari Foam 31

  • SNOWDANCE FARMS CHICKEN

    Corn, Mushroom, Asparagus, Serrano Ham, Pommes Soufflées 30

    (+3 SUPPL)

  • BLACK BARLEY “RISOTTO”

    Eggplant Caviar, Chiles, Butternut Squash, Roasted Peppers, Tomato Confit, Parsley Foam 24

  • AMERICAN BEEF WAGYU

    Row 7 Squash, Wild Mushrooms, Braised Greens, Smoked Choron 35

    (+5 SUPPL)

  • TAGLIATELLE SAFRANÉ

    Lamb Ragù, Preserved Lemon, Olives, Chermoula 15 / 25

Three-Course Prix-Fixe Menu 45

Tuesday–Thursday

beverage, surcharge, and tax additional (supplemental charges as noted)

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.

Dessert

  • CHAUD FROID CHOCOLAT CAFÉ

    Warm Bittersweet Chocolate Cake, Fleur de Sel, White Coffee Ice Cream, Hazelnut Gianduja Chip 12

  • FIGUE ET CRÈME

    Pistachio Cake, Goat Cheese Panna Cotta, Crème Fraîche Ice Cream, Aged Balsamic 12

  • POMME TATIN

    Caramelized Hudson Valley Honey Gold, Tahini Ice Cream, Granny Smith Apple Sauce 12

  • RIZ AU LAIT

    Aged Arborio Rice Pudding, Rum Raisins, Caramel Milk Jam, Lemon Pound Cake 12

  • TABLE-SIDE ICE CREAM & VOYAGE TREATS

    *Coconut Ice Cream on a Waffle Cone
    *Carrot Cake, Cream Cheese Frosting
    *Kouing Amann
    *Tamarindade

    FOR TWO OR MORE 14 per person

    (Suppl. +7 per person)

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, Urziger-Wurzgarten, Mosel 14

Specialty Drinks

  • CAFÉ DANIEL

    Coffee, Jack Daniel’s, Brown Sugar-Honey Syrup, Honey Infused Whipped Cream 13

  • ICED BISCOTTI

    Coffee, Amaretto, Pernod, 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

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Reservations

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