Menus

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

Ricotta Cavatelli

duck confit, peas, ramps, asparagus
East Coast Oysters* (+4 SUPPL)

cucumber, meyer lemon, red wine mignonette
Burrata

bitter greens, aged balsamic, date purée
Pate Maison*

celery root remoulade, apricot preserve
Watermelon and Tomato Salad

goat cheese bavarois, strawberry, aerated beets, herbs salad
White Gazpacho

marcona almonds, shrimp ceviche, carbonated grapes

White and Green Asparagus

poached egg, frisée, tomato confit, sherry vinaigrette
Stinging Nettle Soup

clams, prosciutto, spring garlic, quail egg
Ora King Salmon Crudo*

pickled caulilini, orange blossom, yuzu
Charred Octopus

roasted peppers, piquillo purée, chorizo
Spring Pea Salad

fresh ricotta, honey-lemon vinaigrette
Ricotta and Crab Agnolotti

white asparagus, shellfish bisque

Arctic Char

shitake, baby cauliflower, carrot, smoked miso yogurt
Dover Sole

mushrooms, scallop mousseline, hollandaise
Roasted Chicken Breast

potato pavé, sweet onion purée, tarragon jus
Pork Tenderloin

endive gratiné, beet espuma, beurre noisette-apple demi-glace
Grilled American Wagyu Beef*

beans, purple potatoes, corn, aji amarillo
Duo of Duck

breast, confit pithivier, brandied cherry sauce
Acquerello Risotto

cippolini, mushrooms, fava, garlic chips

Gateaux au Chocolat

passion fruit, coconut sorbet, corn stick
Soup aux Fraises

cinnamon churros, mascarpone cream
Chevre et Carotte

raspberry red wine sauce

*Consuming raw or undercooked animal products may increase your risk for food-borne illness.

Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

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% student support surcharge on each check. All monies from the student support surcharge are returned to our students through scholarships.

“The Bocuse” Mezze

baccalà oreganata, eggplant, hummus, muhammara, olives, labneh, pita
Tomato Carpaccio

burrata, greens, shallot, basil
Spring Pea and Bean Salad

fresh ricotta, honey-lemon vinaigrette
“Nose to Tail” Charcuterie

assorted meats, cornichons, mustard, apricot preserves
Red Snapper Ceviche*

celery, citrus, leche de Tigre, cilantro

Asparagus Salad Mimosa

watercress, egg, avocado, parmesan, pickled red onion, mustard vinaigrette
Gâteaux de Crabe

koogletz, cucumber, mango, wasabi sauce
East Coast Oysters* (+4 SUPPL)

cucumber, meyer lemon, red wine mignonette
Moules Poulette

white wine, cream, shallot, garlic, parsley

Tournedos of Salmon*

cucumber, fennel, orange, pommes paillasson, horseradish aioli
Filet of Sole Marguery

noodles, mushroom, tomato, squash, carrot
Lemon-Honey Chicken

potato, chermoula, harissa, cumin-carrot
Pork Tenderloin*

endive gratinée, beet espuma, baby carrots, beurre noisette-apple demi-glace
Grilled American Wagyu Mignonette*

mushroom, broccoli, fennel, poivre sauce
Maple Leaf Duck Breast*

salsify, rhubarb, blackberry, fennel, kumquats
Spring Vegetable Garden

zucchini blossom, micro squash, radishes, garlic rice, carrot, pesto, tahini sauce