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
November 2020
Three Courses 10
Starters
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Truffle Soup VGE
beef broth, vegetables, truffles, puff pastry
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Sunchoke and Parsnip Velouté
pickled pear, pistachio-mint gremolata
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Baby Beet Salad
cipollini onion, radishes, potatoes, watercress, baby arugula, lamb lettuce, soubise
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East Coast Oysters and Shrimp
trio of sauces: cocktail, mignonette, tarragon
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Squash Soup
kabocha squash preserves, aerated yogurt, avocado-sage oil
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Roasted Heirloom Carrots and Baby Artichoke Salad
greens, meyer lemon gel, candied walnuts, aged goat cheese
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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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Provencal Fish Stew
shellfish, finfish, marble potatoes, fennel, aromatic broth
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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
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
November 2020
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
-
Truffle Soup VGE
beef broth, vegetables, truffles, puff pastry
-
Squash Soup
kabocha squash preserves, aerated yogurt, avocado-sage oil
-
Sunchoke and Parsnip Velouté
pickled pear, 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
-
East Coast Oysters and Shrimp
trio of sauces: cocktail, mignonette, tarragon
-
Hamachi Crudo
pickled butternut squash, cucumber, citrus, tahini-turmeric purée
-
Pate Maison
celery root remoulade, apricot preserve, lola rossa
Mains
-
Provençal Fish Stew
shellfish, finfish, marble potatoes, fennel, aromatic broth
-
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
-
Overnight-Roasted Wagyu Beef
celery root-potato purée, lardons, root vegetables, sauce bourguignonne
-
Crispy Duck Leg Confit
poêlée of mushrooms, pommes salardaise, frisée
-
Saffron Gnocchetti
peppers, shallots, capers, olives, tomatoes, tasso ham, pignoli
Dessert
-
Chocolat Chaud
lemon madeleine, pernod shamallow
-
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.