Menus

The Bocuse Restaurant Menus

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.

We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.


  • Lunch Menu

    Appetizers

    Mise en Bouche
     
    Black Truffle Soup VGE
    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13
     
    Roasted Squash Soup
    Compote, Seeds, Yogurt, Sage, Wild Rice 11
     
    Stone Fruit and Bitter Lettuces
    Whipped Ricotta, Mint, Hazelnut, Sherry Vinaigrette 12
     
    Goat Cheese Ravioli
    Vegetable Ash, Honeycrisp, Prosciutto, Parsnip-Almond Crème 13/24
     
    Poughkeepsie Project Heirloom Tomatoes
    Fern Hill Crème Blanche, Lemon Cucumbers, Garden Herbs, Tomato Water 13
     
    East Coast Oysters*
    Blistered Heirloom Cherry Tomato, Green Tomato Mignonette 11 (6 pcs)
     
    Charcuterie
    Seasonal Accompaniments 14
     

    Entrées

    Les Plats Principaux
     
    Hamachi Poke
    Sushi Rice, Avocado, Lotus Root, Spicy Mayo 27
     
    Atlantic Swordfish
    Panisse, Zucchini Blossom, Grilled Tomatoes, Sauce Vierge 28
     
    Poached Halibut
    Potato, Heirloom Tomato, Caviar, Dashi Beurre Blanc 33 (+3 SUPPL)
     
    Boulettes de Pommes de Terre
    Local Squash, Sea Beans, Cremini, Sauce Homard 29 (+3 SUPPL)
     
    Octopus Basquaise
    Scallop, Piquillo, Boquerones, Chorizo, Black Olive Aïoli 34
     
    Poulet en Vessie
    Corn Pudding, Beets, Portobello, Shishito, Sauce Écossaise 34
     
    Beef Pot-au-Feu
    Porcini Noodle, Root Vegetables, Greens, Horseradish, Mushroom Broth 33
     
    Pork Tenderloin
    Apple, Cabbage, Cipollini, Chestnut 25
     
    Seared Duck Breast
    Celery Root, Fingerlings, Charred Onion, Pink Peppercorn 32
     

    Three-Course Prix-Fixe Menu 35

    Tuesday–Thursday
    (Supplemental charges as noted)
     
    Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of foodborne illness, especially if you have certain medical conditions. Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

  • Dinner Menu

    Appetizers

    Mise en Bouche
     
    Black Truffle Soup VGE
    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13
     
    Stone Fruit and Bitter Lettuces
    Whipped Ricotta, Mint, Hazelnut, Sherry Vinaigrette 13
     
    Tomato & Watermelon Salad
    Hummus, Strawberries, Lemon Confit, Artichokes, Basil Oil 13
     
    East Coast Oysters*
    Blistered Heirloom Cherry Tomato, Green Tomato Mignonette 18 (6 pcs)
     
    Goat Cheese Ash Ravioli
    Honeycrisp Apple, Prosciutto, Parsnip-Almond Crème 14/26
     
    Octopus Basquaise
    Scallop, Piquillo Peppers, Boquerones, Chorizo, Black Olive Aïoli 16
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Artisanal Charcuterie
    Seasonal Accompaniment 17
     

    Entrées

    Les Plats Principaux
     
    Atlantic Swordfish*
    Panisse, Stuffed Zucchini Blossom, Sauce Vierge 30
     
    Poached Halibut*
    Marble Potatoes, Heirloom Tomatoes, Fennel, Caviar, Dashi Beurre Blanc 33
     
    Potato Gnocchi
    Lobster, Local Squash, Sea Beans, Sauce Américaine 26 (+3 SUPPL)
     
    Poulet en Vessie
    Corn Pudding, Beets, Portobello, Shishito, Sauce Écossaise 33
     
    Pork Fillet Charcutière*
    Poached Apples, Savoy Cabbage, Cipollini Onion, Chestnut Spätzle 30
     
    Beef Pot-au-Feu*
    Seasonal Vegetables, Porcini Noodles, Greens, Horseradish, Mushroom Broth 33 (+3 SUPPL)
     
    Maple Leaf Duck Breast*
    Celery Root, Fingerling Potatoes, Charred Onion, Pink Peppercorn 33 (+3 SUPPL)
     

    Three-Course Prix-Fixe Menu 45

    Tuesday–Thursday
    (Supplemental charges as noted)
     
    Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of foodborne illness, especially if you have certain medical conditions. Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

  • Dessert Menu

    Tarte au Chocolat
    Pistachio Crunch, Cassis Sorbet 12
     
    Apple Tatin “Kouign Amann”
    Toasted Cumin Ice Cream, Cinnamon Pebbles, Granny Shiso Sauce 12
     
    Charlotte aux Fraises
    Cheesecake, Sablé Cookie, Strawberry Compote, Maple-candied Pecans, Carrot Halva 12
     
    Rocher Glace
    Hazelnut Semifreddo, Pound Cake, Apricot Nectar, Banyuls & Raspberry-Lime Compote 12
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Table-Side Ice Cream & Paris’s Treasured Treats
    Cookie Dough Ice Cream
    Pain d’Epice: Coconut Rice, Mango Sauce
    Baba au Rum Zaya
    Stable Breton: Peanut Cream, Concord Grape Jam
    Macaron of the Day
    For Two or More 14 per person (+7 SUPPL 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 Ürziger Würzgarten, 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

  • Wines and Beverages

Groups and Gatherings

We love sharing food with people. If you are bringing a small or large group to the CIA for a culinary adventure, our team can walk you through our menu and private dining room options. Learn more >


Tipping Policy

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. However, we have included a 20% Student Support Surcharge on each check which is returned to our students through scholarships, support of student activities, and the purchase of graduation jackets. Thank you for helping to support the educational mission of the CIA.