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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.


Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

Appetizers

Mise en Bouche

  • BLACK TRUFFLE SOUP VGE

    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13 (+2 SUPPL)

  • SQUASH SOUP

    Kabocha Preserves, Aerated Yogurt, Wild Rice, Avocado-Sage Oil 10

  • SUNCHOKE & PARSNIP VELOUTÉ

    Pickled Pear, Pistachio-Mint Gremolata 11

  • BADGER FLAME BEETS

    Bleu du Bocage, Pecan, Black Mission Fig, Castelfranco 14

  • ROASTED PEAR AND HEIRLOOM APPLES

    Pistachio Crème, Kale, Pomegranate, Orange Blossom Honey 14

  • EAST COAST OYSTERS*

    Pickled Fennel, Beet Mignonette, Mustard (6 pcs) 11 (+3 SUPPL)

  • CURED HAMACHI*

    Cucumber, Avocado, Mint, Sesame 14 (+4 SUPPL)

  • PATE MAISON

    Celery Root Remoulade, Apricot Preserve, Lola Rossa 14

  • ASSORTMENT OF FRENCH CHEESES

    Black Mission Figs, Guava, Sourdough 12

Entrées

Les Plats Principaux

  • CRISPY TURBOT

    Jerusalem Artichoke, Fennel, Smoked Roe, Lobster Beurre Fondue 30 (+4 SUPPL)

  • MARKET FISH

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

  • CRISPY DUCK BREAST

    Celery Root, Dijon Fingerlings, Charred Onion, Pink Peppercorn Jus 34 (+4 SUPPL)

  • PORK DUO

    Tenderloin & Belly, Quince Butter, Apple, 
 Freekah Tabbouleh, Mustard Jus 30

  • GRILLED AMERICAN WAGYU BEEF

    Row 7 Squash, Wild Mushrooms, Braised Greens, Smoked Choron 34 (+5 SUPPL)

  • SNOWDANCE FARMS CHICKEN

    Brussel Sprouts, Bok Choy, Root Vegetables, Truffle Jus 34

  • TAGLIATELLE

    Braised Lamb, Lemons, Olives, Chermoula 13/25

  • CAULIFLOWER TORTELLINI

    Florets, Mushrooms, Capers, Celery Root Truffle Crème 14/27

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.


Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

Appetizers

Mise en Bouche

  • BLACK TRUFFLE SOUP VGE

    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13

  • SALAD DU POTAGER

    Mixed Leaf, Herbs, Pear, Heirloom Apple, Baby Carrots, Pomegranate, Feta 13

  • CURRIED CRAB SALAD

    Beet Spaghetti, Cucumber, Crisp Capers, Coconut Gel, Del Pequillo 14

  • EAST COAST OYSTERS

    Lemon, Mignonette Sauce 16 (+3 SUPPL)

  • L’ASSIETTE GOURMANDE

    Pâté Maison, Quiche Lorraine, Prosciutto, Celery Remoulade, Apricot Preserve, Baby Greens 15

  • ASSORTMENT OF FRENCH CHEESES

    Black Mission Figs, Guava, Sourdough 12

Entrées

Les Plats Principaux

  • TURBOT A LA NORMANDE

    Leeks, Spinach, Peruvian Purple Creamers, Mushroom, Mussels, Shrimp, Champagne Sauce 31

  • ORA KING SALMON

    Sunchoke Purée, Roasted Carrots, Coco Beans, Pancetta, Squash Bisque 31

  • AMERICAN BEEF WAGYU

    Row 7 Squash, Wild Mushrooms, Braised Greens, Smoked Choron 35 (+5 SUPPL)

  • SNOWDANCE FARMS CHICKEN AU CITRON

    Date Purée, Green Olive Gel, Fennel, Cauliflower, Sweet Potato 30 (+3 SUPPL)

  • LAMB TAGLIATELLE SAFRANÉ

    Preserved Lemon, Olives, Chermoula 15/25

  • TORTELLINI DU BARRY

    Cauliflower, Mushrooms, Aged Parmesan, Crostini, Truffle Butter 27

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.

Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

Dessert

  • VANILLA BEAN CRÈME BRÛLÉE

    Fruit Compote du Jour Brown Butter Pecan Cookie 12

  • MOLTEN CHOCOLATE CAKE

    Caramel Sauce Vanilla Ice Cream 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

View List

Reservations

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