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
April 2021
Three Courses 10
From The Bar
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“Mother’s of Champagne”
Pommery “Pop” Brut NV 187ml 15
Laurent-Perrier, Brut NV 187ml 15 -
Wine by the Glass
Greystone Cellars 6
Cabernet Sauvignon
Merlot
Chardonnay
Clinton Vineyards 4
Twilight Rose -
Draft Beer
CIA’s Art and Science of Brewing Class: St. Andrew’s Abbey Ale 4
Belgian-style Dubbel, caramel, raisin, dark fruits, Hudson Valley honey 8.3% ABV -
Bottled Beer and Cider
Unibroue Maudite 5
8% ABV
Plan Bee “Barn Beer” 7
5.5% ABV
Ommegang Hennepin 5
7.7% ABV
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
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Market Soup
seasonally inspired
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Stinging Nettle Soup
clams, prosciutto, spring garlic, quail egg
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Tuscan Kale and Beet Salad
smoked blue cheese, candied pecans, Meyer lemon-honey vinaigrette
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Roasted Heirloom Carrots and Baby Artichoke Salad
greens, Meyer lemon gel, candied walnuts, aged goat cheese
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Spring Salad
market vegetables, strawberries, roasted grapes, honey lemon vinaigrette
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Watermelon and Tomato Salad
goat cheese bavarois, strawberry, aerated beets, herbs salad
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Ora King Crudo
pickled caulini, orange blossom, yuzu
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Pate Maison
celery root remoulade, apricot preserve, lola rossa
Mains
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Atlantic Salmon
black rice, green mango-cabbage salad, peanuts, cilantro vinaigrette
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Turbot
foraged mushrooms, scallop mousseline, tarragon hollandaise
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Roasted Chicken Breast
potato pavé, sweet onion purée, petit carrots, tarragon jus
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Pork Tenderloin
endive gratiné, beet espuma, baby carrots, beurre noisette-apple demi-glace
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Aji Panca Roasted Wagyu Beef
spring beans, purple potatoes, corn custard, aji amarillo
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Duo of Duck
breast, confit pithivier, shaved vegetable salad, caulilini, brandied cherry sauce
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Ricotta and Crab Agnolotti
white asparagus, shellfish bisque
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Fresh Daily Pasta
seasonal preparation
Dessert
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Gateaux au Chocolat
milk and dark chocolate, passion fruit heart, coconut sorbet, corn stick
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Rhubarb Soup
churros, cinnamon sugar, mascarpone whipped cream
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Chevre et Carotte
goat cheese and carrot cake, macerated strawberries whipped cream beet jus
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
April 2021
Three Courses 15
From The Bar
-
“Mother’s of Champagne”
Pommery “Pop” Brut NV 187ml 15
Laurent-Perrier, Brut NV 187ml 15 -
Wine by the Glass
Greystone Cellars 6
Cabernet Sauvignon
Merlot
Chardonnay
Clinton Vineyards 4
Twilight Rose -
Draft Beer
CIA’s Art and Science of Brewing Class: St. Andrew’s Abbey Ale 4
Belgian-style Dubbel, caramel, raisin, dark fruits, Hudson Valley honey 8.3% ABV -
Bottled Beer and Cider
Unibroue Maudite 5
8% ABV
Plan Bee “Barn Beer” 7
5.5% ABV
Ommegang Hennepin 5
7.7% ABV
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
-
Soup du Jour
daily preparation
-
Tuscan Kale and Beet Salad
smoked blue cheese, candied pecans, lemon-honey vinaigrette
-
Watermelon and Tomato Salad
goat cheese bavarois, strawberry, aerated beets, herbs salad
-
“The Bocuse” Mezze
merguez, spicy heirloom tomato, fonio tabbouleh, olives, quiche, though dip, labneh, Zataar’s pita
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Pate Maison
celery root remoulade, apricot preserve, lola rosa
Mains
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Atlantic Salmon
Caraflex cabbage, mushroom, beans, mushroom-kombu broth
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Lemon-Honey Chicken
fricassèe vegetables, pommes paillasson, chermoula, lemon gel, cumin-carrot jus
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Slow Roasted Wagyu Beef
napolèon truffle potato, baby romaine, mushroom purée, béarnaise sauce
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Duck Breast and Confit Pithivier
shaved vegetable salad, caulilini, brandied cherry sauce
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Vadouvan Tortelli
pea, potato, cilantro, mushrooms, fava beans, onion, coconut bisque
Dessert
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Dessert du Jour
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.