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.
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
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
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.
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
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)
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.
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)
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
Café Daniel
Coffee, Jack Daniel’s, Brown Sugar-Honey Syrup, Honey Infused Whipped Cream 13
Iced Biscotti
Coffee, Amaretto, Pernod, Cream 10
Coffee, Press Pot
Small (1 cup) 4
Medium (2–3 cups) 8
Large (4–6 cups) 12
Harney & Sons Fine Loose Teas 4
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 >
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.
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