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
Fall Harvest Salad
Artichoke, Lentil, Squash, Smoked Blue Cheese, Citrus, Pomegranate Vinaigrette 14
Hamachi Crudo
Avocado, Cucumber, Blood Orange 14 (+4 SUPPL)
East Coast Oysters*
Pickled Carrot, Cilantro, Nuoc Chom 11 (6pcs) (+3 SUPPL)
Vegetable Ash Cavatelli
Cauliflower, Aged Goat Cheese, Honeycrisp, Parsnip Almond Creme 12
Artisanal Charcuterie
Seasonal Accompaniments 14
Assortment of French Cheeses
Black Mission Figs, Guava, Sourdough 12
Les Plats Principaux
Chatham Cod
Potato, Heirloom Tomato, Caviar, Dashi Beurre Blanc 33 (+3 SUPPL)
Octopus Basquaise
Scallop, Piquillo, Boquerones, Chorizo, Black Olive Aïoli 34 (+4 SUPPL)
Arctic Char
Black Rice, Sweet Potato, Caulilini, Mushroom Vinaigrette 29
Acquerello Risotto
Poultry Confit, Mushroom, Idiazabal, Cranberry 23
Poulet en Vessie
Beets, Portobello, Shishito, Sauce Écossaise 34 (+4 SUPPL)
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
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
Roasted Squash Soup
Compote, Seeds, Yogurt, Sage, Wild Rice 11
Fall Harvest Salad
Artichoke, Lentil, Squash, Citrus, Smoked Blue Cheese, Pomegranate Vinaigrette 13
Rocket & Endive Salad
Apple, Walnut, Cauliflower, Beet, Roasted Grape Vinaigrette 13
Oysters Gratinées
Rockefeller 16 (5pcs) (+2 SUPPL)
Acquerello Risotto
Gizzard Confit, Mushroom, Idiazabal, Cranberry 16
Assortment of French Cheeses
Black Mission Figs, Guava, Sourdough 12
Artisanal Charcuterie
Seasonal Accompaniment 17
Les Plats Principaux
Market Fish*
Caulilinni, Salsify, Aritchoke, Greens, Blood Orange Sabayon 30
Cod Pavè
Marble Potatoes, Heirloom Tomatoes, Fennel, Caviar, Dashi Beurre Blanc 30
Poulet en Vessie
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)
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
Warm Apple Tatin “Kouign Amann”
Burnt Cumin Ice Cream, Cinnamon Pebbles, Granny Shiso Sauce 12
Mont Blanc Gateaux
Chestnut and Brandied Cherry Cake, Vanilla Bean Bavarian Cream, Tangerine Sorbet 13
La Vacherin
Pine Nut Kulfi, Toasted Orange “Air” Brioche, Vanilla Meringue, Pomegranate Nectar 12
Assortment of French Cheeses
Black Mission Figs, Guava, Sourdough 12
Table-Side Ice Cream & Voyage Treats
Baba au Rum Zaya
Macaron of the Day
Cookie Dough Ice Cream
Pain d’Epice: Coconut Rice, Mango Sauce
Sable Breton: Peanut Cream, Concord Grape Jam
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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