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. These menus are a sampling of what you might enjoy.


  • Lunch Menu

    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
     
    Chilled Seasonal Soup 10
     
    Local Sky Farms Greens
    Raw Vegetables, Almonds, Shallot Sherry Vinaigrette 10
     
    New Bedford Scallops
    Chard, Fingerlings, Puffed Rice, Bacon Broth 15 (+5 SUPPL)
     
    Smoked Salmon*
    Lemon Crème Fraîche, Peas, Mint, Sparkling Gelée 13
     
    East Coast Oysters*
    Pickled Fennel, Beet Mignonette, Mustard (6 pcs) 11 (+3 SUPPL)
     
    Steak Tartare*
    Yuzu Pickles, Radish, Smoked Mushroom Broth, Lotus Root 13
     
    Pate Maison
    Celery Root Remoulade, Apricot Preserve, Lola Rossa 14
     
    Squid Ink Pasta
    Clams, Mussels, Shrimp, Bouillabaisse Broth 14
     

    Entrées

    Les Plats Principaux
     
    Arctic Char
    Asparagus, Artichoke, Miso Yogurt, Wild Mushrooms 30
     
    Crispy Turbot
    Celtic Ragoût, Lemon Potato, Spinach Purée, Sea Urchin Beurre Nantais 33 (+5 SUPPL)
     
    The “Burgundian” Burger
    Hanger Blend, Tomato Chutney, Mushroom, Bacon, Onion Confit, Selles-Sur-Cher, Duck Fat Potatoes 24
    add: Œuf À Cheval +2
     
    Pork Tenderloin
    Radish, Sunflower Polenta, Cipollini, Cherry Jus 27
     
    Snow Dance Farms Chicken
    Corn, Mushrooms, Asparagus, Serrano, Pomme Soufflé 34
     
    Breast of Duck
    White Asparagus, Quinoa, Rhubarb, Sauce Bigarade 32 (+4 SUPPL)
     
    Acquerello Risotto
    Foraged Mushrooms, Fava, Cipollini, Scallion, Garlic Chips 20
     
    Slow Roasted Eggplant
    Late Spring Vegetables, Black Barley, Green Goddess 24
     

    Three-Course Prix-Fixe 35

    Tuesday–Thursday
    beverages, service charge, and tax additional
    (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

    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
     
    Seasonal Chilled Soup 11
     
    Squash Variation
    Slow Baked Tomatoes, Zucchini Blossom, Tahini, Fava-Chickpea Croquette, Olive Pesto, Cucumber Sauce 13
     
    Grilled Baby Eggplant
    Spring Onion, Heirloom Tomato, Garlic Scape, Mushrooms à la Grecque 12
     
    Salad “du Potager”
    Mixed leaf, onion, carrot curls, mint, stone fruit, prosciutto, Feta 13
     
    Squid Ink Pasta
    Clams, Mussels, Shrimp, Bouillabaisse Broth 15
     
    Hamachi Crudo
    Coconut, Tamarind-Date Chutney, Garbanzo, Cucumber, Pickled Green Onion 16
     
    Pâté Maison
    Celery Root Rémoulade, Apricot Preserve, Baby Greens 12
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     

    Entrées

    Les Plats Principaux
     
    Seared Turbot
    Celtuce Ragoût, Lemon Potato, Spinach Purée, Charred Spring Onions, Sea Urchin Beurre Nantais 31
     
    Market Fish
    Bulgur, Fennel, Charentais Melon, Confit Tomato, Romesco, Campari Foam 31
     
    Hanger Steak
    Bibb Lettuce, Potato Terrine, Mushroom, Spiced Carrot Purée, Sauce Choron 31
     
    Snowdance Farms Chicken
    Corn, Mushroom, Asparagus, Serrano Ham, Pommes Soufflées 30 (+3 SUPPL)
     
    Pork Tenderloin
    Radish, Pickled Cherries, Sunflower Polenta, Cherry Jus 30
     
    Maple Leaf Farms Duck Breast
    Legume-Thyme Casserole, Soubise, Griottes Gel, Rouennaise Sauce 30 (+3 SUPPL)
     
    Aquerello Risotto
    Fricassée of Mushrooms, Fava, Cipollini, Scallion, Garlic Chips 14/21
     

    Three-Course Prix-Fixe 45

    Tuesday–Thursday
    beverages, service charge, and tax additional
    (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

    Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
     
    Chaud Froid Chocolat Café
    Warm Bittersweet Chocolate Tart, Fleur de Sel, White Coffee Ice Cream, Hazelnut Gianduja Chip 12
     
    Le Vacherin
    Raspberry Sorbet, Speculoos Cookie, Chamomile Pavlova, Banyul Red Wine Coulis 12
     
    L’Eclair
    Toasted Pâte à Choux Shell, Strawberry-Rhubarb Compote, Whipped Lemon Curd, Lavender Ice Cream 13
     
    Riz au Lait
    Aged Arborio Coconut Rice Pudding, Rum Raisins, Caramel Milk Jam, Lemon Pound Cake 12
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     
    Table-Side Sorbet & Voyage Treats
    White Peach Sorbet
    Caramelized Puff Pastry Palmier
    Upside Down Pineapple Cheesecake
    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.