Three-Course Hudson Valley Restaurant Week
Lunch: $22.95 | Dinner $32.95
March 11–23

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.


  • Lunch Menu

    Appetizers

    Mise en Bouche
     
    Black Truffle Soup VGE
    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13
     
    Potato & Leek Soup
    Braised Leeks, Pickled Garlic, Whipped Crème Fraîche 10
     
    Citrus Salad
    Duck Confit, Walnut, Bitter Greens, Honey-Mustard 11
     
    Roasted Vegetable Salad
    Artichoke, Carrot, Eggplant, Caraway-Yogurt 10
     
    Hamachi Tartare
    Pickled Butternut, Cucumber, Citrus, Tahini-Turmeric Purée 15
     
    East Coast Oysters*
    Pickled Carrot, Cilantro, Nuoc Cham 11 (6 pcs) (+4 SUPPL)
     
    Georges Banks Scallops
    Paddlefish Caviar, Cardoon Velouté, Fennel, Black Garlic 17 (+7 SUPPL)
     
    Beef Strip Loin Carpaccio
    Potato, Radish, Cucumber, Gribiche 14
     
    Pâté Maison
    Celery Root Remoulade, Apricot Preserve, Lola Rossa 14
     
    Emmer Mafalda Pasta
    Braised Pork, Chanterelles, Root Vegetables 12
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     

    Entrées

    Les Plats Principaux
     
    Vadouvan Spiced Hake
    Cauliflower, Bok Choy, Tangerine Brown Butter 33
     
    Crispy Trout
    Citrus, Brussels Sprouts, Crosne, Smoked Yogurt, Shitake 31
     
    Arctic Char
    Black Rice, Sweet Potato, Caulilini, Mushroom Vinaigrette 29
     
    The “Alsatian” Burger
    Short Rib Blend, Sauerkraut, Smoked Tongue, Muenster Cheese, Steak Fries 23
    add: œuf à cheval (+2 SUPP)
     
    Pork Tenderloin
    Parsnip, Black Barley, Charred Carrots, Guanciale, Spiced Pork Jus 26
     
    Seared Duck Breast
    Celery Root, Fingerlings, Charred Onion, Pink Peppercorn 32 (+4 SUPP)
     
    Acquerello Risotto
    Vegetable Niçoise, Tapenade, Basil, Parmesan 20
     

    Three-Course Hudson Valley Restaurant Week 22.95

    Tuesday–Saturday, March 12–23
    beverages, surcharge, 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

    Appetizers

    Mise en Bouche
     
    Black Truffle Soup VGE
    Beef Broth, Vegetables, Black Truffles, Puff Pastry 13
     
    Potato Leek “Parmentier” Veloute
    Serrano Ham-Onion Dumpling, Scallion, Leek Fondue 11
     
    Roasted Baby Carrot Salad
    Eggplant, Muhammara, Artichoke, Caraway-Yogurt Sphere 12
     
    Winter Salad
    Camembert Beignets Duck Confit, Citrus, Caramelized Walnuts, Honey-Mustard Vinaigrette 13
     
    Oysters Gratinées
    Rockefeller 16 (5 pcs) (+4 SUPPL)
     
    Beef Carpaccio
    Alsacienne Potato Salad, Black Radish, Cucumber, Sauce Gribiche 13
     
    Pâté Maison
    Celery Root Rémoulade, Apricot Preserve, Baby Greens 12
     
    Assortment of French Cheeses
    Black Mission Figs, Guava, Sourdough 12
     

    Entrées

    Les Plats Principaux
     
    Crispy Trout
    Artichoke Purée, Charred Leeks, Asparagus, Peas, Morels, Lemon Emulsion, Lemon Thyme Snow 31
     
    Georges Bank Scallops
    Chicharrones, Paddlefish Caviar, Cardoon Velouté, Fennel, Black Garlic 31 (+5 SUPPL)
     
    Pork Tenderloin*
    Parsnip, Black Barley, Charred Carrots, Guanciale, Spiced Pig Jus 30
     
    Pan Seared Hanger Steak*
    Wedge Fries, Grilled Lettuce, Tarragon-Shallots Emulsion 30 (+5 SUPPL)
     
    Maple Leaf Farms Pekin Duck Breast
    Cannellini Purée, Sweet Potatoes, Turnips, Sunchokes, Blueberries, Currant Gel 33
     
    Emmer Mafalda Pasta
    Braised Pork, Chanterelles, Root Vegetables 14/21
     

    Three-Course Hudson Valley Restaurant Week 32.95

    Tuesday–Saturday, March 12–23
    beverages, surcharge, 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 Plat du Jour (Specials)

    Tuesday

    Duck Confit & Toulouse Sausage
    Cannellini Bean Cassoulet 25
     

    Wednesday

    Mussels à la Normande
    Leek Rings, Crème Fraîche, Shallot, Garlic, French Fries 19
     

    Thursday

    Roast Chicken au Jus
    Pommes Parisienne, Portobello Mushroom, Wilted Greens 26
     

    Friday

    Whole Boneless Trout Meunière
    Haricots Verts, Almonds, Pommes Vapeur 26
     

    Saturday

    Braised Short Ribs à la Bourguignonne
    Potato-Celery Root Purée, Root Vegetables, Mushrooms, Bacon 34

  • Dessert Menu

    Chaud Froid Chocolat Café
    Warm Bittersweet Chocolate Tart, Fleur de Sel, White Coffee Ice Cream, Hazelnut Gianduja Chip 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
     
    Le 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
    Passion Fruit Ice Cream
    Upside Down Pineapple Cheesecake
    Churros, Tamarind Dipping Sauce
    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.