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
     
    Spring Vegetable Salad
    Fava, Asparagus, Beets, Champagne Vinaigrette 10
     
    Smoked Salmon*
    Lemon Crème Fraîche, Peas, Mint, Sparkling Gelée 13
     
    East Coast Oysters*
    Pickled Carrot, Cilantro, Nuoc Cham (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 (+3 SUPPL)
     
    Petit Pate en Crepinette
    Potato Galette, Herb Salad, Poultry Jus 14
     

    Entrées

    Les Plats Principaux
     
    Arctic Char
    Asparagus, Artichoke, Miso Yogurt, Wild Mushrooms 30
     
    Crispy Turbot
    Celtuce Ragoût, Lemon Potato, Spinach Purée, Sea Urchin Beurre Nantais 33 (+5 SUPPL)
     
    The “Alsatian” Burger
    Short Rib Blend, Sauerkraut, Smoked Tongue, Muenster Cheese, Steak Fries 23
    add: Œuf À Cheval +2
     
    Pork Tenderloin
    Radish, Sunflower Polenta, Cipollini, Cherry Jus 27
     
    Breast of Duck
    White Asparagus, Quinoa, Rhubarb, Sauce Bigarade 32 (+4 SUPPL)
     
    Acquerello Risotto
    Vegetable Niçoise, Tapenade, Basil, Parmesan 20
     

    Three-Course Prix-Fixe 35

    Tuesday–Friday
    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 Garden Salad
    Fava Beans, Asparagus, Zucchini, Pistachio, Bitter Greens, Champagne Vinaigrette 13
     
    La Caillette Ardechoise
    Herbs Salad, Crispy Potato 15
     
    Asparagus Salad
    Beets, Burrata, Basil Gel, Lemon Vinaigrette 15 (+3 SUPPL)
     
    Hamachi Crudo
    Coconut, Tamarind-Date Chutney, Green Garbanzo, Cucumber, Pickled Ramps 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
     
    Trout
    Artichoke Purée, Charred Leeks, Asparagus, Peas, Morels, Lemon Emulsion, Lemon-Thyme Snow 31
     
    Market Fish
    Caulilini, Salsify, Artichoke, Greens, Mushroom Vinaigrette 31
     
    The “Alsatian” Burger
    Short Rib Blend, Sauerkraut, Smoked Tongue, Muenster Cheese, Steak Fries 23
    add: Œuf à Cheval +2
     
    Maple Leaf Farms Pekin Duck Breast
    Cannellini Purée, Sweet Potatoes, Turnips, Sunchokes, Blueberries, Currant Gel 33
     
    Aquerello Risotto
    Vegetables Niçoise, Tapenade, Basil, Parmesan 14/21
     

    Three-Course Prix-Fixe 45

    Tuesday–Friday
    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.