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.
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
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
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
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.
Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.
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
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
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.
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)
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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