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Selection of treats, Bocuse Restaurant in Hyde Park, NY at The Culinary Institute of America.
Selection of treats, Bocuse Restaurant in Hyde Park, NY at The Culinary Institute of America.

Lunch—Déjeuner

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.


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 (+4 SUPPL)

  • FRENCH ONION SOUP “RÉINVENTÉ”

    Charred Leeks, Sweet Onions, Cipollini, Alpine Sourdough 12

  • SUNCHOKE & PARSNIP VELOUTÉ

    Pickled Pear, Pistachio-Mint Gremolata 11

  • BADGER FLAME BEETS

    Bleu du Bocage, Pecan, Black Mission Fig, Castelfranco 14

  • ROASTED PEAR AND HEIRLOOM APPLES

    Pistachio Crème, Kale, Pomegranate, Orange Blossom Honey 14

  • EAST COAST OYSTERS*

    Pickled Fennel, Beet Mignonette, Mustard (6 pcs) 11 (+5 SUPPL)

  • CURED HAMACHI*

    Cucumber, Avocado, Mint, Sesame 14 (+5 SUPPL)

  • PATE MAISON

    Celery Root Remoulade, Apricot Preserve, Lola Rossa 14

  • ASSORTMENT OF FRENCH CHEESES

    Black Mission Figs, Guava, Sourdough (3 pcs) 12
 Additional +3 each

Entrées

Les Plats Principaux

  • DOVER SOLE

    Jerusalem Artichoke, Fennel, Smoked Roe, Lobster Beurre Fondue 30 (+5 SUPPL)

  • OCTOPUS BASQUAISE

    “Robuchon” Potato, Black Olive, Chorizo, Broccoli di Ciccio, White Anchovy, Pimentón Oil 31

  • CRISPY DUCK BREAST

    Celery Root, Dijon Fingerlings, Charred Onion, Pink Peppercorn Jus 34 (+5 SUPPL)

  • PORK TENDERLOIN & CRISPY RILLETTE

    Rutabaga Sauerkraut, Carrot Confit, Pomme Fondant, Dijon 32

  • BRAISED BEEF SHORT RIB

    Pearl Onion, Forest Mushrooms, Lardons, Parsley Root Puree 34

  • SNOWDANCE FARMS CHICKEN

    Brussel Sprouts, Bok Choy, Root Vegetables, Truffle Jus 34

  • ACQUERELLO RISOTTO

    Root Vegetables, Escargot, Smoked Pork, Fines Herbs 30

  • CAULIFLOWER TORTELLINI

    Florets, Mushrooms, Capers, Celery Root Truffle Crème 14/27

Three-Course Winter Prix-Fixe Menu 19

(supplemental charges as noted)

Tuesday–Friday
January 7–March 13

beverage, surcharge, and tax additional

Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.

Dinner—Repas Du Soir

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.


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

  • FRENCH ONION SOUP “RÉINVENTÉ”

    Charred Leeks, Sweet Onions, Cipollini, Alpine Sourdough 13

  • MELI-MÉLO SALAD

    Heart of Palm, Artichoke, Haricots Verts, Onion, Clementine, Belgian Endive, Kale, Lemon Vinaigrette 13

  • WARM GOAT CHEESE BRÛLÉE

    Pommery Potato Salad, Roasted Sea Salt Beets, Red Pepper Coulis, Petite Salad, Thyme 13

  • CURRIED CRAB SALAD

    Beet Spaghetti, Cucumber, Crisp Capers, Coconut Gel, Del Pequillo 15

  • EAST COAST OYSTERS*

    Lemon, Mignonette Sauce 16

  • L’ASSIETTE GOURMANDE

    Pâté Maison, Quiche Lorraine, Prosciutto, Celery Remoulade, Apricot Preserve, Baby Greens 15

  • ASSORTMENT OF FRENCH CHEESES

    Black Mission Figs, Guava, Sourdough 12

Entrées

Les Plats Principaux

  • DOVER SOLE AMANDINE

    Porcini Purée, Swiss Chard, Peruvian Potatoes, Leeks, Almonds, Brown Butter Snow 33

  • ORA KING SALMON*

    Sunchoke Purée, Roasted Carrots, Coco Beans, Pancetta, Squash Bisque 31

  • BRAISED BEEF SHORT RIB

    Pearl Onion, Mushrooms, Bacon Lardons, roasted baby carrot, greens, Parsley Root Puree 35

  • PORK TENDERLOIN*

    Beer-Sauerkraut, Pancetta Chips, Pearl Onion Petals, Potato Confit, Caramelized Apple 32

  • PEKIN DUCK VARIATION

    “Shepherd’s Pie,” Roasted Root Vegetables, Pink Peppercorn Sauce 34

  • SNOWDANCE FARMS CHICKEN AU CITRON

    Date Purée, Green Olive Gel, Fennel, Cauliflower, Sweet Potato 30

  • TORTELLINI DU BARRY

    Cauliflower, Mushrooms, Celery Root Purée, Aged Parmesan, Toasted Focaccia, Truffle Emulsion 25

Winter Dinner Special

25% off Food

Tuesday–Friday
January 7–March 13

beverage, surcharge, and tax additional

Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.

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

Dessert

  • VANILLA BEAN CRÈME BRÛLÉE

    Fruit Compote du Jour Brown Butter Pecan Cookie 12

  • MOLTEN CHOCOLATE CAKE

    Caramel Sauce Vanilla Ice Cream 12

  • TABLE-SIDE ICE CREAM & VOYAGE TREATS

    *Coconut Ice Cream on a Waffle Cone
    *Carrot Cake, Cream Cheese Frosting
    *Kouing Amann
    *Tamarindade

    FOR TWO OR MORE 14 per person

    (Suppl. +7 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, Urziger-Wurzgarten, 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

The Bocuse Restaurant's Online Wine & Beverage List

View List

Lunch Group Menu

Price ranges from $39.00–$46.00 per person for a three-course luncheon. Price does not include the 20% student support surcharge and 8.125% New York State tax. Please select one item only in each course. Requests for a choice of two entrees incur an additional $5.00 per person fee.

First Course Offerings

(select one for entire group)

  • Lyonnaise-Style Frisée Salad

    Salade Lyonnaise
    Bacon Lardons, 148˚ Egg, Fines Herbes Vinaigrette

  • Puree of Celery Root Soup

    Crème de Celeriac
    Pumpernickel Croutons, Apple Compote, Lardons

  • Tuscan Kale Salad

    Salade de Chou Frise “Tuscane”
    Winter Vegetable Chips, Crisp Chorizo, Sherry Wine Vinaigrette, Goat Cheese Espuma

  • Black Truffle Soup VGE

    Soupe aux Truffes Noires Élysée Paul Bocuse 1975
    Beef Broth, Vegetables, Black Truffles, Puff Pastry

  • Duck Confit

    Confit de Canard
    Warm Yukon Gold Potato Salad, Mango Compote, Vanilla Vinaigrette

  • Tuna Tartare

    Tartare de Thon
    Oven Dried Tomato Salad, Tapenade and Basil Gel, Tobiko

Main Course Offerings

(select one for entire group)

  • Monkfish Wrapped in Prosciutto ($39.00)

    Loup de Mer
    Basquaise Vegetables, Balsamic Veal Reduction

  • Coq Au Vin ($39.00)

    Poulet au Vin Rouge
    Winter Vegetables, Bacon Lardons and Fines Herbs Pasta

  • Magret Duck Breast ($39.00)

    Magret de Canard
    Honey Cardamom Gastrique, Pineapple Compote, Sweet Potato Purée

  • Pork Tenderloin ($39.00)

    Filet de Porc
    Pumpkin Israeli Couscous, Caramelized Apple, Cipollini Onions, Sherry Vinegar Sauce

  • New York Strip Loin ($46.00)

    Entrecote de Boeuf
    Roasted Potatoes, Mushroom Ragout, Tomato Compote, Aged Goat Cheese

  • Boneless Loin of Lamb ($46.00)

    Carre d’Agneau
    Tomato Confit, Tapenade, Crispy Polenta, Tarragon Jus

Dessert Course

(select one for entire group)

  • Chocolate Molten Cake

    Gateau au Chocolat
    Caramel Ice Cream

  • Apple Tart

    Tarte aux Pommes
    Vanilla Bean Ice Cream

  • Crème Brûlée

    Crême Brulée
    Fruit Compote

  • Goat Cheese Cheesecake

    Gateau au Fromage
    Seasonal Fruit

  • Praliné Mystère

    Praliné Mystere
    Raspberry Sauce

  •  

  • Coffee/Tea/Iced Tea

Dinner Group Menu

Price ranges from $59.00–$65.00 per person for a four-course dinner. Price does not include the 20% student support surcharge and 8.125% New York State tax. Please select one item only in each course. Requests for a choice of two entrées incur an additional $5.00 per person fee.

First Course Offerings

(select one for entire group)

  • Lyonnaise-Style Frisée Salad

    Salade Lyonnaise
    Bacon Lardons, 148˚ Egg, Fines Herbes Vinaigrette

  • Winter Salad

    Salade D’Hiver
    Pear, Shaved Vegetables, Cured Ham, Poached Egg, Point Reyes Bleu Cheese, Walnut Vinaigrette

  • Roasted Squash Soup

    Potage de Potiron Rôti
    Butternut Squash, Spiced Pepitas, Apple, Spiced Cider

  • Black Truffle Soup VGE

    Soupe aux Truffes Noires Élysée Paul Bocuse 1975
    Beef Broth, Vegetables, Black Truffles, Puff Pastry

  • Crab Cake

    Gâteau de Crabe
    Fennel Cabbage Slaw, Wasabi-Citrus Sauce

  • Smoked Salmon

    Saumon Fumé
    Hard Boiled Eggs, Capers, Potato Salad

Second Course Offerings

(select one for entire group)

  • Seared Scallop

    Saint-Jacques
    Chanterelle Mushrooms, Braised Fennel, Sauce Vin Jaune

  • Arctic Char

    Filet d’Onglet
    Smoked Basmati Rice Cake, Cauliflower, Spinach, Lemongrass Curry Sauce

  • Monkfish Bourride

    Rotie de Lotte
    Purple Potato, Carrots, Fennel, Cauliflower, Cipollini Onions, Aïoli

  • Jumbo Shrimp

    Crevettes Rôties
    Roasted with Fennel over Mascarpone enriched Orzo, Bouillabaisse-style Sauce

Main Course Offerings

(select one for entire group)

  • Duck Breast ($59.00)

    Canard Pôelé
    Sweet Potato, Brussels Sprouts, Root Vegetables, Pomegranate Sauce

  • Tournedos of Pork ($59.00)

    Filet de Porc
    Wrapped in Bacon, Braised Red Cabbage, Caramelized Apple, Späetzle, Butternut Squash, Black Currant Gel, Pork Jus

  • New York Strip ($59.00)

    Entrecôte de Boeuf
    Roasted Potatoes, Mushroom Ragoût, Baked Tomato, Green Peppercorn Sauce

  • Veal Noisette ($65.00)

    Noisette de Veau
    Potato Terrine, Haricots Vert, Black Garlic Purée, Grainy Mustard Sauce

  • Coq Au Vin ($59.00)

    Coq au Vin
    Winter Vegetables, Bacon Lardons, Fines Herbs Pasta

Dessert Course

(select one for entire group)

  • Chocolate Molten Cake

    Gateau au Chocolat
    Caramel Ice Cream

  • Apple Tart

    Tarte au Pommes
    Vanilla Bean Ice Cream

  • Crème Brûlée

    Crème Brûlée
    Fruit Compote

  • Goat Cheese Cheesecake

    Gateau au Fromage
    Seasonal Fruit

  • Praliné Mystère

    Praliné Mystere
    Raspberry Sauce

  •  

  • Coffee/Tea/Iced Tea

Reservations

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