Three-Course Hudson Valley Restaurant Week
Lunch: $22.95 | Dinner $32.95
March 11–23
Three-Course Hudson Valley Restaurant Week
Lunch: $22.95 | Dinner $32.95
March 11–23
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.
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
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
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.
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
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
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.
Duck Confit & Toulouse Sausage
Cannellini Bean Cassoulet 25
Mussels à la Normande
Leek Rings, Crème Fraîche, Shallot, Garlic, French Fries 19
Roast Chicken au Jus
Pommes Parisienne, Portobello Mushroom, Wilted Greens 26
Whole Boneless Trout Meunière
Haricots Verts, Almonds, Pommes Vapeur 26
Braised Short Ribs à la Bourguignonne
Potato-Celery Root Purée, Root Vegetables, Mushrooms, Bacon 34
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)
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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