Menus

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

White Gazpacho

marcona almonds, shrimp ceviche, carbonated grapes
Burrata

CIA campus-grown kale, demi sec heirloom tomato, garlic confit vinaigrette
Summer Heirloom Melons

CIA campus-grown greens, serrano, smoked blue cheese, pistachio vinaigrette
Chilled Smoked Corn and Tomato Broth

bacon, buttermilk, CIA campus-grown nasturtium
Stone Fruit Salad

Row 7 beets, pecan, montrachet, verjus vinaigrette
East Coast Oysters* (+4 SUPPL)

cucumber, meyer lemon, red wine mignonette
Ora King Salmon Crudo*

pickled caulilini, orange blossom, yuzu
Charred Octopus

roasted peppers, piquillo purée, chorizo
Pate Maison*

celery root remoulade, apricot preserve
Ricotta Cavatelli

duck confit, peas, ramps, asparagus
Ricotta and Crab Ravioli

white asparagus, shellfish bisque

Arctic Char

shiitake, baby cauliflower, carrot, smoked miso yogurt
Dover Sole

mushrooms, scallop mousseline, hollandaise
Roasted Chicken Breast

potato pavé, sweet onion purée, tarragon jus
Pork Tenderloin*

endive gratiné, beet espuma, beurre noisette-apple demi-glace
Grilled American Wagyu Beef*

beans, purple potatoes, corn, aji amarillo
Duo of Duck*

breast, confit pithivier, brandied cherry sauce
Acquerello Risotto

cipollini, mushrooms, fava, garlic chips

Gateaux au Chocolat

passion fruit, coconut sorbet, corn stick
Soup aux Fraises

cinnamon churros, mascarpone cream
Chevre et Carotte

raspberry red wine sauce

*Consuming raw or undercooked animal products may increase your risk for food-borne illness.

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

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. In light of this policy, and to keep the student experience focused on education, we have included a 20% student support surcharge on each check. All monies from the student support surcharge are returned to our students through scholarships.

Seasonal Melon Pearls

bocconcini, cured ham, firecracker mizuna, aged balsamic
Heirloom Tomato Salad

burrata, grilled onion dressing, basil
Summer Market Salad

baby greens, fennel, radish, tomato, pear, almonds
“Nose to Tail” Charcuterie

assorted meats, cornichons, mustard, apricot preserves
East Coast Oysters* (+4 SUPPL)

cucumber, meyer lemon, red wine mignonette
Saffron Linguini

olive oil, garlic, pecorino, coarse pepper
Moules Poulette

white wine, cream, shallot, garlic, parsley
Tataki Yellofin Tuna*

sesame seeds, edamame, burnt grapefruit, daikon, egg, cilantro, Sriracha sauce
Escargot a la Bourguignonne

butter, shallot, garlic, parsley

Arctic Char*

cucumber, fennel-orange, pommes paillasson, horseradish aioli
Dover Sole

roast vegetables, basmati rice, cilantro, spiced turmeric broth
Sundance Farms Chicken

asparagus, tomatoes, mushroom, potato gratin, fines herbes sauce
Pork Tenderloin Rôti*

shishito pepper, crunchy vegetable salad, potato, sweet & sour sauce
American Wagyu Beef*

smoked mashed potato, bacon, broccoli, heirloom tomato, choron sauce
Maple Leaf Duck Breast*

salsify, candy stripe beet, fig, cherry sauce
Spinach and Artichoke Triangoli

poblano mole, lemon confit, corn chowder