| YES! RESERVATIONS ARE AVAILABLE Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays. Please note: The Wine Spectator Greystone Restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY. For Reservations: Hyde Park, NY restaurants: Call 845-471-6608 or reserve online Wine Spectator Greystone Restaurant (St. Helena, CA): Call 707-967-1010 or reserve online |
American Bounty Restaurant
Dinner Menu
Starters
Cage-free Foie Gras from the Hudson Valley 11.00 *
Daily Preparation
Carpaccio of Aged Lamb 9.00
Lakeside Farm Lamb, Feta Cheese, Roasted Peppers
Tempura Summer Squash Blossoms 8.00
Ricotta Filling, Lemon Emulsion
Seared Sea Scallops 11.00
Summer Vegetable Ragout, Lobster Essence
Poached Farm Egg and White Cheddar Polenta 9.00
Chanterelle Mushrooms, Crispy Pancetta
Summer Soups
Sweet Corn Chowder 6.00
Pepper Coulis
Avocado Bisque 6.00
Cilantro
Salads
Bounty Caesar 8.00
Garlic-Anchovy Crostini
Country Salad 9.00
Grilled Figs, Point Reyes Blue Cheese, Spiced Walnuts
Salad of Local Heirloom Tomatoes 9.00
Cucumber, Pickled Red Onion, Compressed Watermelon
Salad of Roasted Baby Beets and Rainbeau Ridge Goat Cheese 10.00
Mâche, Pine Nut Butter, White Balsamic Vinaigrette
Main Courses
Grilled Double Thick Berkshire Pork Chop 28.00
Gingered Tomato Jam, Spicy Mustard Garlic Mashed Potatoes
Maker's Mark Manhattan 7.50
Slowly Simmered BBQ Beef Short Ribs 26.00
Yellow Corn Grits, Shaved Vegetable Slaw
Keegan Ales "Mother's Milk," Kingston, New York 4.75
Roasted King Salmon 27.00
Avocado Purée, Sweet Corn Relish, Cilantro Vinaigrette
Gruet Blanc de Noirs, Albuquerque, New Mexico 7.50
Herb Crusted Alaskan Halibut 27.00
Chanterelles, Fava Beans, Spiced Almonds
Iron Horse Vineyards Un-Oaked Chardonnay, Green Valley of Russian River Valley, Sonoma County, California 8.50
Chicken and Dumplings 24.00
"Hoppin" John Succotash, Crispy Southern Ham
Francis Ford Coppola "Director's Cut" Chardonnay, Russian River Valley, California 9.00
Couscous and Gingered Pipperada 17.00
Spinach, Olives, Fava Bean Purée, Crispy Artichoke
Imagine Moore "Grace" Rosé, Finger Lakes, New York 6.00
Rack of Colorado Lamb 29.00
Summer Bean Ragout, Gremolata, Lamb Essence
Joseph Carr Cabernet Sauvignon, Napa Valley, California 9.00
Small Dishes on the Side
Crispy Fries and House-made Ketchup 6.00 Wilted Spinach 6.00 Garlic Mashed Potatoes 6.00 Succotash 6.00
Indicates a Vegetarian Selection
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.
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 (only paid employees are permitted to accept tips) 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 14% service charge on each check. All monies from the service charge are returned to our students through scholarships, support of student activities, and the purchase of graduation jackets.
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.
While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.
