The Culinary Institute of America's six award-winning restaurants offer extraordinary cuisines in a variety of settings. 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
AMERICAN BOUNTY
DINNER MENU
Starters
Foie Gras from the Hudson Valley 11. *
Daily Preparation
Seared Sea Scallops 10.
New Jersey Sweet White Corn, Chanterelle Ragout
Carpaccio of Aged Lamb 8. *
Lakeside Farms Lamb, Feta Cheese, Arugula, Olive Purée
Crispy Baby Artichokes 8.
Basil Mayonnaise
Louisiana Lump Crab Cakes 10.
Vanilla Bean Cole Slaw, Gulf Coast Rémoulade
Summer Soups
Chilled Avocado Bisque 6.
Rock Shrimp "Salad"
White Corn Purée 6.
Red Bell Pepper Coulis
Salads
Bounty Caesar 8.
Midnight Moon Goat Milk Cheese, Garlic-Anchovy Crostini
Salad of Summer Beans and Roasted Gold Peppers 8.
Frisée, Lemon Aioli, Chive Oil
Country Salad 8.
Black Mission Figs, Point Reyes Blue Cheese, Spiced Walnuts
Salad of Grilled Asparagus & Warm Coach Farms Goat Cheese 8.
Red and Gold Beets Vinaigrette
Simple Salad of Mesclun Lettuces 6.
Avocado-Ranch Dressing
Salad of Heirloom Tomatoes 8.
Lemon Cucumbers, Campus Grown Basil
Main Courses
Pacific King Salmon 27.
Hoppin' John Succotash, Herb Salad
Lenz Old Vines Chardonnay, North Fork of Long island, New York 9.50
San Francisco Cioppino 28.
Dungeness Crab, PEI Mussels, Market Fish
Swanson Pinot Grigio, Napa, California 7.50
Chanterelle Crusted Alaskan Halibut 27.
Watercress Purée, Organic Grit Cake, Summer Beans
Iron Horse Un-Oaked Chardonnay, Green Valley-Sonoma County, California 8.50
Dry-Aged New York Steak 29. *
Risotto Cake, Spinach, Maytag Blue Cheese
Joseph Carr Cabernet Sauvignon, Napa Valley, California 9.00
Slow Roasted Cornish Game Hen 26.
Grilled Vegetable "Ratatouille," Soft Polenta, Sage-Bacon Jus
Kenwood Pinot Noir, Russian River Valley, California 8.00
Grilled Double Thick Berkshire Pork Chop 28. *
Garlic Smashed Potatoes, Gingered Tomato Jam, Spicy Mustard
White vs. Red 8.50
Chateau Ste. Michelle "Eroica" Riesling, Washington
Kenwood Pinot Noir, Russian River Valley, California
(3 oz. of each wine)
Red Curried Vegetables and Smoked Tofu 18.
Basmati Rice, Scallions, Cilantro
Domaine Ste. Michelle Blanc de Blancs, Columbia Valley, Washington 5.50
Small Dishes on the Side 6.
Soft Polenta Crispy Fries & House Made Ketchup Succotash Garlic Mashers Summer Beans
There is an additional $2 surcharge for each substitution
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.
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.