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
LUNCH MENU
Starters
Mussels in Red Curry Scallion Sauce 8.
Coconut Milk, Green Onions
Herb Gnocchi 8.
Heirloom Cherry Tomatoes, Aged Jack, Basil
Red Chile Crusted Sea Scallop 10.
Mango Tortilla Salad, Citrus Vinaigrette
Sautéed Crab and Cod Cakes 10.
Red Cabbage Coleslaw, Avocado Cream
Soups
Roasted Poblano and Corn Chowder 6.
Sweet and Hot Peppers, Avocado
Chilled Tropical Fruit Gazpacho 6.
Coconut, Pineapple, Mango
Summer Beets and Carrot Soup 6.
Feta Cheese, Cilantr
Salads
Seasonal Melon Salad 8.
Orange Mint Vinaigrette, Toasted Hazelnuts
Beef and Beet Carpaccio 10.
Pickled Onions, Micro Green Salad, Balsamic Vinaigrette
Grilled Corn and Black Bean Salad 8.
Scallions, Sweet Red Pepper
Mixed Field Green Salad 8.
Fresh Herbs, Croutons, Aged Jack Cheese, 8 Year Old Balsamic Vinegar
Lobster and Goat Cheese Flatbread 11.
Arugula, House-Made Flatbread, Chili Oil
Marinated Tomato and Watercress Salad 8.
English Cucumber, Fresh Goat Cheese Candied Walnuts
Main Courses
Grilled Pork Chop 14.
Apple Mustard Glaze, Sweet Corn Pur ée, Bermuda Onion Rings
Iron Horse Vineyards Un-oaked Chardonnay Green Valley, Sonoma County, California 8.50
Citrus Poached Sea Bass 15.
Couscous Salad, Orange Pepper Glaze
Swanson Vineyards and Winery, Pinot Grigio, Napa, California 7.50
Churrasco Rubbed Beef Tenderloin 17.
Cilantro Chimichuri, Purple Potato Mash, Fried Plantains
Kendall-Jackson Meritage, California 7.75
Grilled Lamb Chops 16.
Raspberry Demi-glace, Arugula Bean Salad
Kenwood Pinot Noir, Russian River Valley, California 8.00
Duo of Vegetarian Chilies 14.
Pico de Gallo, Guacamole, Chihuahua Cheese
Adirondack Lager, Saranac, Matt Brewing Company, Utica, New York 4.75
Roasted Long Island Duck Breast 17.
Corn Pudding, Summer Squash, Merlot Sauce
Bedell Merlot, North Fork of Long Island, New York 7.25
Spicy Sautéed Salmon 16.
Papaya Lime Salsa, Yucca Tots
Dr. Frank Vinifera Wine Cellars Rkatsitelli, Finger Lakes, New York 8.50
Roasted Monkfish 15.
Sweet Manila Clams, Soffrito Rice, White Wine Broth
Swanson Vineyards and Winery, Pinot Grigio, Napa, California 7.50
Pan Fried Chicken Cutlet 15.
Bacon, Lettuce and Tomato Slaw, Green Goddess Dressing
Lenz "Old Vines" Chardonnay, North Fork of Long Island, New York 9.50
Grilled Tuna 18.
Boiled Quail Egg, Black Olives, Fava Bean Salad
Kenwood Pinot Noir, Russian River Valley, California 8.00
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.
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.