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.
Chorizo Hash, Sherry-Saffron Sauce, Shellfish Froth
Carpaccio of Aged Lamb 8. *
Lakeside Farms Lamb, Feta Cheese, Arugula, Olive Purée
Long Island Duck and Potato Gnocchi 9.
Slowly Braised Duck Leg, Wild Mushrooms, Shaved Asiago
Louisiana Lump Crab Cakes 10.
Vanilla Bean Cole Slaw, Gulf Coast Rémoulade
Seared Sweetbreads and Lobster Ravioli 11.
Veal-Lobster Essence
Autumn Soups
Wild Mushroom Soup 6.
Crispy Pancetta, Toasted Pine Nuts, Whipped Goat Cheese
Purée of Butternut Squash 6.
Chantilly Cream, Roasted Pecans
Salads
Bounty Caesar 8.
Garlic-Anchovy Crostini
Country Salad 8.
Grilled Local Pears, Point Reyes Blue Cheese, Spiced Walnuts
Mesclun Lettuces & Cured Golden Beets 7.
Shallot-Balsamic Vinaigrette, Pine Nut Butter
Warm Spinach and Frisée Salad 9.
Smokey Bacon, Apple-Hazelnut Vinaigrette, Sieved Egg
Salad of Warm California Dates & Coach Farms Goat Cheese 8.
Pistachios, Pomegranate-Blood Orange Vinaigrette
Main Courses
Slowly Simmered Beef Short Ribs 24.
Celery Root Purée, Crispy Onions, Broccoli Rabe
Joseph Carr Cabernet Sauvignon, Napa Valley, California 9.00
Maine Lobster "Burgoo" 28.
Sweet Baby Leeks, Fingerling Potatoes, Carrot Froth
Lenz "Old Vines" Chardonnay, North Fork of Long Island, New York 9.50
Prosciutto Wrapped Monkfish 26.
Chanterelles, Butternut Purée, Red Wine Sauce
Swanson Vineyards Pinot Grigio, Napa Valley, California 7.50
Dry-Aged New York Steak 29. *
Risotto Cake, Spinach, Point Reyes Blue Cheese
Bedell Merlot, North Fork of Long Island, New York 7.75
Slow Roasted Cornish Game Hen 26.
Butternut Squash Gratin, Baby Root Vegetables, Sage, Natural Juices
Kenwood Pinot Noir, Russian River Valley, California 8.00
Roasted Double Thick Berkshire Pork Chop 27. *
Manilla Clams, Autumn Bean "Cassoulet," Citrus Gremolata
Swanson Vineyards Pinot Grigio, Napa Valley, California 7.50
Farm Fresh Egg and Orzo Pasta 18.
Broccoli Rabe, Cherry Tomato, Parmesan
Domaine Ste. Michelle Blanc de Blancs, Columbia Valley, Washington 5.50
Small Dishes on the Side 6.
Sautéed Brussel Sprout & Pecans Crispy Fries and House Made Ketchup Wilted Spinach Fingerling Potatoes Garlic Smashed Potatoes
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.