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
Pan-Fried Crab Cakes 9.
Avocado Cream, Southwestern Coleslaw
Blue Hill Mussels 8.
Chorizo, Roasted Peppers, Tomatoes, Cilantro
Pan-Seared Red Chili Scallop 10.
Tequila Sour Cream, Pico de Gallo, Cucumber Linguini
Herb Gnocchi 8.
Marinated Cherry Tomatoes, Basil, Aged Jack Cheese
Assortment of Local Cheeses 6.
Seasonal Garnishes
Soups
Crayfish Chowder 7.
Bay Scallops, Crayfish, Spring Vegetables
Tortilla Soup 6.
Spicy Chicken, Pozole, Lime, Cilantro, Queso Blanco
Salads
Roasted Beets and Goat Cheese Salad 8.
Oranges, Pistachios, Composed Salad
Blood Orange Avocado Salad 8.
Arugula, Frisée and Fennel, Feta Cheese, Jalapeño Vinaigrette
Mixed Field Green Salad 8.
Fresh Herbs, Croutons, Aged Jack Cheese, 8-Year Old Balsamic
Citrus Cured Salmon 9. *
Potato Spring Roll, Lemon-Caper Cream
Asparagus and Goat Cheese Flatbread 9.
Spicy Cream Sauce, Arugula Salad
Spinach Salad 9.
Seasonal Mushrooms, Bacon Lardons,
Sweet Onion Poppy Seed Vinaigrette, Pickled Quail Eggs
Main Courses
Cioppino 17.
A Medley of Seafood Nestled in an Aromatic Herb Broth,
Roasted Garlic Aïoli, Saffron Potatoes
Grilled Pork Chop 15.
Roasted Fingerling Potatoes, Mango Ketchup, Pickled Ramps
Peruvian Style Beef Tenderloin 17.
Warm Purple Potato Salad, Tostones, Cilantro Chimichurri
Pan-Roasted Long Island Duck Breast 17.
Wilted Endive, Orange Vanilla Glaze, Wild Rice Roasted Barley Salad,
Cranberry Orange Sauce
Horseradish-Crusted Salmon 16.
Chili-Cilantro Sauce, Roasted New Potatoes
Sautéed Sea Bass 16.
Sweet Manila Clams, Soffrito Rice, White Wine Broth
Buckwheat Crêpes 12.
Quinoa Black Beans Chihuahua Cheese, Chayote Salsa, Yellow Mole Sauce
Marinated Roasted Chicken 14.
Berry-Ancho Sauce, Green Rice, Sautéed Spinach
Seared Pacific Cod Fillet 16.
Curried Couscous, Golden Raisins, Spring Peas, Red Tomatillo Sauce
BBQ Short Ribs 16.
Jicama Salad, Yucca Tots, Salsa Fresca
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.