American Bounty Restaurant
Lunch Menu

Starters

Pan-Fried Crab Cakes 9.00
Avocado Cream and Southwestern Coleslaw

Hawaiian Style Mussels 8.00
Lemon Grass, Straw Mushrooms, Coconut-Kaffir Lime Broth

Chili-Seared Scallop 10.00
Cucumber Linguini, Pico de Gallo, Tequila Cream Sauce

Garganelli Pasta 9.00
Crispy Pancetta, Peas, Marinated Tomatoes, Sautéed Pea Shoots

Assortment of American Artisanal Cheeses 6.00
Seasonal Garnishes

Soups

Sweet Corn Chowder 6.00
Crème Fraîche Roasted Corn

Heirloom Tomato Gazpacho 6.00
Marinated Cucumbers and Purple Basil

Salads

Watermelon Carpaccio 7.00
Spiced Pickled Summer Squash, Feta, Red Wine Vinaigrette

Heirloom Tomato Salad 9.00
Grilled Corn, Arugula, Capers, Basil Vinaigrette

Grilled Peach Salad 8.00
Candied Walnuts, Blue Cheese, 8 Year Old Balsamic

Mixed Field Green Salad 8.00
Fresh Herbs, Grana Padano Cheese, Shallot-Taragon Vinaigrette

Salmon Tartare 9.00 *
Herb Salad, Tobikko, Ginger Vinaigrette, Peruvian Gaufrette Potato Chips

Roasted Beets and Goat Cheese Salad 8.00
Oranges, Pistachios, Composed Salad, Balsamic Vinaigrette

Main Courses

Cioppino 17.00
Medley of Seafood, Aromatic Herb Broth,
Roasted Garlic Aïoli, Saffron Potatoes

Grilled Apple and Mustard Glazed Pork Chop 15.00
Parsnip-Celery Root Purée, Watercress Salad, Apple Jack Sauce, Crispy Onion Rings

Slow Roasted Monkfish 17.00
Chorizo, Baby Artichokes, Fava Beans, Peas, White Wine Broth

Savory Buckwheat Crêpes 12.00
Quinoa Vegetarian Chili, Cilantro-Lime Rice, Pico de Gallo, Guacamole

Sautéed Hanger Steak 17.00
Scalloped Cheddar Potato, Fava Beans, Melted Leeks, Mushroom Sauce

Roasted Peking Duck Breast 17.00
Ragout of Three Grain Salad, Sautéed Shiitakes, Red Wine Sauce

Pan-Seared Salmon 17.00
Roasted Asparagus Pepper Salad, Crisp Potato Tart, Roasted Red Pepper Sauce

Roasted Halibut 16.00
Yucca Fries, Tomato Saffron Vinaigrette, Sautéed Squash Noodles

Sautéed Chicken Breast 14.00
Yukon Gold Asparagus Hash, Sautéed Spinach, Lenz Merlot Sauce

Pan-Roasted Lamb Chops 17.00
Roasted Onions, Squash Salad, Salsa Verde

View Lunch Dessert Menu >>

View Wine List >>

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.