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, Straw Mushroom, Yukon Gold Potatoes
Jamaican "Style" Chicken Patty 7.
Chayote Tomatillo Salsa, Adobo Sour Cream Sauce
Pan-Seared Sea Scallop 10.
Yellow Pepper Grits Cake, Roasted Pablano Sauce
Acorn Squash Gnocchi 8.
Toasted Pumpkin Seeds, Shaved Grana Padano, Sage Sauce
Soups
Cinnamon Butternut Squash Soup 6.
Pecan Crème Fraîche
Roasted Green Apple Carrot Soup 6.
Caramelized Sweet Vidalia Onions, Apple Crisps
Mexican Tortilla Chicken Soup 6.
Pozole, Cilantro Oil
Salads
Fig and Blue Cheese Salad 8.
Watercress, Endive, Candied Walnuts, Port Wine Vinaigrette
Mixed Field Green Salad 8.
Fresh Herbs, Croutons, Aged Jack Cheese, 8-Year Old Balsamic
Red Wine Poached Pear Salad 8.
Mesclun Greens, Toasted Hazelnuts, Grapes, Red Wine Vinaigrette
Marinated Mushroom Salad 9.
Gorgonzola Cheese, Frisée, Sunflower Seeds, Sherry Truffle Vinaigrette
Lobster and Goat Cheese Flatbread 11.
Arugula, House-made Flatbread, Chili Oil
Beef and Beet Carpaccio 10. *
Pickled Onions, Micro Green Salad, Balsamic Vinaigrette
Main Courses
Pan Roasted Halibut 17.
Local Organic Braising Greens, Tasso Chowder Sauce
Grilled Pork Chop 14.
Apple Mustard Glaze, Celeriac Purée, Apple Jack Jus
Peruvian Beef Tenderloin 17.
Warm Purple Potato Salad, Fried Tostones, Cilantro Chimichurri
Roasted Long Island Duck Breast 17.
Pumpkin Flan, Wild Rice Grain Salad, Lenz Merlot Sauce
Cedar Planked Salmon 16.
Soft Chipotle Polenta, Tomatillo Cilantro Sauce
Sautéed Sea Bass 16.
Sweet Manilla Clams, Soffrito Rice, White Wine Broth
Vegetarian Napoleon 14.
Marinated Roasted Vegetables, Quinoa Pilaf, Roasted Tomato Sherry Vinaigrette
B.B.Q. Spiced Chicken Breast 15.
Jicama Salad, "Drunken" Baked Beans
Seared Snapper Fillet 16.
Autumn Vegetable Ragout, Green Lentil Sauce, Fennel Micro Green Salad
Lamb Shank in Pasilla Chile 18.
Hominy Gratin, Tequila Sauce
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.