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
ESCOFFIER RESTAURANT
DINNER MENU
Les Hors d'oeuvre Froids
Cold Hors-d'oeuvres
Salade de Crevettes aux Avocat et Mangue 12.75
Shrimp Salad with Avocado and Mango
Terrine de Foie Gras et Queue De Boeuf sur Brioche Toastee 12.75
Foie Gras and Oxtail Terrine with Toasted Brioche
Saumon Marine au Calvados, Petite Salade de Pommes de Terre 11.75
Calvados Cured Salmon with Fingerling Potato Salad
Petite Salade de Betterave, Fromage de Chevre, Pomme Fruit et Lard Fume 10.75
Vinaigrette à la Truffe Créme
Salad of Beets, Goat Cheese, Bacon Apple, and Truffle Cream Dressing
Les Hors d'oeuvre Chauds
Hot Hors-d'oeuvres
Gâteau de Crabe, Sauce à la Carotte et Gingembre 11.75
Crabmeat Cake with Carrot and Ginger Sauce
Coquille de Saint Jacques Gratinée à la Mornay 12.75
Sea Scallops with Potato, Celeriac Purée and Mornay Sauce
Cailles Roties aux Chátaignes 11.75
Semi-boneless Quail with Chestnut Stuffing
Les Potages
Soups
Le Potage du Jour 7.75
Soup of the day
Consommé de Volaille "Paul Bocuse" 11.00
Chicken Consommé with Truffle and Vegetables
Plats de Poissons
Fish
Pot-Au-Feu de Fruits de Mer au Muscadet 28.75
A Medley of Fresh Seafood in a Muscadet Wine Sauce
Filets de Sole Normande au Cidre 27.50
Shallow Poached Dover Sole in Cider, Cream and Apples
Filets de Saumon au Beurre de Persil 26.75
Seared Salmon Filet with Parsley Butter Sauce
Plats de Viande
Meats
Entrecôte de Boeuf à la Bordelaise 34.50
Sirloin of Beef with Marrow, Shallot and Red Wine Sauce
Supreme de Faisan à la Sauge et Poireaux 27.50
Breast of Pheasant with Leeks and Sage
Joues de Veau Braisees à la Biere et aux Primeurs 28.50
Braised Veal Cheeks with Garlic, Beer and Vegetables
Cotelette de Porc au Choux et Lard Fumé, Sauce Fines Herbes 26.50
Pork Cutlet with Bacon, Cabbage and Herb Sauce
Magret de Canard 'Ivre' D'Armagnac 28.50
'Drunken' Duck Breast Blood Orange Armagnac Sauce
Le Carre d'Agneau Persille, Jus au Romarin 62.00
Roast Rack of Lamb with Rosemary Jus (For Two)
Les Accompagnements
Accompaniments
Purée de Pommes de Terre aux Truffes 5.50
Mashed Potatoes with Truffles
Panaché de Légumes de Saison 5.00
Assorted Seasonal Vegetables
Les Champignons Sautés aux Fines Herbes 5.50
Saut éed Mushrooms with Fresh Herbs
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.