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
LUNCH MENU
Les Potages – Soups
Salades – Salads
Les Hors d'oeuvre – Warm Appetizers
Gratinée à l'Oignon 6.00
French Onion Soup Au Gratin
Soupe de Courge et Poireaux, Garniture Autumnale 5.50
Cream of Fall Squash with Seasonal Garnish
Terrine de Campagne aux Airelles et Pistaches, Celeri Remoulade 7.00
Country-Style Terrine with Cranberries and Pistachios, Celery Root Salad
Saumon Fumé aux Pommes Darphin et Salade de Concombres 7.50
House-Smoked Salmon with Shredded Potato Cake and Cucumber Salad
Salade Automnale au Pomme Vert, Coupelle de Chèvre 6.00
Frisée and Mesclun Salad with Green Apple and Goat Cheese
Quenelles de Brochet, Sauce Americaine 7.00
Warm Mousseline of Pike, Crustacean Sauce
Palourdes à la Flammande 6.50
Steamed Manila Clams with Shallots, Parsley and Beer
Crevettes Sautées Mirabeau 7.50
Sautéed Shrimp with Garlic Butter, Tomato and a Touch of Anchovy
Plats de Poisson – Fish
Filet de Saumon Rôti sur Lentilles du Puy, Sauce au Verjus 16.00
Roasted Salmon Fillet over French Lentils, Red Wine Sauce
Filet de Sole à la Normande 15.00
Poached Fillet of Sole in a Hard-Cider Cream Sauce
Plats de Viande – Meats
Suprême de Canard à l'Orange et Grand Marnier, Riz Sauvage aux Fruits Secs 19.00
Breast of Duckling with Orange and Grand Marnier, Wild Rice with Dried Fruits
Joues de Porc Braisées aux Coings 16.00
Moroccan-Spiced Braised Pork Cheeks with Quince
Steak à la Minute, Pommes Pailles et Epinards à la Crème 20.00
Minute Steak with Straw Fries and Creamed Spinach
Escalope de Veau Forestiere 16.00
Scallop of Veal with Mushrooms
Les Accompagnements – Accompaniments
Purée de Pommes au Pistou 4.00
Potato-Pesto Pur ée
Epinards à la Crème 4.00
Creamed Spinach
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.