Dinner Menu

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. The images shown on the website may not be current items on our menu.

French cuisine is ever-evolving. The menu at The Bocuse Restaurant highlights traditional regional fare and iconic classics re-imagined through the lens of modern techniques. Your experience will be modern and classic, exciting and comforting, foreign and familiar.

Appetizers

Mise en Bouche

Black Truffle Soup V.G.E.
Soupe aux Truffes Noir Élysée Paul Bocuse 1975
Beef Broth, Vegetables, Black Truffles, Puff Pastry 12

Chilled Spring Pea Soup
Potage Saint-Germain
Morel Foam, Purple Potato Crouton 11

Lyonnaise-Style Frisée Salad
Salade de Frisée aux Lardons
Bacon Lardons, 148° Egg, Fines Herbes Vinaigrette 9

Duck and Pistachio Pâté
Terrine de Canard aux Pistaches
Tarragon Salad, Sour Cherry Preserves 12

Wild Salmon Gravlax
Gravelax de Saumon Sauvage
Mint Cream, Broiche Toast 12

Vineyard-Style Snails
Escargots, Sauce Meurette
Warm Potato Galette, Merlot Reduction 9

Arugula and Strawberry Salad
Salade de Roquette et Fraises
Sherry Mustard Vinaigrette 8

Crisp Frog Legs Orly Style
Cuisses de Grenouille Orly
Watercress Rémoulade, Fried Parsley 10

Seared Foie Gras
Foie Gras Saisi au Fruit de la Passion
Passion Fruit Demi-glacé, Sourdough Toast, Apricot Chutney 14 (Prix Fixe +4)

Entrées

Les Plats Principaux

Roasted Rack and Epigram of Lamb
Carré d’Agneau Rôti et Ses Épigrammes Panés
Sautéed Spinach, Glazed Vegetables, Sauce Madeira 28

Chicken Fricasée
Fricassée de Volaille aux Morilles
Baby Leeks, Lemon-Thyme Basmati Rice Pilaf, Morel Mushroom Velouté 24

Pan-Seared Channel Bass
Umbrine Pôelé
Eggplant Purée, Preserved Lemon and Fennel Salad, Picked Cucumber 26

Roasted Pork Tenderloin
Filet de Porc Rôti, Jus au thym
Chantrelle Mushrooms, Rhubarb Gel, Asparagus, Thyme Pork Jus 28

Warm Farro aAnd Bulgar Grain Salad
Salade Tiède de Graines de Farro et Bulgare
Baby Spring Vegetables, Carrot Lemongrass Purée 20

Pan-Seared Scallops
Saint-Jacques Saisi, Emulsion au Pistou
Crisp Chorizo Sausage, White Bean Purée, Pistou Froth 27

Roasted Strip Loin of Beef
Entrecôte de Boeuf Rotí, Sauce à l’Espelette Vin Rouge
Parmesan Potato, Glazed Radishes, Haricot Verts, Red Wine Espelette Pepper Sauce 29 (Prix Fixe +4)

Three-Course Prix Fixe Menu

Offered Tuesday–Thursday 39
*(Supplemental charges as noted above)

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 17% 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.