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 d'Homard au Jambon de Parme, Jus de Melon à la Menthe 12.75
Lobster Salad with Proscuitto, Melon Jus infused with Mint
Tourchon de Foie Gras Brulé sur Brioche, Coulis de Framboises 12.75
Glazed Foie Gras on Toasted Brioche with Raspberry Coulis
Degustation de Truite de Mer, Salade de Jicama 11.75
Sea Trout two ways- Smoked and Dill Cured with Jicama Salad
Salade d'Haricot Verts, Vinaigrette au Champagne 10.75
Fine Green Bean Salad with Frisée, Tomato and Champagne Vinaigrette
Les Hors d'oeuvre Chauds
Hot Hors-d'oeuvres
Tarte au Fromage de Chevre, à la Provencal 10.75
Warm Goat's Cheese and Zucchini Tart, Tomato, Basil, Olive Oil and Balsamic
Joues de Flétan au Beurre de Tomate et Basilic, Palet de Crabe 12.75
Seared Halibut Cheeks, with Tomato Basil Butter Sauce, Crab Cake with Carrot and Curry Coulis
Caille Saisie, Figues Fraiches Caramelizees 11.75
Seared Stuffed Quail with Caramelized Fresh Figs
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
Les Poissons
Fish
Filet de Saumon au Beurre de Persil 26.75
Seared Salmon Filet with Parsley Butter Sauce
Filet de Rouget au Coulis de Poivrons Rouge, Olives et Câpres 27.75
Red Snapper Filet with Red Pepper Coulis, Olives and Capers
Les Viandes
Meats
Entrecôte de Boeuf aux Chanterelles, Sauce Merlot 34.50
Seared Beef Sirloin with Chanterelles and Merlot sauce
Supreme de Volaille aux Crevettes et Epinard, Gateau de Mais 26.50
Chicken Breast filled with Shrimp and Spinach, Corn Cake, with Mushroom and Lemon Sauce
Poitrine de Carnard au Miel de Lavende, Riz Basmati 28.50
Roasted Duck Breast Glazed with Lavender Scented Honey
Joues de Veau Braisées a l'Oriental 30.50
Braised Veal Cheek Asian Style with Gratin Potatoes
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.