This was our first visit to Bocuse, but it most certainly will not be our last. We visit the CIA once a year, sometimes twice. Last year we were unable to get a reservation.
The Bocuse offers a prix fixe lunch and dinner menu Tuesday through Thursday. Every item on the menu is included though a few have modest up charges. This is a great deal, and if you can go during one of the Hudson Valley dining weeks, it is even better.
Our reservations were for the first lunch sitting. The welcoming drink was champagne with orange pearls which dissolved to give it a light citric undertone.
For our Appetizers we had the Torchon of Foie Gras which was incredibly good. We also had the Braised Pork Belly with pickled vegetables, Bulgar wheat salad and black Mission fig.
For our entrée we had the Beef Strip Loin. Both came cooked as we requested. The accompaniments included Lardons, Pasta Ribbons, Beech Mushroom and Charred Parsnip. The plating was beautiful and the food was delicious.
For dessert we had the Table-Side Ice Cream & Classic Treats. Wow! The Lavender ice cream was made at the table with a hand cranked KitchenAid. You have to see this to believe it. There were four treats served with the ice cream. They were extraordinarily delicious.
Everything we had was awesome! The service was excellent. One of our party who is from Japan asked what the Japanese name was for Tilefish. The server went to ask about it, and returned with a smart phone with a complete description of it in Japanese. We were all most impressed!
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