Menus

Ristorante Caterina de’ Medici Menus

Truly authentic regional Italian cuisine takes center stage at Ristorante Caterina de’ Medici, a sophisticated dining room overlooking a stunning herb and rose garden, and the Hudson River. Or enjoy wood oven pizza and other simple rustic dishes in the more casual Al Forno Trattoria. Dining at this grand Tuscan-style villa is a culinary escape to another world without ever having to leave the beautiful Hudson Valley.

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.


  • Lunch Menu
    Appetizers/Salad

    Kale Salad 8
    apple, brussels sprouts, hazelnuts
     
    Endive 8
    beets, goat cheese, orange, walnuts
     
    Prosciutto Parma 11*
    traditional crispy dough
     
    Savory Tart 10
    onion, pecorino, aged balsamic vinegar
     
    Selection of Cured Meats 11*
    pickled vegetables
     
    Mixed Green Salad 7
    radishes, red wine vinaigrette
     
    Braised Greens Frittata 10
    goat cheese
     
    Octopus 11
    white bean purée, rosemary oil
     
    Crispy Fondue 10
    tomato sauce

    First Course

    Tuscan Vegetable Soup 8
    beans, bread
     
    Gnocchi 15 (HVRW +2)
    creamy gorgonzola, broccoli, toasted walnuts
     
    Risotto 16 (HVRW +2)
    mixed wild mushrooms
     
    Pappardelle 15 (HVRW +2)
    lamb ragú, olives, lemon gremolata
     
    Crepe 15 (HVRW +2)
    ricotta, greens
     
    Meat Ravioli Tortelli 15 (HVRW +2)
    sage, bacon

    Main Course

    Pan-Roasted Market Fish 21
    farro, escarole, cauliflower
     
    Roasted Chicken 19
    potato purée, broccoli rabe
     
    Sausage Stuffed Quail 19
    polenta, greens
     
    Grilled Salmon 19
    green lentils, fennel, garlic bread croutons
     
    Grilled Strip Steak 24 (HVRW +5)
    fried potatoes
     
    Pork Scaloppine 19
    coppa, sage, potato gratin, artichoke
     
    Braised Veal 22
    mushrooms, carrot, fingerling potatoes
     
    Vegetarian Medley 14
    broccoli rabe, farro, lentils, carrots, mushrooms
     
    Tasting of Three Pastas 19
    pappardelle, gnocchi, risotto

    Sides

    Polenta 5
    taleggio, bacon
     
    Broccoli Rabe 6
    olive oil, garlic, red pepper flakes
     
    Potatoes 5
    fries, cornichon mayo
     
    Cauliflower 5
    raisins, capers, bread crumbs
     
    Artichokes 5
    olive, thyme

    Hudson Valley Restaurant Week

    Monday–Friday, March 6–19
    Three Courses $22.95

    supplemental charges noted with HVRW
    beverages, service charge, and tax additional

    Desserts

    Apple Torta 8
    cinnamon sugar
     
    Lemon Tart 7
    whipped cream, pistachio
     
    Biscotti 6
    traditional Italian cookies
     
    Tiramisù 8
    lady fingers, coffee, mascarpone cream
     
    Bicerin 6
    hazelnut chocolate, espresso, nutter cookie
     
    Warm Chocolate Lava Cake 8
    vanilla gelato
     
    Sorbet 7
    house-made lemon
     
    Gelati 7
    house-made chocolate, vanilla, hazelnut
     
    Tasting of Italian Cheeses
    Selection of Cheeses 9
    all cheese served with house-made condiments and walnut bread

    Beverages
    Dessert Wines

    Moscato d’Asti “Pian Centive” 8
    Olim Bauda, Piemonte
     
    Vin Santo del Chianti Classico 10
    Castello del Querceto, Toscana
     
    Asti 5
    Nando, Piemonte
     
    Brachetto d’Acqui, “Rosa Regale” 9
    Banfi, Piemonte
     
    Late Harvest, Moscadello di Montalcino, “Florus” 10
    Banfi, Toscana

    Specialty Coffees

    Caffè Amaretto 9
    Coffee with Amaretto Fresh Whipped Cream and Hazelnuts
     
    Caffè Corretto 9
    Espresso Served with Grappa or Sambuca (on the side)
     
    Caffè Italiano 9
    Coffee, Brandy and Brown Sugar, Fresh Whipped Cream

    illy Coffees

    Coffee, Decaffeinated Coffee 4
    Espresso 4
    Double Espresso 5
    Cappuccino 5

    Harney & Sons Fine Teas

    Darjeeling 4
    Bight citrus notes mingled with darker notes of apricot and plum
     
    Formosa Oolong 4
    Peach notes mingle with nutty overtones
     
    Jasmine Yin Hao 4
    Fragrant, light, and sweet
     
    Earl Grey 4
    Lemony aromas of bergamot
     
    Chamomile 4
    Earthy with hints of apple and floral sweetness
     
    Blood Orange 4
    A brilliant blend of dried fruit with the distinctive twist of blood oranges
     
    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. Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

  • Dinner Menu
    Appetizers

    Parma Prosciutto 12
    traditional crescentine dough
     
    Onion Tart 9
    aged balsamic vinegar
     
    Assorted Cured Meats 12
    house-made pickled vegetables
     
    Octopus Salad 10
    potato, capers, pickled peppers
     
    Winter Lettuce Salad 7
    red win vinaigrette
     
    Orange Salad 8
    fennel, green olives

    First Course

    Gnochetti Sardi 16
    sausage, saffron, pecorino
     
    Baked Crepe Rings 14
    ricotta, green chard
     
    Pizzoccheri Pasta 16
    cabbage, potato, mountain cheese
     
    Bean Soup 8
    pasta, celery, mussels
     
    Risotto 18
    artichokes, mint

    Main Course

    Rabbit Porchetta 24
    fennel, crispy potato
     
    Braised Lamb Shank 24
    red wine, root vegetables
     
    Veal Bolognese 30
    prosciutto, parmigiano, red endive
     
    Roasted Grouper 26
    white beans, escarole
     
    Grilled Trout 24
    green lentils, polenta croutons
     
    Grilled Boar Chop 28
    gratin of cardoon and potato
     
    Beans Polpette 16
    wilted radicchio and escarole

    Sides

    Grilled Polenta 5
     
    Roman Style Escarole 5
    garlic, pine nuts

    Desserts

    Sbrisolona 5
    almond, corn meal cake
     
    Lemon Tart 8
    whipped cream, pistachio
     
    Tiramisù 8
    classic tiramisù, lady fingers, mascarpone cream
     
    Gelato 8
    hazelnut, vanilla, chocolate
     
    Sorbet 8
    house-made lemon
     
    Chocolate-Praline Mousse 8
    pears, brandy sauce
     
    Tasting of Italian Cheeses
    Selection of Three Cheeses 7 | Selection of Five Cheeses 9
    all cheese served with house-made condiments and walnut bread

    Beverages
    Dessert Wines

    Moscato d’Asti “Pian Centive” 8
    Olim Bauda, Piemonte
     
    Vin Santo del Chianti Classico 10
    Castello del Querceto, Toscana
     
    Asti 5
    Nando, Piemonte
     
    Brachetto d’Acqui, “Rosa Regale” 9
    Banfi, Piemonte
     
    Late Harvest, Moscadello di Montalcino, “Florus” 10
    Banfi, Toscana

    Specialty Coffees

    Caffè Amaretto 9
    Coffee with Amaretto Fresh Whipped Cream and Hazelnuts
     
    Caffè Corretto 9
    Espresso Served with Grappa or Sambuca (on the side)
     
    Caffè Italiano 9
    Coffee, Brandy and Brown Sugar, Fresh Whipped Cream

    illy Coffee

    Coffee, Decaffeinated Coffee 4
    Espresso 4
    Double Espresso 5
    Cappuccino 5

    Harney & Sons Fine Teas

    Darjeeling 4
    Bight citrus notes mingled with darker notes of apricot and plum
     
    Formosa Oolong 4
    Peach notes mingle with nutty overtones
     
    Jasmine Yin Hao 4
    Fragrant, light, and sweet
     
    Earl Grey 4
    Lemony aromas of bergamot
     
    Chamomile 4
    Earthy with hints of apple and floral sweetness
     
    Blood Orange 4
    A brilliant blend of dried fruit with the distinctive twist of blood oranges
     
    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. Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

  • Al Forno Menu
    The Al Forno Room inside Ristorante Caterina de’ Medici is open from 11:30 a.m.–6 p.m.
    Antipasti, Salads, and More

    Soup 7
    ribollita, Tuscan vegetable minestone
     
    Endive 7
    beet, apple, crumbled blue cheese, balsamic
     
    Arugula 8
    Parmesan shavings, pear, walnut vinaigrette
     
    Prosciutto 9
    mozzarella, pickled vegetables, olive, grilled bread
     
    Kale 8
    Brussels sprouts, cranberry, almonds, Tuscan Pecorino
     
    Polpetta 9
    meatballs, sugo, potato purée
     
    Crepe 10
    ricotta, greens, parmesan
     
    Crostone 10
    toasted focaccia, sausage, mushroom, taleggio, tomato, arugula

    Pizza

    Margherita 11
    tomato, mozzarella, oregano, basil
     
    Funghi 12
    mixed mushrooms, ricotta, over-easy egg
     
    Cacio 12
    porchetta, black pepper, roman pecorino
     
    Prosciutto 12
    arugula, imported prosciutto, tomato, mozzarella
     
    Uovo & Salsiccia 12
    sausage, tomato, mozzarella, caramelized onion, egg, chili oil

    Panini & Piadina

    balsamic vinaigrette on focaccia or piadina
     
    Mortadella 11
    taleggio, arugula on piadina
     
    Ham 11
    dijon butter, gruyère, on piadina
     
    Prosciutto 11
    mozzarella, sicilian oregano, balsamic oil on focaccia
     
    Chicken 11
    roasted chicken, tomato, arugula, fontina, herbed mayo on focaccia
     
    Porchetta 11
    oven-roasted pork, cheese, pickled cabbage on focaccia

    Dessert

    Budino 6
    chocolate pudding, sea salt
     
    Tart 6
    lemon, cream, pistachios
     
    Tiramisu 6
    lady fingers, coffee, mascarpone cream
     
    Biscotti 4
     
    Selection of Sorbetti or Gelati 4

    Specialty Coffees

    Caffé Amaretto 9
    coffee with Amaretto, hazelnuts, fresh whipped cream
     
    Caffé Correcto 9
    espresso with Grappa or Sambuca (on the side)
     
    Caffé Italiano 9
    coffee, brandy, brown sugar, fresh whipped cream

    Illy Coffee

    Coffee, Decaffeinated Coffee 4
    Espresso 4
    Double Espresso 5
    Cappuccino 5

    Harney & Sons Fine Teas

    Darjeeling 4
    Bight citrus notes mingled with darker notes of apricot and plum
     
    Formosa Oolong 4
    Peach notes mingle with nutty overtones
     
    Jasmine Yin Hao 4
    Fragrant, light, and sweet
     
    Chamomile 4
    Earthy with hints of apple and floral sweetness
     
    Blood Orange 4
    A brilliant blend of dried fruit with the distinctive twist of blood oranges
     
    Earl Grey 4
    Lemony aromas of bergamot

  • Wines and Beverages

Groups and Gatherings

We love sharing food with people. If you are bringing a small or large group to the CIA for a culinary adventure, our team can walk you through our menu and private dining room options. Learn more >

Tipping Policy

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 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.