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


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 (PF +2)
creamy gorgonzola, broccoli, toasted walnuts

Risotto 16 (PF +2)
mixed wild mushrooms

Pappardelle 15 (PF +2)
lamb ragú, olives, lemon gremolata

Crepe 15 (PF +2)
ricotta, greens

Meat Ravioli Tortelli 15 (PF +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
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

Winter Prix Fixe Menu

Three Courses $26
January 9–March 3, Monday–Friday
beverages, service charge and tax additional

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.

LUNCH 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 8
Coffee with Amaretto, Fresh Whipped Cream and Hazelnuts

Caffè Corretto 8
Espresso Served with Grappa or Sambuca (on the side)

Caffè Italiano 8
Coffee, Brandy and Brown Sugar, Fresh Whipped Cream

Coffees

Coffee, Decaffeinated Coffee 2.50
Espresso 3
Double Espresso 4
Cappuccino 4

Teas and Tisanes

Black Tea 3
Assam TGFOP: Robust and malty
Earl Grey: Flavored with essence of bergamot orange

Oolong 3
Iron Goddess of Mercy: Peach notes mingle with nutty overtones

Scented Green 3
Jasmine Yin Hao: Fragrant, light, and sweet

Tisanes 3
Chamomile Lavender: Chamomile flowers and lavender
Ruby Sipper: Fragrant blood orange mixed with pear

DINNER


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

Main Course

Rabbit Porchetta 24
fennel, crispy potato

Braised Lamb Shank 24
red wine, root vegetables

Veal Bolognese 30 (PF +6)
prosciutto, parmigiano, red endive

Roasted Grouper 26
white beans, escarole

Sautéed Skate Wing 24
fennel, crisp artichokes, capers

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

Winter Prix Fixe Menu

Three Courses $39
January 9–March 3, Monday–Friday
beverages, service charge and tax additional

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 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 8
Coffee with Amaretto, Fresh Whipped Cream and Hazelnuts

Caffè Corretto 8
Espresso Served with Grappa or Sambuca (on the side)

Caffè Italiano 8
Coffee, Brandy and Brown Sugar, Fresh Whipped Cream

Coffees

Coffee, Decaffeinated Coffee 2.50
Espresso 3
Double Espresso 4
Cappuccino 4

Teas and Tisanes

Black Tea 3
Assam TGFOP: Robust and malty
Earl Grey: Flavored with essence of bergamot orange

Oolong 3
Iron Goddess of Mercy: Peach notes mingle with nutty overtones

Scented Green 3
Jasmine Yin Hao: Fragrant, light, and sweet

Tisanes 3
Chamomile Lavender: Chamomile flowers and lavender
Ruby Sipper: Fragrant blood orange mixed with pear

AL FORNO


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 10
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

all paninis served with baby greens dressed with balsamic vinaigrette on focaccia or piadina

Mortadella
taleggio, arugula on piadina

Ham
dijon butter, gruyère, on piadina

Prosciutto
mozzarella, sicilian oregano, balsamic oil on focaccia

Chicken
roasted chicken, tomato, arugula, fontina, herbed mayo on focaccia

Porchetta
oven-roasted pork, cheese, pickled cabbage on focaccia

Desserts

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 8
coffee with Amaretto, hazelnuts, fresh whipped cream

Caffé Correto 8
espresso with Grappa or Sambuca (on the side)

Caffé Italiano 8
coffee, brandy, brown sugar, fresh whipped cream

Coffees

Coffee, Decaffeinated Coffee 2.50
Espresso 3
Double Espresso 4
Cappuccino 4

Teas and Tisanes

Black Tea 3
Assam TGFOP: robust and malty
Earl Grey: flavored with essence of bergamot orange

Oolong 3
Iron Goddess of Mercy: peach notes
mingle with nutty overtones

Scented Green 3
Jasmine Yin Hao: fragrant, light, and sweet

Tisanes 3
Chamomile Lavender: chamomile flowers and lavender
Ruby Sipper: fragrant blood orange mixed with pear

WINES & 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.