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

    Endive 8
    beets, goat cheese, orange, walnuts
     
    Mixed Green Salad 7
    red wine vinaigrette, radishes
     
    Pizzetta Romana 11
    ham, artichokes, mushrooms, olives, tomato, mozzarella
     
    Prosciutto Parma 11*
    Mozzarella
     
    Assorted Cured Meats 11*
    pickled vegetables
     
    Black Kale Salad 8
    apple, brussels sprouts, hazelnuts, pecorino
     
    Octopus 12
    white bean purée, rosemary oil
     
    Peposo 11
    tuscan peppered beef, pumpkin, grilled bread
     

    First Course

    Chickpea Soup 8
    spicy escarole
     
    Risotto 16
    mixed wild mushrooms
     
    Orecchiette 15
    broccoli rabe, hot crushed pepper
     
    Rigatoni Amatriciana 14
    guanciale, tomato, onion
     
    Fettuccine 15
    classic Bolognese
     
    Tasting of Three Pastas 18
    risotto, rigatoni, ravioli
     
    Pumpkin Ravioli 14
    parmesan, brown butter, sage, poppy seeds
     

    Main Course

    Market Fish 21
    sardinian cous cous, cauliflower
     
    Grilled Salmon 19
    green lentil ragu, fennel, bacon
     
    Sausage Stuffed Quail 21
    buckwheat polenta, wilted spinach
     
    Vegetarian 14
    broccoli, mushrooms, radicchio, cauliflower
     
    Grilled Strip Steak 24
    potato fries, balsamic onions
     
    Pork Scaloppine 19
    sage, coppa, potato purée, kale
     
    Braised Veal 22
    autumn vegetables, polenta
     
    Grilled Chicken 19
    rosemary potatoes, peperoncini, broccoli rabe
     

    Sides

    Polenta 5
    mushrooms, parmesan
     
    Broccoli Rabe 6
    olive oil, garlic, red pepper flakes
     
    Green Lentil Ragu 5
    Bacon
     
    Cauliflower 5
    raisins, capers, bread crumbs
     
    Potato Fries 5
    caper-herb mayo
     

    Desserts

    Budino 7
    chocolate pudding, sea salt, peanut butter cookie
     
    Tiramisù 8
    lady fingers, espresso, mascarpone cream
     
    Affogato 5
    vanilla gelato, espresso
     
    Biscotti 4
     
    Orange Cake 7
    whipped ricotta
     
    Bread Pudding 7
    nutella, banana, gelato
     
    Sorbet 7
    selection of 3 sorbets
     
    Gelati 7
    selection of 3 gelati
     

    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

    Serendipitea Loose Leaf Tea

    TGFOP Assam 4
    Robust and malty
     
    Earl Grey 4
    Essence of bergamot orange
     
    Iron Goddess of Mercy Oolong 4
    Peach notes mingle with nutty overtones
     
    Jasmine Yin Hao Scented Green 4
    Fragrant, light, and sweet
     
    Chamomile Tisane 4
    Chamomile flowers and lavender
     
    Ruby Sippers Tisane 4
    Fragrant blood orange mixed with pear
     
    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

    Salumi 12
    assorted cured meats, house pickles
     
    Fritto Misto 16*
    assorted seafood, lemon, parsley
     
    Caesar 8
    grilled romaine, ciabatta crouton, parmesan
     
    Bresaola 9
    fennel slaw, capers, dijon mustard
     
    Endive 10
    pear, frisée, walnut, gorgonzola, prosecco vinaigrette
     
    Burrata 10
    fig, prosciutto, arugula, balsamic
     
    Octopus 14
    olives, cherry tomatoes, flageolet, bagna càuda
     

    First Course

    Pappardelle 16
    veal ragu, mozzarella fondue
     
    Pasta e Fagioli 8
    cannellini, tubetti
     
    Gnocchi 16
    butternut squash, radicchio, pancetta
     
    Rigatoni 14
    chicken, peppers, tomato cream
     
    Beet-Poppyseed Raviolo 12
    brown butter, pecorino
     
    Risotto 16
    mushroom, asparagus, sun-dried
     

    Main Course

    Salmon 20*
    fennel confit, peewee potatoes, beurre blanc
     
    Scallops 24*
    creamed cauliflower, lentil, truffle demi
     
    Monkfish 22
    roasted farro, legumes
     
    Filet Mignon 29*
    creamed spinach, potato cake, béarnaise
     
    Airline Chicken Breast 23
    speck, asparagus, blistered tomatoes
     
    Pork 21
    polenta, brussels sprouts, gremolata, mustard jus
     
    Baked Eggplant 14
    sauce arrabiata
     
    Lamb 28*
    confit potato, roasted carrots, peas, cippolini onions
     

    Sides

    Brussels Sprouts 5
    pancetta, hazelnuts
     
    Creamed Spinach 5
    parmesan
     
    Roasted Cauliflower 5
    lentils, pickled raisins
     
    Roman Gnocchi 5
    polenta cake, taleggio, grana padano
     

    Desserts

    Panna Cotta 8
    licorice, poached pear, tuile
     
    Budino 7
    peanut butter cookie, sea salt
     
    Zeppole 7
    lemon curd, raspberry
     
    Ricotta Torta 8
    cherry jam
     
    Tiramisù 8
    ladyfingers, coffee, mascarpone cream
     
    Sorbetti 8
    selection of 3 sorbetti
     
    Gelati 8
    selection of 3 gelati
     
    Affogato 9
    vanilla gelato, espresso
     

    Tasting of Italian Cheese

    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 Coffees

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

    Serendipitea Loose Leaf Tea

    TGFOP Assam 4
    Robust and malty
     
    Earl Grey 4
    Essence of bergamot orange
     
    Iron Goddess of Mercy Oolong 4
    Peach notes mingle with nutty overtones
     
    Jasmine Yin Hao Scented Green 4
    Fragrant, light, and sweet
     
    Chamomile Tisane 4
    Chamomile flowers and lavender
     
    Ruby Sippers Tisane 4
    Fragrant blood orange mixed with pear
     
    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 6.50
    chickpea, spicy escarole
     
    Mixed Salad 6.50
    baby greens, radishes, shallot dressing
     
    Bruschetta 8.50
    mixed mushrooms, parmesan shavings, arugula
     
    Kale 7.50
    apple, tuscan pecorino, pumpkin seeds, lemon
     
    Prosciutto 9.50
    mozzarella, arugula, olives
     
    Endive 9.50
    beets, goat cheese, pear vinaigrette, walnuts
     

    Pizza

    Margherita 11.00
    tomato, mozzarella, oregano, basil
     
    Bianca 11.50
    kale, jalapeño, fontina, mozzarella
     
    Capricciosa 11.50
    artichoke, black olives, ham, mushrooms, tomato, mozzarella
     
    Prosciutto 11.50
    arugula, imported prosciutto, tomato, mozzarella
     
    Salsiccia 11.50
    sausage, caramelized onion, tomato, mozzarella, chili oil
     

    Panini

    all paninis served with baby greens dressed with balsamic vinaigrette, served on focaccia
     
    Prosciutto 10.50
    mozzarella, sicilian oregano
     
    Chicken 10.50
    roasted chicken, chili mayo, bacon, fontina, kale
     
    Peposo 10.50
    chianti braised pulled beef, pepperoncini
     
    Porco 10.50
    slowly roasted pork loin, gruyère, green apple, pommery dressing
     

    Dessert

    Budino 6
    chocolate pudding, sea salt, cream
     
    Tiramisù 6
    espresso, lady finger, mascarpone
     
    Cake 6
    orange upside down cake, whipped ricotta
     
    Cantucci 4
    tuscan biscotti
     
    Selection of Sorbetti or Gelati 4
     

    Beverages
    Specialty Coffees

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

    illy Coffee

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

    Serendipitea Loose Leaf Tea

    TGFOP Assam 4
    Robust, hearty and malty
     
    Earl Grey 4
    Essence of bergamot orange
     
    Iron Goddess of Mercy Oolong 4
    Peach notes mingle with nutty overtones
     
    Jasmine Yin Hao Scented Green 4
    Fragrant light and sweet
     
    Chamomile Tisane 4
    Chamomile flowers and lavender
     
    Ruby Sippers Tisane 4
    Fragrant blood orange mixed with pear

  • 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.