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

    Snap & Snow Pea Salad 8
    burrata, mint
     
    Asparagus 10
    fried egg, parmesan cheese
     
    Mixed Green Salad 7
    radishes, red wine vinaigrette
     
    Fava Beans 8
    artichokes, friséee, parmesan cheese
     
    Pizzetta 11
    wood-fired pizza, asparagus, ricotta, bacon
     
    Selection of Cured Meats 11*
    pickled vegetables
     
    Savory Tart 10
    peas, mushrooms
     
    Spring Vegetable Fritters 10
    spicy yogurt
     
    Veal Tonnato 10
    thinly sliced veal, tuna sauce, capers
     
    Proscutto di Parma 11*
    tuscan pecorino, olive crostini

    First Course

    Fava Bean Soup 8
    spicy dandelion greens
     
    Gnocci 15
    nettle, butter, sage
     
    Risotto 16
    spring vegetables, herbs
     
    Tasting of Three Pastas 18
    risotto, gnocchi, orecchiette
     
    Orecchiette 15
    sausage, peas
     
    Fettuccine 15
    asparagus, prosciutto, parmesan fondue
     
    Meat Ravioli 16
    pioppini mushrooms
     

    Main Course

    Market Fish 21
    fresh peas, cipollini, light tomato sauce
     
    Roasted Chicken 19
    artichokes, carrots, potatoes
     
    Grilled Salmon 19
    snap peas, radishes, mushrooms, creamy potatoes
     
    Grilled Strip Steak 24
    fried potatoes, arugula
     
    Pork Milanese 19
    sage, parsley potatoes, salad
     
    Braised Veal 22
    seasonal vegetables, polenta
     
    Vegetarian Medley 16
    artichokes, carrots, mushrooms, asparagus
     

    Sides

    Asparagus 6
    grilled asparagus
     
    Snap Peas 6
    snap peas, snow peas, radishes
     
    Potatoes 5
    french fries, mayo
     
    Artichokes 6
    olive oil, thyme
     

    Desserts

    Baci 9
    chocolate mousse, ganache, hazelnut gelato, chocolate sauce
     
    Coppetta 9
    caramel gelato, candied almonds, marshmallow
     
    Bombolini 9
    Italian doughnuts, lemon curd, salted caramel, chocolate
     
    Affogato 5
    vanilla gelato, espresso
     
    Panna Cotta 9
    strawberry, rhubarb, lemon, crumble, basil sorbet
     
    Tiramisù 9
    lady fingers, coffee, mascarpone cream, caramelized white chocolate
     
    Sorbet 6
    selection of 3 sorbets
     
    Gelati 6
    selection of 3 gelati
     
    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 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

    Dry Cured Beef 12
    arugula, parmigiano reggiano
     
    Vitello Tonnato 10
    thinly sliced veal, aged balsamic vinegar
     
    Assorted Cured Meats 12
    house-made pickled vegetables
     
    Fritto Misto 16
    assorted fish, lemon, parsley
     
    Fava Beans Salad 9
    shaved asparagus, watercress, pecorino cheese
     
    Buffalo Mozzarella 12
    fresh mixed beans salad
     

    First Course

    Casarecce Pasta 16
    beef ragù genovese, mozzarella fondue
     
    Potato-Nettle Gnocchi 16
    parmigiano, brown butter, sage
     
    Pappardelle Pasta 16
    wild mushroom sauce
     
    Dandelion Soup 8
    pecorino, egg
     
    Risi e Bisi 18
    pancetta, peas
     

    Main Course

    St. Peter Fish 24
    almond pesto, potatoes, olives
     
    Olive Oil Poached Beef 24
    steamed vegetable, bread sauce
     
    Chicken 22
    speck, white asparagus, beer sauce
     
    Mackerel 20
    fresh peas, light tomato sauce
     
    Vegetarian Frittatine 14
    spinach, asparagus, mushrooms, goat cheese
     
    Rack of Lamb 28
    spinach flan, spring onions
     

    Sides

    Swiss Chard 5
     
    Peas and Pancetta 5
     
    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
    fava beans, spicy chicory
     
    Mixed Salad 7
    baby greens, radishes, shallot dressing
     
    Arugula 8
    parmesan shavings, artichokes
     
    Prosciutto 9
    mozzarella, tomato, olives
     
    Beets 8
    crispy quinoa, spicy yogurt, pea shoots
     
    Bomba 8
    pizza bread, speck, mushrooms, olive oil

    Pizza

    Margherita 11
    mozzarella, oregano, basil
     
    Bianca 12
    asparagus, ricotta, bacon, over easy egg, herbs
     
    Cacio 12
    porchetta, black pepper, roman pecorino
     
    Prosciutto 12
    arugula, imported prosciutto, tomato, mozzarella
     
    Salsiccia 12
    sausage, caramelized onion, tomato, mozzarella, chili oil

    Panini

    all paninis served with baby greens dressed with balsamic vinaigrette on focaccia
     
    Speck 11
    asiago cheese, tomato, arugula
     
    Prosciutto 11
    mozzarella, sicilian oregano, balsamic oil
     
    Chicken 11
    roasted chicken, tomato, arugula, fontina, herbed mayo
     
    Porchetta 11
    oven-roasted pork, cheese, pickled cabbage

    Desserts

    Baci 7
    hazelnut cake, chocolate mousse, ganache, gelato, chocolate sauce
     
    Coppetta 7
    caramel gelato, candied almonds, marshmallow
     
    Tiramisu 6
    espresso lady finger, mascarpone cream, sherbet, caramelized white chocolate
     
    Affogato 5
    vanilla gelato, espresso coffee
     
    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.