Reservations

Reservations

Please call us at 845-451-1013 (Monday–Friday, 8:30 a.m. to 6 p.m) or make an online reservation.

Questions? E-mail us at reservations@culinary.edu


Hours of Operation

Open: Monday through Friday
Lunch: 11:30 a.m.–1 p.m.
Dinner: 6–8:30 p.m.
Al Forno Room: 11:30 a.m.–6 p.m.


Closures

Closed on weekends and major holidays. Please see our full list of closings below:

April 14–17, 2017
May 8, 2017
May 29, 2017
June 5, 2017
July 4, 2017
July 28–August 22, 2017
September 4, 2017
September 11, 2017
October 9, 2017
October 23, 2017
November 6, 2017
November 22–27, 2017
December 21–31, 2017

Special Saturday Opening:

November 18, 2017

Prix Fixe Pasta Specials:

Enjoy a family-style Caesar salad and antipasto, five gourmet pastas served table side, and dessert. $39 per person, not including tax, 17% service charge and beverages. Please note: There will be no a la carte menu available these evenings

April 1, 22, 29; May 6 and 13.


Dress Code

There is no dress code for this restaurant.


Location

Risorante Caterina de’ Medici is located in the Colavita Center for Italian Food at The Culinary Institute of America. 1946 Campus Drive (Route 9), Hyde Park, NY 12538-1499. View directions.


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 (only paid employees are permitted to accept tips) 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.