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. 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. These menus are a sampling of what you might enjoy.


  • Lunch Menu

    Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

    Appetizers/Salad

    Porchetta 11
    biscotto, olive oil ricotta, black salt, cornichons
     
    Prosciutto di Parma 11*
    mozzarella, olive pâté
     
    Mixed Green Salad 7
    red wine vinaigrette
     
    Roasted Beets 10
    aged ricotta, dill
     
    Bruschetta 10
    peas, burrata, mint, fresno pepper
     
    Arancini 10
    crispy mozzarella balls, spicy tomato
     
    Asparagus 10
    parmigiano, fried egg
     
    Kale Salad 8
    fava beans, apricot, Tuscan pecorino, toasted pinenuts
     

    First Course

    Fava Bean Soup 8
    spicy dandelion
     
    Agnolotti 16
    meat filling, butter, sage
     
    Risotto 16
    asparagus, taleggio cheese
     
    Rigatoni Amatriciana 16
    guanciale, tomato, onion
     
    Garganelli 15
    prosciutto, peas, parmesan cream
     
    Maltagliati 15
    porchetta, pistachio, lemon gremolata
     
    Tasting of 3 Pastas 18
    risotto, rigatoni, agnolotti
     

    Main Course

    Pork Milanese 19
    potato salad, sage, lettuce
     
    Braised Veal 22
    spring vegetables, polenta
     
    American Wagyu Beef 22*
    grilled petite tender (teres major), fries, spinach romana, salsa verde
     
    Roasted Chicken 19
    artichokes, carrots, potatoes
     
    Market Fish 22
    asparagus, parsley potatoes, capers, almond
     
    Grilled Salmon 20*
    snap peas, radishes, mushrooms, creamy potatoes
     
    Vegetarian 16
    snap peas, asparagus, baby carrot, mushrooms
     

    Sides

    Polenta 6
    peas, parmesan cheese, crispy bacon
     
    Asparagus 6
    grilled, aged balsamic vinegar
     
    Baby Spinach 6
    garlic, olive oil, raisins, pine nuts
     
    Fried Potatoes 5
    capers, cornichons mayo
     

    Desserts

    Flourless Chocolate Cake 8
    crème fraîche
     
    Tiramisù 8
    lady fingers, espresso, mascarpone cream
     
    Ligurian Olive Oil Cake 8
    strawberries, aged balsamic
     
    Biscotti 4
     
    Profiterole 8
    sabayon cream puff, hazelnut ganache
     
    Panna Cotta 8
    lemon curd, seasonal fruit, almond brittle
     
    Affogato 8
    vanilla gelato, espresso
     
    Gelati 6
    selection of 3
     
    Sorbetti 6
    selection of 3
     

    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 15
    Castello del Querceto, Toscana
     
    Asti 9
    Nando, Piemonte
     
    Brachetto d’Acqui, “Rosa Regale” 9
    Banfi, Piemonte
     
    Late Harvest, Moscadello di Montalcino, “Florus” 15
    Banfi, Toscana
     

    Specialty Coffees

    Caffè Amaretto 13
    Coffee with Amaretto Fresh Whipped Cream and Hazelnuts
     
    Caffè Corretto 13
    Espresso Served with Sambuca (on the side)
     
    Caffè Italiano 10
    Coffee, Brandy and 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 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
     
    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 (Re-opening May 28)

    Our menu changes frequently and seasonally. This menu is a sampling of what you might enjoy.

    Appetizers

    Salumi 12
    assorted cured meats, house pickles
     
    Young Spinach Salad 8
    butternut squash, walnuts, grapes, goat cheese, faro
     
    Frisée & Radicchio 9
    apple, pomegranate, hazelnuts, winter radish
     
    Bresaola 10
    gnocco frito, fennel slaw, capers, cherry mostarda
     
    Fritto Misto* 16
    assorted seafood, lemon, parsley purée
     
    Grandma’s Meatballs 9
    sugo di pomodoro, caramelized onion
     
    Caesar Salad 9
    endive, ciabatta crostini, parmesan
     
    Grilled Baby Octopus 14
    potatoes, romesco sauce, confit fennel, cured olive
     

    First Course

    All pasta can be served as an Appetizer or Entrée
     
    Pasta e Fagioli 8
    winter vegetables, white bean, Tuscan kale
     
    Tagliatelle 15
    veal ragù, mozzarella fonduta
     
    Spinach Gnocchi 12
    confit tomatoes, pancetta, parmesan, pecorino
     
    Agnolotti del Plin 14
    butternut squash, ricotta, brown butter, sage
     
    Wild Mushroom Risotto 12
    vialone nano rice, tarragon, grana padano
     
    Garganelli 12
    mushrooms, sun-dried tomato, Castelvetrano olives, roasted peppers
     

    Main Course

    King Sole 22
    fennel confit, cipollini agrodulce, prosecco beurre blanc
     
    Scallops* 24
    roasted cauliflower, brussels sprouts, hazelnuts, speck
     
    Sautéed Local Chicken Breast 23
    potato-olive gratin, roasted chicken jus
     
    Slow Roasted Monkfish 21
    whole grain pilaf, cured lemon, nage sauce
     
    Filet Mignon* 25
    warm potato salad, creamed spinach, crispy onions, sauce béarnaise
     
    Rack of Lamb* 28
    mashed potatoes, leek fondue
     
    Breaded Eggplant 14
    pomodoro, rosted peppers, spinach, black garlic-olive tapenade
     
    Pork Milanese 20
    braised kale, cherry tomatoes, rosemary-caper pork jus
     

    Sides

    Brussels Sprouts 5
    pancetta, hazelnuts
     
    Braised Kale 5
    Mashed Potatoes 5
     
    Creamed Spinach 5
     

    Desserts

    Chocolate Hazelnut Tart 8
    raspberry sauce
     
    Panna Cotta 8
    strawberry lemonade, vanilla meringue
     
    Tiramisù 8
    espresso, marsala, mascarpone
     
    Affogato 6
    vanilla gelato, espresso
     
    Pasteria 8
    ricotta, sour cherry, candied orange
     
    Zeppole 8
    nutella powdered sugar
     
    Sorbetti 8
    selection of 3 sorbetti
     
    Gelati 8
    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 15
    Castello del Querceto, Toscana
     
    Asti 9
    Nando, Piemonte
     
    Brachetto d’Acqui, “Rosa Regale” 9
    Banfi, Piemonte
     
    Late Harvest, Moscadello di Montalcino, “Florus” 15
    Banfi, Toscana

    Specialty Coffees

    Caffè Amaretto 13
    Coffee with Amaretto Fresh Whipped Cream and Hazelnuts
     
    Caffè Corretto 13
    Espresso Served with Grappa or Sambuca (on the side)
     
    Caffè Italiano 10
    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.

  • Wines and Beverages
  • Pasta Dinner Menu

    For just $39 per person, (plus beverages, tax, and student support surcharge), every Friday (6–8:30 p.m.) and Saturday (5–8:30 p.m.) nights, choose from five different pastas—served family style. Menu selections change weekly. This menu is a sampling of what you might enjoy. Gluten-free options are available.
     

    Family Style Appetizers

    Caterina Caesar Salad
    Romaine, Arugula, herb croutons, creamy Parmesan dressing
     
    Antipasti Platter
    italian cured meats, cheese, vegetables, olives
     

    Passed Pastas

    Gnocchi Gratin
    braised beef short ribs, Brussels sprouts, Robiola Due Latte
     
    Orecchiete
    leek sofrito, smoked pork belly, broccolini, roasted squash volute
     
    Fusilli Casarecci
    braised chicken, Pecorino, kale, honeynut squash, pickled shallots, chicken jus
     
    Cavatelli
    tri-colored carrots, cippolini onion, Vadouvan cream, carrot top gremolata
     
    Risotto Nero
    calamari, preserved lemon, chili, saffron
     

    Dessert

    Warm Dark Chocolate Cake
    vanilla sauce, roasted berries, mint
     
    Please see wine list for selections and specialty cocktails


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. However, we have included a 20% Student Support Surcharge on each check which is returned to our students through scholarships, support of student activities, and the purchase of graduation jackets. Thank you for helping to support the educational mission of the CIA.