The Culinary Institute of America's six award-winning restaurants offer extraordinary cuisines in a variety of settings. Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays.
Please note: The Wine Spectator Greystone Restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY.
For Reservations:
Hyde Park, NY restaurants:
Call 845-471-6608 or reserve online
Wine Spectator Greystone Restaurant (St. Helena, CA): Call 707-967-1010
RISTORANTE CATERINA DE' MEDICI
DINNER MENU
Antipasti e Insalate
Appetizers and Salads
Insalata Composta di Barbabietole, Finocchi, Ruchetta e Arance 8.
Red beets, fennel, arugula and orange salad
Torta di Zucca, Riso e Porri con Insalata di Cavolo 9.
Savory tart filled with squash, rice and leeks served with a cabbage salad
Ricciola Leggermente Affumicata con Puré di Cime di Rapa 12.
Yellow tail lightly smoked served with a broccoli rabe purée
Fettine di Vitello e Salsa Tonnata 10.
Thinly sliced veal with classic Italian tuna sauce
Prosciutto di Parma con Ricotta, Pere Cotte e Saba 10.
Parma ham served with ricotta, and poached pear
Sformatino di Castagne, Funghetti Saltati e Marsala Ridotto 9.
Chestnut flan served with mushroom and a Marsala wine reduction
Calamari Arrostitial Rosmarino Serviti Su Una Puré di Ceci 9.
Grilled calamari served on a purée of chick peas
Primi Piatti
First Courses
Zuppa d'Orzo alla Triestina 8.
Vegetable and barley soup
Risotto con Seppioline al Nero 11./16.
Carnaroli rice cooked with cuttlefish and its ink
Cappellacci di Zucca al Burro e Salvia 11./16.
Hat shaped ravioli filled with pumpkin served with butter and sage
Gnocchi di Ricotta e Caprino su Puré di Cavolo Nero 11./16.
Ricotta and goat cheese dumpling served over a Tuscan cabbage sauce
Pappardelle al Cacao con Ragu di Cinghiale 11./16.
Cocoa pappardelle tossed in a boar sauce
Garganelli con Radicchio, Pancetta e Aceto Balsamico 11./16.
Fresh pasta tossed with radicchio, pancetta and balsamic vinegar
Secondi Piatti
Main Courses
Branzino Arrostito con Patate e Finocchi 24.
Roasted sea bass on the bone with potato and fennel
Trota Salmonata con Crosticina al Prezzemolo 20.
Steel head trout with parsley crust and mushroom sauce
Stincod'agnello Brasato con Vegatali Autunnali 19.
Braised lamb shank with fall vegetables
Lombatina di Vitello ai Funghi con Porri al Parmigiano 26.
Pan-roasted veal loin with mushrooms and parmesan style leeks
Anatra Arrosto con la Verza 24.
Roasted duck with vegetables and cabbage
Quaglie Grigliate con Crostone di Polenta e Spinaci ai Pinoli e Uvetta 22.
Grilled quail with polenta and spinach tossed with pine nuts and raisins
Tagliata di Manzo alla Griglia con Zucca Arrosto e Ruchetta 26.
Grilled strip loin steak, sliced and topped with arugula and roasted squash
View Dinner Cheese & Dessert Menu >>
Indicates a Vegetarian Selection
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.
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.
While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.