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
LUNCH MENU
Antipasti
Appetizers
Cicchetti Misti 10.
A selection of six little bites as an antipasto
Insalata Composta di Barbabietole, Finocchi, Arugula ed Arance 8.
Red beet, fennel, arugula and orange salad
Torta di Zucca, Riso e Porri con Insalata di Cavoli 9.
Butternut squash, rice and leek savory tart with cabbage salad
Ricciola leggermente Affumicata con Salsetta ai Rapini 11.
Yellow tail fish lightly smoked served with broccoli rabe "pappetta"
Fettine di Vitello in Salsa Tonnata 10.
Thinly sliced veal with classic Italian tuna sauce and capers
Prosciutto di Parma con Ricotta e Pere Affogate 10.
Parma prosciutto with ricotta and poached pear
Sformatino di Castagne con Funghetti 9.
Chestnut flan with mushroom ragu
Calamari Grigliati con Ceci 10.
Grilled calamari with chick-pea purée
Primi Piatti
First Courses
Zuppa d'Orzo alla Triestina 8.
Vegetable, bean and barley soup
Risotto con Seppioline 11./16.
Carnaroli rice with cuttlefish
Cappellacci di Zucca al Burro e Salvia 11./16.
Hat shaped ravioli filled with pumpkin, butter and sage
Gnocchetti di Ricotta e Caprino su Purea di Cavolo Nero 11./16.
Ricotta and goat cheese dumplings over Tuscan kale sauce
Tagliatelle alla Bolognese Classica 11./16.
Fresh homemade pasta with classic Bolognese sauce
Garganelli con Radicchio, Pancetta e Balsamico 11./16.
Ribbed penne pasta with radicchio, pancetta and balsamico
Secondi Piatti
Main Courses
Filetto di Salmone con Lenticchie Verdi 19.
Herb crusted salmon fillet with green lentils
Branzino con Patate e Finocchi 22.
Pan-roasted, striped bass fillet with potato and fennel
Anatra al Vino Rosso in Gremolata con Polenta 19.
Red wine braised duck leg in gremolata with polenta, truffle oil
Rosette di Maiale alla Senape con Puré di Patate e Rapini 19.
Pork tenderloin medallions, mustard sauce, potato purée, broccoli rabe
Scotta Dita di Agnello con Verdure Autunnali 24.
Grilled lamb chops with autumn roasted vegetables
Pollo in Due Maniere con Timallino di Verza 19.
Chicken two ways: grilled breast & pulled leg wrapped in cabbage
Bistecca di Manzo alla Griglia con Zucca ed Arugula 22.
Grilled NY strip steak with roasted butternut squash and arugula
Contorni
Sides
Zucca al Prezzemolo con Parmigiano a Scaglie 5.
Roasted butternut squash with parmesan cheese
Broccoletti Aglio e Olio e Peperoncino 6.
Broccoli rabe with garlic, olive oil and hot crushed pepper
Vegetali Autunnali Arrostiti 5.
Autumn roasted vegetables
Lenticchie Brasate all'Olio d'Oliva 5.
Braised green lentils
Puré di Patate Profumate al Tartufo 6.
Potato purée, truffle oil
View Lunch 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.