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
Insalatine Miste con Crostini Alle Olive 9.
Mixed greens with olive croutons
Torta Salata di Verdure Estive 9.
Summer vegetables filled savory tart
Crudo di Tonno con Olive e Capperi 12.
Fresh tuna marinated with olives and capers
Fettine di Vitello in Salsa Tonnata 10.
Thinly sliced veal with classic italian tuna sauce
Panzanella Rivista con Pomodori, Cetrioli e Anguria 10.
Bread and tomato salad with cucumber and watermelon
Prosciutto di Parma, con Melone e Arugula 12.
Parma Prosciutto with melon and arugula
Sfogliatine di Melanzane e Scamorza con Fonduta di Pomodori Gialli 10.
Napoleon of eggplant and smoked mozzarella with a light yellow tomato sauce
Insalata di Mare con Fagiolini e Patate 12.
Seafood salad with green beans and potato
Primi Piatti
First Courses
Pappa al Pomodoro 8.
Classic Tuscan bread and tomato soup served hot or chilled
Risotto con Peperoni e Gamberetti 16./20.
Carnaroli rice cooked with roasted pepper and garnished with shrimp
Raviolini di Caprino con Pass Ata di Zucchine e Menta 12./17.
Fresh goat cheese ravioli served over a zucchini and mint sauce
Trofie con Pesto alla Genovese 12./17.
Quill shaped pasta with basil pesto, potato and green beans
Fusilli Casarecci con Melanzane alla Norma 12./17.
Fresh house-made pasta with eggplant and aged ricotta cheese
Tagliatelle al Ragł 12./17.
Fresh house-made pasta tossed in a classic Bolognese meat sauce
Secondi Piatti
Main Courses
Branzino Arrostito con Patate al Prezzemolo e Crudo di Pomodoro 22.
Roasted sea bass on the bone with parsley potato and fresh tomato relish
Pese Spada alla Palermitana con Caponata 24.
Grilled swordfish with aromatic bread crumbs and eggplant caponata
Brasatino Leggero di Maiale in Agrodolce 22.
Braised sweet and sour pork shank with summer squash
Lombatina di Vitello ai Funghi con Porri al Parmigiano 26.
Roasted veal loin with mushrooms and Parmesan style leeks
Pollo Arrosto con Peperoni e Cipolle 22.
Organic chicken roasted with herbs and served over a pepper and onion stew
Misto di Agnello alla Brace con Sformatino di Spinaci 26.
Grilled lamb chop, sausage and leg with spinach flan
Bistecca alla Griglia con Patate Arrosto e Marmellata di Cipolle 32.
Grilled rib-eye steak with roasted potato and red onion marmalade
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.