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 antipasti, changes daily
Insalatine Estive con Crostini alle Olive 8.
Mixed greens with olive "crostini"
Torta Salata di Verdure Estive 9.
Savory tart filled with summer vegetables
Carpaccio di Bue con Zucchine, Olive, Capperi e Pecorino 11.
Beef carpaccio with zucchini, olives, capers and Tuscan pecorino
Fettine di Vitello in Salsa Tonnata 10.
Thinly sliced veal with classic Italian tuna sauce
Panzanella Rivista con Anguria 9.
Bread-tomato salad with red onion, watermelon and ricotta salata
Prosciutto di Parma, con Melone ed Arugula 12.
Parma Prosciutto with melon and arugula
Tegamino di Melanzane e Scamorza con Fonduta di Pomodori Gialli 10.
Baked eggplant with smoked mozzarella and yellow tomato sauce
Insalata di Mare con Fagiolini e Patate 12.
Seafood salad with green beans, peppers and potato
Primi Piatti
First Courses
Pappa al Pomodoro 8.
Classic Tuscan bread and tomato soup served hot or chilled
Tagliatelle alla Bolognese 11./16.
Fresh homemade pasta tossed in a classic bolognese meat sauce
Ravioli con Caprino e Zucchini alla Menta 12./17.
Goat cheese filled ravioli with zucchini and mint
Gnudi al Burro e Salvia con Spinaci 11./16.
Ricotta dumplings with wilted spinach, butter and sage
Trofie al Pesto Genovese 11./16.
Tight spiral shaped pasta with basil pesto, potato and green beans
Fusilli Casarecci con Melanzane alla Norma 11./16.
Fresh made pasta tossed with eggplant and aged ricotta cheese
Risotto con Peperoni e Gamberetti 14./19.
Carnaroli rice cooked with roasted pepper and shrimp
Secondi
Main Courses
Branzino Arrostito con Patate al Prezzemolo e Crudo di Pomodoro 22.
Pan roasted striped bass with parsley potato and fresh tomato
Salmone con Caponata di Melanzane 19.
Salmon fillet with aromatic bread crumbs and eggplant caponata
Garretto di Maiale al' Agrodolce 18.
Braised pork shank, "sweet and sour," with Summer squash
Vitello al Prosciutto e Fontina con Crema di Patate e Funghetti 21.
Veal scaloppine with prosciutto, fontina, potato purée and mushrooms
Pollo alla Milanese con Rughetta, Pomodoro e Cipolla 19.
Chicken breast lightly breaded with arugula, tomato and red onion
Costoletta di Agnello alla Brace con Sformatino di Spinaci 25.
Grilled lamb chops, with spinach flan and parmesan-almond croquette
Bistecca alla Griglia con Patatine Fritte al Rosmarino e Salvia 24.
Grilled NY strip with rosemary-sage fries
Contorni
Sides
Patatine Fritte al Rosmarino e Salvia 5.
Fries with crispy rosemary and sage
Zucchine Spadellate con Caprino alla Menta 7.
Summer squash, caramelized onion with mint and goat cheese
Pomodoro con Cipolla Rossa 7.
Sliced tomatoes with red onion and basil
Spinaci al Parmigiano 7.
Wilted spinach, olive oil, garlic, and parmesan cheese
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.