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RISTORANTE CATERINA DE' MEDICI
GROUP MENU

In order to gain support for the Reign of the Medici in 1533, Caterina's Uncle, Pope Clement VII, sent the fourteen-year-old Caterina to France to marry Henri, the second son of Francis I, King of France.

When Henri's brother, the first heir to the throne, suddenly died of heat exhaustion, Caterina was charged with poisoning him. She was found innocent of the charge, but that "Italian Woman" was always held in contempt by the French Count and people.

It has been written that Caterina was fiercely self possessed and highly intelligent, often making French Royalty look foolish in their snobbery.

Caterina was an avid horsewoman, and is said to have invented the sidesaddle, her original design surviving intact to this day.

Caterina's greatest contributions to European culture and culinary history were her gifts of Florentine Cuisine and refinements.

Among these were the use of the fork, the cultivation of the green bean, the discovery of ice cream, and the most important, the introduction of sauce making to the French.

2008–2009 Lunch Banquet Menus

Appetizers
(Optional with Additional Cost as Listed – Choose One for the Entire Group)

Cavatelli with Ragu di Salsiccia allo Zafferano ($6.00/per person extra)
Quill Shaped Pasta with Fennel-Sausage Ragu and Saffron

Risotto ai Funghi Misti con Porcini ed Erbette ($6.00/per person extra)
Risotto with Mixed Mushrooms and Porcini

Pennette Rigate al Basilico ($6.00/per person extra)
Penne Pasta with Fresh Tomato and Basil

First Course
(Choose One for Entire Group)

Bocconcino al Fior di Latte, Peperoni e Zucchine Arrostite con Insalatina
Cow's Milk Mozzarella, Roasted Pepper-Zucchini Salad with Baby Greens

Crespelle Gratinate di Magro
Crepes "Au Gratin" with Swiss Chard and Ricotta Cheese

Antipasto Della Casa
Prosciutto, Salami, Capicollo, Cheeses, Olives, Vegetables and Peperoncini

Insalata di Arugula con Caprino Tiepido (** $3.00 surcharge extra per person)
Arugula Salad with Seasonal Fruit, Warm Goat Cheese Crostino, Walnut Dressing

Panzanella di Farro con Gamberetti e Verdurine (** $3.00 surcharge extra per person)
Roman Grain "Panzanella" Salad with Mixed Vegetables and Shrimp

Zuppa di Verdure al Pesto
Ligurian Vegetable Soup with Pesto

Zuppa di Scarola con Fagioli Cannellini
White Bean Soup with Escarole and Pancetta

Pasta e Fagioli con Radicchio
Bean Soup with Tubettini Pasta and Radicchio

Main Course
(Choose One for Entire Group)

Stracotto di Vitello al Moscato D'Uva, Crema di Patate
Braised Veal with Mushrooms, Grapes, and Swiss Chard with Mashed Potatoes

Polletto al Mattone con Polenta
Rosemary Grilled Chicken with Soft Polenta and Braised Greens

Branzino in Padella al Pomodoro con Olive, Capperi e Polenta
Pan-Roasted Striped Bass with Slow-Cooked Olive-Tomato Chutney, Caperberries and Polenta

Arista di Maiale alla Romana con Crema di Patate e Verdura Cotta
Pancetta-Wrapped Roasted Pork Loin with Mustard, Smashed Potatoes, and Braised Greens

Brasato di Manzo al Barolo con Polenta e Cipolline
Barolo Braised Beef with Polenta, Roasted Cipollini and Carrots

Gran Misto Pasta
A Tasting of three Pastas: Cavatelli, Risotto and Penne (pasta description listed in appetizers)

Dessert
(Choose One for Entire Group)

Torta di Cioccolato all'Amaretto con Panna Montata
Flourless Chocolate Amaretto Cake with Whipped Cream

Tiramisu della Casa con Frutta Fresca
Espresso Soaked Lady Finger with Mascarpone Cream and Seasonal Fruit

Panna Cotta con Frutta Stagionale
Italian Eggless Vanilla Custard with Seasonal Fruit

Tortina di Cioccolato Caldo con Gelato di Vaniglia
Warm Chocolate "Lava" Cake with Vanilla Ice Cream "Bombe" (** $3.00 surcharge extra per person)

Coffee/Tea/Iced Tea

Note: Price of $25.50 includes first course, main course, dessert, bread, coffee and tea. Price of meal does not include additional cost of appetizer and surcharges (if chosen) as well as 8.125% NYS sales tax and 15% service charge (Goes to student scholarship fund). Gratuity is optional.

Rev. 07/01/08

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2008–2009 Dinner Banquet Menus

Family Style Appetizers
(Optional with additional cost per person)

Pizza Margherita
Pizza with Tomato Sauce, Mozzarella, and Fresh Basil ($2.50 per person)

Tagliere di Salumi Misti con Scott'Aceti
Italian Cured Meats with House-made Pickled Vegetables ($3.50 per person)

First Courses Selections
(Choose One For Entire Group)

Bocconcini di Mozzarella al Fior di Latte con Ciambotta di Verdure
Mozzarella Cheese served with a Seasonal Vegetable Stew and Olive Oil

Gnocco Fritto con Salumi Misti
Fried Pastry Dough served with Mixed Italian Cold Cuts

Tonno al Coltello Marinato con Olio e Limone
Fresh Tuna marinated with Olive Oil and Lemon, Crispy Artichokes and Mint (avail in winter??)

Tortiera di Verdure con Insalatine Novelle
Savory Tart of Green Vegetables with Mesclun Salad

Vitello Tonnato
Roasted or Poached Veal, Piedmont Style Tuna Sauce (available spring, summer, fall)

Prosciutto e Melone
Parma Prosciutto with Melon and Baby Arugula (available summer/fall)

Insalate Mista con Crostini al Caprino e Olive
Mixed Lettuce with Goat Cheese Crouton and Olive Dressing

Second Course Selections
(Choose One for Entire Group)

Zuppa
Seasonal Soup

Cannelloni di Ricotta e Erbette
Cannelloni filled with Ricotta Cheese and Spinach

Risotto allo Zafferano e Funghi
Saffron Risotto with Mixed Mushrooms

Cavatelli con Ragu di Salsiccia e Pecorino
Cavatelli Pasta tossed in a Ragu of Sausage and Pecorino Cheese

Crespelle ai Radicchietti e Asiago
Crepe filled with Radicchio and Asiago Cheese

Main Course Selections
(Choose One for Entire Group)

Brasato di Manzo al Vino Rosso con Polenta
Red Wine Braised Beef with Polenta (available fall, winter, spring)

Bocconcini d'Agnello al Limone e Patate all Menta
Leg of Lamb with a Lemon Sauce and Mint Potato

Polletto Arrosto con Pomodoro, Olive e Scarole Brasate
Roasted Chicken Breast with Tomato, Olives, Braised Escarole, Raisins and Walnuts

Lombata di Maiale all Senape
Roasted Pork Loin with a Mustard Sauce, Squash-Potato Puree and Glazed Cipollini

Branzino ai Pomodorini con Capperi, Olive e Patate al Prezzemolo
Pan Roasted Sea Bass with Capers, Olives, Tomato and Parsley Potato

Spiedino di Pesce Spada con Caponata di Melanzane
Skewered Swordfish with Classic Sicilian Eggplant Relish (available spring/summer)

Salmone alla Crema di Lentichie e Finocchi Gratinati
Slow Roasted Salmon over Lentil Puree and Gratin of Fennel (available fall, winter, spring)

Dessert
(Choose One for Entire Group)

Torta Caprese
Flourless Chocolate and Almond Cake

Strudel di Mele e Pere
Classic Strudel with Apple, Pears and Raisins, Crème Anglase

Torta Sabbiosa con Creame di Mascarpone
Vanilla Cake with Mascarpone Cream and Fresh Fruit

Panna Cotta
Italian Eggless Vanilla Custard with Seasonal Fruit

Tortino al Cioccolato con Gelato
Chocolate Cake with Vanilla Ice Cream

Note: Price of $39.00 includes first course, second course, main course, dessert, rolls, coffee and tea. Price of meal does not include 8.125% NYS sales tax and 15% service charge (Goes to student scholarship fund). Gratuity is optional.

Rev. 07/01/08