Here are the menus of the meals served to Pope Francis during his 40-hour stay in New York City, prepared by chef Lidia Bastianich. Each is accompanied by wines produced at the Bastianich family vineyards in Italy:
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THURSDAY
Dinner:
Salad of heirloom tomatoes, house-made burrata cheese and steamed Maine lobster
Capon soup with grana padano cheese-filled raviolini
Veal medallions with porcini mushrooms, corn and fresh tomato
Concord grape sorbet with angel food cake
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FRIDAY
Breakfast:
Assorted house-baked goods, jams, fruit, yogurt, frittata, crepes, freshly squeezed juices
Lunch:
"Bagna cauda" garlic-anchovy dip for raw vegetables
Salad of raw and cooked vegetables with homemade ricotta
Risotto with porcini, summer truffles and the finest, aged grana padano cheese
Roasted pears and grapes with almond chocolate "semifreddo"
Dinner:
Tuna three ways (tartare; thin slices crusted with herbs; and tuna steaks "alla Palermitana," topped with preserved tuna, string beans and tomatoes)
Ravioli filled with shredded pears and pecorino, sprinkled with crushed pepper
Whole roasted Long Island striped bass, late summer vegetables, extra virgin olive oil, lemon
Apple crostata with local honey and ice cream
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SATURDAY
Breakfast:
Assorted house-baked goods, jams, fruit, yogurt, frittata, crepes, freshly squeezed juices