Menus of the meals served to Pope Francis during his 40-hour stay in New York City

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