Restaurants > Caterina de' Medici > Dinner Cheese & Dessert Menu

RISTORANTE CATERINA DE' MEDICI
DINNER CHEESE & DESSERT MENU

Formaggi
Cheeses

Taleggio con Mostarda 7.
Lombardia, Cow's milk, aged 40 days, served with pear mostarda

Ubriaco al Barbera con Miele di Cantagno e Pinoli 7.
Toscany, sheep's milk soaked in barbera must, aged 2–3 months,
served with chestnut honey and toasted pine nuts

Bra con Marmellata di Cipolle Rosse 7.
Piemonte, cow's milk, and small percentage or goat and sheep's milk, aged 1 1/2 months,
served with onion marmalade

Formaggio di Fossa con Frutta e Saba 7.
Emiglia Romagna and Marche, sheep or cow milk, aged 3 months,
served with fruit and cooked must

Piave Vecchio con Composta di Mele e Peperoni 7.
Veneto, Cow's milk aged 2–12 months,
served with apple and pepper compote

Gorgonzola Dolce con Pere Caramellate 7.
Lombardia, cow's milk aged 2 months,
served with caramelized pears

Piatto di Formaggi Misti Italiani
Tasting of 3 Italian cheeses 7.
Tasting of 6 Italian cheeses 14.

Dolci
Desserts

Crostata di Mele e Noci 7.
Apple and walnut tart with cinnamon-whipped cream

Mousse di Cioccolato, con Pera al Vin Brulé 7.
Chocolate Mousse with caramelized poached pear

Budino di Ricotta con Composta di Prugne e Fichi Secchi 7.
Sweetened ricotta with prunes and dried figs compote

Tiramisù Classico con Savoiardi 7.
Espresso-soaked lady fingers with mascarpone cream

Semifreddo alle Nocciole con Tortino Pralinato 7.
Hazelnut semifreddo and praline cake with a white chocolate sauce

Biscottini Italiani 5.
Assorted Italian cookie plate

Trio di Sorbetti 5.
Daily selection of 3 sorbets

Trio di Gelati 5.
Daily selection of 3 ice creams

Dessert Wines
glass, bottle

Coteaux du Layon "Clos Sainte Catherine," Baumard, Loire, 2004, 6.25, 48.00
Sauternes, Château Caillou, Grand Cru Classé, 7.00, 75.00
Vin Doux Naturel, M. Chapoutier, Banyuls, 5.50, 40.00

Dessert Wine Sampler

Sauternes and Coteaux du Layon (2 oz each), 10.50

Madeira and Port

Madeira, Five Year Old Malmsey, Blandys, 5.00, 37.00
Port, Ten Year Old Tawny, Taylor Fladgate, 6.00, 43.00
Vintage Port, Taylor, Oporto, Portugal, 1994 (375 ml), 125.00

Calvados and Brandy

Calvados, Chateau de Breuil, 6.50
Brandy, VS, E&J, 6.00
Framboise Grande Réserve Raspberry Brandy, Trimbach, 8.00
Poire William's Pear Brandy, Trimbach, 5.00

Cognac and Armagnac

Philippe Latourelle VS, 12.00
Paul Giraud VSOP, 15.00
Larressingle Armagnac VSOP, 9.00
Remy Martin XO, 18.00

Single Malt Scotch

Talisker, 10 Year, Isle of Skye, 10.00
Oban, 14 Year, West Highlands, 10.25
The Glenlivet, 18 Year, Speyside, 12.25
The Macallan, 18 Year, Highland, 14.00

Specialty Coffee 7.25

Caffé Amaretto
Coffee with Amaretto, Topped with Fresh Hazelnuts and Fresh Whipped Cream

Caffé Correcto
Espresso Served with Grappa or Sambuca (on side)

Caffé Italiano
Coffee, Brandy and Brown Sugar, Topped with Fresh Whipped Cream

Coffee and Tea

Coffee, Decaffeinated Coffee, Tea 1.75
Espresso 2.50
Double Espresso 3.50
Cappuccino 3.50

Serendipitea Tea and Tisanes 2.25

Black Tea

Assam TGFOP – Robust and malty
Earl Grey – Flavored with essence of bergamot orange

Oolong

Iron Goddess of Mercy – Peach notes mingle with nutty overtones

Scented Green

Jasmine Yin Hao – Fragrant, light and sweet

Tisane

Chamomile Lavender – Chamomile flowers and lavender
Ruby Sipper – Fragrant blood orange mixed with pear

View Wine List >>

View the Lunch 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.