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 mostarda

Ubriaco di Treviso con Miele di Castagno e Pinoli 7.
Veneto, cow's milk soaked in wine must, aged 1 month
served with chestnut honey and toasted pine nuts

Bra con Marmellata di Cipolle Rosse 7.
Piemonte, cow's milk, and small percentage of 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's 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 8.
Tasting of 6 Italian cheeses 15.

Dolci
Desserts

Sbriciolata Ripiena di Ricotta 7.
Crumbly tart filled with ricotta and chocolate

Mousse di Cioccolato, con Pera al Vin Brulé 7.
Chocolate mousse with red wine poached pear

Babà con Ananas Caramellato e Panna al Limone 7.
Brioche soaked in rum syrup served with caramelized pineapple

Tiramisù al Profumo D'arancia 7.
Espresso-soaked lady-fingers with mascarpone and orange cream

Terrina di Mele e Uvetta con Crema di Nocciole 7.
Apple and raisin terrine with a hazelnut cream

Biscottini Italiani 7.
Assorted Italian cookie plate

Trio di Sorbetti e Gelati 7.
Daily selection of 3 sorbets or 3 ice cream

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.