CATAL RESTAURANT - DESSERT MENU - SPRING 2006 (served upstairs)

 

Milk chocolate caramel torte with white chocolate gelato and homemade peanut brittle $9.00

Vanilla mascarpone mille-feuille with pineapple crepe and pineapple sorbet $9.00

Exotic fruit Sangria with frozen yogurt and passion fruit-basil paleta $9.00

Vanilla creme brulee with butterscotch blondies $8.50

Short cake with berries and cream gelato, fresh berries and boysenberry pate de fruits $9.00

Coffee flan with mocha Valencia granita and coffee bonbon $9.00

A selection of imported cheeses with quince conficture $11.95

Trio of gelato or sorbets $7.00

 

An assortment of after dinner drinks are also available.

 

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Last updated November 1, 2006.