Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 10/15

Signature Desserts

~ Ophelia’s Signature Key Lime Pie ~
Florida Key Lime Infused with Coconut and Rum Baked on a Graham Crust
and Served over Mango Coulis with Buttercream and Lime Zest…12

~ Warm Chocolate Molleux ~
Liquid Center Cake, Crafted with Wildly Grown Organic Vietnamese Chocolate.
Accommodated by Anise-Vanilla Semifreddo, Cashew Praline, and Raspberry Coulis… 12

~ Crème Brulee ~
Chambord and Fresh Raspberry Infused French Custard,
Finished with Torched Brown Sugar and Fresh Berries….9

~ Turtle Cheesecake ~
Bailey’s Sea Salt Caramel Cheesecake Baked on a Pecan-Hazelnut Crust,
Then Glazed with Sao Palme Milk Chocolate Ganache.
Served with Velvety Toffee Sauce and Chocolate Ice Cream….12

~ Lemon Benucci ~
Sable Breton Topped with a Bomb of Lemon Mousse, Wild Maine Blueberry Compote,
Polenta Cake, and Marzipan. Encompassed in Toasted Italian Meringue.
Finished with a 2015 Riesling Reduction….11

~Cherry Van Truffle~

A Sphere of Black Cherry Meringue Mousse and Vanilla Bavarian Cream,
Enrobed in White Chocolate Truffle Ganache and Crisp Dark Chocolate.
Served over Pistachio Almond Sponge Cake and Morello Cherry Coulis…13

~ Ice Cream, Gelato, and Sorbet ~
~ Vanilla Ice Cream ~ Chocolate Ice Cream ~ Butter Pecan ~
~ Pistachio Gelato ~ Caramel Sea Salt Gelato
~ Mango Sorbet ~

Executive Pastry Chef Josh Draken