Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 03/28

Signature Desserts

~ Coconut Mousse Bomb  ~
Toasted Almond and Coconut Crumble with Siesta Key Rum Infused Mousse Enrobed in Chocolate with
Coconut Flakes and Callebaut Chocolate Sauce ….9 

~ Flourless Chocolate Cake  ~
Perfumed with Fresh Orange Zest and Served over Grand Marnier Crème Anglaise and Fresh Raspberries
with a Dusting of Confectionery Sugar….9

~ Crème Brulee ~
Lemoncello and Meyer Lemon Infused French Custard,
Finished with Torched Brown Sugar and Fresh Berries….9

~ Warm French Brioche Bread Pudding ~
French Brioche and Butter Croissant Submerged in Chocolate Custard, Baked with Semi Sweet Chocolate,
and Served with Warm Vanilla Cream and Vanilla Bean Ice Cream ….10

~ 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….11

~Southern Chocolate-Pecan Pie ~
Buttery Pastry Crust Baked with Gooey Pecan and Callebaut Chocolate,
Served with Fresh Chantilly Cream, Pecan Bark, and Sweet Brandied Coffee Drizzle ….8

~ Chocolate Caramel Tart ~
Rich and Creamy Salted Caramel-Chocolate Ganache with Rosettes of Brandied Whipped Cream
Served over Vanilla Anglaise and Dusted with Cocoa….8

~Ice Cream, Gelato, and Sorbet~
~ Vanilla ~ Dark Chocolate ~  Cookies and Cream  ~
~ Coconut Gelato ~ Espresso Gelato ~ Caramel Sea Salt Gelato
 ~ Lemon Sorbet ~ Mango Sorbet ~

Pastry Chef Caitlin Carr-Ramsey