Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 11/12

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 Brulée ~
Bourbon Island Vanilla Bean Infused French Custard.
Finished with Caramelized Brown Sugar and a Medley of Fresh Berries….10

~ Apfel Strudel ~
Tender Puff Pastry Baked with Sugar and Spiced Honey Crisp Apples, Finished with
Vanilla Ice Cream and Josef Friederich 2015 Riesling Reduction ….11

~ Double Chocolate Raspberry 
A Semi-sphere of Belgian Chocolate
Over Buttermilk Chocolate Cake Enrobed in a
Served with Elderflower Poached Anjou Pear and Amaretto Crème Anglaise….11

  ~ Pecan-Chocolate Chess Tart ~
Buttery, Flaky Crust Baked with Silky Valrhona Chocolate Custard and Georgia Pecans.
Finished with Sea Salt Caramel Gelato and Sao Palme Milk Chocolate Fudge Sauce …11

~ 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