Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 1/20
/19

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

~ A Trio of Hand Made Entremets ~
Petite Gâteaux of Chocolate Cremeux, Coconut White Chocolate Chantilly, and Mango Compote;
Caramelized Banana-Milk Chocolate Macarons;
Napoleon of Frangipan, Raspberries, Creme Patisserie and a Ghana Cocoa Nib Tuile….16   

 ~ The Bavarian ~
Hazelnut Sponge Cake Layered with Belgian Chocolate Ganache, Almond Dacquoise and Chocolate Bavarian Cream,
Paired with Strawberry-Rhubarb Compote and Riesling Sabayon….14

~ Crème Brulée ~
Kahlua and Kona Coffee Infused French Custard.
Finished with Caramelized Brown Sugar and a Medley of Fresh Berries….10

 ~ Frangelico Tiramisu ~
House Made Lady Fingers Soaked in Sweetened Espresso, Then Blanketed with Frangelico Tiramisu Cream and
Dusted with Valrhona Cocoa, Served with Dark Chocolate Sauce and Bordeaux Cherries.…11

~ Warm Sticky Toffee Pudding ~
Organic Merjool Date Cake, Soaked in Toffee Sauce Splashed with Courvoisier,
Finished with Vanilla Ice Cream and Maple Glazed Walnuts….10

 ~ Ice Cream, Gelato, or Sorbet ~
~ Vanilla Ice Cream ~ Chocolate Ice Cream ~
~ Pistachio Gelato ~ Dulce de Leche ~ Mango Sorbet

 Executive Pastry Chef Josh Draken