Dessert Menu

Molten Chocolate Cake
16

Warm, Liquid Centered Maracaibo Grand Cru Dark Chocolate Cake, Joined by Maker's Mark Semifreddo, Peanut Kettle Corn, and Toffee Sauce

Gluten Free

16
Warm Pumpkin Bread Pudding
15

Homemade Brioche Cinnamon Rolls Baked in a Spiced Pumpkin Custard. Served Warm with Philadelphia Cream Cheese Semifreddo, Butterscotch Sauce, and Rye Crumble

15
Turtle Torte
16

Chocolate Pecan Pie, Caramel Mousse, Pecan-Hazelnut Sponge Cake and Gooey Caramel; Enrobed in Sao Palme Dark Chocolate.  
Then Served Over a French Shortbread Crust with Roasted Banana Anglaise Sauce and Hennessy V.S.O.P Gelee

16
Eggnog Creme Brulee
15

Bailey’s Irish Cream and Madagascar Vanilla Bean Infused French
Custard with Caramelized Sugar Crust. Joined by Double Chocolate and Oatmeal Cranberry Cookies

Gluten Free

15
Key Lime Pie
14

Florida Key Lime Infused with Coconut and Rum Baked on a Graham Crust. Served over Passion Fruit-Mango Coulis with Coconut Chantilly Cream and Fresh Kiwi

14
Imported Italian and Homemade Gelato or Sorbet
$20

~ Belgian Chocolate ~ Madagascar Vanilla ~ Pistachio ~ Sea Salt Caramel ~

~ Mango Sorbet ~Wild Strawberry Sorbet

$20

Desserts Are Made Daily By Our Pastry Chef – Limited Based on Availability

Josh Bio Pic

Josh Draken

Since 2014, our skilled pastry chef is always creating a wide variety of delicious desserts. He has the expertise in techniques and recipe development, that keep everyone on their toes for his enticing treats. His journey began self-taught, working under chefs from Johnson and Wales. Then he progressed more in detail, and with a vision at Morton’s Market. He is extremely creative in all his creations. He has kept our signature Key Lime Pie recipe intact along with our signature Crème Brulée. Though, check weekly for our changing flavors. Whether it is playing Bass with his Band, Highest Crown, his inventiveness and originality will have your taste buds singing!