Dessert Menu

Tropical Carrot Dream
16

Spiced Chiffon Carrot Cake and Coconut Cream Cheese Icing Served Over Rye Speculoos Cookie, with Penelope Bourbon Semifreddo and Warm Banoffee Sauce

16
Molten Chocolate Cake
$20

Warm, Liquid Center Maracaibo Dark Chocolate Cake. Served with “Sandy” Pecans and Carmel Sea Salt Gelato

Gluten Free

$20
Barista Blondie
16

Layers of Cappuccino Diplomat Cream, Milk Chocolate Ganache, Hazelnut and Disaronno Sponge Cakes. Served over a Butterscotch Blondie with Ghana Fudge Sauce

16
Pagoda
15

Ghana Chocolate Souffle Cake Layered with Manjari Meringue Mousse, Strawberry-Rhubarb Compote, Cookies n’ Cream Feulletine, and Arabesque Tuile. Finished with Port Wine Reductions and Buttermilk Anglaise Sauce

15
Creme Brulee
15

Madagascar Vanilla Bean Infused French Custard with Caramelized Sugar Crust
Served with Prickly Pear Macaron and Swiss White Chocolate Dipped Blueberry Lamington

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

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!