Dessert Menu

Warm Peach Upside Down Cake
16

Almond Frangipane and Georgia Peaches Baked Over Spiced Brown Sugar Butter Rub. Served with Port-Blackberry Coulis, Vanilla Gelato and Rye Crumble

16
Tropical Cheesecake
16

Valrhona White Chocolate Enrobed Coconut Cheesecake; Served over Carrot Cake with Curried Cashew Brittle, Pineapple Jam, and Caramel Sauce

Gluten Free

16
Day and Night Cake
16

Dark Chocolate Maracaibo Cake Topped with Vanilla
Diplomat Cream and a Golden Tuile Cookie
Joined by Espresso Butterscotch Sauce and Brandied Black Cherries

16
Creme Brulee
15

Saffron, Honey, and Madagascar Vanilla Bean
Infused French Custard with Caramelized Sugar Crust
Served with a Pistachio Financier and Fresh Strawberries

Gluten Free

15
Key Lime Pie
15

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

15
Imported Italian Gelato or Sorbet
11

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

~ Mango Sorbet ~ Wild Strawberry Sorbet ~ Coconut Sorbet ~

11

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!