Updated 06/14/21
Items and Preparations Subject to Change Without Notice, Based on Availability.

 Signature Desserts

~ Chocolate Triumph ~
Chocolate Blackout Cake Layered with Belgian Fudge Icing and Maracaibo Chocolate Bavarian Cream
Then Enrobed in Dark Chocolate Finished with Caramel Sauce and Chambord Sabayon …13

~ Reverse Black Forest Cheesecake ~
Toasted Oreo Crust Baked with Vanilla Cheesecake and Topped with Sour Cherry Compote,
Cocoa Chantilly, and Hand-Shaved Belgian Chocolate.  Finished with Port Wine Chocolate Sauce …13

~ Warm Blueberry Crisp ~
Sweetened Wild Maryland Blueberries baked with Almond Streusel.
Then Served A ‘la Mode with a Scoop of White Chocolate Lavender Ice Cream …12

~ Caribbean Cashmere ~
Semi Sphere of Coconut Meringue Mousse and Almond Sponge Cake
Enrobed in Crisp Swiss White Chocolate and Coconut Flakes.
Served Over Chocolate Banana-Rum Toffee Tart with Pineapple Sorbet …12

~ 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

~ Crème Brulée ~
Tahitian Vanilla Bean and Lebanese Rose Infused Infused French Custard
Crusted with Caramelized Brown Sugar and Presented with Fresh Berries …10

~ Gelato or Sorbet ~
~ Vanilla Bean ~ Dark Chocolate ~ Sea Salted Caramel ~
~ Mango Sorbet ~ Raspberry Sorbet ~ …7

Executive Pastry Chef Josh Draken