Dessert Menu

Le Duet
17

A Pot de Creme of Ghana Chocolate Marquise, Cognac Toffee Sauce, Banana Cake, and Malted Cognac Chantilly Cream: Coupled with a Petit Linzer of Praline Cheesecake, Hazelnut Crust, Rhubarb-Raspberry Jam and Torched Meringue

17
Sticky Bun Bread Pudding
16

Homemade Pecan Sticky Buns Baked in a White Chocolate Custard. Joined by Vanilla Gelato, Maple Butterscotch Sauce, and Fresh Berries

16
Opera Cake
16

A Tower of Cappuccino Diplomat Cream, Almond Sponge Cake and Sao Palme Ganaches. Served with Caramel Sauce and a Vanilla Tuile

Gluten Free

16
Creme Brulee
15

Madagascar Vanilla Bean Infused French Custard with Caramelized Sugar Crust
Served with Raspberry-Lychee Macaron and Swiss White Chocolate Dipped 
Lemon Apricot Lamington

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 Gelato or Sorbet
11

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

~Mango Sorbet ~ Wild Strawberry Sorbet ~

Gluten Free

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!