Dessert Menu - Ophelia's on the Bay

Brioche à l'orange

Warm Orange Cinnamon Roll Bread Pudding Accompanied by Vanilla Gelato, Maple Blueberry Coulis and Toasted Crumble

Troublemaker Icebox

Salted Pecan Brownie, White Chocolate Caramel Ganache and Hennessy XO Parfait Glacé

Enrobed in Milk Chocolate Bark, Presented with Brûleed Banana and Blackberry Sauce

Chocolate Truffle Pie

$15

Toasted Oreo Crust Filled with Belgian Chocolate Ganache, Carraibe Chocolate Mousse, Brown Sugar Whipped Cream and Chocolate Shavings, Finished with Raspberry Sauce

$15

Key Lime Pie

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

Mochaccino Torte

$16

Layers of Mudslide Cookie Crust, Cappuccino Cheesecake, Chocolate Souffle Cake, Vanilla Cheesecake and Chocolate Ganache, Finished with Vanilla Diplomat Cream, Caramel Sauce, and Fresh Berries

$16

Creme Brulee

Chestnut and Madagascar Vanilla Bean Infused French Custard with Caramelized Sugar Crust. Coupled with Blueberry and Pear Financiers

Imported Italian Gelato or Sorbet

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

~ Mango Sorbet ~ Wild Strawberry Sorbet ~ Coconut Sorbet ~

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

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!