Dessert Menu

Cinnamon Roll Bread Pudding
16

Homemade Brioche Cinnamon Rolls Baked in a White Chocolate Custard.
Joined by Vanilla Gelato and Macerated Berries

16
Triple Chocolate Torte
16

Mocha Brownie and Devil’s Food Cake Layered with Maracaibo Cremeux, Swiss White Chocolate Mousse, and Sao Palme Milk Chocolate Ganache. Finished with Dulce de Leche and Coconut Crème Anglaise Sauce

16
Le Duet
16

Peanut Butter Mousse, Caramel, and Brown Sugar Chantilly Filled Cocoa Berry Milk Chocolate Cup, Served Over Banana Cake with a Strawberry Rhubarb Mille Feuille and Port Reduction

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!