"Stressed spelled backwards is desserts.  Coincidence?  I think not!"

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Chef Attended Desserts

• Bananas Foster with Bananas flambéed with Dark Rum and Banana Liqueur, Cinnamon and Brown Sugar served over Vanilla Bean Ice Cream

• Tequila Flambéed Mixed Berries served over Vanilla Pound Cake and Lime Sherbet

• Cherries Jubilee with Kirsch soaked Cherries flambéed and served over Vanilla Bean Ice Cream

• Sundae Bar- Choice of available flavors of Ice Cream with Hot Fudge, Caramel Sauce Maraschino Cherries, Diced Peanuts and assorted Cookie and Candy Pieces

Plated Desserts

• Pineapple Upside Down Cake with Coconut Ice Cream

• Apple Blossom Pastry with Cinnamon Ice Cream or Mixed Berry Blossom with Vanilla Ice Cream

• Key Lime Crème Brule with Raspberry Coulis

• Pumpkin Crème Brule with an Eggnog Foam

• Florida Orange Cake with a White Chocolate Ganache Drizzle

• Raspberry Chambord Chocolate Cake with Chocolate Ganache Icing

• Traditional Carrot Cake with a Vanilla Cream Cheese Icing

• Strawberry and Blackberry Napoleon with a Strawberry Balsamic Reduction Sauce

• Double Chocolate Cheesecake with a Salted Caramel Sauce

• Chocolate Pana Cotta with Espresso White Chocolate Sauce and Bailey’s Irish Cream Foam

All prices subject to 18% gratuity and 6% sales tax. Contact Kevin Harris, Director of Food and Beverage, for all pricing questions. 353-1780 x 144.