Atlantic Diver Scallops, Alaskan King Crab Merus, Maine Lobster Claws, Green Garlic-Nasturtium Pesto Cream, Genovese Basil, Toasted Pine Nuts, Andalusian Mushrooms, Ravioli Di Formaggio
$115.00
North Atlantic Striped Sea Bass
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes, Crispy Plantain Chips
Two Preparations Of Jurgielewicz And Son Pennsylvania Duckling
Sous Vide Rendered Breast, Crispy Confit Leg, Mayhaw Gastrique, Sweet Bourbon Glaze, Caramelized Sweet Onion Buttermilk Polenta
$56.00
Desserts
Carrot Cake
Spiced Carrot Sponge Cake Presented with Mascarpone Panna Cotta, Saucy Raspberries, Browned Butter Semifreddo, Sous Vide Pineapple, Pineapple Caramel Sauce, and Pistachio Brittle
$15.00
Chocolate Chess Pie
Oreo Crust Baked Ghana Chocolate Custard. Served with Bruléed Banana, Vanilla Bean Gelato and Velvety Toffee Sauce
$14.00
Chocolate Amaretto Torte
Souffled Belgian Chocolate Cake layered with Marzipan, Salted Praline Ganache, Disaronno Chiffon Cake, and Maracaibo Chocolate Mousse Complemented by Cappuccino Anglaise Sauce and Orange Anise Biscotti
$15.00
Creme Brulee
Lemon, Extra Virgin Olive Oil, and Madagascar Vanilla Bean Infused French Custard with Caramelized Sugar Crust; Joined by Fresh Berries and an Apricot Macaron
$15.00
Ophelia’s Signature Key Lime Pie
Florida Key Lime Infused with Coconut and Rum Baked on a Graham Crust. Served over Passion Fruit-Mango Coulis with Toasted Italian Meringue and Fresh Kiwi