DESSERTS
banana pudding crème brûlèe | 9 {gf}
banana-vanilla custard & bruleed bananas
key lime pie | 9
key lime custard, coconut-graham crust & whipped cream
s’mores mousse | 9
dark chocolate mousse, toasted fluff & graham granola
sticky toffee pudding cake | 9
rich brown sugar and date cake, warm toffee sauce & vanilla ice cream
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness. Some items we prepare may contain nuts. Please advise staff of all allergies. 20% gratuity will be added to parties of 6 or more.
 Chef Partners: Jeffrey McInnis & Janine Booth
Executive Chef: Kieffer Gonzalez