Ophelia's on the Bay

Blue Crab, Smoked Pork Belly, Watercress, Spinach, Garlic Cream, Parmesan Crust

Fried Green Tomato, Truffle Perfumed Baby Heirloom Tomato Coulis, Saffron Remoulade

Ricotta, Buffalo Mozzarella, Mascarpone, Fontina, Spinach, Genovese Basil, California Pomodoro Sauce

Burgundy Snails, Bechamel, Gruyere Gratineé, Crispy Puff Pastry, Shaved White Truffles

Togorashi Cream Cheese, Fresh Chives, Sweet Chili Sesame Glaze, Kabayaki Soy, Carrot-Scallion Salad

Butter Poached Maine Lobster, Blue Crab, Quahog Clams, Sweet Corn, Golden Potatoes, Guanciale, Butter Crackers, Chives

5 Spice Smoked Crispy Belly, Yuzu Teriyaki Glazed Octopus, Pink Pineapple Relish

Shallot-Chive Oil, Parmesan Aioli, Pickled Green Peppercorn, Crispy Potato Sticks, Toasted Sourdough

Won Ton Chips, Smashed Avocado, Soy Sweet Chili Glaze, Gochujang Mayo, Fresh Jalapeno, Wasabi Tobiko

Layers of Cappuccino Diplomat Cream, Milk Chocolate Ganache, Hazelnut and Disaronno Sponge Cakes. Served over a Butterscotch Blondie with Ghana Fudge Sauce

Madagascar Vanilla Bean Infused French Custard with Caramelized Sugar Crust. Served with Prickly Pear Macaron and Swiss White Chocolate Dipped Blueberry Lamington

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

Ghana Chocolate Souffle Cake Layered with Manjari Meringue Mousse, Strawberry-Rhubarb Compote, Cookies n’ Cream Feulletine, and Arabesque Tuile. Finished with Port Wine Reductions and Buttermilk Anglaise Sauce

Dried Sweet Banana & Coconut Crust, Pineapple-Mango & Papaya Jam, Coconut Coulis, Toasted Cashews, Glazed Baby Carrots, Sriracha Potatoes

Whole Butter Pan Roasted, Cambozola Onion Jam, Black Truffle Poivrade, Creamed Spinach, Potato Gratin Dauphinoise

Sous Vide, Extra Virgin Olive Oil, Pistachio Crust, Fresh Mint, Florida Honey, Strawberry Port Wine Demi Glacé, Glazed Carrots, Crème Fraiche Potato

Spice Bronzed, Andouille Sausage, Sweet Corn Maque Choux, Nora Mills Mascarpone Grits

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!

Fresh Berries, Hearts of Palm, Angel Hair Carrots, Mt. Tam Triple Cream Brie, Candied Walnuts, Blueberry Lavender Vinaigrette

Classic Caesar Dressing, Gremolata Crouton Crumb, Parmigiano Reggiano, Baby Heirloom Tomatoes

Heirloom Tomatoes, Artisan Greens, Micro Lemon Basil, Balsamic Syrup, Fresh Ground Pepper, White Truffle Olive Oil, Italian Sea Salt, Marcona Almonds

Chopped Iceberg Lettuce, Nueskes Applewood Smoked Bacon, Angel Hair Carrots, Local Cucumbers, Baby Heirloom Tomatoes, Pickled Red Pearl Onions, Tillamook Sharp Cheddar Cheese, Buttermilk Dressing