Profiterole at George's Ocean Terrace
If you're looking for a substantial dessert, the profiterole is a smart bet. Between the two halves of choux pastry, there's a large scoop of vanilla bean ice cream. Dark gianduja chocolate sauce is drizzled on top (pooling on the plate below). The finishing touch is a sprinkling of crunchy hazelnut praline.
Key Lime Pie at George's Ocean Terrace
Instead of the traditional graham cracker crust, this key lime pie is topped with a saltine cracker crumble. The texture is similar, but the topping is ever-so-slightly more salty. Bonus: it's also gluten-free. On top, there's a scoop of sweet cream ice cream.
Warm Chocolate Cake and Peanut Ice Cream at George's Ocean Terrace
This round chocolate cake is topped with a scoop of Lori's house-made ice cream. To get the best peanut flavor, peanuts are simmered in the cream that is used to make the ice cream, which extracts their flavor. Once the ice cream is prepared, additional toasted peanuts are folded into it, giving it a crunchy texture.
Sticky Toffee Pudding Cake at George's Ocean Terrace
Thick, sweet toffee sauce soaks into this moist cake, topped with vanilla bean ice cream and salted almonds.
Warm Chocolate Tart from George's California Modern
This is one of the mainstays of the dessert menu at George's California Modern, the more fine-dining option within George's at the Cove. Like a lava cake, it's moist in the middle, but not quite as gooey. It comes with a thin sheet of chocolate, whipped crème fraîche, and Amarena cherry ice cream.
Brown Butter Custard Cake
Lori describes this dessert as a bit like a Financier, but with custard in the center. Around the cake is a jumble of golden and red raspberries, figs, and fig caramel, which apparently is a big hit in the kitchen. Lori says the kitchen crew tends to swarm around when she's making it, hoping for a taste.
Passion Fruit Curd
This dessert has three main flavor components: sesame, chocolate, and passion fruit. A round of passion fruit curd sits on top of a chocolate tart shell, with black sesame micro cake and a toasted black sesame almond marshmallow on top. Around the edges, there are pieces of wrinkled chocolate. The final touch is a few dots of tahini, sweetened with simple syrup and thickened with Ultra-Tex (a modified food starch derived from tapioca).
Doughnuts and Dips
Four yeast doughnuts rolled in sugar are served with an assortment of dips that change with the season. When more tourists are in town, Lori caters to their tastes with approachable dips, like this sundae-themed collection. There's chocolate peanut fudge and caramel (both warm) along with cherry compote and marshmallow cream.