Cape May lava cakes are gone

Snurk71

DIS Veteran
Joined
May 17, 2001
Messages
3,239
I just finished my birthday dinner and am sad to report that the lava cakes are gone. Our server (same one we had in August for DD's bday dinner) said they have a new pastry chef and he wants his own signature dessert.

The bon-bons are still there, and she said they always will be since they're a Cape May tradition.
 
Suits me fine. Lava cakes are on almost every menu in Disney, and I am sick of them! Let this new pastry chef show his stuff!!
 
I will be at Cape May in December. I am eager to see the new delights the pastry chef comes up with.
 
So what is the new dessert that replaced the lava cakes?

We are going next month and I just hope the crab legs are still there! :cool1:
 

Crab legs were still there.

And I didn't notice any new special dessert in place.
 
I'm sorry to hear that, I really liked the lava cake I had there, but I'd give any new dessert a chance.
 
I really enjoyed the lava cake I had there. It was a nice offering. Hopefully, they come up with something equally as nice.
 
We rediscovered Cape May in August after a few years absence and we really loved the lava cakes. Oh well, I am open to new things, especially since I am usually pretty stuffed by the time I get to dessert.
 
We like Chocolate, but I found the Lava Cake a bit too chocolatey. A bit of whipped cream or vanilla ice cream might have made it a bit less rich. But I'd like to know if the key lime tarts are still there? They were devine!!!!
 
Boy, my two sons are going to be disappointed!! I can't wait until our next trip in May to see what's new. :thumbsup2

Carla
 
I'm a bit disappointed, but it's true- they were too rich really!

Can't wait to see what the chef comes up with!
 
Hi
They were delicious. They weren't too rich for me. The more chocolately, the better!!!!
 
Sounds like the new chef has identified one of the weak points of the Cape May Dinner offerings - their desserts. Well maybe many Disney restaurants as they share offering between sets of restaurants and continue to down grade menus to manage cost associate with dining plans and marketing offerings.
 




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