7.00Portobello SoupCafé solé's & chef correa's most famous soup. Winner of the great "chef's classic" & overall best soup in key west. Portobello mushroom & onion w/ white wine, port & a touch of cream.
7.00Gazpacho De MadridRipe tomatoes & cucumber w/ red bells & garlic make this the best chilled andulusian soup you never had.
7.00Conch ChowderChef correa's infamous tender & delicious conch chowder. This is what you always knew conch chowder could be. Conch, caramelized onion, grilled corn, potatoes & cream make this dream a reality.
10.00Fresh AnchovieImported from france, cleaned & marinated in olive oil & garlic & served on crostini w/ our famous green remoulade sauce.
12.00Mini Crab CakesBaked on crostini & served w/ a baby greens salad tossed w/ a white truffle vinaigrette & avocado mousse.
12.00Lightly Blackened Grilled ShrimpServed w/ a mango salsa, made w/ jalapeno, onion, cilantro & lime juice.
12.00Daily RisottoPrepared daily w/ fresh ingredients, please ask your waiter.
Salads
10.00"Jerry's Salad"Ripe roma tomatoes, kalamata olives, & bermuda onions tossed in balsamic vinaigrette, topped w/ goat cheese
14.00Fresh Hearts of Palm SaladImported from the dominican republic, served w/ an avocado vinaigrette & shrimp.
10.00"Ingram's Salad"Wild baby greens w/ ripe pears & toasted pecans tossed in zesty lemon vinaigrette topped w/ maytag blue cheese.
10.00Caesar SaladHearts of romaine served w/ a spicy dressing & crostini.
10.00Caprese SaladRipe roma tomatoes, fresh mozzarella, pesto, fresh basil, drizzled w/ olive oil & a balsamic vinegar reduction.
Entrees
Pasta
25.00Fruit of the SeaFresh local shrimp, scallops & calamari tossed w/ garlic & served over angel hair pasta w/ three sauces.
Fish
25.00Tuna Seared in PistachiosWith a hoisin garlic sauce & wasabi cream.
27.00Hog Snapper ~Chef Correa's Award Winning Dish~With a roasted red pepper zabaglione. A delicate white meat w/ the flavor of shrimp, caught exclusively by divers.
25.00Snapper SoleA sunburst of tropical flavors. Yellowtail snapper sautéed & served w/ a mango salsa
27.00Grouper RomescoBlack grouper served w/ our spicy, roasted red pepper & hazelnut sauce w/ garlic & tomatoes.
30.00Florida Lobster TailGrilled & served w/ drawn butter.
30.00Lobster BouillabisseWith shrimp, mussels, scallops, grouper, fresh vegetables & homemade broth...the real French fish stew.
27.00Grilled Key West ShrimpServed w/ a creamy vanilla bean & saffron sauce.
29.00Rack of LambBaked w/ herb de provence & garlic.
25.00Duck a L'OrangeDuckling roasted to perfection w/ our classic orange sauce made w/ fresh orange juice & demi-glaze.
32.0010 Oz. Filet Mignon "Casanova"Served w/ a wild mushroom demi-glaze w/ foie gras.
32.00N.Y. Strip Steak12 oz. Beauty, grilled & served w/ melted maytag blue cheese, roasted garlic cloves & roasted red pepper.
Lunch
Soups
4.00Gazpacho De MadridRipe tomato's & cucumber w/ red bell's & garlic make this the best-chilled andulusian soup you never had. Rated to die for by local enthusiasts!
4.00Miso SoupAs never seen before. A light & delicate brown broth served w/ the chef's fancy for garnish.
5.00Portobello SoupCafé sole's & chef correa's most famous soup. Winner of the great "chef's classic" & overall best soup in key west. Portobello mushroom & onion w/ white wine, port & a touch of cream.
5.00Coconut Curry SoupCurry, coconut, chicken, galanga, lemon grass & mushrooms in a soup that reminds you of thailand.
5.00Conch ChowderChef correa's infamous tender & delicious conch chowder. This is what you always knew conch chowder could be. Conch, caramelized onion, grilled corn, potatoes & cream make this dream a reality.
6.00French Onion "Les Halles"Legend says louis xiv created this dish after a late night out in paris. The soup has been made ever since at the market of "les halles. " Everyone claims to have the best recipe, & so do i. slivered onions slowly caramelized, finished w/ champagne, port, & demi-glaze. Baked in the oven w/ toasted bagette & a gruyere mixture. Bon appetite.
9.00Mediterranean SaladKalamata & spanish olives, feta cheese, asparagus, bermuda onions, red bell pepper, cucumber, spicy sweet pickled peppers, tomatoes, artichoke hearts over a medley of chopped romaine & mesculin mix. Served w/ lemon & olive oil. Ask for anchovies.
9.00Caprese SaladFresh mozzarella w/ ripe tomato, accompanied by a touch of olive oil, reduction of balsamic vinegar & a splash of pesto.
9.00Curried Chicken SaladPulled chicken w/ a yummy curry mayo, celery, plumped raisins, & a side of house prepared mango chutney, on bed of mixed greens.
9.00Jerry's Tomato SaladThis dish was created for jerry, a friend & client who dined w/ us almost every night during our first summer in 1995. every night jerry would ask for a new salad, & by the end of the summer this was his favorite. jerry lived for many years in Italy & encouraged us to use fresh seasonal produce as often as possible. ripe roma tomato, slivered crescent of bermuda onion, kalamata olives tossed w/ our fabulous balsamic vinaigrette & finished w/ a light fresh french goat cheese.
9.00Beef SaladChilled, grilled, & marinated beef on a bed of cucumbers, onions, & sprouts w/ semi-spicy peanut vinaigrette on the side.
13.00Grilled Tuna SaladThinly sliced grilled tuna served over a mix of mesclun, romaine & arugula tossed w/ wasabi vinaigrette, drizzled w/ a hiosin garlic sauce & dusted w/ wasabi-encrusted peas.
13.00Artichoke Hearts & Hearts of PalmHouse prepared hearts of artichoke w/ fresh hearts of palm from the dominican republic served on a bed of tossed greens w/ ripe roma tomato, grilled shrimp & drizzled w/ avocado vinaigrette.
14.00Lobster SaladSautee of lobster meat chopped & combined w/ a spicy cilantro mayonnaise. Served in a cup of radicchio & endive.
Carpaccios
9.00Conch CarpaccioChef correa's original signature appetizer. We slice conch very thin & dress in w/ olive oil, lime juice, salt & pepper & a dash of capers, red pepper & finley diced bermuda onion. So tender & delicate it will make you cry.
9.00Vitello TonnatoVeal slowly braised for four hours, chilled & sliced very thin. Served w/ a grilled tuna sauce combined from olive oil, lemon juice, tuna, capers & the cooking juices from the braising of the veal. This dish is heavenly!
9.00Portobello CarpaccioPortobello mushroom caps, grilled & chilled, thinly slivered & served w/ asiago shavings, w/ a mini salad of endive & arugula, the whole plate dressed w/ a white truffle sauce.
10.00Beef CarpaccioThis dish originated at harry's bar in venice. Thinly sliced beef served w/ a small pile of arugula & shaved asiago is delicately drizzled w/ olive oil & sprinkled w/ pepper, accompanied by a wedge of lemon.
10.00Smoked Salmon CarpaccioA mini salad of arugula & mixed greens tossed w/ our hibiscus vinaigrette. Served w/ capers, onion, tomato & a side of crème fraiche.
Sandwiches
8.00QuesadillaFresh mozzarella & gruyere melted on a tortilla, stuffed w/ grilled portobello & roasted red pepper, & avocado. Served w/ a side of spicy salsa.Options:
Orzo salad, Vegetable & potato salad, Mini mixed greens
8.00Vegetarian RollPortobello, roasted red pepper, avocado, romaine, tomato, fresh mozzarella, asparagus, & onion topped w/ gruyere & drizzled w/ balsamic reduction wrapped in a tortilla.Options:
Orzo salad, Vegetable & potato salad, Mini mixed greens
10.00Quiche LorrainePancetta, caramelized onions & gruyere in a light & fluffy omelet mixture baked in a delicate pate brise' crust.Options:
Orzo salad, Vegetable & potato salad, Mini mixed greens
10.00Crab Cake SandwichLight & delicate crab cakes made w/ a chesapeake bay recipe from my great-grandma goudy. we use old bay & a little onion w/ a hint of mayo. that's it! baked in the oven & served on a piece of French baguette, w/ a green sauce.Options:
Orzo salad, Vegetable & potato salad, Mini mixed greens
11.00Grilled Blackened Skirt Steak SandwichSkirt steak is one of nature's choice meats, representing less than one quarter of one percent of a cow's weight. This steak is marbled through out w/ a small amount of fat, which is rendered during the cooking process. We cover this steak w/ chef correa's blackening dry rub, grill it to perfection, & slice it thin, served w/ a spicy mayo & onion, lettuce & tomato on the side.Options:
Orzo salad, Vegetable & potato salad, Mini mixed greens
12.00Square Grouper SandwichLocal grouper grilled or sautéed & served on French bread w/ herb & lemon remoulade, accompanied by lettuce, tomato, & slivered onion.Options:
Grilled, Sautéed, Orzo salad, Vegetable & potato salad, Mini mixed greens
Extra Stuff
1.00Basket of Bread
1.00Hummus
1.00Avocado
3.00Bowl of Olives
Dessert
5.00Key Lime Pie
5.00Crème Brulee
5.00Fresh Fruit
5.00Ice Cream/Sorbet
5.00Chocolate Pecan Pie
5.00Or a Trio of Desserts
Brunch
Champagne Cocktails
6.00BelliniA peach nectar cocktail first made at harry's bar in florence, Italy
6.00MimosaThe timeless favorite made w/ fresh orange juice
6.00Kir RoyalThe famous black currant concoction origination in cassis
Brunch Stuff
10.00Eggs Sole'Crab cakes & poached eggs served w/ asparagus & hollandaise on a english muffin
10.00Eggs CubanoGrilled skirt steak over English muffins w/ poached eggs & sauce aurora (hollandaise w/ sun-dried tomato)
7.00Eggs BenedictThe classic egg dish w/ poached eggs, canadian bacon, & hollandaise over toasted English muffins
8.00Vegetarian BenedictAvocado w/ grilled portobello, roasted red pepper & goat cheese over poached toasted English muffin
10.00Smoked SalmonA platter w/ bermuda onion, capers, ripe tomato, cream cheese & a toasted bagel from goldman's
8.00WafflesAnd old favorite w/ fresh fruit & berries
8.00French Toast De Jour
9.00Omelette De Jour
8.00Shrimp Cocktail RomescoGrilled shrimp served w/ a tomato, hazelnut sauce bursting w/ garlic & spices
10.00Crab PattyBaked in the oven, served w/ baby greens & a side of hollandaise
MarketCrab ClawsLocal claws served w/ drawn butter & honey mustard sauce finger bowl included
Dessert
5.00Key Lime Pie
5.00Creme Brulee
7.00Fresh Berries
Vegetarian
Soups
7.00Portobelo SoupThe award winning appetizer in the 1997 master chef's competition.
7.00Gazpacho De Madrid VRipe tomatoes & cucumber w/ red bells & garlic make this the best chilled andulusian soup you never had
Appetizers
9.00Grilled Portobelo Mushrooms VGrilled & served w/ roasted red peppers, pesto, & pine nuts.
10.00Baked Artichokes VStuffed w/ garlic & love
11.00Risotto Al FungiMade to order
11.00Spicy Grass VAsparagus served w/ crushed pepper & soy marinade, caramelized onions, & roasted red peppers.
13.00Cheese BoardFresh fruit & nuts served w/ this weeks selection of cheeses.
Salads
6.00Mixed Baby Greens VWith a raspberry vinaigrette
10.00"Jerry's Salad"Ripe roma tomatoes, kalamata olives, & bermuda onion tossed in a balsamic vinaigrette, & topped w/ goat cheese.
10.00"Ingram's Salad"Wild baby greens w/ ripe pears & toasted pecans, tossed in a zesty lemon vinaigrette & topped w/ maytag blue cheese.
22.00Virgin Tomato Pasta VA light & yummy sauce made from fresh ripe plum tomato, garlic, herbs de provence & white wine. Served w/ grilled vegetables.
22.00Vegetarian RisottoEvery vegetable we can find, lightly sauteed w/ garlic & onion, deglazed w/ white wine & simmered until perfection has been achieved.
22.00Stir Fried VegetablesIn hoisin sauce, served over greens & a light risotto.
Desserts
7.95Dessert TrioFresh berries & grand marnier w/ a creme brulee & a sliver of key lime pie
6.95Creme Brulee
6.95Homemade Fruit Sorbet
7.95Chocolate Pecan Pie a La Mode
7.95Zabaglione Made to OrderServed over fresh fruit
6.95Award Winning Key Lime Pie
10.00Warm Belgian Chocolate Fondue for Two w/ Lady Fingers & Berrie