Menu for Cafe Sole

Menu
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Lunch
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Brunch
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Vegetarian
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Desserts

Soups‍

7.00 Portobello Soup Café 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.

7.00 Gazpacho De Madrid Ripe tomatoes & cucumber w/ red bells & garlic make this the best chilled andulusian soup you never had.

7.00 Conch Chowder Chef 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.

8.00 Lobster Bisque Simply perfect. Lobster meat, caramelized onion w/ port, tomato, & cream. Basta!

8.00 French Onion Soup "Les Halles" Slivered onions slowly caramelized, finished w/ champagne, port, & demi-glaze. Baked in the oven w/ toasted baguette & a gruyere mixture

Appetizers

9.00 Angels on Horse Back Dates stuffed w/ garlic & wrapped in smoked country style bacon served w/ a peppery honey demi-glaze.

10.00 Escargot A la bourguignonne, hand picked very clean escargot from france.

10.00 Conch Carpaccio Sweet bahamian conch, thinly sliced, sprinkled w/ asiago, capers, red bell peppers & red onion. Served w/ virgin olive oil & key lime juice. Chef correa's signature appetizer.

12.00 Baked Artichokes Stuffed w/ garlic & crab meat.

18.00 Homemade Foie Gras Served w/ greens & toast.

10.00 Fresh Anchovie Imported from france, cleaned & marinated in olive oil & garlic & served on crostini w/ our famous green remoulade sauce.

12.00 Mini Crab Cakes Baked on crostini & served w/ a baby greens salad tossed w/ a white truffle vinaigrette & avocado mousse.

12.00 Lightly Blackened Grilled Shrimp Served w/ a mango salsa, made w/ jalapeno, onion, cilantro & lime juice.

12.00 Daily Risotto Prepared 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

14.00 Fresh Hearts of Palm Salad Imported 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.

10.00 Caesar Salad Hearts of romaine served w/ a spicy dressing & crostini.

10.00 Caprese Salad Ripe roma tomatoes, fresh mozzarella, pesto, fresh basil, drizzled w/ olive oil & a balsamic vinegar reduction.

Entrees

Pasta

25.00 Fruit of the Sea Fresh local shrimp, scallops & calamari tossed w/ garlic & served over angel hair pasta w/ three sauces.

Fish

25.00 Tuna Seared in Pistachios With a hoisin garlic sauce & wasabi cream.

27.00 Hog 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.

25.00 Snapper Sole A sunburst of tropical flavors. Yellowtail snapper sautéed & served w/ a mango salsa

27.00 Grouper Romesco Black grouper served w/ our spicy, roasted red pepper & hazelnut sauce w/ garlic & tomatoes.

30.00 Florida Lobster Tail Grilled &‍ served w/ drawn butter.

30.00 Lobster Bouillabisse With shrimp, mussels, scallops, grouper, fresh vegetables & homemade broth...the real French fish stew.

27.00 Grilled Key West Shrimp Served w/ a creamy vanilla bean & saffron sauce.

59.00 Surf & Turf 8oz grilled lobster tail & 10oz filet mignon

Meat‍

29.00 Rack of Lamb Baked w/ herb de provence & garlic.

25.00 Duck a L'Orange Duckling roasted to perfection w/ our classic orange sauce made w/ fresh orange juice & demi-glaze.

32.00 10 Oz. Filet Mignon "Casanova" Served w/ a wild mushroom demi-glaze w/ foie gras.

32.00 N.Y. Strip Steak 12 oz. Beauty, grilled & served w/ melted maytag blue cheese, roasted garlic cloves & roasted red pepper.

Lunch

Soups‍

4.00 Gazpacho De Madrid Ripe 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!

4.00 Miso Soup As never seen before. A light & delicate brown broth served w/ the chef's fancy for garnish.

5.00 Portobello Soup Café 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.

5.00 Coconut Curry Soup Curry, coconut, chicken, galanga, lemon grass & mushrooms in a soup that reminds you of thailand.

5.00 Conch Chowder Chef 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.

6.00 French 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.

7.00 Lobster Bisque Simply perfect. Lobster meat, caramelized onion w/ port, tomato, & cream. Basta!

Salads

9.00 Mediterranean Salad Kalamata & 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.

9.00 Caprese Salad Fresh mozzarella w/ ripe tomato, accompanied by a touch of olive oil, reduction of balsamic vinegar & a splash of pesto.

9.00 Curried Chicken Salad Pulled chicken w/ a yummy curry mayo, celery, plumped raisins, & a side of house prepared mango chutney, on bed of mixed greens.

9.00 Jerry's Tomato Salad This 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.

9.00 Beef Salad Chilled, grilled, & marinated beef on a bed of cucumbers, onions, & sprouts w/ semi-spicy peanut vinaigrette on the side.

13.00 Grilled Tuna Salad Thinly 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.

13.00 Artichoke Hearts & Hearts of Palm House 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.

14.00 Lobster Salad Sautee of lobster meat chopped & combined w/ a spicy cilantro mayonnaise. Served in a cup of radicchio & endive.

Carpaccios‍

9.00 Conch Carpaccio Chef 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.

9.00 Vitello Tonnato Veal 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!

9.00 Portobello Carpaccio Portobello 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.

10.00 Beef Carpaccio This 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.

10.00 Smoked Salmon Carpaccio A mini salad of arugula & mixed greens tossed w/ our hibiscus vinaigrette. Served w/ capers, onion, tomato & a side of crème fraiche.

Sandwiches

8.00 Quesadilla Fresh 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

8.00 Vegetarian Roll Portobello, 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

10.00 Quiche Lorraine Pancetta, 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

10.00 Crab Cake Sandwich Light & 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

11.00 Grilled Blackened Skirt Steak Sandwich Skirt 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

12.00 Square Grouper Sandwich Local 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

1.00 Basket of Bread

1.00 Hummus

1.00 Avocado

3.00 Bowl of Olives

Dessert

5.00 Key Lime Pie

5.00 Crème Brulee

5.00 Fresh Fruit

5.00 Ice Cream/Sorbet

5.00 Chocolate Pecan Pie

5.00 Or a Trio of Desserts

Brunch

Champagne Cocktails‍

6.00 Bellini A peach nectar cocktail first made at harry's bar in florence, Italy

6.00 Mimosa The timeless favorite made w/ fresh orange juice

6.00 Kir Royal The famous‍ black currant concoction origination in cassis

Brunch Stuff

10.00 Eggs Sole' Crab cakes & poached eggs served w/ asparagus & hollandaise on a english muffin

10.00 Eggs Cubano Grilled skirt steak over English muffins w/ poached eggs & sauce aurora (hollandaise w/ sun-dried tomato)

7.00 Eggs Benedict The classic egg dish w/ poached eggs, canadian bacon, & hollandaise over toasted English muffins

8.00 Vegetarian Benedict Avocado w/ grilled portobello, roasted red pepper & goat cheese over poached toasted English muffin

10.00 Smoked Salmon A platter w/ bermuda onion, capers, ripe tomato, cream cheese & a toasted bagel from goldman's

8.00 Waffles And old favorite w/ fresh fruit & berries

8.00 French Toast De Jour

9.00 Omelette De Jour

8.00 Shrimp Cocktail Romesco Grilled shrimp served w/ a tomato, hazelnut sauce bursting w/ garlic & spices

10.00 Crab Patty Baked in the oven, served w/ baby greens & a side of hollandaise

Market Crab Claws Local claws served w/ drawn butter & honey mustard sauce finger bowl included

Dessert‍

5.00 Key Lime Pie

5.00 Creme Brulee

7.00 Fresh Berries

Vegetarian

Soups‍

7.00 Portobelo Soup The award winning appetizer in the 1997 master chef's competition.

7.00 Gazpacho De Madrid V Ripe tomatoes & cucumber w/ red bells & garlic make this the best chilled andulusian soup you never had

Appetizers

9.00 Grilled Portobelo Mushrooms V Grilled &‍ served w/ roasted red peppers, pesto, & pine nuts.

10.00 Baked Artichokes V Stuffed w/ garlic & love

11.00 Risotto Al Fungi Made to order

11.00 Spicy Grass V Asparagus served w/ crushed pepper & soy marinade, caramelized onions, & roasted red peppers.

13.00 Cheese Board Fresh fruit & nuts served w/ this weeks selection of cheeses.

Salads‍

6.00 Mixed Baby Greens V With 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.

9.00 Spinach Salad Spinach, toasted pumpkin seeds w/ caramelized apples, goat cheese croutons, & a raspberry vinaigrette.

Entrées

22.00 Virgin Tomato Pasta V A light & yummy sauce made from fresh ripe plum tomato, garlic, herbs de provence & white wine. Served w/ grilled vegetables.

22.00 Vegetarian Risotto Every vegetable we can find, lightly sauteed w/ garlic & onion, deglazed w/ white wine & simmered until perfection has been achieved.

22.00 Stir Fried Vegetables In hoisin sauce, served over greens & a light risotto.

Menu for Cafe Sole

Menu

Soups‍

Appetizers

Salads‍

Entrees

Pasta

Fish

Meat‍

Lunch

Soups‍

Salads

Carpaccios‍

Sandwiches

Extra Stuff‍

Dessert

Brunch

Champagne Cocktails‍

Brunch Stuff

Dessert‍

Vegetarian

Soups‍

Appetizers

Salads‍

Entrées

Desserts

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