• • Appetizers

  • Angels on Horse Back

    Dates stuffed with garlic and wrapped in smoked country bacon served with a peppery honey demi-glaze.

  • Escargot

    A la bourguignonne, hand picked very clean escargot from France.

  • Conch Carpaccio from the Bahamas.

    Thinly sliced conch served with fine diced red bell pepper, Asiago cheese, capers and Bermuda onions.

  • Baked Artichokes Aphrodisiac

    A tender artichoke stuffed with garlic and topped with hollandaise sauce.

  • Cheese Board

    Cheeses and a variety of fruits, nuts, honey, and house made sauces.

  • Tuna "Tataki"

    Thinly sliced seared Black fin tuna served with a key lime wasabi cream and hoisin sauce.

  • Vitello Tunato

    Thinly sliced braised & chilled Veal with a Black fin tuna and caper sauce.

  • Anchovies

    Fresh Imported French anchovies baked on crostini and served with green sauce; basil, parsley, dill and capers.

  • Baby Clams

    With garlic, white wine, parsley and crushed red pepper over angel hair pasta.

  • Saganaki

    Halloumi cheese from Cypress, baked with herbs and olive oil, finished with cognac, lemon, pita, giant caper berry's, Flambeed.

  • Mini Lamb Chops

    Served over creamy mash potatoes, baked with garlic and olive oil, finished with a dash of truffle oil.

  • Soups

  • Gazpacho De Madrid

    Ripe tomato's and cucumber with red bell's and garlic make this the best-chilled Andalusian soup you never had.  Rated to die for by local enthusiasts!

  • Portobello Soup

    Cafe sole's & chef Correa's most famous soup.  Winner of the great "chef's classic" and overall best soup in Key West.  Portobello mushroom and onion with white wine, port and a touch of cream.

  • Lobster Bisque

    Simply perfect.  Lobster meat, caramelized onion with port, tomato, and cream.  Basta!

  • French Onion "Les Halles"

    Silvered onions slowly caramelized, finished with champagne, port, and demi-glaze.  Baked in the oven with toasted baguette and a Gruyere mixture.  Bon appetite.

  • Salads

  • "Jerry's Tomato Salad"

    Ripe Roma tomato, silvered crescent of Bermuda onion, Kalamata olives tossed with our fabulous balsamic vinaigrette and finished with a light fresh French goat cheese.

  • "Ingram's Salad"

    Wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with maytag blue cheese.

  • Caesar Salad

    Hearts of romaine served with a spicy dressing and crostini.

  • Caprese Burrata Salad

    Ripe roma tomatoes, fresh burrata mozzarella, pesto, fresh basil, drizzled with olive oil and a balsamic vinegar reduction.

  • Arugula salad

    Tossed in a truffle Vinaigrette and topped with shaved Parmesan, silvered pears, and toasted pumpkin seeds.

  • Beet salad Napoleon

    Roasted red beets, goat cheese, shallot vinaigrette finished with white truffle oil.

  • Pasta

  • Fruit of the Sea

    Fresh local shrimp, scallops and calamari tossed with garlic and served over angel hair pasta with three sauces.

  • Shrimp Sole'

    Eight pink gold shrimp sauteed with cherry tomatoes, garlic, olive oil, and basil on a bed of angel hair pasta.

  • Fish

  • Tuna "Tataki"

    Ahi tuna served with hoisin garlic sauce, wasabi encrusted peas and wasabi lemon cream.

  • Hog Snapper ~Chef Correa's Award Winning Dish~

    With a roasted red pepper zabaglione.  A delicate white meat with the flavor of shrimp, caught exclusively by divers.

  • Snapper Sole

    A sunburst of tropical flavors.  Yellowtail snapper sauteed and served with a mango salsa.

  • Florida Lobster Tail

    Grilled and served with drawn butter.

  • Bouillabisse

    With shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth...the real French fish stew.

  • Salmon Oscar

    Grilled Salmon topped with crab meat, asparagus, and Key West pink gold shrimp with our homemade Hollandaise.

  • Shrimp Romesco

    9 local gold shrimp served with our lightly spicy, roasted red pepper and hazelnut sauce with garlic and tomatos.

  • Meat

  • Rack of Lamb

    Backed with herb de provence and garlic.

  • Duck a L`Orange

    Duckling roasted to perfection with our classic orange sauce made with fresh orange juice and demi-glaze.

  • 10 Oz. Filet Mignon "Casanova"

    Served with a wild mushroom demi-glaze with foie gras.

  • N.Y. Strip Steak

    12oz. Beauty, grilled and served with melted maytag  blue cheese, roasted garlic cloves and roasted red pepper.

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