• • 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

    Sweet Bahamian conch, thinly sliced, sprinkled with Asiago, capers, red bell peppers and red onion.  Served with virgin olive oil and key lime juice.  Chef Correa's signature appetizer.

  • Baked Artichokes

    Stuffed with garlic and crab meat.

  • Homemade Foie Gras

    Served with greens and toast.

  • Fresh Anchovie

    Imported from France, cleaned and marinated in olive oil and garlic.  Served on crostini with our famous green remoulade sauce.

  • Mini Crab Cakes

    Backed on crostini and served with a baby greens salad tossed with a white truffle vinaigrette and avocado mousse.

  • Lightly Blackened Grilled Shrimp

    Served with a mango salsa, made with jalapeno, onion, cilantro and lime juice.

  • Daily Risotto

    Prepared daily with fresh ingredients, please ask your waiter.

  • 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.

  • Conch Chowder

    Chef Correa's infamous tender and delicious conch chowder.  This is what you always knew conch chowder could be.  Conch, caramelized onion, grilled corn, potatoes and cream make  this dream a reality.

  • 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 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.

  • Fresh Hearts of Palm Salad

    Imported from the Dominican Republic, served with an avocado vinaigrette and shrimp.

  • "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 Salad

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

  • Pasta

  • Fruit of the Sea

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

  • Fish

  • Tuna Seared in Pistachios

    With a hoisin garlic sauce and wasabi 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.

  • Grouper Romesco

    Black grouper served with our spicy, roasted red pepper and hazelnut sauce with garlic and tomatoes.

  • Florida Lobster Tail

    Grilled and served with drawn butter.

  • Lobster Bouillabisse

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

  • Grilled Key West Shrimp

    Served with a creamy vanilla bean and saffron sauce.

  • Surf and Turf

    8oz grilled lobster tail and 10oz filet mignon.

  • 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.