11:00am - 2:30pm Daily

Soups

Gazpacho de Madrid 4-

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

Miso Soup 4-

As never seen before. A light and delicate brown broth served with the chef's fancy for garnish.

Portobello Soup 5-

Café Solé's and 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.

Coconut Curry Soup 5-

Curry, coconut, chicken, galanga, lemon grass and mushrooms in a soup that reminds you of Thailand.

Conch Chowder 5-

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.

French Onion "les Halles" 6-

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, and so do I. Slivered onions slowly caramelized, finished with champagne, port, and demi-glaze. Baked in the oven with toasted bagette and a gruyere mixture. Bon appetite.

Lobster Bisque 7-

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

Salads

Mediterranean Salad 9 -

Kalamata and Spanish olives, feta cheese, asparagus, Bermuda onions, red bell pepper, cucumber, spicy sweet pickled peppers, tomatoes, artichoke hearts over a medley of chopped romaine and mesculin mix. Served with lemon and olive oil. Ask for anchovies.

Caprese Salad 9-

Fresh mozzarella with ripe tomato, accompanied by a touch of olive oil, reduction of balsamic vinegar and a splash of pesto.

Curried Chicken Salad 9-

Pulled chicken with a yummy curry mayo, celery, plumped raisins, and a side of house prepared mango chutney, on bed of mixed greens.

Jerry's Tomato Salad 9-

This dish was created for Jerry, a friend and client who dined with us almost every night during our first summer in 1995. Every night Jerry would ask for a new salad, and by the end of the summer this was his favorite. Jerry lived for many years in Italy and encouraged us to use fresh seasonal produce as often as possible. Ripe Roma tomato, slivered crescent of Bermuda onion, Kalamata olives tossed with our fabulous balsamic vinaigrette and finished with a light fresh French goat cheese.

Beef Salad 9-

Chilled, grilled, and marinated beef on a bed of cucumbers, onions, and sprouts with semi-spicy peanut vinaigrette on the side.

Grilled Tuna Salad 13-

Thinly sliced grilled tuna served over a mix of mesclun, romaine and arugula tossed with wasabi vinaigrette, drizzled with a hiosin garlic sauce and dusted with wasabi-encrusted peas.

Artichoke Hearts and Hearts of Palm 13 -

House prepared hearts of artichoke with fresh hearts of palm from the Dominican Republic served on a bed of tossed greens with ripe Roma tomato, grilled shrimp and drizzled with avocado vinaigrette.

Lobster Salad 14-

Sautee of lobster meat chopped and combined with a spicy cilantro mayonnaise. Served in a cup of radicchio and endive.

Carpaccios

Conch Carpaccio 9-

Chef Correa's original signature appetizer. We slice conch very thin and dress in with olive oil, lime juice, salt and pepper and a dash of capers, red pepper and finley diced Bermuda onion. So tender and delicate it will make you cry.

Vitello Tonnato 9-

Veal slowly braised for four hours, chilled and sliced very thin. Served with a grilled tuna sauce combined from olive oil, lemon juice, tuna, capers and the cooking juices from the braising of the veal. This dish is heavenly!

Portobello Carpaccio 9-

Portobello mushroom caps, grilled and chilled, thinly slivered and served with asiago shavings, with a mini salad of endive and arugula, the whole plate dressed with a white truffle sauce.

Beef Carpaccio 10-

This dish originated at Harry's bar in Venice. Thinly sliced beef served with a small pile of arugula and shaved asiago is delicately drizzled with olive oil and sprinkled with pepper, accompanied by a wedge of lemon.

Smoked Salmon Carpaccio 10-

A mini salad of arugula and mixed greens tossed with our hibiscus vinaigrette. Served with capers, onion, tomato and a side of crème fraiche.

Sandwiches

All sandwiches served with a choice of orzo salad, vegetable and potato salad, or mini mixed greens.

Quesadilla 8-

Fresh mozzarella and gruyere melted on a tortilla, stuffed with grilled Portobello and roasted red pepper, and avocado. Served with a side of spicy salsa.

Vegetarian Roll 8-

Portobello, roasted red pepper, avocado, romaine, tomato, fresh mozzarella, asparagus, and onion topped with gruyere and drizzled with balsamic reduction wrapped in a tortilla.

Quiche Lorraine 10-

Pancetta, caramelized onions and gruyere in a light and fluffy omelet mixture baked in a delicate pate brise' crust.

Crab Cake Sandwich 10-

Light and delicate crab cakes made with a Chesapeake Bay recipe from my Great-Grandma Goudy. We use old bay and a little onion with a hint of mayo. That's it! Baked in the oven and served on a piece of French baguette, with a green sauce.

Grilled Blackened Skirt Steak Sandwich 11-

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 with a small amount of fat, which is rendered during the cooking process. We cover this steak with Chef Correa's Blackening Dry Rub, grill it to perfection, and slice it thin, served with a spicy mayo and onion, lettuce and tomato on the side.

Square Grouper Sandwich 12 -

Local grouper grilled or sautéed and served on French bread with herb and lemon remoulade, accompanied by lettuce, tomato, and slivered onion.

Extra Stuff

Basket of Bread 1 - Hummus 1 - Avocado 1 - Bowl of Olives 3 -

Dessert

5-