SOUPS

Portobello Soup

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. 7 -

GAZPACHO DE MADRID

Ripe tomatoes and cucumber with red bells and garlic make this the best chilled Andulusian soup you never had. 7 -

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. 7 -

LOBSTER BISQUE

Simply perfect. Lobster meat, caramelized onion with port, tomato, and cream. Basta! 8 -

French Onion Soup "les Halles"

Slivered onions slowly caramelized, finished with champagne, port, and demi-glaze. Baked in the oven with toasted baguette and a gruyere mixture 8 -

APPETIZERS

ANGELS ON HORSE BACK

Dates stuffed with garlic and wrapped in smoked country style bacon served with a peppery honey demi-glaze. 9 -

ESCARGOT

A la Bourguignonne, hand picked very clean escargot from France. 10 -

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. 10 -

BAKED ARTICHOKES

Stuffed with garlic and crab meat. 12 -

HOMEMADE FOIE GRAS

Served with greens and toast. 18 -

FRESH ANCHOVIE

Imported from France, cleaned and marinated in olive oil and garlic and served on crostini with our famous green remoulade sauce. 10 -

MINI CRAB CAKES

Baked on crostini and served with a baby greens salad tossed with a white truffle vinaigrette and avocado mousse. 12 -

LIGHTLY BLACKENED GRILLED SHRIMP

Served with a mango salsa, made with jalapeno, onion, cilantro and lime juice. 12 -

DAILY RISOTTO

Prepared daily with fresh ingredients, please ask your waiter. 12 -

SALADS

"JERRY'S SALAD"

Ripe roma tomatoes, kalamata olives, and Bermuda onions tossed in balsamic vinaigrette, topped with goat cheese 10 -

FRESH HEARTS OF PALM SALAD

Imported from the Dominican Republic, served with an avocado vinaigrette and shrimp. 14 -

"INGRAM'S SALAD"

Wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with Maytag blue cheese. 10 -

CAESAR SALAD

Hearts of romaine served with a spicy dressing and crostini. 10 -

CAPRESE SALAD

Ripe roma tomatoes, fresh mozzarella, pesto, fresh basil, drizzled with olive oil and a balsamic vinegar reduction. 10 -

ENTREES

PASTA

Fruit of The Sea

Fresh local shrimp, scallops & calamari tossed with garlic and served over angel hair pasta with three sauces. 25 -

FISH

Tuna Seared in Pistachios

With a hoisin garlic sauce and wasabi cream. 25 -

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. 27 -

Snapper Sole

A sunburst of tropical flavors. Yellowtail Snapper sautéed and served with a Mango Salsa 25 -

Grouper Romesco

Black Grouper served with our spicy, roasted red pepper and hazelnut sauce with garlic and tomatoes. 27 -

Florida Lobster Tail

Grilled and served with drawn butter. 30 -

Lobster Bouillabisse

With shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth...the real French Fish Stew. 30 -

Grilled Key West Shrimp

Served with a creamy vanilla bean and saffron sauce. 27 -

Surf and Turf

8oz Grilled lobster tail & 10oz Filet Mignon 59 -

MEAT

Rack of Lamb

Baked with herb de provence and garlic. 29 -

Duck A L'Orange

Duckling roasted to perfection with our classic orange sauce made with fresh orange juice and demi-glaze. 25 -

10 oz. Filet Mignon "Casanova"

Served with a wild mushroom demi-glaze with foie gras. 32 -

N.Y. Strip Steak

12 oz. beauty, grilled and served with melted Maytag Blue Cheese, roasted garlic cloves and roasted red pepper. 32 -