!!!!Happy Valentines day!!!!

CHEF CORREA'S

CAFÉ SOLÉ

LAISSEZ LES BON TEMPS ROULEZ DANS LE PLUS SUD DE LA FLORIDE!

GOOD FOOD TAKES TIME TO PREPARE ...ENJOY!!!

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.

8 -

GAZPACHO DE MADRID

Ripe tomato's and cucumber with red bell's and garlic make this the best-chilled Andulusian soup you never had.

8 -

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.

8 –

LOBSTER BISQUE

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

8 –

APPETIZERS

ANGELS ON HORSE BACK

Dates stuffed with garlic and wrapped in smoked country style bacon served with a peppery honey

demi-glaze

14 -

ESCARGOT

A la Bourguignonne, hand picked very clean escargot from France

14 -

CONCH CARPACCIO

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

14 -

MINI CRAB CAKES

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

14 -

LIGHTLY BLACKENED GRILLED SHRIMP

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

14 -

SALADS

“JERRY'S SALAD”

Ripe Roma tomatoes, Kalamata olives, and Bermuda onions tossed in balsamic vinaigrette, topped with goat cheese

14 -

“INGRAM'S SALAD”

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

14 -

Artichoke Hearts and Hearts of Palm

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.

14 -

ENTREES

FISH

Tuna Seared in Pistachios

With a hoisin garlic sauce and wasabi cream

35-

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

35 -

Florida Lobster Tail

Grilled and served with drawn butter

35 -

Black Grouper

Baked with bananas and mango, wrapped in a banana leaf and served with a spicy yellow curry

35 -

Grilled Key West Shrimp

Served with a creamy vanilla bean and saffron sauce

35 -

Surf and Turf

Grilled lobster tail & 8oz Filet Mignon

60 –

MEAT

Rack of Lamb

Baked with herb de provence and garlic

35 -

Duck A L'Orange

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

35 -

10 oz. Filet Mignons “Casanova”

Served with a wild mushroom demi-glaze with foie gras

45 -

BON APPETIT,

Chef Correa

Chef Correa cannot accept responsibility for any medium-well and well-done meat. Service included to the bill at our discretion

Please, no cellular phones in the dining room

Thank you

*If you would like to vote, please go to www.zagat.com South Florida