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Appetizers
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Anchovies
Fresh Imported French anchovies baked on crostini and served with green sauce; basil, parsley, dill and capers.
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Angels on Horse Back
Dates stuffed with garlic and wrapped in smoked country bacon served with a peppery honey demi-glaze.
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Baby Clams
With garlic, white wine, parsley and crushed red pepper over angel hair pasta.
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Baked Artichokes Aphrodisiac
A tender artichoke stuffed with garlic and topped with hollandaise sauce.
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Cheese Board
Cheeses and a variety of fruits, nuts, honey, and house made sauces.
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Conch Carpaccio from the Bahamas.
Thinly sliced conch served with fine diced red bell pepper, Asiago cheese, capers and Bermuda onions.
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Escargot
A la bourguignonne, hand picked very clean escargot from France.
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Mini Lamb Chops
Served over creamy mash potatoes, baked with garlic and olive oil, finished with a dash of truffle oil.
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Saganaki
Halloumi cheese from Cypress, baked with herbs and olive oil, finished with cognac, lemon, pita, giant caper berry's, Flambeed.
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Tuna "Tataki"
Thinly sliced seared Black fin tuna served with a key lime wasabi cream and hoisin sauce.
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Vitello Tunato
Thinly sliced braised & chilled Veal with a Black fin tuna and caper sauce.
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Soups
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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.
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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!
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Lobster Bisque
Simply perfect. Lobster meat, caramelized onion with port, tomato, and cream. Basta!
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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.
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Salads
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"Ingram's Salad"
Wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with maytag blue cheese.
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"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.
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Arugula salad
Tossed in a truffle Vinaigrette and topped with shaved Parmesan, silvered pears, and toasted pumpkin seeds.
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Beet salad Napoleon
Roasted red beets, goat cheese, shallot vinaigrette finished with white truffle oil.
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Caesar Salad
Hearts of romaine served with a spicy dressing and crostini.
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Caprese Burrata Salad
Ripe roma tomatoes, fresh burrata mozzarella, pesto, fresh basil, drizzled with olive oil and a balsamic vinegar reduction.
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Pasta
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Fruit of the Sea
Fresh local shrimp, scallops and calamari tossed with garlic and served over angel hair pasta with three sauces.
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Shrimp Sole'
Eight pink gold shrimp sauteed with cherry tomatoes, garlic, olive oil, and basil on a bed of angel hair pasta.
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Fish
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Bouillabisse
With shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth...the real French fish stew.
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Florida Lobster Tail
Grilled and served with drawn butter.
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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.
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Salmon Oscar
Grilled Salmon topped with crab meat, asparagus, and Key West pink gold shrimp with our homemade Hollandaise.
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Shrimp Romesco
9 local gold shrimp served with our lightly spicy, roasted red pepper and hazelnut sauce with garlic and tomatos.
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Snapper Sole
A sunburst of tropical flavors. Yellowtail snapper sauteed and served with a mango salsa.
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Tuna "Tataki"
Ahi tuna served with hoisin garlic sauce, wasabi encrusted peas and wasabi lemon cream.
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Meat
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10 Oz. Filet Mignon "Casanova"
Served with a wild mushroom demi-glaze with foie gras.
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Duck a L`Orange
Duckling roasted to perfection with our classic orange sauce made with fresh orange juice and demi-glaze.
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Rack of Lamb
Backed with herb de provence and garlic.
-
-
Appetizers
-
Anchovies
Fresh Imported French anchovies baked on crostini and served with green sauce; basil, parsley, dill and capers.
-
Angels on Horse Back
Dates stuffed with garlic and wrapped in smoked country bacon served with a peppery honey demi-glaze.
-
Baby Clams
With garlic, white wine, parsley and crushed red pepper over angel hair pasta.
-
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.
-
Conch Carpaccio from the Bahamas.
Thinly sliced conch served with fine diced red bell pepper, Asiago cheese, capers and Bermuda onions.
-
Escargot
A la bourguignonne, hand picked very clean escargot from France.
-
Mini Lamb Chops
Served over creamy mash potatoes, baked with garlic and olive oil, finished with a dash of truffle oil.
-
Saganaki
Halloumi cheese from Cypress, baked with herbs and olive oil, finished with cognac, lemon, pita, giant caper berry's, Flambeed.
-
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.
-
Soups
-
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.
-
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!
-
Lobster Bisque
Simply perfect. Lobster meat, caramelized onion with port, tomato, and cream. Basta!
-
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.
-
Salads
-
"Ingram's Salad"
Wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with maytag blue cheese.
-
"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.
-
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.
-
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.
-
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
-
Bouillabisse
With shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth...the real French fish stew.
-
Florida Lobster Tail
Grilled and served with drawn butter.
-
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.
-
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.
-
Snapper Sole
A sunburst of tropical flavors. Yellowtail snapper sauteed and served with a mango salsa.
-
Tuna "Tataki"
Ahi tuna served with hoisin garlic sauce, wasabi encrusted peas and wasabi lemon cream.
-
Meat
-
10 Oz. Filet Mignon "Casanova"
Served with a wild mushroom demi-glaze with foie gras.
-
Duck a L`Orange
Duckling roasted to perfection with our classic orange sauce made with fresh orange juice and demi-glaze.
-
Rack of Lamb
Backed with herb de provence and garlic.
-