Shrimp and scallops served over cappellini pasta with a jalapeno and red bell pepper hollandaise
Entrees
Most entrees are garnished with gourmet mash potatoes, rice pilaf, caramelized carrots, tomato provencal and baby lima beans infused with garlic and bacon
Hog Snapper Sole'
$30.00
Chef correa's # 1 choice. Hog snapper or hogfsh live on the reef and eat mostly small crustaceans producing a delicate light white meat. Divers catch the hogfsh. We serve it in a puddle of roasted red bell pepper hollandaise
Local snapper baked in pesto, asiago cheese and champagne
Tuna Seared in Pistachios
$27.00
Grade a, ahi tuna served with a hoi sin garlic sauce, wasabi encrusted peas, and wasabi cream-very spicy
Grouper Romesco
$31.00
Black grouper served with our lightly spicy, roasted red pepper and hazelnut sauce with garlic and tomatoes
Salmon Oscar
$30.00
Grilled salmon topped with crabmeat, asparagus and key west shrimp with our homemade hollandaise
Shrimp in Orchids
$29.00
Grilled local shrimp in a delicate cream reduction of tahitian vanilla bean and saffron
Lobster Tail
Caribbean or cuban lobster tail: split, grilled and served with drawn butter or lobster sauce
Market Price
Bouillabaisse / with Half a Lobster
Made with shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth...the Real french fsh stew
$30.00
$50.00
Duck A'l'orange
$27.00
Slow roasted after receiving the caesar treatment, baked till crisp, and served a side of our spicy orange sauce
Rack of Lamb
$34.00
New zealand spring lamb smothered in garlic, olive oil, herbs de provence and love. Chef correa recommends this dish served roasted medium to medium well
Skirt Steak
$25.00
Rubbed in chef correa's secret blend of herbs and spices including hungarian paprika, ground black and white pepper, cayenne, for a robust flavor that does not overwhelm you
Tenderloin flet pan seared with cracked pepper and fnished with cognac, demi-glaze and a touch of cream. Served over gourmet mashed potatoes and asparagus. Served very rare
Market Price
Dessert
Il doche momento - the sweet moment
Zabayon - Zabaglione
$8.00
A warm white wine mousse over berries, chocolate or white. This classic dessert is made to order just like in the old hotels
Fresh Strawberries & Vanilla Ice Cream
$8.00
Drizzled with a house made balsamic reduction
Key Lime Pie
$7.00
Our award winning pie capped with toasted marshmellow & chantilly cream
Fruit Sorbet
$7.00
Ask your server for today's flavor
Creme Brulee
$7.00
Classic french custard covered with crunchy burnt sugar
Chocolate Pecan Pie
$8.00
A southern favorite served warm a la mode
Trio
$8.00
Fresh berries & grand marnier with a small bowl of crème brulee & a sliver of key lime pie
Chocolate Souffle Cake
$8.00
Flourless chocolate fondant oozing with dark chocolate
Bananas Foster
$9.00
Bananas sauteed in butter, brown sugar and triple sec, finished with cinnamon,chantilly cream and vanilla ice cream
Quatro
$10.00
Mini key lime pie, mini crème brulee, mini white & dark chocolate zabayon
Cheese Plate
An assortment of 3 or 6 specialty cheeses with fruits, nuts, jams, sauces & toast
After years of study, cooking and refining his skills in France, John Correa returned to the states, met his wife Judy and opened this unpretentious, intimate little restaurant in Key West. In a very short order, Caf