Cafe Sole - Key West

Soups

• Portobello SoupUSD 8.00

  Café solé and chef correa's most famous soup: portobello mushrooms, caramelized onions, white wine, port, and a touch of cream, garnished with asiago and cracked pepper

• Gazpacho De MadridUSD 8.00

  Ripe tomatoes and cucumber with red bell peppers and garlic make this the best chilled andalusian soup you've ever had

• French Onion Soup "Les Halls"USD 10.00

  Slivered onions slowly caramelized, fnished with champagne, port, and demi-glaze. Baked in the oven with toasted baguette and gruyere cheese

• Lobster BisqueUSD 10.00

  Florida lobster meat slowly poached in butter, sherry and sun dried tomato; fnished with cream and a pinch of cayenne

Salads

• Ingram's SaladUSD 12.00

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

• Burrata Caprese SaladUSD 16.00

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

• Caesar SaladUSD 12.00

  Crisp romaine, dressing, fresh anchovies on crostini, asiago crisp, and bermuda onion

• Salad of ArugalaUSD 13.00

  Tossed in a truffle vinaigrette and topped with shaved parmesan, slivered pears, and toasted pumpkin seeds

• Hearts of Palm SaladUSD 16.00

  Fresh, slivered, hearts of palm from the dominican republic served on avocado vinaigrette with ripe roma tomato and grilled pink gold shrimp

Cold Appetizers

• Conch Carpaccio From the BahamasUSD 12.00

  Thinly sliced and served with toppings of sweet red pepper, asiago cheese, capers, and bermuda onions

• Beet Salad NapoleonUSD 15.00

  Roasted red beets, goat cheese and truffle vinaigrette fnished with white truffle oil

• Beef CarpaccioUSD 16.00

  Thinly sliced and served with toppings of sweet red pepper, asiago cheese, capers, and bermuda onions

• Tuna TartarUSD 19.00

  Black fn tuna with pineapple, avocado, wakami, shirachi and hoi sin sauce

• OlivesUSD 9.00

  A bowl of black and green olives with garlic and herbs

Hot Appetizers

• Seafood RisottoUSD 15.00

  Creamy risotto with shrimp and bay scallops, asiago and saffron

• AnchoviesUSD 12.00

  Fresh imported french anchovies baked on crostini and served with green sauce; basil, parsley, dill and capers

• Crab CakesUSD 14.00

  Maryland crabmeat and old bay with a touch of mayo and olive oil. Served on puff pastry with a spicy hollandaise sauce

• Ostrich MedallionsUSD 12.00

  Ostrich grilled, slivered and served over béarnaise sauce with tarragon and shallots

• SaganyakiUSD 13.00

  Halloumi cheese from cypress, baked with herbs and olive oil, fnished with cognac, lemon, pita and giant capers

• EscargotUSD 12.00

  A la bourguignon: butter, garlic, shallots and white wine. Served with a puff pastry chapeau

• Mini Lamb ChopsUSD 18.00

  Served over potatoes, baked with garlic and olive oil, fnished with a dash of black truffle oil

• Angels on Horse BackUSD 11.00

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

• Baked Artichoke AphrodisiacUSD 15.00

  A tender artichoke stuffed with garlic and topped with hollandaise. Ask to add crabmeat

• Baby ClamsUSD 13.00

  Vongole in garlic, olive oil, butter and prosecco, served with a small portion of pasta

Pasta

• Portobello and AsparagusUSD 18.00

  Portobello and asparagus served over angel hair pasta with alfredo sauce

• Shrimp SoléUSD 20.00

  Sautéed local pink gold shrimp with cherry tomatoes, garlic, olive oil, and basil on a bed of angel hair pasta

• Solé Pink and White Polk-A-Dot FolliesUSD 22.00

  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'USD 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

• Snapper SoléUSD 28.00

  A sunburst of tropical flavors, yellowtail snapper lightly sautéed and served with a mango salsa

• Mangrove SnapperUSD 28.00

  Local snapper baked in pesto, asiago cheese and champagne

• Tuna Seared in PistachiosUSD 27.00

  Grade a, ahi tuna served with a hoi sin garlic sauce, wasabi encrusted peas, and wasabi cream-very spicy

• Grouper RomescoUSD 31.00

  Black grouper served with our lightly spicy, roasted red pepper and hazelnut sauce with garlic and tomatoes

• Salmon OscarUSD 30.00

  Grilled salmon topped with crabmeat, asparagus and key west shrimp with our homemade hollandaise

• Shrimp in OrchidsUSD 29.00

  Grilled local shrimp in a delicate cream reduction of tahitian vanilla bean and saffron

• Lobster TailUSD 0.00

  Caribbean or cuban lobster tail: split, grilled and served with drawn butter or lobster sauce

  • Market PriceUSD 0.00

• Bouillabaisse / with Half a LobsterUSD 30.00

  Made with shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth...the Real french fsh stew

• Duck A'l'orangeUSD 27.00

  Slow roasted after receiving the caesar treatment, baked till crisp, and served a side of our spicy orange sauce

• Rack of LambUSD 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 SteakUSD 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

• Filet Mignon "Casanova"USD 0.00

  Served with a wild mushroom demi-glaze composed of sauterne, foie-gras, porcini and portobello mushrooms. Filet mignon may also be served with béarnaise sauce

  • Market PriceUSD 0.00

• Steak DianeUSD 0.00

  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 PriceUSD 0.00

Dessert

Il doche momento - the sweet moment

• Zabayon - ZabaglioneUSD 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 CreamUSD 8.00

  Drizzled with a house made balsamic reduction

• Key Lime PieUSD 7.00

  Our award winning pie capped with toasted marshmellow & chantilly cream

• Fruit SorbetUSD 7.00

  Ask your server for today's flavor

• Creme BruleeUSD 7.00

  Classic french custard covered with crunchy burnt sugar

• Chocolate Pecan PieUSD 8.00

  A southern favorite served warm a la mode

• TrioUSD 8.00

  Fresh berries & grand marnier with a small bowl of crème brulee & a sliver of key lime pie

• Chocolate Souffle CakeUSD 8.00

  Flourless chocolate fondant oozing with dark chocolate

• Bananas FosterUSD 9.00

  Bananas sauteed in butter, brown sugar and triple sec, finished with cinnamon,chantilly cream and vanilla ice cream

• QuatroUSD 10.00

  Mini key lime pie, mini crème brulee, mini white & dark chocolate zabayon

• Cheese PlateUSD 12.00

  An assortment of 3 or 6 specialty cheeses with fruits, nuts, jams, sauces & toast

Drinks

• Specialty CoffeesUSD 6.00

• Cappuccinos, LattesUSD 6.00

• Espressos & Specialty TeasUSD 6.00