Cafe Sole - Key West

Soups

• Portobello SoupUS$ 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 MadridUS$ 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"US$ 10,00

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

• Lobster BisqueUS$ 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 SaladUS$ 12,00

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

• Burrata Caprese SaladUS$ 16,00

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

• Caesar SaladUS$ 12,00

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

• Salad of ArugalaUS$ 13,00

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

• Hearts of Palm SaladUS$ 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 BahamasUS$ 12,00

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

• Beet Salad NapoleonUS$ 15,00

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

• Beef CarpaccioUS$ 16,00

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

• Tuna TartarUS$ 19,00

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

• OlivesUS$ 9,00

  A bowl of black and green olives with garlic and herbs

Hot Appetizers

• Seafood RisottoUS$ 15,00

  Creamy risotto with shrimp and bay scallops, asiago and saffron

• AnchoviesUS$ 12,00

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

• Crab CakesUS$ 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 MedallionsUS$ 12,00

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

• SaganyakiUS$ 13,00

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

• EscargotUS$ 12,00

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

• Mini Lamb ChopsUS$ 18,00

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

• Angels on Horse BackUS$ 11,00

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

• Baked Artichoke AphrodisiacUS$ 15,00

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

• Baby ClamsUS$ 13,00

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

Pasta

• Portobello and AsparagusUS$ 18,00

  Portobello and asparagus served over angel hair pasta with alfredo sauce

• Shrimp SoléUS$ 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 FolliesUS$ 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'US$ 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 SoléUS$ 28,00

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

• Mangrove SnapperUS$ 28,00

  Local snapper baked in pesto, asiago cheese and champagne

• Tuna Seared in PistachiosUS$ 27,00

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

• Grouper RomescoUS$ 31,00

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

• Salmon OscarUS$ 30,00

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

• Shrimp in OrchidsUS$ 29,00

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

• Lobster TailUS$ 0,00

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

  • Market PriceUS$ 0,00

• Bouillabaisse / with Half a LobsterUS$ 30,00

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

• Duck A'l'orangeUS$ 27,00

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

• Rack of LambUS$ 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 SteakUS$ 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"US$ 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 PriceUS$ 0,00

• Steak DianeUS$ 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 PriceUS$ 0,00

Dessert

Il doche momento - the sweet moment

• Zabayon - ZabaglioneUS$ 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 CreamUS$ 8,00

  Drizzled with a house made balsamic reduction

• Key Lime PieUS$ 7,00

  Our award winning pie capped with toasted marshmellow & chantilly cream

• Fruit SorbetUS$ 7,00

  Ask your server for today's flavor

• Creme BruleeUS$ 7,00

  Classic french custard covered with crunchy burnt sugar

• Chocolate Pecan PieUS$ 8,00

  A southern favorite served warm a la mode

• TrioUS$ 8,00

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

• Chocolate Souffle CakeUS$ 8,00

  Flourless chocolate fondant oozing with dark chocolate

• Bananas FosterUS$ 9,00

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

• QuatroUS$ 10,00

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

• Cheese PlateUS$ 12,00

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

Drinks

• Specialty CoffeesUS$ 6,00

• Cappuccinos, LattesUS$ 6,00

• Espressos & Specialty TeasUS$ 6,00