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Stuffed with garlic and crab meat.
Grilled and served with roasted red peppers, pesto, and pine nuts.
Made to order
Asparagus served with crushed pepper and soy marinade, caramelized onions, and roasted red peppers.
Fresh fruid and nuts served with this week's selection of cheeses.
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.
Wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with maytag blue cheese.
Served with a raspberry vinaigrette
Spinach, toasted pumpkin seeds with caramelized apples, goat cheese croutons, and a raspberry vinaigrette.
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
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.
A light and yummy sauce made from fresh ripe plum tomato, garlic, herbs de provence and white wine. Served with grilled vegetables.
Every vegetable we can find, lightly sauteed with garlic and onion, deglazed with white wine and simmered until perfection has been achieved.
White, dark or both. A warm white wine mousse served with berries.
Served with balsamic glaze.
Our award winning pie is capped with a toasted marshmallow meringue and served with chantilly cream.
Classic French custard covered with a crunchy burnt sugar topping.
A southern favorite, served warm, a la mode.
Fresh berries and grand marnier with a small bowl of creme brulee and sliver of key lime pie.
Fondant oozing with dark chocolate.
Bananas sauteed in butter, brown sugar, and triple sec. Finished with cinnamon and served with chantilly cream and vanilla ice cream.
Mini sizes of the key lime pie, creme brulee, and white and dark chocolate zabaglione.
An assortment of cheeses with fruits, nuts, jams, and sauces.
Dates stuffed with garlic and wrapped in smoked country bacon served with a peppery honey demi-glaze.
A la bourguignonne, hand picked very clean escargot from france.
Sweet bahamian conch, thinly sliced, sprinkled with asiago, capers, red bell peppers and red onion. Served with virgin olive oil and key lime juice. Chef correa's signature appetizer.
Stuffed with garlic and crab meat.
Served with greens and toast.
Imported from france, cleaned and marinated in olive oil and garlic. Served on crostini with our famous green remoulade sauce.
Backed on crostini and served with a baby greens salad tossed with a white truffle vinaigrette and avocado mousse.
Served with a mango salsa, made with jalapeno, onion, cilantro and lime juice.
Prepared daily with fresh ingredients, please ask your waiter.
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.
Imported from the dominican republic, served with an avocado vinaigrette and shrimp.
Wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with maytag blue cheese.
Hearts of romaine served with a spicy dressing and crostini.
Ripe roma tomatoes, fresh mozzarella, pesto, fresh basil, drizzled with olive oil and a balsamic vinegar reduction.
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
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.
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.
Lobster meat, caramelized onion with port, tomato, and cream.
Silvered onions slowly caramelized, finished with champagne, port, and demi-glaze. Baked in the oven with toasted baguette and a gruyere mixture.
Fresh local shrimp, scallops and calamari tossed with garlic and served over angel hair pasta with three sauces.
Served with a hoisin garlic sauce and wasabi cream.
Served with a roasted red pepper zabaglione. A delicate white meat with the flavor of shrimp, caught exclusively by divers.
A sunburst of tropical flavors. Yellowtail snapper sauteed and served with a mango salsa.
Black grouper served with our spicy, roasted red pepper and hazelnut sauce with garlic and tomatoes.
Grilled and served with drawn butter.
Served with shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth the real french fish stew.
Served with a creamy vanilla bean and saffron sauce.
8oz grilled lobster tail and 10oz filet mignon.
Backed with herb de provence and garlic.
Duckling roasted to perfection with our classic orange sauce made with fresh orange juice and demi-glaze.
Served with a wild mushroom demi-glaze with foie gras.
12oz. Beauty, grilled and served with melted maytag blue cheese, roasted garlic cloves and roasted red pepper.