Soups
Portobello Soup8,00 $
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 Madrid8,00 $
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"10,00 $
Slivered onions slowly caramelized, fnished with champagne, port, and demi-glaze. Baked in the oven with toasted baguette and gruyere cheese
Lobster Bisque10,00 $
Florida lobster meat slowly poached in butter, sherry and sun dried tomato; fnished with cream and a pinch of cayenne
Salads
Ingram's Salad12,00 $
Wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with blue cheese
Burrata Caprese Salad16,00 $
Ripe roma tomatoes, fresh mozzarella, pesto, fresh basil, drizzled with olive oil and a balsamic vinegar reduction
Caesar Salad12,00 $
Crisp romaine, dressing, fresh anchovies on crostini, asiago crisp, and bermuda onion
Salad of Arugala13,00 $
Tossed in a truffle vinaigrette and topped with shaved parmesan, slivered pears, and toasted pumpkin seeds
Hearts of Palm Salad16,00 $
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 Bahamas12,00 $
Thinly sliced and served with toppings of sweet red pepper, asiago cheese, capers, and bermuda onions
Beet Salad Napoleon15,00 $
Roasted red beets, goat cheese and truffle vinaigrette fnished with white truffle oil
Beef Carpaccio16,00 $
Thinly sliced and served with toppings of sweet red pepper, asiago cheese, capers, and bermuda onions
Tuna Tartar19,00 $
Black fn tuna with pineapple, avocado, wakami, shirachi and hoi sin sauce
Olives9,00 $
A bowl of black and green olives with garlic and herbs
Hot Appetizers
Seafood Risotto15,00 $
Creamy risotto with shrimp and bay scallops, asiago and saffron
Anchovies12,00 $
Fresh imported french anchovies baked on crostini and served with green sauce; basil, parsley, dill and capers
Crab Cakes14,00 $
Maryland crabmeat and old bay with a touch of mayo and olive oil. Served on puff pastry with a spicy hollandaise sauce
Ostrich Medallions12,00 $
Ostrich grilled, slivered and served over béarnaise sauce with tarragon and shallots
Saganyaki13,00 $
Halloumi cheese from cypress, baked with herbs and olive oil, fnished with cognac, lemon, pita and giant capers
Escargot12,00 $
A la bourguignon: butter, garlic, shallots and white wine. Served with a puff pastry chapeau
Mini Lamb Chops18,00 $
Served over potatoes, baked with garlic and olive oil, fnished with a dash of black truffle oil
Angels on Horse Back11,00 $
Dates stuffed with garlic and wrapped in country style smoked bacon served with a peppery honey demi-glaze
Baked Artichoke Aphrodisiac15,00 $
A tender artichoke stuffed with garlic and topped with hollandaise. Ask to add crabmeat
Baby Clams13,00 $
Vongole in garlic, olive oil, butter and prosecco, served with a small portion of pasta
Pasta
Portobello and Asparagus18,00 $
Portobello and asparagus served over angel hair pasta with alfredo sauce
Shrimp Solé20,00 $
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 Follies22,00 $
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'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 Solé28,00 $
A sunburst of tropical flavors, yellowtail snapper lightly sautéed and served with a mango salsa
Mangrove Snapper28,00 $
Local snapper baked in pesto, asiago cheese and champagne
Tuna Seared in Pistachios27,00 $
Grade a, ahi tuna served with a hoi sin garlic sauce, wasabi encrusted peas, and wasabi cream-very spicy
Grouper Romesco31,00 $
Black grouper served with our lightly spicy, roasted red pepper and hazelnut sauce with garlic and tomatoes
Salmon Oscar30,00 $
Grilled salmon topped with crabmeat, asparagus and key west shrimp with our homemade hollandaise
Shrimp in Orchids29,00 $
Grilled local shrimp in a delicate cream reduction of tahitian vanilla bean and saffron
Lobster Tail0,00 $
Caribbean or cuban lobster tail: split, grilled and served with drawn butter or lobster sauce
- Market Price0,00 $
Bouillabaisse / with Half a Lobster30,00 $
Made with shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth...the Real french fsh stew
Duck A'l'orange27,00 $
Slow roasted after receiving the caesar treatment, baked till crisp, and served a side of our spicy orange sauce
Rack of Lamb34,00 $
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 Steak25,00 $
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"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 Price0,00 $
Steak Diane0,00 $
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 Price0,00 $
Dessert
Il doche momento - the sweet moment
Zabayon - Zabaglione8,00 $
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 Cream8,00 $
Drizzled with a house made balsamic reduction
Key Lime Pie7,00 $
Our award winning pie capped with toasted marshmellow & chantilly cream
Fruit Sorbet7,00 $
Ask your server for today's flavor
Creme Brulee7,00 $
Classic french custard covered with crunchy burnt sugar
Chocolate Pecan Pie8,00 $
A southern favorite served warm a la mode
Trio8,00 $
Fresh berries & grand marnier with a small bowl of crème brulee & a sliver of key lime pie
Chocolate Souffle Cake8,00 $
Flourless chocolate fondant oozing with dark chocolate
Bananas Foster9,00 $
Bananas sauteed in butter, brown sugar and triple sec, finished with cinnamon,chantilly cream and vanilla ice cream
Quatro10,00 $
Mini key lime pie, mini crème brulee, mini white & dark chocolate zabayon
Cheese Plate12,00 $
An assortment of 3 or 6 specialty cheeses with fruits, nuts, jams, sauces & toast
Drinks
Specialty Coffees6,00 $
Cappuccinos, Lattes6,00 $
Espressos & Specialty Teas6,00 $