Lime Inn

First Course

Choice of:

• 1984 Original Recipe Clam Chowder

  ca di frara pinot grigio

• Sopa de Coco y Gandules

  point ormond shiraz

Second Course

Family style. Vouvray sec - domaine brisbarre - loire valley, france - with an acidic start, tastes of apple + melon, with a clean lasting finish

• Bubu Salad

• Wahoo Tiradito

• The Tartare

Third Course

Family style. Gobelsberg rosé-kamptal, austria - palate of orange zest + honeysuckle, a touch of flint, balanced minerality

• The Hog + The Buffalo

• The Spaniard

• Curried Spaniard

Fourth Course

Family style. Cune reserva rioja - rioja, spain - aromatically intense nose with aromas of fresh wild berries and liquorice, palate is soft with silky tannins and a long, fruity, and youthful finish

• Parsnips + Pumpkin

• Camarones Nocturnos

Fifth Course

Sixth Course

• Fudgy Brownie Á La Mode

• Semi-Freddo Key Lime Pie

• Coconut Tembleque

Small Plates

First Course

• 1984 Original Recipe Clam Chowder

  our classic recipe, chopped parsley, bacon dust, garlic croutons

• Sopa de Coco y Gandules

  soup of pigeon peas + coconut milk, plantain dumplings, toasted coconut

• Bubu Salad

  local organic greens, diced watermelon, orange segments, pickled onions, cucumbers, toasted cashews, feta, house made passion fruit champagne dressing

• The Tartare

  fresh tuna tartare, charred tomatoes, truffle dressing, bed of guacamole, local microgreens, plantain chips

• Wahoo Tiradito

  fresh local wahoo, watermelon radishes, diced pineapple + watermelon, passion fruit dressing, micro greens

Second Course

• Parsnips + Pumpkin

  grilled parsnips, pumpkin puree, sautéed kale, red wine guava glaze, cashews

• Camarones Nocturnos

  blackened shrimp over a bed of roasted eggplant, topped with pico de gallo, red pepper sauce, served with plantain chips

• The Hog + The Buffalo

  prosciutto wrapped buffalo mozzarella, balsamic reduction, tomato relish

• The Spaniard

  marinated skirt steak, caramelized onion, sweet plantain, + manchego cheese empanadas (pastry turnover), latin aioli

• Curried Spaniard

  spinach + yellow curry empanadas (pastry turnover), pineapple chutney dipping sauce

Large Plates

Third Course

• The Kiwi Filet

  grass fed tenderloin, red wine guava sauce, feta mashed potatoes, roasted asparagus

• Basilica del Mar

  house made basil fettuccine, fresh clams, mussels, shrimp, basil pistou, mozzarella, pine nuts

• Rum Ribs

  house favorite baby back ribs, house made rum barbecue sauce, aged cheddar + fontina mac n' cheese, garlic sautéed broccoli, carrots, +onions

• Tuna Mediterraneo

  fresh dill seasoned tuna, turmeric couscous, red onions, cucumbers, + cherry tomatoes, drizzled with olive oil + lemon juice, chopped parsley

• The Chop

  lamb chop, spinach, cucumber, caramelized onion, + cherry tomato quinoa, mint yogurt, chili sauce, almonds

• The Rainbow Spread

  roasted eggplant puree, sautéed garbanzo beans, roasted peppers, bok choy, garlic red pepper sauce, plantain chips, chopped parsley

• The Peppered Chick

  house made cracked black pepper fettuccini tossed with cherry tomatoes, spinach, marinated + pan seared chicken, parmesan crema

• Caribbean Lobster Risotto

  When available. Caribbean lobster, lobster bisque tossed parmesan risotto, truffle oil, spinach

• Caribbean Lobster in The Shell

  When available. Drawn butter, lemon silky parmesan risotto, broccoli. $9 additional for 1lb lobster | $9 additional per quarter pound

• The Whole Fish

  When available. Sautéed broccoli, onions, carrots, garlic butter sauce, puerto rican rice and beans