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

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

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

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

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

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

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

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

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

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

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

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

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

A bowl of black and green olives with garlic and herbs

Creamy risotto with shrimp and bay scallops, asiago and saffron

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

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

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

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

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

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

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

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

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

Portobello and asparagus served over angel hair pasta with alfredo sauce

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

Shrimp and scallops served over cappellini pasta with a jalapeno and red bell pepper hollandaise

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

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

Local snapper baked in pesto, asiago cheese and champagne

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

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

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

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

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

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

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

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

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

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

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

A warm white wine mousse over berries, chocolate or white. This classic dessert is made to order just like in the old hotels

Drizzled with a house made balsamic reduction

Our award winning pie capped with toasted marshmellow & chantilly cream

Ask your server for today's flavor

Classic french custard covered with crunchy burnt sugar

A southern favorite served warm a la mode

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

Flourless chocolate fondant oozing with dark chocolate

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

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

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

crab cakes topped with poached eggs with asparagus and hollandaise

grilled dry rubbed skirt steak served with eggs and a spicy sauce

avocado, roasted red bell peppers, grilled portobello mushrooms, goat cheese and asparagus with or without poached eggs

chilled slowly braised veal with grilled tuna sauce & capers

filet of loal yellowtail pan seared and served over a green salad with a mango hibiscus vinaigrette

orange juice and champagne

peach juice and champagne

crème de cassis and white wine

crème de cassis and champagne