Soups
Portobello SoupUSD 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 MadridUSD 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"USD 10.00
Slivered onions slowly caramelized, fnished with champagne, port, and demi-glaze. Baked in the oven with toasted baguette and gruyere cheese
Lobster BisqueUSD 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 SaladUSD 12.00
Wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with blue cheese
Burrata Caprese SaladUSD 16.00
Ripe roma tomatoes, fresh mozzarella, pesto, fresh basil, drizzled with olive oil and a balsamic vinegar reduction
Caesar SaladUSD 12.00
Crisp romaine, dressing, fresh anchovies on crostini, asiago crisp, and bermuda onion
Salad of ArugalaUSD 13.00
Tossed in a truffle vinaigrette and topped with shaved parmesan, slivered pears, and toasted pumpkin seeds
Hearts of Palm SaladUSD 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 BahamasUSD 12.00
Thinly sliced and served with toppings of sweet red pepper, asiago cheese, capers, and bermuda onions
Beet Salad NapoleonUSD 15.00
Roasted red beets, goat cheese and truffle vinaigrette fnished with white truffle oil
Beef CarpaccioUSD 16.00
Thinly sliced and served with toppings of sweet red pepper, asiago cheese, capers, and bermuda onions
Tuna TartarUSD 19.00
Black fn tuna with pineapple, avocado, wakami, shirachi and hoi sin sauce
OlivesUSD 9.00
A bowl of black and green olives with garlic and herbs
Hot Appetizers
Seafood RisottoUSD 15.00
Creamy risotto with shrimp and bay scallops, asiago and saffron
AnchoviesUSD 12.00
Fresh imported french anchovies baked on crostini and served with green sauce; basil, parsley, dill and capers
Crab CakesUSD 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 MedallionsUSD 12.00
Ostrich grilled, slivered and served over béarnaise sauce with tarragon and shallots
SaganyakiUSD 13.00
Halloumi cheese from cypress, baked with herbs and olive oil, fnished with cognac, lemon, pita and giant capers
EscargotUSD 12.00
A la bourguignon: butter, garlic, shallots and white wine. Served with a puff pastry chapeau
Mini Lamb ChopsUSD 18.00
Served over potatoes, baked with garlic and olive oil, fnished with a dash of black truffle oil
Angels on Horse BackUSD 11.00
Dates stuffed with garlic and wrapped in country style smoked bacon served with a peppery honey demi-glaze
Baked Artichoke AphrodisiacUSD 15.00
A tender artichoke stuffed with garlic and topped with hollandaise. Ask to add crabmeat
Baby ClamsUSD 13.00
Vongole in garlic, olive oil, butter and prosecco, served with a small portion of pasta
Pasta
Portobello and AsparagusUSD 18.00
Portobello and asparagus served over angel hair pasta with alfredo sauce
Shrimp Sol éUSD 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 FolliesUSD 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'USD 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 SoléUSD 28.00
A sunburst of tropical flavors, yellowtail snapper lightly sautéed and served with a mango salsa
Mangrove SnapperUSD 28.00
Local snapper baked in pesto, asiago cheese and champagne
Tuna Seared in PistachiosUSD 27.00
Grade a, ahi tuna served with a hoi sin garlic sauce, wasabi encrusted peas, and wasabi cream-very spicy
Grouper RomescoUSD 31.00
Black grouper served with our lightly spicy, roasted red pepper and hazelnut sauce with garlic and tomatoes
Salmon OscarUSD 30.00
Grilled salmon topped with crabmeat, asparagus and key west shrimp with our homemade hollandaise
Shrimp in OrchidsUSD 29.00
Grilled local shrimp in a delicate cream reduction of tahitian vanilla bean and saffron
Lobster TailUSD 0.00
Caribbean or cuban lobster tail: split, grilled and served with drawn butter or lobster sauce
- Market PriceUSD 0.00
Bouillabaisse / with Half a LobsterUSD 30.00
Made with shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth...the Real french fsh stew
Duck A'l'orangeUSD 27.00
Slow roasted after receiving the caesar treatment, baked till crisp, and served a side of our spicy orange sauce
Rack of LambUSD 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 SteakUSD 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"USD 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 PriceUSD 0.00
Steak DianeUSD 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 PriceUSD 0.00
Dessert
Il doche momento - the sweet moment
Zabayon - ZabaglioneUSD 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 CreamUSD 8.00
Drizzled with a house made balsamic reduction
Key Lime PieUSD 7.00
Our award winning pie capped with toasted marshmellow & chantilly cream
Fruit SorbetUSD 7.00
Ask your server for today's flavor
Creme BruleeUSD 7.00
Classic french custard covered with crunchy burnt sugar
Chocolate Pecan PieUSD 8.00
A southern favorite served warm a la mode
TrioUSD 8.00
Fresh berries & grand marnier with a small bowl of crème brulee & a sliver of key lime pie
Chocolate Souffle CakeUSD 8.00
Flourless chocolate fondant oozing with dark chocolate
Bananas FosterUSD 9.00
Bananas sauteed in butter, brown sugar and triple sec, finished with cinnamon,chantilly cream and vanilla ice cream
QuatroUSD 10.00
Mini key lime pie, mini crème brulee, mini white & dark chocolate zabayon
Cheese PlateUSD 12.00
An assortment of 3 or 6 specialty cheeses with fruits, nuts, jams, sauces & toast
Drinks
Specialty CoffeesUSD 6.00
Cappuccinos, LattesUSD 6.00
Espressos & Specialty TeasUSD 6.00