Welcome to MenuPages - Please Select a city:

Cafe Sole

  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • French, Seafood, Vegetarian-Friendly
  • 1029 Southard St, Key West FL33040 24.559232 -81.79533
  • (Btwn Grinnell & Frances St)
  • (305) 294-0230
  • 0

Lunch

Soups

Gazpacho De Madrid 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   4.00
Miso Soup As never seen before. A light and delicate brown broth served with the chef's fancy for garnish   4.00
Portobello Soup Café Solé's and 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   5.00
Coconut Curry Soup Curry, coconut, chicken, galanga, lemon grass and mushrooms in a soup that reminds you of Thailand   5.00
Conch Chowder 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   5.00
French Onion "les Halles" Legend says Louis XIV created this dish after a late night out in Paris. The soup has been made ever since at the market of "Les Halles." Everyone claims to have the best recipe, and so do I. Slivered onions slowly caramelized, finished with champagne, port, and demi-glaze. Baked in the oven with toasted baguette and a gruyere mixture. Bon appetite   6.00
Lobster Bisque Simply perfect. Lobster meat, caramelized onion with port, tomato, and cream. Basta   7.00

Salads

Mediterranean Salad Kalamata and Spanish olives, feta cheese, asparagus, Bermuda onions, red bell pepper, cucumber, spicy sweet pickled peppers, tomatoes, artichoke hearts over a medley of chopped romaine and mesculin mix. Served with lemon and olive oil. Ask for anchovies   9.00
Caprese Salad Fresh mozzarella with ripe tomato, accompanied by a touch of olive oil, reduction of balsamic vinegar and a splash of pesto   9.00
Curried Chicken Salad Pulled chicken with a yummy curry mayo, celery, plumped raisins, and a side of house prepared mango chutney, on bed of mixed greens   
Jerry's Tomato Salad This dish was created for Jerry, a friend and client who dined with us almost every night during our first summer in 1995. Every night Jerry would ask for a new salad, and by the end of the summer this was his favorite. Jerry lived for many years in Italy and encouraged us to use fresh seasonal produce as often as possible. Ripe Roma tomato, slivered crescent of Bermuda onion, Kalamata olives tossed with our fabulous balsamic vinaigrette and finished with a light fresh French goat cheese.   9.00
Beef Salad Chilled, grilled, and marinated beef on a bed of cucumbers, onions, and sprouts with semi-spicy peanut vinaigrette on the side   9.00
Grilled Tuna Salad Thinly sliced grilled tuna served over a mix of mesclun, romaine and arugula tossed with wasabi vinaigrette, drizzled with a hiosin garlic sauce and dusted with wasabi-encrusted peas.   13.00
Artichoke Hearts and Hearts of Palm House prepared hearts of artichoke with fresh hearts of palm from the Dominican Republic served on a bed of tossed greens with ripe Roma tomato, grilled shrimp and drizzled with avocado vinaigrette   13.00
Lobster Salad Sautee of lobster meat chopped and combined with a spicy cilantro mayonnaise. Served in a cup of radicchio and endive.   14.00

Sandwiches

Served With A Choice Of Orzo Salad, Vegetable And Potato Salad, Or Mini Mixed Greens

Quesadilla Fresh mozzarella and gruyere melted on a tortilla, stuffed with grilled Portobello and roasted red pepper, and avocado. Served with a side of spicy salsa   8.00
Vegetarian Roll Portobello, roasted red pepper, avocado, romaine, tomato, fresh mozzarella, asparagus, and onion topped with gruyere and drizzled with balsamic reduction wrapped in a tortilla.   8.00
Quiche Lorraine Pancetta, caramelized onions and gruyere in a light and fluffy omelet mixture baked in a delicate pate brise' crust.   10.00
Crab Cake Sandwich Light and delicate crab cakes made with a Chesapeake Bay recipe from my Great-Grandma Goudy. We use old bay and a little onion with a hint of mayo. That's it! Baked in the oven and served on a piece of French baguette, with a green sauce.   10.00
Grilled Blackened Skirt Steak Sandwich Skirt steak is one of nature's choice meats, representing less than one quarter of one percent of a cow's weight. This steak is marbled through out with a small amount of fat, which is rendered during the cooking process. We cover this steak with Chef Correa's Blackening Dry Rub, grill it to perfection, and slice it thin, served with a spicy mayo and onion, lettuce and tomato on the side   11.00
Square Grouper Sandwich Local grouper grilled or sautéed and served on French bread with herb and lemon remoulade, accompanied by lettuce, tomato, and slivered onion   12.00

Carpaccios

Conch Carpaccio Chef Correa's original signature appetizer. We slice conch very thin and dress in with olive oil, lime juice, salt and pepper and a dash of capers, red pepper and finely diced Bermuda onion. So tender and delicate it will make you cry.   9.00
Vitello Tonnato Veal slowly braised for four hours, chilled and sliced very thin. Served with a grilled tuna sauce combined from olive oil, lemon juice, tuna, capers and the cooking juices from the braising of the veal. This dish is heavenly   9.00
Portobello Carpaccio Portobello mushroom caps, grilled and chilled, thinly slivered and served with asiago shavings, with a mini salad of endive and arugula, the whole plate dressed with a white truffle sauce   9.00
Beef Carpaccio This dish originated at Harry's bar in Venice. Thinly sliced beef served with a small pile of arugula and shaved asiago is delicately drizzled with olive oil and sprinkled with pepper, accompanied by a wedge of lemon.   10.00
Smoked Salmon Carpaccio A mini salad of arugula and mixed greens tossed with our hibiscus vinaigrette. Served with capers, onion, tomato and a side of crème fraiche   10.00

Extra Stuff

Basket of Bread    1.00
Hummus    1.00
Avocado    1.00
Bowl of Olives    3.00

Dessert $5.00

Key Lime Pie    
Crème Brulee    
Fresh Fruit    
Ice Cream / Sorbet    
Chocolate Pecan Pie    
Trio of Desserts    

 

Dinner

Appetizers

Angels On Horse Back Dates stuffed with garlic and wrapped in smoked country style bacon served with a peppery honey demi-glaze   9.00
Escargot A la Bourguignonne, hand picked very clean escargot from France   10.00
Conch Carpaccio 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   10.00
Baked Artichokes Stuffed with garlic and crab meat   12.00
Homemade Foie Gras Served with greens and toast   18.00
Fresh Anchovies Imported from France, cleaned and marinated in olive oil and garlic and served on crostini with our famous green remoulade sauce   10.00
Mini Crab Cakes Baked on crostini and served with a baby greens salad tossed with a white truffle vinaigrette and avocado mousse   12.00
Lightly Blackened Grilled Shrimp Served with a mango salsa, made with jalapeno, onion, cilantro and lime juice   12.00
Daily Risotto Prepared daily with fresh ingredients   12.00

Soups

Portobello Soup Café Solé's and 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   7.00
Gazpacho De Madrid Ripe tomatoes and cucumber with red bells and garlic make this the best chilled Andalusian soup you never had.   7.00
Conch Chowder 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   7.00
Lobster Bisque Simply perfect. Lobster meat, caramelized onion with port, tomato, and cream. Basta!   8.00
French Onion Soup "les Halles Slivered onions slowly caramelized, finished with champagne, port, and demi-glaze. Baked in the oven with toasted baguette and a gruyere mixture   8.00

Salads

"Jerry's Salad" Ripe roma tomatoes, kalamata olives, and Bermuda onions tossed in balsamic vinaigrette, topped with goat cheese   10.00
Fresh Hearts of Palm Salad Imported from the Dominican Republic, served with an avocado vinaigrette and shrimp   14.00
"Ingram's Salad" Wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with Maytag blue cheese.   10.00
Caesar Salad    12.00
Caprese Salad Ripe roma tomatoes, fresh mozzarella, pesto, fresh basil, drizzled with olive oil and a balsamic vinegar reduction   10.00

Pasta

Fruit of The Sea Fresh local shrimp, scallops & calamari tossed with garlic and served over angel hair pasta with three sauces   25.00

Fish

Tuna Seared In Pistachios With a hoisin garlic sauce and wasabi cream   25.00
Hog Snapper ¿chef Correa's Award Winning Dish With a roasted red pepper zabaglione. A delicate white meat with the flavor of shrimp, caught exclusively by Divers   27.00
Snapper Sole A sunburst of tropical flavors. Yellowtail Snapper sautéed and served with a Mango Salsa   25.00
Grouper Romesco Black Grouper served with our spicy, roasted red pepper and hazelnut sauce with garlic and tomatoes   27.00
Florida Lobster Tail Grilled and served with drawn butter.   30.00
Lobster Bouillabisse With shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth...the real French Fish Stew   30.00
Grilled Key West Shrimp Served with a creamy vanilla bean and saffron sauce   27.00
Surf and Turf 8oz Grilled lobster tail & 10oz Filet Mignon   59.00

Meat

Rack of Lamb Baked with herb de provence and garlic   29.00
Duck a L'orange Duckling roasted to perfection with our classic orange sauce made with fresh orange juice and demi-glaze   25.00
10 Oz. Filet Mignon "Casanova" Served with a wild mushroom demi-glaze with foie gras   32.00
NY Strip Steak 12 oz. beauty, grilled and served with melted Maytag Blue Cheese, roasted garlic cloves and roasted red pepper   32.00

 

Vegetarian

Appetizers

Grilled Portobello Mushrooms V* Grilled and served with Roasted Red Peppers, Pesto, and Pine Nuts   9.00
Baked Artichokes V* Stuffed with Garlic & Love   10.00
Risotto Al Fungi Made to Order   11.00
Spicy Grass V* Asparagus served with crushed Pepper and Soy marinade, Caramelized Onions, and Roasted Red Peppers   11.00
Cheese Board Fresh Fruit and Nuts served with this weeks selection of Cheeses   13.00

Soups $7

Portobello Soup The Award Winning Appetizer in the 1997 Master Chef's Competition   
Gazpacho De Madrid V* Ripe tomatoes and cucumber with red bells and garlic make this the best chilled Andalusian soup you never had   

Salads

Mixed Baby Greens V* With a Raspberry Vinaigrette   6.00
"Jerry's Salad Ripe Roma Tomatoes, Kalamata Olives, and Bermuda Onion tossed in a Balsamic Vinaigrette, and topped with Goat Cheese   10.00
"Ingram's Salad" Wild Baby Greens with Ripe Pears & Toasted Pecans, tossed in a zesty Lemon Vinaigrette and topped with Maytag Blue cheese   10.00
Spinach Salad Spinach, Toasted Pumpkin Seeds with Caramelized Apples, Goat Cheese Croutons, and a Raspberry Vinaigrette   9.00

Entrées $22

Virgin Tomato Pasta V* A light and Yummy Sauce made from Fresh Ripe Plum Tomato, Garlic, Herbs de Provence and White Wine. Served with Grilled Vegetables   
Vegetarian Risotto Every Vegetable we can find, lightly sauteed with Garlic and Onion, deglazed with white wine and simmered until perfection has been achieved   
Stir Fried Vegetables In Hoisin Sauce, served over Greens and a light risotto   

 

Brunch

Note That The Brunch Menu Is Served On Sunday As An Addition To The Regular Lunch menu.

Champagne Cocktails $6.00

Bellini A peach nectar cocktail first made at Harry's bar in Florence, Italy   
Mimosa The timeless favorite made with fresh orange juice   
Kir Royal The famous black currant concoction origination in Cassis   

Brunch Stuff

Eggs Sole' Crab Cakes and poached eggs served with asparagus and hollandaise on a English muffin   10.00
Eggs Cubano Grilled Skirt Steak over English muffins with poached eggs and sauce aurora (hollandaise with sun-dried tomato)   10.00
Eggs Benedict The classic egg dish with poached eggs, Canadian bacon, and hollandaise over toasted English muffins   7.00
Vegetarian Benedict Avocado with grilled Portobello, roasted red pepper and goat cheese over poached toasted English muffin   8.00
Smoked Salmon A platter with Bermuda onion, capers, ripe tomato, cream cheese and a toasted bagel from Goldman's   10.00
Waffles And old favorite with fresh fruit and berries   8.00
French Toast De Jour    8.00
Omelette De Jour    9.00
Shrimp Cocktail Romesco Grilled shrimp served with a tomato, hazelnut sauce bursting with garlic and spices   8.00
Crab Patty Baked in the oven, served with baby greens and a side of hollandaise   10.00
Crab Claws Local claws served with drawn butter and honey mustard sauce   

Dessert

Key Lime Pie    5.00
Creme Brulee    5.00
Fresh Berries    7.00

 

Desserts

Dessert Trio Fresh Berries & Grand Marnier with a Creme Brulee & A Sliver Of Key Lime Pie   7.95
Creme Brulee    6.95
Homemade Fruit Sorbet    6.95
Chocolate Pecan Pie a La Mode    7.95
Zabaglione made to Order Served Over Fresh Fruit   7.95
Award Winning Key Lime Pie    6.95
Warm Belgian Chocolate Fondue for Two with Lady Fingers & Berrie    10.00
Bananas Foster a La Mode    7.95
*Signifies That A Dish Is Vegan.
Cafe Sole
1029 Southard St
Btwn Grinnell & Frances St
(305) 294-0230
Advertising
© 2002-2014 Slick City Media, Inc. All Rights Reserved. MenuPages® is a trademark of Slick City Media, Inc. Disclaimer