Dinner with a View

Beachside dining, hold the sand.

Treat yourself to Key West’s most stunning setting for morning to night dining. Just 90 miles from Cuba with the beach as its backdoor, the Southernmost Beach Café serves up local flavor and boat-to-table freshness with a little twist.  Only here will you find a seamless blend of Caribbean and Asian cuisine made with locally sourced ingredients beautifully incorporated into each menu.

APPETIZERS

PEEL AND EAT SHRIMP – 26
1 Pound, Key Lime Cocktail Sauce

P.E.I. MUSSELS – 19
Tomato chermoula | rustic focaccia

GRILLED OCTOPUS – 18
Soy Black Pepper, Tarragon Puree, Dressed Onion

TUNA AVOCADO* – 22
Avocado, Sweet Soy Dressed Tuna, Sriracha Aioli, Sesame Seeds, Sliced Cucumber

FRIED CALAMARI – 23
Served with Crispy Vegetables, Ginger Orange Sauce

CONCH FRITTERS – 22
Roasted Garlic Saffron Aioli

COCONUT SHRIMP  – 19
Sweet Chili Glaze

KING TRUMPET MUSHROOMS  – 15
Jalapeno, Garlic, Yuzu

CURRIED CAULIFLOWER BITES  – 9
Cauliflower Florets, Spicy Chili

SOUP OF THE DAY – CUP 8 | BOWL 13
Ask your server for today’s chef selection

SALADS

Add: Chicken 7 | Shrimp 9 | Fresh Catch 11

TOMATO BURRATA  – 19
Burrata, Vine Ripe Tomato, Burrata, Arugula, Balsamic Glaze, Extra Virgin Olive Oil

CLASSIC CAESAR – 16
Crisp Romaine, Shaved Parmesan, White anchovies,
Focaccia Croutons, Caesar Dressing

BLACK CHERRY APPLE – 18
Black Cherries, Tart Apples, Toasted Walnuts, Cherry Tomatoes, Arcadia Blend,
Goat Feta Brûlée, Balsamic, Honey, Cracked Pepper

BEET CARPACIO – 18
Mixed greens, orange, goat cheese, candied walnuts, white balsamic vinaigrette

PASTA

SHRIMP ALFREDO – 34
Key West Pink Shrimp, Oven Roasted Tomatoes, Fettuccini Pasta, Creamy Alfredo Sauce, Fried Basil

SEAFOOD DIAVOLO – 34
Clams, Shrimp, and Local Catch, Green Beans, Wild Mushrooms, Diavolo Sauce

GARDEN PASTA – 29
Asparagus Tips, Oven Roasted Tomatoes, Forest Mushrooms, Pesto

ENTREE

KEY WEST PAELLA – 45
For 2 people
Clams, mussels, squid, local fresh catch, “guajillo” tomato sauce, cilantro

SALMON – 32
Sautéed corn & Spinach, key lime beurre blanc

*AHI TUNA
SOMO blackened blend, kimchi, soso yum yum sauce

JUMBO SHRIMP & SCALLOPS – 55
Avocado, “ajillo” garlic sauce

SURF & TURF – 70
Lobster tail, filet mignon, asparagus, melted butter

ROASTED CAULIFLOWER STEAK – 20
Romanesco sauce, chimichurri, quinoa

LAND & SEA

STRIPLOIN* (12 OZ.) – 35

FILET MIGNON* (8 OZ.) – 48

HALF CHICKEN – 29

PORK CHOPS – 31

Preparation: Grilled, pepper crusted, or fried
Sauce: Red wine demi, béarnaise, chimichurri, horseradish cream, or homemade BBQ

MAHI-MAHI (8 OZ.) – 28

SWORDFISH (8 OZ.) – 29

FLORIDA LOBSTER TAIL (7 OZ.)  – 40

Preparation Choices: Grilled, Blackened, or Fried
Sauce Choices: Key lime beurre blanc, “ajillo” garlic sauce,
mango chutney, or soso yum yum

SIDES

Truffle Mashed Potatoes – 7

Coconut Jasmine Rice – 7

Grilled Asparagus – 7

Stir fried quinoa with mixed vegetables – 7

Baby corn, epazote, spicy aioli – 7

Sweet potato fries, parmesan cheese – 7

-SPECIALS-

FRIDAY & SATURDAY

DRUNKEN SCALLOPS – 55
Creamy bacon sauce, seasonal vegetables

WEDNESDAY

VEAL CHEEKS – 38
Red wine demi, potato puree, seasonal vegetables

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses. For parties of six or more a customary 20% gratuity may be added to your check.