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

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

P.E.I. MUSCLES – 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

SHRIMP CEVICHE – 19
Jicama, Radish, Orange, Arugula, Salsa Matcha

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

BAHAMIAN CONCH SALAD* – 18
Bell Pepper, Onion, Jalapeno, Citrus

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

PASTA

SHRIMP ALFREDO – 34
Key West Pink Shrimp, Oven Roasted Tomatoes, Papardelle 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

SEA

AHI TUNA* (6 OZ.) – MP

GROUPER (8 OZ.) – 27

SWORDFISH (8 OZ.) – 28

WAHOO (8 OZ.) – 25

SALMON (8 OZ.) – 30

FLORIDA LOBSTER TAIL (7 OZ.)  – 40

Preparation Choices: Grilled, Blackened, or Panko Fried
Sauce Choices: House Mango Chutney, Coconut Curry, Key Lime Beurre Blanc, Lemon Caper Cream, Tomato Basil, Teriyaki

LAND

STRIPLOIN* (8 OZ.) – 30

FILET MIGNON* (8 OZ.) – 35

Preparation Choices: Grilled or Pepper Crushed
Sauce Choices: Red Wine Demi, Bearnaise, Creamy Mushroom, Horseradish Cream

GRILLED CHICKEN – 23
Fennel Olive Clementine Tapenade

PORK TENDERLOIN (10 OZ.) – 23
Pistachio Crusted, Grilled Pineapple Salsa

SIDES

Truffle Mashed Potatoes – 7

Coconut Jasmine Rice – 7

Grilled Asparagus – 7

Garlic Broccolini – 7

Parmesan Brussels Sprouts – 7

Forest Mushrooms – 9

 

 

*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.