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 | rosemary focaccia

GRILLED OCTOPUS – 18
Soy black pepper | tarragon purée
dressed onion

TUNA TATAKI* – 22
Sesame seed crusted | sweet orange soy sauce | jalapeño

FRIED CALAMARI – 23
Crispy vegetables | ginger dipping sauce

CONCH FRITTERS – 22
Roasted Garlic Saffron Aioli

COCONUT SHRIMP  – 19
Sweet Chili dipping sauce

CURRIED CAULIFLOWER BITES  – 11
Spicy chili dipping sauce

FRIED MUSHROOMS – 15
Pickled onion | cilantro | key lime aioli

PANKO FRIED AVOCADO – 20
Crispy avocado stuffed with cream cheese
sautéed shrimp | ginger sauce | key lime mustard aioli

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

WATERMELON BURRATA  – 19
Burrata | watermelon | organic mesclun
balsamic glaze | herb infused olive oil
pesto | candied walnuts | focaccia

CLASSIC CAESAR – 16
Crisp romaine | shaved parmesan | anchovies
grape tomatoes | croutons | Caesar dressing

CIRUS SALAD – 17
Mixed greens | mandarin wedges | shaved onion
boursin cheese | toasted almonds
dill | orange vinaigrette

BEET CARPACIO – 16
Mixed greens | orange | goat cheese | candied walnuts
white balsamic vinaigrette

PASTA

SHRIMP ALFREDO – 34
Shrimp | roasted tomatoes | pappardelle
creamy alfredo sauce

SEAFOOD DIAVOLO – 35
Clams | shrimp | local catch | green beans
wild mushrooms | diavolo sauce

GARDEN PASTA – 30
Asparagus tips | forest mushrooms
zucchini | carrots | tomato basil sauce

ENTREE

KEY WEST PAELLA – 70
For 2 people
Clams | mussels | squid | shrimp | local fresh catch
“guajillo” tomato sauce | cilantro

SALMON – 35
Sautéed corn & spinach | key lime beurre blanc

*AHI TUNA – 35
SOMO blackened blend | kimchi |soso yum yum sauce

JUMBO SHRIMP & SCALLOPS – 45
Avocado | “ajillo” garlic sauce

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

ROASTED CAULIFLOWER STEAK – 22
Romanesco sauce | chimichurri | quinoa

BAKED LOBSTER – 50
Mashed potato | sautéed mushrooms | snow peas | ajillo sauce

HALF CHICKEN – 35
Quinoa | honey glazed

LAND & SEA

STRIPLOIN* (12 OZ.) – 42

FILET MIGNON* (8 OZ.) – 50

PORK CHOPS – 32
Dijon glazed | Macadamian crusted

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: Grilled, SOMO blackened blend
or panko fried
Sauce: Key lime beurre blanc, “ajillo” garlic sauce,
mango chutney or soso yum yum

SIDES

Truffle Mashed Potatoes – 7

Coconut Jasmine Rice – 7

Sautéed Asparagus – 7

Stir fried quinoa with mixed vegetables – 7

Baby corn, epazote, spicy aioli – 7

Seasonal vegetables, balsamic glaze

Sweet potato fries, parmesan cheese – 7

20% service charge will be added to parties of six or more
*Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness