The key west classic, conch and potatoes in a rich thick tomato broth.

You'll feel like you're 90 miles due south with this vegan version of a Cuban classic, garnished with chopped onions and pimentos.

Topped with Creole mustard sauce.

RPC.

5 count. Served with Thai chili marmalade.

Served with key lime aioli.

Served with lime dusted corn chips.

House fried corn chips loaded queso, pico de gallo, black beans, fresh jalapenos, shredded cheese, sour cream, lettuce.

Mango or Tony's pico de gallo.

Served with a trio of aioli dipping sauces.

Fresh baby spinach topped with mango slice, red onion, red peppers and candied pecans.

Chopped cucumber, tomato, avocado, celery, radishes and romaine lettuce, tossed in a light citrus vinaigrette.

Hearts of romaine with our homemade Caesar dressing finished with shaved Asiago cheese.

A twist on traditional chicken salad featuring toasted pecans, celery and diced radish in a tarragon mayonnaise, served on a bed of artisan field greens with 4 oz. cucumber.

1/2 lb. Local Florida cattle ranchers all-beef burger flame-grilled, dressed with lettuce, tomato, onion, pickle on a toasted coconut flour bun from Tampa's La Segunda bakery.

The keys version of the classic Cubano features gulf shrimp, mojo roast pork, Black Forest ham, Swiss cheese, crunchy dill pickles, a zesty remoulade and a Creole mustard sauce, hot and pressed on Cuban bread from Tampa's La Segunda bakery.

A vegan delight. Our Cuban black beans with oats, green onions and peppers, seared and served on a toasted cocoa bun with our spicy red pepper coulis.

Our Southern pecan chicken salad with artisan field greens and Roma tomatoes in a sun-dried tomato wrap.

Grilled gulf shrimp with calypso slaw, zesty remoulade.

Keeping it simple, all-natural chicken breast grilled or blackened dressed with lettuce, tomato, onion, pickle, chip ranch served on a toasted coconut bun.

Seared mahi mahi on Cuban bread with pickled English cucumbers, jicama and carrots finished with a zesty remoulade, topped with cilantro and green onions.

Cracked conch on toasted Cuban bread with slaw and a chipotle ranch aioli.

Al dente linguine tossed with a cedar key middle neck clams, garlic, herbs and butter.

Fettuccine tossed in an avocado mornay topped with your choice of gulf shrimp, grilled chicken breast or portobello mushroom.

Topped with creole mustard sauce.

Served with Thai chili marmalade.

Served with key lime aioli.

Served with a zesty remoulade.

Served with lime dusted corn chips.

House fried corn chips loaded queso, pico de gallo, black beans, fresh jalapenos, shredded cheese, sour cream, lettuce.

Mango or Tony's pico de gallo.

A large quesadilla stuffed with cheese and your choice of shrimp, chicken or steak. Served with pico de gallo and sour cream.

The key west classic, conch and potatoes in a rich thick tomato broth.

You'll feel like you're 90 miles due south with this vegan version of a Cuban classic, garnished with chopped onions and pimentos.

Fresh baby spinach topped with mango slice, red onion, red peppers and candied pecans.

Chopped cucumber, tomato, avocado, celery, radishes and romaine lettuce, tossed in a light citrus vinaigrette.

Hearts of romaine with our house made Caesar dressing, finished with house made croutons and shaved Asiago cheese.

A twist on traditional chicken salad featuring toasted pecans, celery and diced radish in a tarragon mayonnaise, served on a bed of artisan field greens with 40 oz. cucumber.

Field greens, cucumbers, grape tomatoes, red onion and house made croutons.

Beer battered Atlantic cod and Hastings fries. Served with malt vinegar on the side.

Hand battered shrimp with our zesty remoulade for dipping. Served with Hastings fries.

Blackened shrimp with andouille sausage, sun dried tomatoes, green onions, and red peppers, served over creamy Asiago polenta grits, finished with a bacon-roasted red pepper cream sauce.

Grilled all natural chicken breast with our signature jerk seasoning. Served with black beans and durty rice.

Cracker breaded fried conch with our key lime aioli served with Hastings fries.

Fettuccine tossed in an avocado mornay topped with your choice of shrimp, grilled chicken breast or portobello mushroom.

Blackened red fish finished with a jalapeno cream sauce. Served with durty rice and sauteed seasonal vegetables.

Al dente linguine tossed with a fresh cedar Key middle neck clams, garlic, and herbs, and butter.

Grilled sugar cane skewered Key West Pink shrimp basted in a lime scampi butter, finished with a fresh mango salsa, served with calypso slaw and dirty rice.

Flame-grilled Florida Cattle ranchers 12 oz. beef rib-eye steak with a key lime butter served with Hastings fries.

Broiled red fish stuffed with Black Forest ham, and Swiss cheese, finished with jalapeno cream sauce, served with dirty rice and sauteed seasonal vegetables.

Grilled or blackened all-natural chicken breast served with dirty rice and sauteed seasonal vegetables.