The Keys Grill & Piano Bar

Served with key lime aioli.

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

Topped with creole mustard sauce.

Served with a trio of aioli dipping sauces.

Served with Thai chili marmalade.

Classic, conch, and potatoes in a rich thick tomato broth.

Classic, garnished with chopped onions, and pimentos.

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

Hearts of Romaine with Caesar dressing, finished with shaved Asiago cheese.

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

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.

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 Segundo bakery.

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

Cuban black beans with oats, green onions, and peppers, seared and served on a toasted coco bun with spicy red pepper coulis.

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

Natural chicken dressed with lettuce, tomato, onion, pickle, and chip ranch. Served on a toasted coconut bun.

Southern pecan chicken salad with artisan field greens and Roma tomatoes in a sundried tomato wrap.

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 Segundo bakery

Grilled gulf shrimp with calypso slaw and zesty remoulade.

Tossed in an avocado mornay topped.

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