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OCE ANKE Y.COM | 305. 296.7701 | KE Y WEST, FL

BRUNCH $49 per person

Unlimited Mimosas | Unlimited Bloody Mary Bar | Unlimited รก la Carte Menu | Tableside Raw Bar

SOUP & SALAD Caprese

tomatoes, mozzarella, balsamic reduction, basil olive oil

Thai Vegetable Salad

crisp vegetables, rice noodles, peanut dressing

Greek Salad

kalamata olives, pepperoncini, feta vinaigrette

3 Pepper Beer Cheese Soup

poblano, serrano, jalepeno, soft pretzel

BENEDICTS & OMELETS Salmon Bagel Benedict

smoked salmon, cream cheese, dill hollandaise

The Benedict

canadian bacon, poached egg, english muffin, hollandaise

Veggie Omelet

tomato, avocado, arugula, goat cheese

Crustless Quiche

ham, potato, spinach, tomato

Short Rib Hash

poached egg, hollandaise

Eggs Florentine

tomato, creamed spinach, poached egg

CHILLED SEAFOOD Pink Shrimp Oysters on the Half Shell Chilled Mussels Ceviche

WA FFL E S / FR EN C H TOA S T / PA N C A K E S Raspberry Danish

buttery croissant, cream cheese

Chicken & Waffles maple sriracha sauce

Nutella Pancakes

chocolate hazelnut, whipped cream

Bananas Foster Bread caramelized bananas, rum

Waffles & Berries

macerated strawberries, blueberries, raspberries

S M A L L P L AT E S Southern Fried Grouper

cornmeal breading, cajun remoulade

Pan Seared Scallops

creamy risotto, oven dried tomato beurre blanc

Grilled Churrasco

roasted fingerlings, bleu cheese demi

Shrimp Toast

creamy shrimp sauce, toasted bread, manchego

Duck Confit Bruschetta

plum goat cheese, tomato, basil, california evoo

Roasted Pork Loin

creamy polenta, demi glace

Cured Alaskan Salmon

grilled asparagus, lemon dill sauce

DINNER SOUP & SALAD Wedge Salad / 11

baby iceberg, tomato relish, pickled red onion, gorgonzola dressing, chorizo

Truffled Kale & Romaine Caesar / 12

hearts of romaine & organic kale, parmesan, truf e oil, garlic & herb crumbs

Heirloom Tomato & Burrata Salad / 13 vine ripe tomatoes, white balsamic vinaigrette, basil crema, garlic crostinis

Beet & Hearts of Palm Salad / 14

ruby beets, shaved hearts of palm, avocado, orange, radish, plantains, citrus sherry vinaigrette

Caribbean Conch Chowder / 10

chive crème fraiche, barrel aged Spanish sherry

Vegetable Pazole / 9

spiced tortilla & cotija cheese

CHILLED SEAFOOD Key West Pink Shrimp / 4 Oysters on the Half Shell / 3 Mojo Verde Crab Salad / 9 Asian Tuna Poke / 11 Mexican Shrimp Cocktail / 10 Lobster Sofrito / 16 Moroccan Seared Tuna / 14 Snapper Ceviche / 10 Stone Crab / MP

S M A L L P L AT E S & S H A R E S


Crab Cake / 16

Pan Roasted Grouper / 36

HTR remoulade, island slaw

chorizo, corn, carrots, thai pepper, poblano, coconut

Mussels, Clams & Shrimp / 22

Key West Pink Shrimp / 29

tasso ham, sofrito, grilled bread

fettuccine pasta, roasted fennel, leeks & tomatoes, jalapeno bread crumbs

Pork Empanadas / 12

Seafood Paella / 40

salsa verde

Wild Mushroom Bruschetta / 14

valencia rice, saffron, lobster, mussels, clams, shrimp, chorizo, peas, peppers

Charcuterie / 19

caramelized pearl onions, jicama, citrus romesco sauce

Cast Iron Chorizo / 11

grilled pineapple and chervil salad, star anise gastrique

Calamari Fritto / 13

manchego pappardelle, wild mushroom sauce

Black-Eye Pea & Conch Croquettes / 14

sofrito polenta, wilted spinach, maderia chicken jus

Spicy Tuna Tacos / 14

tasso ham, fresno chile, tetilla cheese

Lobster Mac N Cheese / 16

goat cheese mashed potatoes, confit of brussel sprouts

Split & Grilled Gulf Shrimp / 12

whipped potatoes, guava bbq shallot, chimichurri*

croque sauce, wild mushroom, goat cheese

Yellowtail Snapper / 33

cured meats & cheeses, olives, dried fruits

Butter Poached Florida Lobster / 42

boniato potato, tomato salsa, cotija quesadilla

Roasted Veal Loin / 39

masa harina, aji amarillo aioli

Latin Roasted Chicken / 29

key lime & dijon mustard aioli

Scallop Risotto / 33

avocado, sriracha aioli*

Latin Braised Short Rib / 34

bruléed manchego

Grilled Filet of Beef / 40

“al ajillo” garlic poblano, maduros & avocado

Plantain Crusted Sword Fish / 32

Havana Style Pork Chicharones / 9

grilled corn salsa, tequila poblano sauce

frijole mixto and sherry vinegar

Sataki / 15

local fish, soy sauce, sesame*

S I D E P L AT E S Yucca Fries / 7 con mojo

Sauteed Mushrooms / 8 Grilled Asparagus / 8

pearl onion & lime, manchego cheese

Truffle Fries / 9 garlic, olive oil

Confit of Brussel Sprouts / 7

smoked bacon with agave & rice wine vinegar

Goat Cheese Mashed Potatoes / 9

COCKTAIL MENU S P E C I A LT Y B E E R S Stiegl Goldbrau Lager / 8 Austria (4.9%)

Koenig Pilsner / 8 Germany (4.9%)

Ommegang Witte / 9 Cooperstown, NY (5.2%)

Estrella Damm Lager / 7 Barcelona, Spain (5.4%)

Breckenridge Vanilla Porter / 7 Denver, CO (4.7%)

Founders Porter / 8 Grand Rapids, MI (6.5%)

Samuel Smith’s Nut Brown Ale / 10 England (5%)

Cigar City Jai Alai IPA / 7 Tampa, FL (7.5%)

Founders All Day IPA / 7 Grand Rapids, MI (4.7%)

Westmalle Tripel Trappist Ale / 16 Belgium (9.5%)

Omission Lager (gluten free) / 7 Oregon (4.6%)

Uinta Dubhe Imperial Black IPA / 9 Utah (9.2%)

Tequesta Der Chancellor Kölsch / 7 Florida (5.3%)



Sweet Bird of Youth / 12

Champs-Élysées / 18

tanqueray gin, lemon, sugar, orange marmalade

hennessy v.s.o.p., green chartreuse, lemon, sugar, angostura bitters

The Glass Menagerie / 13

Seelbach Cocktail / 13

hornitos plata tequila, kiwi, lemon, sugar

The Night of the Iguana / 13

cabo wabo blanco tequila, cucumber, jalapeño, lime sugar

maker’s mark bourbon, orange, angostura bitters, peychaud’s bitters, prosecco

Old Fashioned / 14

The Rose Tattoo / 13

knob creek bourbon, angostura bitters, sugar, orange, amarena cherry

ciroc red berry vodka, raspberry, lemon, sugar, cava

The Red Devil Battery Sign / 13

absolut ruby red vodka, pallini limoncello, aperol, lemon, sugar

Manhattan / 13

Baby Doll / 14

bulleit rye or bourbon, carpano antica vermouth, angostura bitters, amarena cherry

The Fugitive Kind / 13

old overholt rye, absinth, sugar, peychaud’s bitters

Summer & Smoke / 14

plymouth gin, campari, carpano antica vermouth

A Lovely Sunday / 13

ron atlantico private cask rum, lime, sugar

nolet’s gin, cucumber, basil, lime, sugar, club soda

Sazarac / 12

bulleit bourbon, apple juice, cinnamon, ginger beer, lemon

Negroni / 14

avion reposado tequila, mezcal, aperol, strawberry, lime, sugar tanqueray ten gin, maraschino liqueur, dry vermouth, orange bitters

Daiquiri / 15

Rob Roy / 14

glenmorangie, carpano antica vermouth, angostura bitters, amarena cherry

T RO P I C A L FAVO R I T E S Hot Tin Tini / 12

chilled golden pineapple infused vodka

Classic Mojito / 11

captain morgan white rum, lime, mint, sugar

Caipirinha / 11

leblon cachaça, lime, sugar

Hemingway Daiquiri / 13

Papa’s Pilar blonde rum, grapefruit, maraschino liqueur, lime

Agave Margarita / 13

herradura silver tequila, cointreau, agave, lime

WINE BY THE GL ASS Sparkling Mionetto, Prosecco, Italy / 10 Chandon Rose, California / 14 Laurent Perrier, Brut, Champagne / 22 Paul Cheneau, Cava Brut, Lady of Spain / 11

W h i te Tropical White Sangria / 12 Rosé, Listel, Carmargne, France / 13 Albariño, Columna, Rias Baixas, Spain / 12 Pinot Grigio, Esperto, Artist Collection, Italy / 9 Riesling, St. M., Germany / 10 Sauvignon Blanc, Kim Crawford, New Zealand / 12 Verdejo, Verdeo, Spain / 10 Chardonnay, Sonoma Cutrer, Russian River / 15 Chardonnay, Cherry Tart, Stanley Ranch, California / 17 Chardonnay, Hawk Crest, Napa Valley, California / 10 White Blend, Caymus Conundrum, California / 14

Red Rioja, Campo Viejo, “Reserva”, Spain / 12 Malbec “Reserva”, Terrazas de los Andes, Argentina / 16 Malbec, Layercake, Mendoza, Argentina / 14 Tempranillo, Marques de Murrieta, Spain / 18 Zinfandel, Rosenblum, Cuvee XXXIII, Central Coast / 10 Merlot, Sterling, Napa / 13 Pinot Noir, Belle Glos “Meiomi”, California / 14 Pinot Noir, Kali Hart, Monterey, California / 17 Cabernet Sauvignon, Seven Falls, Washington / 12 Cabernet Sauvignon, B.V. Vineyards, Napa, California /16 Cabernet Sauvignon, Franciscan, Napa / 18 Shiraz, Nine Stones, Barossa Valley / 13 Carmenere, Errazuriz Single Vinyard, Chile / 16

Southernmost Mixology Class Become a cocktail master during this unique experience in Hot Tin Roof at the Ocean Key Resort and Spa. This two hour interactive experience will have you shaking, straining and muddling like a pro. Our talented bartenders will cover the history and techniques of mixology. Then get your hands dirty while helping to make some of your own specialty cocktails from our unique list of libations. Of course, you get to enjoy the fruits of your labor as well as a charcuterie board provided by our award winning Chef.

A great bonding experience for friends, family or co-workers. Day: Monday – Friday, based on availability / Time: 2pm – 4pm / Price: $50++ per person 8 people per class (larger group classes are available on request.)

OCE ANKE Y.COM | 305. 296.7701 | KE Y WEST, FL

Profile for Noble House Hotels & Resorts

Ocean Key Resort | Hot Tin Roof Dinner & Drinks Menu  

Ocean Key Resort | Hot Tin Roof Dinner & Drinks Menu