Hemingway's Menu

Macadamia Crusted Sea Bass

Ricotta cheese ravioli, sautéed garlic spinach and dried papaya cream sauce

Grilled Salmon

Grilled Atlantic wild salmon roasted garlic–olive oil crushed Yukon gold potatoes, Swiss chard and local blueberry cider jam

Yellow Fin Tuna

Local day boat tuna, caught 50 miles off Cape Canaveral’s coast, crusted with wasabi peas, eggplant caponata, rainbow chard, yellow beets, honey crisp apple tea sauce

Hemingway’s Cayo Hueso Crab Cakes

2 of our famous recipe crab cakes local sweet corn coconut grits, corn salsa and steamed asparagus

Diver Scallops

Blackened day boat scallops over Florida shrimp, crimini mushroom green pea risotto, touched by beef jus and wine butter sauce

Duvall Street Shrimp Scampi

Hemingway founded “the Royal Order of Shrimp Eaters” in 1948 in Havana, Cuba. Papa would have been a fan of our take on this classic Jumbo tiger shrimp, pappardelle pasta, fried green tomatoes and ci

Gulf Stream Mahi-Mahi

Orange mojo glaze mahi-mahi, avocado butter, saffron rice, hearts of palm confit, and pickled organic tomato–mache salad

Seafood Paella Valenciana

During his time in Spain, Hemingway grew fond of the local matadors, even training with them. It was during this time he first discovered paella, made with the freshest offerings of the sea lobster,

Black Grouper

Key West black grouper, grilled asparagus and artichokes, pine nuts, jumbo lump crabmeat, parmesan polenta cake and key lime coconut sauce

Grilled Lobster

Grilled split lobster tails, served with tomato-drawn butter, fettuccini pasta and parmesan truffle foam

Alaskan King Crab Legs

Split and steamed, house mash potatoes, asparagus cilantro butter sauce, clarified butter and lemon

Florida Conch Chowder

Key West fresh conch, diced potato, assorted vegetables, cracked black pepper, crispy potato

Stuffed Crimini Mushroom

Filled with braised sirloin, rib eye, filet mignon, tarragon and Boursin cheese, topped with beef jus

Island Barbecue Shrimp

Sauteed spice jerk rubbed jumbo Key West pink shrimp, roasted mango salsa

Hemingway’s Calamari

Thick cut, tempura dusted crispy calamari, with roasted tomato coulis

Little Neck Clams

Sauteed in preserved lemon & cucumber broth, served with potatoes and drizzled with chorizo infused oil

Blue Point Oysters (Half)

Hand selected, large northeast oysters served with cocktail sauce, lemon, horseradish and tabasco

Big Eye Tuna Ceviche

Fresh cut tuna tossed with citrus dressing, tomatoes, red onion and cilantro on top of avocado, crowned with cucumber cream, served with sesame rice crackers

Coconut Scallops

Three tempura and coconut crusted scallops nestled atop ginger orange marmalade, topped with scallions and beech mushrooms

Blue Point Oysters (Dozen)

Caprese

Heirloom tomatoes, buffalo milk Burrata mozzarella, red onion jam, aged balsamic

Key Wester Salad

Crispy Applewood smoked bacon, capicola, avocado, Maytag bleu cheese dressing

Key Lime Caesar

Romaine lettuce, fresh Florida key lime juice, shaved Asiago, caramelized pecans, white anchovy

Tropical Salad

Local organic mixed green salad tossed with fresh cut mango, golden beets, red beets. candied pecans, herbed goat cheese and house made balsamic dressing

American Wagyu Burger

Kobe flame grilled, pecorino cheese, parmesan truffle fries

Heirloom Golden Beets

Golden and red beets, confit hearts of palm, pickled organic tomato, radicchio, avocado, organic carrots, watercress, sprouted quinoa and pistachio pesto

Cuban Criollo Chicken

Grilled free range chicken with Cuban sofrito, roasted mushrooms, sautéed spinach, double cooked marble potatoes and chorizo sauce

Grilled Rib-Eye

Papa’s home in Idaho was located just outside the sawtooth national forest our Idaho Organic beef is raised on those same lands, Amber spice and black pepper rubbed rib eye, crushed Yukon gold potato

Grilled Filet of Beef

Sous vide style filet mignon, shiitake mushroom mojo, fingerling potatoes, glazed carrots, bordelaise sauce and bacon marmalade