Café solé and chef correa's most famous soup: portobello mushrooms, caramelized onions, white wine, port, and a touch of cream, garnished with asiago and cracked pepper
Chef correa's # 1 choice. Hog snapper or hogfsh live on the reef and eat mostly small crustaceans producing a delicate light white meat. Divers catch the hogfsh. We serve it in a puddle of roasted red bell pepper hollandaise
New zealand spring lamb smothered in garlic, olive oil, herbs de provence and love. Chef correa recommends this dish served roasted medium to medium well
Rubbed in chef correa's secret blend of herbs and spices including hungarian paprika, ground black and white pepper, cayenne, for a robust flavor that does not overwhelm you
Served with a wild mushroom demi-glaze composed of sauterne, foie-gras, porcini and portobello mushrooms. Filet mignon may also be served with béarnaise sauce
Tenderloin flet pan seared with cracked pepper and fnished with cognac, demi-glaze and a touch of cream. Served over gourmet mashed potatoes and asparagus. Served very rare