88 Keys Florida Dinner MENU
Contemporary American Cuisine
Experience the ultimate in fine dining at 88 Keys Florida, which features contemporary American Cuisine in a backdrop of timeless sophistication. The art deco piano bar exudes an elegant and relaxing ambiance nestled within the work of local artisans. We offer fine dining, with several options sourced from local farms, infused with a meticulous blend of flavors. Also available are vegetarian & vegan healthy options. Our exquisite wine list features a diverse collection on of award-winning wines from global wine makers.
Our Chef has melded his cuisine with exceptional entrée pairings for an extraordinary culinary experience. Click here to download and view the menu
APPETIZER
OYSTERS ROCKEFELLER 14
Louisiana oysters, stuffed with spinach, parmesan, panko, pernod, Neuske’s bacon
OCTOPUS 12
Cork braised and char grilled, arugula, shallots, watermelon radish, lemon ginger vinaigrette, ancho chili aioli
MARYLAND CRAB CAKE 12
Maryland style crab cake, flash fried and baked, garden greens, remoulade
HUMMUS WITH GRILLED PITA 9
Chef’s selection of flavored hummus served with warm grilled pita bread
SOUP & SALAD
SOUP OF THE DAY 7
Chefs selection
MARYLAND STYLE CRAB BISQUE 10
Creamy crab bisque, garnished with lump crab meat & old bay seasoning
LEAVES OF FALL 8
Fall mix greens, goat cheese, red onion, cherry tomato, dijon tarragon vinaigrette, dehydrated hazelnuts
CAESAR SALAD 7
Romaine, fresh shaved parmesan, house made croutons and caesar dressing
ROASTED BEET SALAD 8
Oven roasted beets, horseradish infused apple puree, carrot, red onion, arugula, parsley, maple dijon vinaigrette, crushed pistachios, goat cheese
ENTREES
MEYERS FILET MIGNON 6oz or 8oz 29 / 34
Grilled, truffle potato au gratin, haricot verts with parmesan, roasted garlic béarnaise
MEYERS NEW YORK STRIP 14oz 36
Grilled, roasted parmesan potato wedges, blistered cherry tomatoes, aged balsamic glaze
HERITAGE FARMS BERKSHIRE PORK 30
Grilled, basted with rosemary butter, served over mushroom risotto, sautéed kale, truffle potato strings
LAMB ½ RACK 30
Oven roasted, mint infused pea puree, carrot couscous, topped with roasted red pepper chimichurri
MAPLE LEAF DUCK BREAST 28
Oven roasted, butternut squash filet, arugula with fennel & figs, blood orange soy reduction
SCOTTISH SALMON 29
Pan seared, bacon with roasted brussel sprouts, roasted red pepper polenta,fresh grilled corn salsa, chili lime aioli
FRESH FISH OF THE GULF 32
Sautéed, braised leek béchamel, grilled celery root, mustard greens with shallots topped with caramelized fennel oil
NANTUCKET U 10 SEA SCALLOPS 33
Pan seared scallops, white bean cassoulet, sautéed spinach and leeks, enoki mushrooms topped with white truffle oil
CAJUN SHRIMP FETTUCCINI 30
Blackened U15 Shrimp, Cajun spiced sausage, house made fettuccini, bell pepper, red onion, sweet peas, cherry tomatoes, tossed in a zesty crème
CHICKEN & GNOCCHI 21
Grill chicken, house made gnocchi, zucchini, cherry tomatoes, red onion, bourbon bacon crème
**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Prices do not include Tax or Gratuity
