Chef de Cuisine, Jason Westphal — Photo courtesy of Claudia MillerBy popular demand, Ocean Key Resort and Spa’s waterfront restaurant, Hot Tin Roof, is now offering a lunch menu filled with conch-fusion dishes by new Chef de Cuisine, Jason Westphal. A combination of traditional Florida ingredients with Latin and Caribbean influences, his style of cooking lends itself to the warm tropical days in Key West.
The catch of the day ceviche, served on a bed of crushed ice, is the perfect way to start a leisurely lunch on their outdoor patio. The crab cake sandwich (with more crab than cake) is done Latin-style with Key lime chipotle mayo on soft Cuban bread. Perfect for sharing, the build-your-own shrimp tacos are served with warm flour tortillas, salsa verde, queso blanco and pico de gallo. For those with a hankering for something other than seafood, the seared 10-ounce burger is cooked to perfection and topped with creamy Point Reyes Blue cheese, thick applewood bacon, pickled red onion, arugula and garlic aioli.
Hot Tin Roof’s attention to detail and the freshest ingredients carries over onto their cocktail menu, where the drinks are named after Tennessee Williams' plays. The only problem here will be picking which ones you want to try. The Glass Menagerie, made with Plymouth Gin and muddled cucumber slices, is a refreshing start. The Night of the Iguana, a blend of Avion Silver Tequila, Solerno Blood Orange Liqueur, lime juice and blood orange puree, sparkles with a spritz of Cava. These cocktails make it easy to while away an afternoon under the whirring fans, watching the boats on the Key West Harbor.
Lunch is from noon to 2:30 pm each day. Reservations are recommended.
