Key Largo Conch House

Diced conch, celery, carrots breaded & deep fried. Our world famous award winning conch fritters were featured on Travel Channel's Man v Food. Made with Florida's own Key West Southernmost Wheat Beer

Conch, cucumbers, celery, scallions, tomatoes, jalapeno, orange and Key Lime juice

Fresh local Key West pink shrimp breaded with coconut and fried golden. Served with our own mildly spicy orange marmalade sauce

Key Largo Chamber Cook off - 1st place winner Lobster, conch, tomato, cilantro, jalapeno & red onion marinated in Key Lime juice. Served chilled with corn chips

Lump crab meat, mango & spices. Served with our own mango sauce

Lobster, conch, tomato, cilantro, red onion, and jalapeno with fresh avocados. Served with fresh corn chips

Sampler of our most popular appetizers; conch fritters, lobster & conch ceviche, cracked conch, coconut shrimp, and mango crab cake

Heart of palm, heirloom tomatoes, avocado, corn, pumpkin seeds with passion fruit syrup

Salad with fresh berries, pecans, cucumbers and goat cheese. Real maple syrup dressing

Romaine, kalamata olives, red onion, crumbled feta, cucumbers and tomatoes with sauteed calamari and our own balsamic vinaigrette dressing

Homemade tropical mango crab cake & local Key West pink shrimp on a bed of mixed greens with red onion, green pepper, cucumber, tomatoes and our own homemade dressing

Our homemade cream based soup with pureed lobster, carrots, & celery

Diced conch, bacon, potatoes, celery, carrots & spices in a spicy tomato broth

Jamaican jerk chicken served with a cucumber cream sauce, sweet plantains, Caribbean red beans and rice

Grilled chipotle mojo marinated pork ribeye. Finished with sweet sherry butter and mojo onions. Served with red beans & rice and green plantains

NY Strip steak with our own island steak sauce, onion straws, mashed potatoes and vegetables

Breaded and fried chicken breast smothered with marinara and mozzarella cheese. Served with linguini

Sauteed shrimp with plantains, scallions, peppers and pineapple salsa. (paleo, lactose-free & smaller portion)

Grilled Mahi topped with pico de gallo and Avocado slices (paleo, gluten-free, lactose-free & smaller portion)

Fresh vegetables, red grapes, and papaya simmered in coconut milk with island spices. Served over long grain rice. (vegan, vegetarian, lactose & gluten-free)

Homemade crab cake & local grilled shrimp on a bed of mixed greens with red onions, green peppers, cucumbers, tomatoes, and our own homemade dressing

Sauteed calamari, romaine, tomatoes, cucumber, red onion, feta cheese, plump kalamata olives and green peppers

Strawberries, pecans, cucumbers and goat cheese with maple syrup

Local blackened, grilled or fried fillet with garlic mashed potatoes and vegetables

Mahi sautéed in olive oil with feta, tomatoes, capers, kalamata olives and lime

Mahi sautéed in butter, topped with Key Lime, Amaretto & almonds

Mahi rolled in coconut, macadamia, baked and drizzled with an orange glaze

Mahi sautéed in butter with Key Lime juice, wine and capers

Garlic & herb grilled scallops & shrimp over creamy parmesan polenta with a truffled corn and grilled heirloom tomatoes

Sautéed mushrooms, clams, mussels, shrimp and scallops with a creamy white wine sauce over linguini

Fresh Mahi broiled with Gulf Blue Crab mango stuffing and garnished with lobster sauce. Served with garlic mashed potatoes and sautéed vegetables

Seared Yellowfin tuna with Moroccan spices. Served with orange sauce over tropical rice and grilled heirloom tomatoes

Our version of an old world preparation. Conch baked with spinach, sweet peppers, red onion, fresh squeezed Key lime juice and white wine. Served with tropical rice, heirloom tomatoes and plantains

Conch patty lightly breaded and topped with tomatoes & green onions sauteed in a Key Lime, butter sauce. Served with tropical rice and sweet plantains

Bouillabaisse with a lobster tail, shrimp, mussels, and clams simmered in a fresh herb, saffron, fennel, garlic & tomato broth. Served with a garlic Crostini

Hogfish, shrimp, scallops, papaya and red grapes simmered in a broth of coconut milk, red curry, cream and island spices. Served over long grain rice and plantains