First Flight Island Restaurant & Brewery Menu

tuna seared rare with pickled ginger, wasabi aioli and key lime ponzu

macadamia and panko crusted with jicama slaw and orange chili sauce

blended with jalapeno, cilantro and cumin and served with cuban crostinis

the key west classic with a fresh watermelon chutney

with southwestern corn relish, jack cheese, avocado sour cream and ancho barbecue

beer braised onion relish, roasted vegetables and goat cheese over pesto on herbed flatbread

colossal key west pinks with a mango cocktail sauce

beef tips and minced vegetables lightly fried with citrus-chili dipping sauce

chilled bay scallops, shrimp and local fish in a three citrus marinade

hibiscus, cucumber and watermelon to create this sweet and savory chilled soup

a different selection made fresh daily

with diced mango, sliced red onion, and roasted walnuts in a balsamic vinaigrette

crisp romaine with tangy caesar dressing, house made croutons and shaved parmesan

fresh mozzarella and plum tomatoes with roasted peppers and basil vinaigrette

baby greens with cashews, crumbled goat cheese and fresh strawberries in a citrus vinaigrette

sauteed golden brown with jerk aioli

a local favorite, flash fried and served with a citrus-chili drizzle

a twelve ounce rib eye and jerked gulf shrimp with a pickapeppa cream

half of a chicken slow roasted in island spices and drizzled with a jerk barbecue glaze

plantain encrusted chicken breast with a sweet and spicy tamarind sauce

dark rum and brown sugar marinated pork loin with a warm pineapple relish

grilled twin baby lamb t-bones with cilantro-mint chimichurri

bacon wrapped beef tenderloin topped with gorgonzola butter

could be escolar, opah, barramundi, or if we're lucky onaga. caught in the hawaiian pacific and shipped overnight to key west, today's catch is seared, served over summer soba noodles and finished with key lime ponzu

seared key west pinks in a ginger, curry and mango cream over angel hair

jumbo lobster stuffed raviolis in an orange-basil beurre blanc

shrimp, calamari, scallops and local fish sauteed with basil and garlic in a tomato-alfredo