Hot Tin Roof

An elegant oceanfront restaurant serving gourmet Caribbean-fusion cuisine.

Outstanding cuisine combines with gorgeous water views at the Hot Tin Roof of Key West.

Outstanding cuisine combines with gorgeous water views at the Hot Tin Roof of Key West.

One of the island’s more inventive and exciting restaurants.

The Hot Tin Roof features a relaxed elegance with dramatic water and sunset views. Its menu is highlighted with a mix of seafood and landfare prepared in a unique culinary style dubbed as “conch-fusion.”

The restaurant’s 3,000 square feet of dining features indoor seating for 60 and an outdoor deck overlooking Key West Harbor, accommodating up to 40 people.

Location: 0 Duval Street

Hours: Open every day, 7:30am – 11:30am and 5:00pm – 10:00 pm

Phone: (305) 296-7701

Hot Tin Roof Menu

  • Appetizers

    • Chicken and Vegatable Spring Rolls: served with sweet chili dipping sauce – $7
    • Steamers and Chorizo: fresh clams and Spanish chorizo sauteed with tomatoes, cilantro, garlic. Finished with white wine and sweet butter – $13
    • Lobster and Roasted Corn Quesadilla: roasted sweet corn, red onion, & jalepeno aioli dipping sauce – $11
    • Lump Crab Cake and Plantain Fried Oysters: served with avocado puree – $13
    • Tataki Tuna: pepper encrusted Ahi tuna, ponzu sauce, wakame seaweed salad & pickled ginger – $11
    • Smoked Choch Chowder: Caribbean style – $7

  • Conch Fusion

    • Island of Seafood: split lobster tail, jumbo prawn, oyster, mussels, clams, stone crab claw, & Key Lime dipping sauce – $33
    • Southernmost Bento: changes daily – ask server – $21
    • Lobster Ceviche: grilled, papaya salad, passion fruit mojo – $11
    • Tuna Tartare: blend of Wasabi, soy, sesame, & mango – $9
    • Conch and Crab Ceviche: green olive & cristpy tortilla salad – $9

  • Salads

    • Boston Bibb Wedge: sun dried cherry vinaigrette, horseradish chedder, & crisp pancetta – $7
    • Hearts of Romaine: Caesar dressing & plantain croutons – $7
    • Arugula and Pear: Point Reyes bleu cheese & white Balsamic vinaigrette – $9
    • Spring Mix: mango, papaya, run soaked red onions & passion fruit vinaigrette – $7

  • Entrees

    • Hot Tin Paella: baked saffron rice with lobster tail, shrimp, clams, mussels, chicken & chorizo. Garnished with spring onions & zesty flatbread – $32
    • Florida Grouper: bacon-artichoke mash, rainbow Swiss chard, pinot grigio sauce topped with fried capers – $28
    • Chardonnay Sea Salt Flat Iron Steak: mushroom leek whipped potatos, port wine pan sauce – $30
    • Honey Thyme Charred Duck Breast: roasted sweet potatos, caramelized Vidalia onion jus – $28
    • Yellow Tail Snapper: pan seared with herb goat cheese polenta & roasted tomato broth – $26
    • Florida Lobster: preperation changes daily – ask server – Market Price
    • Grilled Shallot Filet Mignon: vanilla Cabernet demi & smoked onion butter, porcini mushroon potato cake – $38
    • Braised Beef Short Rib: slow cooked in red mole, served over Poblano mash – $30

  • Sides

    • Herb Goat Cheese Polenta – $6
    • Roasted Garlic Mashed – $6
    • Buttered Asparagus – $8
    • Sauteed Mixed Mushrooms – $8
    • Porcini Mushroon Potato Cake – $7