A Hobo’s Specialty. Tender conch marinated in lime juice with onions, tomato, cucumber, and cilantro, served with tortilla chips.

Sushi-grade Ahi yellowfin tuna diced, then mixed with fresh avocado, red onions, scallions, soy and teriyaki sauces. Served with cucumber wasabi sauce, wonton and corn chips

Jumbo shrimp dipped in sweet coconut flakes and cooked to order. Served with coconut and curry raisin sauces.

Keys Tradition! Tender Conch tossed with fresh sautéed vegetables - expertly seasoned & lightly fried. Served with Key Lime mustard remoulade.

Hobo’s original recipe made with blue crab meat, baked and served with Key Lime mustard sauce.

Tenderized in house then lightly breaded and fried to perfection - served with cocktail and tartar sauces.

Jumbo shrimp with fresh basil, tomatoes, olive oil, garlic and peppers, served on toasted 3-cheese semolina bread.

Sautéed in garlic butter with scallions, mushrooms, topped with melted provolone cheese.

reamy hot blue crabmeat, artichoke hearts, and roasted bell peppers. Served with toasted pita and cheese semolina bread.

Conch fritters, blackened Mahi Mahi fingers, smoked Wahoo fish dip and coconut shrimp.

Tenderized in house, pan sautéed, topped with fresh diced tomatoes, scallions, Parmesan cheese, finished with Key Lime butter sauce

Served with zesty BBQ sauce for dipping.

Baked with three blend and Parmesan cheese, served with warm tortilla chips.

Pan sautéed in garlic olive oil or marinara sauce.

Make it spicy add 1.00

Smoked Wahoo served with toasted pita points, onions and capers

Sushi-grade Ahi Tuna pan-seared in olive oil, encrusted with black & white sesame seeds, then sliced, topped with wasabi cream sauce drizzle, served with soy sauce, seaweed salad, ginger and wasabi.

Sushi-grade Ahi Tuna seared in a cast iron skillet served over wonton chips topped with seaweed salad and sweet Thai chili sauce - finished with a cucumber wasabi sauce

Refried beans, shredded cheddar, jalapeños, scallions, Mexican salsa over fresh corn tortilla chips.

(Fajita-style Chicken, add 5.00)

Jumbo shrimp with fresh basil, tomatoes, olive oil, garlic and peppers, served on toasted 3-cheese semolina bread.

A cast iron skillet specialty. Topped with diced tomatoes.