• Appetizers

  • *Conch Ceviche

    22

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

  • *Tuna Tartare

    22

    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

  • Award Winning Wings

    Choose from Buffalo, Garlic, Cajun, BBQ, or Sweet Thai Chili. Served with homemade bleu cheese dressing and celery

    15 (10)

    26 (20)

  • Coconut Shrimp

    18

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

  • Conch Fritters

    15

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

  • Crab Cakes

    26

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

  • Cracked Conch

    18

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

  • Escargot Escalliano

    18

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

  • Fried Calamari

    16

    Lightly breaded with Italian herbs then golden fried. Served with homemade marinara sauce.

  • Hot Crabmeat & Artichoke Dip

    18

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

  • Island Seafood Sampler

    27

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

  • Key Lime Conch or Gator

    18

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

  • Onion Ring Loaf for Two

    15

    Served with zesty BBQ sauce for dipping.

  • Roasted Garlic Spinach Dip

    14

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

  • Sauteéd Calamari

    19

    Pan sautéed in garlic olive oil or marinara sauce.

    Make it spicy add 1.00

  • Wahoo Fish Dip

    17

    Smoked Wahoo served with toasted pita points, onions and capers

  • * Tuna Sesame

    18

    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.

  • *Tuna Nachos

    23

    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

  • Jalisco Nachos

    13

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

    (Fajita-style Chicken, add 5.00)

  • Shrimp Bruschetta

    23

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

  • Blackened Mahi Mahi Fingers

    16

    A cast iron skillet specialty. Topped with diced tomatoes.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of food borne illness, especially if you have certain medical conditions.

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