Menu Choices

* Online Prices Are subject to change, and may vary from daily menu prices.

    • Salads

      Homemade Dressings: Parmesan Balsamic Vinaigrette, Chunky Bleu Cheese, Ranch, Honey Mustard, Thousand Island, Caesar, and Light Italian.

    • Hobo's Wedge Salad

      14

      Sliced iceberg lettuce, fresh avocado, topped with feta cheese, chopped walnuts & raspberry vinaigrette dressing.

    • Chef Salad

      16

      Fresh turkey and ham, provolone cheese, hard boiled egg, red onions, fresh tomato wedges, grated cabbage and carrots, served over fresh iceberg lettuce.

    • Blackened Mahi Caesar Salad

      22

      Fresh Mahi blackened served on a bed of crisp romaine lettuce tossed with creamy Caesar dressing, croutons, and parmesan cheese. Served witha boiled egg and garlic bread.

    • Ahi Tuna Caesar Salad

      21

    • Grilled Chicken Caesar Salad

      17

      Crisp romaine lettuce tossed with creamy Caesar dressing, croutons, egg and shredded Parmesan cheese. Served with garlic bread.

    • Hobo’s Caribbean Jerked Chicken Salad

      19

      Mixed greens, carrots, cabbage, pepperoncinis, vine-ripe tomatoes, homemade black bean corn salsa, served with pita points topped with melted fresh mozzarella and roasted red peppers.

    • Key Largo Lobster and Shrimp Cobb Salad

      27

      Mixed greens, fresh diced tomatoes, egg, bacon, shredded cheddar and bleu cheese crumbles topped with baked Cajun lobster and shrimp.

    • Soups

    • Soup of the Day

      7 Cup

      10 Bowl

      13 Bread Bowl

    • New England Clam Chowder

      7 Cup

      10 Bowl

      13 Bread Bowl

    • Bisque of the Day

      Cup - 8

      Bowl - 12

      Bread Bowl - 15

  • 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.

Sandwiches include choice of Seasoned Waffle Fries or Cole Slaw. (Quesadilla excluded.) Substitute House or Caesar Salad add 4. Other substitutions include baked mac-n-cheese, asparagus, sweet potato fries, and special potato *Substitutions are subject to an upcharge

    • Sandwiches - Seafood

    • Baked Mahi Mahi Sandwich

      19

      Coated with Italian seasonings and topped with sautéed mushrooms and Key Lime-Peppercorn sauce.

    • Blackened Mahi Mahi Quesadillas

      19

      Filled with a blend of melted cheeses and homemade black bean corn salsa. Served with diced tomatoes, cherry peppers, shredded lettuce, & fresh cilantro salsa

    • Crab Cake Sandwich

      22

      Homemade baked crab cake served on a Kaiser roll with Key Lime butter sauce on the side.

    • Dolphin Reuben

      19

      Fresh grilled Mahi Mahi with house cole slaw, melted Swiss cheese & thousand island on grilled deli rye.

    • Hobo's Fish Sandwich

      19

      Choice of fresh grilled, blackened, or fried fish on grilled whole wheat bread with melted American cheese, tomato and house tartar sauce.

    • Key Lime Fish Sandwich

      21

      Lightly dusted then sautéed, topped with tomatoes, scallions, Parmesan cheese and homemade Key Lime butter sauce

    • Key Lime Lobster Sandwich

      24

      Lobster tail sautéed with Panko bread crumbs, topped with fresh diced tomatoes, scallions, Parmesan cheese and Key Lime butter sauce.

    • Largo Lobster & Shrimp Po' Boy

      27

      Florida lobster and shrimp dusted in Cajun seasoning served on a toasted sub roll with cheddar and Monterey Jack cheeses, sautéed onions, lettuce, fresh tomatoes and Key Lime mustard sauce.

    • MM 101 Sandwich

      21

      Oven baked fresh Mahi coated with redfish seasoning, topped with roasted peppers, creamed spinach, artichoke hearts and Parmesan cheese, served on toasted ciabatta bread.

    • Sandwiches - Steak

    • N.Y. Strip Steak Sandwich

      25

      USDA Prime beef, hand-cut 8oz N.Y. Strip steak served on garlic bread with melted Swiss. Served with tiger sauce & au jus for dipping.

    • Philly Cheese Steak

      19

      Ribeye shaved in house with sautéed onions, mushrooms & peppers, melted provolone cheese served on an Amoroso roll.

    • Sandwiches - Chicken

    • Key Lime Chicken Sandwich

      17

      Lightly dusted then sautéed, topped with tomatoes, scallions, Parmesan cheese and homemade Key Lime butter sauce.

    • Sicilian Chicken Panini

      16

      Baked then topped with fresh Bruschetta, melted Parmesan cheese, served on cheese panini bread.

    • Woodrow Chicken Sandwich

      17

      Baked with Italian herbs - topped with melted provolone, lightly battered onion loaf, and house BBQ sauce.

    • Wraps

    • *Kamikaze Ahi Tuna Wrap

      21

      Blackened Ahi Tuna, avocado, lettuce, tomato, wakami salad (seaweed), & homemade cucumber wasabi dressing served in a pressed flour tortilla then drizzled with teriyaki glaze.

    • California Wrap

      16

      Ham, turkey, bacon, provolone cheese, Mexican salsa, & sliced avocado wrapped in a flour tortilla.

Burgers include choice of Seasoned Waffle Fries or homemade Cole Slaw. Substitute House or Caesar Salad add 4. Substitute sweet potato fries, baked mac and cheese or asparagus add 4.

    • Burgers

    • Greek Isles Lamb Burger (1/2 lb.)

      23

      Charbroiled & topped with Greek feta, pepperoncinis, and homemade Tzatziki sauce.

    • Marino Burger (1/2 lb.)

      18

      Charbroiled & topped with blue cheese crumbles, cheddar, and bacon.

    • Sloppy Hobo Burger (1/2 lb.)

      18

      Served over sautéed mushrooms, and topped with lightly battered onion rings, potato sticks, melted provolone, & cole slaw. Served with a side of house BBQ sauce.

    • Your Way Burger (1/2 lb.)

      15

      Choice of American, Cheddar, Provolone, or Swiss cheese, sautéed onions, or sautéed mushrooms. (Add 1.00 each). Bacon (add 3.00)

    • Island Fare

    • Coconut Shrimp Basket

      19

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

    • Fresh Fish, Shrimp, or Clam Basket

      18

      Golden fried and cooked to order. Served with seasoned waffle fries, house cocktail & cilantro tartar sauces.

    • Key Lime Shrimp

      29

      Jumbo shrimp encrusted with Japanese breadcrumbs, pan sautéed, topped with fresh diced tomatoes, scallions and Parmesan cheese then finished with Key Lime butter sauce, served over rice.

    • Pasta in Paradise

      31

      Sautéed mushrooms, scallions, roasted peppers, artichoke hearts, & roasted garlic spinach tossed in a creamy feta sauce. Topped with blackened Mahi Mahi and shredded Parmesan cheese.

    • Specialty Fare

    • Grouper Lorenzo

      Fresh black grouper pan sautéed, topped with a sautéed crab cake, finished with Key Lime butter sauce.

      MARKET PRICE

    • Lobster Mac-n-Cheese

      39

      Whole lobster tail medallions sautéed, then tossed in a creamy Alfredo cheese sauce, finished with Parmesan cheese.

    • Shrimp Risotto

      28

      Jumbo shrimp sautéed with mushrooms, then tossed in a creamy cheese sauce served over homemade risotto

    • Tuna Steak Dinner

      37

      Your choice: grilled, blackened, or seared (pan sauteed in garlic and olive oil). Served with seaweed salad, ginger, wasabi paste and soy sauce.

All entrees are served with your choice of fresh vegetables, rice of the day, creamed spinach, pasta with marinara sauce or baked potato (loaded add 2). Other substitutions include baked mac-n-cheese, asparagus, sweet potato fries, and special potato *Substitutions are subject to an upcharge. Pasta dishes are excluded from side options.

    • Entrees - Seafood

    • Blackened Seafood Trio

      36

      Fresh Mahi, shrimp and scallops, sautéed with a spicy Cajun seasoning, then topped with a creamy roasted red pepper sauce.

    • Broiled Seafood Combo

      0

      Fresh Mahi, shrimp and scallops, and a stuffed 1/2 lobster tail broiled with seasoning, lemon and white wine. Finished with garlic herb sauce.

    • Butterfly Jumbo Shrimp

      25

      Lightly dipped in Japanese breadcrumbs then golden fried. Served with homemade cocktail and cilantro tartar sauce

    • Cracked Conch

      30

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

    • Fried Whole Yellowtail

      Served with lemon and homemade tartar sauce

      MARKET PRICE

    • Golden Fried Seafood Combo

      37

      Fresh Mahi, shrimp and scallops, calamari and large crispy clam strips served with house made cilantro tartar and cocktail sauces.

    • Louisiana Seafood Combo

      1/2 lobster tail, shrimp and scallops, fresh Mahi, pan sautéed with New Orleans spices, tossed in a creamy roasted red pepper sauce.

      MARKET PRICE

    • Penne Primavera

      18

      Fresh asparagus, broccoli, zucchini, yellow squash, carrots, peppers and mushrooms tossed in a light garlic and olive oil sauce served over penne pasta.

    • Seafood Hobo

      36

      Sautéed jumbo shrimp, sea scallops, and mahi mahi in butter, garlic, shallots, wine, mushrooms, scallions, & tomatoes, served over pasta, or rice.

    • Seafood Penne Rigate

      41

      1/2 lobster tail, shrimp and scallops, sautéed with Italian olive oil, fresh tomatoes, basil, garlic, and fresh asparagus tossed in a light tomato cream sauce served over penne pasta.

    • Seared Sea Scallops

      35

      Fresh scallops pan seared to perfection in garlic and olive oil. Other preparations include fried or broiled.

    • Shrimp Hobo

      29

      Sautéed jumbo shrimp in butter, garlic, shallots, wine, mushrooms, scallions, & tomatoes, served over pasta, or rice.

    • Stuffed Shrimp

      31

      Stuffed with seasoned blue crabmeat then baked. Finished with Key Lime peppercorn beurre blanc.

    • Twin Broiled Lobster Tails

      MARKET PRICE

    • Fresh Catch Of The Day

      Prepared with fresh Grouper, Yellowtail Snapper, or Hogfish – Market Price

    • Blackened

      30

      Dusted with Cajun seasonings then seared in a cast iron skillet.

    • Coconut Crusted

      32

      Covered in fresh coconut, lightly fried, served with homemade curry raisin sauce.

    • Godfather’s

      33

      Egg washed then sautéed with fresh garlic and white wine, topped with fresh tomato and oregano. Served over a bed of creamed spinach.

    • Key Lime Style

      33

      Our House Specialty! Lightly dusted then pan sautéed, topped with fresh tomatoes scallions, Parmesan cheese, and homemade Key Lime butter sauce.

    • Pan Sautéed

      32

      Egg washed, delicately sautéed, finished with Key Lime butter sauce.

    • Stuffed

      36

      Stuffed with seasoned blue crab meat, finished with garlic herb sauce.

    • Entrees - Beef & Chicken

    • “Jamaican” Me Crazy

      25

      Boneless breast of chicken seasoned with Caribbean jerked spices and baked. Topped with homemade black bean corn salsa, shredded Monterey Jack cheese & a side of sour cream. Served over rice.

    • Beef Churrasco

      39

      12oz grilled skirt steak served with "our" homemade chimichurri sauce-an aromatic blend of parsley, cilantro, garlic, orégano, vinegar, & olive oil. Topped with our signature onion rings. Suggested with black beans and rice.

      .
      Prepared with a 16oz “Big Daddy” Portion: Market Price

    • Chicken Key West

      25

      Breast of chicken encrusted with panko bread crumbs, pan sautéed, then served over linguine finished with a fresh tomato basil cream sauce.

    • Chicken Parmesan Dinner

      25

      Chicken breast lightly fried topped with provolone cheese and marinara sauce served over linguine.

    • Filet Mignon (8 oz.)

      The iconic cut of beef grilled to perfection.

      MARKET PRICE

    • Key Lime Chicken

      26

      Lightly dusted then pan sautéed chicken breast, topped with tomatoes, scallions, Parmesan cheese and homemade Key Lime butter sauce

    • Steak Au Poivre

      48

      14 oz. Premium Angus NY Strip, grilled then flambéed in Cognac, finished with a creamy peppercorn brown sauce.

    • Surf & Turf

      Choice of premium Angus NY Strip Steak (14 oz.) or Filet Mignon (8 oz.) grilled with a choice of Florida lobster tail (8 oz.) or 6 golden fried shrimp.

      MARKET PRICE

    • Sides

      Add $1.00 for homemade dressing dipping sauce.

    • $6 Sides

      Fresh Vegetables

      Creamed Spinach

      Seasoned Waffle Fries

      Rice of the Day

      Baked Potato (Loaded - add $2)

    • $7 Sides

      Asparagus

      Sweet Potato Fries

      Black Beans & Rice

      Mac -n- Cheese

    • Desserts

    • Candy Walnut Apple Pie

      10

      Baked with a crispy buttery crust and creamy apple filling! Suggested warm with vanilla ice cream.

    • Death by Chocolate

      12

      The ultimate chocolate fudge cake!

    • Key Lime Pie

      9

      The Key's favorite - made in house with real Key Lime, graham cracker crust and the perfect balance of whipped cream.

    • Peach Melba for Two

      12

      House Specialty! Peaches, raspberry sauce, vanilla ice cream, house special syrup, all topped with whipped cream

    • WHOLE KEY LIME PIE

      27

      Carry Out Only

    • White Wines

    • Chardonnay

      Louis Latour, Chablis, FR 

      Kendall Jackson Vintners Reserve, CA

      Sonama Cutrer, Russian River CA 

    • Sauvignon Blanc

      Comte LaFond, Sancerre, FR 

      Whitehaven, NZ

    • Pinot Grigio

      Barone Fini, IT
      Santa Margherita, IT

    • Other White Wines

      St. Chateau Michelle Riesling, Columbia Valley, WA

      Castellodel Poggio D’Asti Moscato, IT

      Whispering Angel, Provence Rosé, FR

    • Red Wines

    • Cabernet Sauvignon

      Bacchus, CA

      Browne, Heritage, WA

      Duckhorn, Napa. CA

      Charles Krug, Howell Mountain, Napa, CA

    • Merlot

      Emmolo, Napa, CA

    • Other Reds

      Silk and Spice, PT

      Château Greysac, Bordeaux, FR 

      Chianti Ruffino, Reserva, IT

      Ceretto, Barolo, IT 

      Pauillac Fonbadet Bordeaux, FR 

      Antinori Tignanello, IT

    • Pinot Noir

      Mark West Black, CA

      Patz and Hall, Sonoma, CA

    • Splits

      Stella Rosa Black (sweet red)

      Martini & Rossi Prosecco

      Mimosa

  • Kid's Menu

  • Cheese Quesadilla w/Black Beans

    9

  • Cheeseburger with Waffle Fries

    10

  • Chicken Fingers with Waffle Fries

    10

  • Fresh Fish Basket with Waffle Fries

    12

  • Grilled Cheese w/Fries

    9

  • Grilled Chicken w/Fresh Veggies & Rice

    12

  • Grilled Prime NY Steak (8 oz.) w/Fries

    20

  • Hot Dog w/Fries

    10

  • Mac-N-Cheese w/Garlic Bread

    10

  • Shrimp Basket with Waffle Fries

    12

  • Spaghetti w/Marinara Sauce & Garlic Bread

    9

* 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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