a p p e t i z e r s p a s t a B R U S C H E T T A (V) 9 S P A G H E T T I & M E A T B A L L S 18 homestead heirloom tomatoes, garlic, pork & beef blend meatballs, marinara evoo, basil G N O C C H I 19 B R U S C H E T T A T R I O 11 shrimp, mushrooms, roasted garlic kalamata olive, mascarpone, oregano sundried tomato, burrata, basil F E T T U C C I N I A L F R E D O 15 smoked salmon, mascarpone, alfredo sauce, parmesan, basil pickled red onion R I S O T T O (V) (GF) 15 R O A S T E D O C T O P U S (GF) 15 wild mushrooms, porcini broth gazpacho, burrata, parsley F R I E D M I X E D (DF) (GF) 15 p i z z a squid, shrimp, local fish, pink pepper, sea salt M A R G H E R I T A (VEG) 13 mozzarella di buffalo, basil, tomato M E A T B A L L S 10 pork & beef blend, arrabiata sauce, M E A T Z A 16 basil pepperoni, meatballs, italian sausage C U T T I N G B O A R D (GF) 16 F A R M H O U S E (VEG) 15 chef's selection of meat and cheeses, sundried tomato, kalamata olives, antipasto arugula, artichokes, pickled shallots B Y O P (*DF) 16 s a l a d s pepperoni, sausage, meatball, bacon, ham, mushrooms, tomato, artichoke, C A E S A R 9 onion, peppers, kale, olives, pineapple kale, romain, croutons, white anchovies, grilled focaccia e n t r é e s S E R V E S T W O P A N Z A N E L L A (V) 9 tomato, cucumber, red onions, basil, R O A S T E D C H I C K E N 25 balsamic vinegar, croutons P I C C A T A (GF) lemon, capers, butter, rosemary, thyme C A P R E S E (GF) (VEG) 11 mozzarella di buffala, tomato, C H I C K E N P A R M E S A N 22 basil, evoo " P I Z Z A " house marinara, mozzarella, basil R O C K E T G R E E N S 12 G R I L L E D L O C A L W H O L E 45 & B U R R A T A (GF) (VEG) S N A P P E R (*DF) (GF) buratta, pine nuts, arugula, kale, kalamata olives, heirloom tomato, grilled focaccia, honey lemon dressing lemon, basil, oregano S E A F O O D S A L A D (DF) (GF) 15 P I S T A C H I O C R U S T E D 47 clams, shrimp, squid, octopus, mussels, L O C A L G R O U P E R citronette sauce heirloom tomatoes, capers a d d o n ' s 2 8 O Z R I B E Y E (GF) 55 FOR ANY SALAD & PASTA DISH bone-in, toasted fennel rub, rosemary GRILLED CHICKEN ( DF ) ( GF ) | 6 GROUPER ( DF) (G F ) | 15 SHRIMP (DF) (GF) | 12 sides MUS HROOM R ISOTTO (GF) (VEG) | 5 SMAS H E D FI NGE R LI NG POTATO (DF) (GF) (VEG) | 5 EXECUT IVE CHEF K ARL STOEHR CAE S AR S AL AD | 5 (DF) — DAIR Y FR E E (GF) — GLUT E N F R EE MEDI TERRANEAN TOMATO SALAD (DF) (GF) | 5 (V ) — VEGAN (V EG) — V EGE TAR IAN (*) — AVAILABLE UPON REQUES T For your convenience, a 18% service charge has been added to your check and is adjustable at your discretion. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. La Marea, Playa Largo Resort & Spa | 97450 Overseas Hwy, Key Largo, FL 33037 | 305.853.1001 | PlayaLargoResort.com/Dining/La-Marea panko breading G R I L L E D L O C A L W H O L E S N A P P E R (*DF) (GF) kale, kalamata olives, heirloom tomato, lemon, basil, oregano P I S T A C H I O C R U S T E D L O C A L G R O U P E R heirloom tomatoes, capers 2 8 O Z R I B E Y E (GF) bone-in, toasted fennel rub, rosemary.