We invite you to indulge in a variety of culinary offerings executed by the talented Baker's Cay Resort culinary team who will highlight the true Florida Keys local seafood, produce and onsite herb and fruit gardens to create several dining and cocktail experiences that feature fresh, flavorful menus befitting their distinctive settings throughout the resort.
Join us at Calusa where Executive Chef, Andy Papson, puts a unique Creole-Caribbean spin on Contemporary American dishes, with a focus on sustainably sourced Florida Keys seafood and seasonal local produce. Enjoy breakfast, dinner, Pink Flamingo Sunday brunch, and nightly sunset celebrations overlooking the watercolor hued skyline, and sparkling Florida Bay.
From day to night, live music and fire pits complement the upscale beach dining found at Dry Rocks, the ultimate seaside hideaway for guests to revel in the late-night fishing tales. Under the guidance of the hotel's certified tequila connoisseurs, guests are invited to savor signature Baker's Cay Patron Reposado and Anejo, perfectly paired with a variety of crafted dishes.
The Pool Bar
Surround yourself in nature at the pool Bar with a variety of daily fresh fruit infused frozen concoctions and delectable poolside fare from the mobile food truck.
Appease your palette with freshly sloshed frozen beverages, hand crafted cocktails, and a variety of domestic and imported beers at the Tiki Bar.
Select from a variety of offerings that will surprise and delight you upon arrival.Book Now
Dock To DIsh
The Baker's Cay Resort Dock to Dish™ program invites guests to venture out with Captain Casey Scott, an experienced fourth generation captain and Florida Keys native. Guests will navigate the surrounding ocean waters, with options to explore the deep water, backcountry or nighttime lobster netting, in pursuit of the most abundant local catch of the day. Pairing this rugged and wild outdoor fishing experience with the latest in fine dining, the catch is brought back to the resort and specially prepared by our talented culinary team. You will be guided through the preparation and cooking methods, incorporating all edible elements of your catch, paired with fresh herbs and spices picked from the rooftop garden to match your specific tastes.