Rey's - Menu completo

Sautéed with butter, mushrooms and Marsala wine

Topped with strawberry, papaya, mango and cilantro tapenade

Sautéed with capers, white wine, and lemon butter sauce

Rich flourless cake with raspberry filling

Vanilla bean cheesecake with fresh berries

Topped with fresh berries

With a basil aioli sauce

Four gulf shrimp sautéed in a New Orleans butter

Lump crabmeat with green and red bell peppers dressed with a garlic-lime butter

With wasabi cream and pickled ginger

Jumbo white shrimp served with cocktail and spicy remoulade sauce

Lump crabmeat served with cocktail and spicy remoulade sauce

Served over a New Orleans style succotash topped with a cajun aoili

A classic made with andouille sausage

A French Quarter classic

Twin 6 oz. loin chops, marinated in garlic, soy and bourbon and topped with a white wine, apple and raisin chutney

Two 4 oz. medallions topped with your choice of grilled shrimp or fried oysters

Pan fried grouper topped with sautéed crabmeat over a New Orleans style butter

Two 7 oz. tails

With a garlic-lime butter

Mixed greens, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons and Danish bleu cheese tossed in lemon basil dressing and topped with crispy fried onions

Mixed greens tossed with white balsamic vinaigrette and topped with blueberries, strawberries, toasted almonds, sliced yellow bell peppers and goat cheese

Made with hearts of palm, artichoke hearts and Danish bleu cheese crumbles tossed with raspberry vinaigrette

Traditional Caesar topped with Parmesan-Reggiano

Topped with diced tomatoes, Danish bleu cheese crumbles, bacon bits and blue cheese dressing

Italian Burrata, fresh basil and white balsamic vinaigrette

Baby mesculin, cucumber, goat cheese, roma tomatoes

New Zealand lamb with a Dijon herb crust

Airline breast stuffed with herb cheese and topped with lemon butter

Seared and shaved, raw New York Strip served with toast points

Sautéed with white wine, capers and lemon butter sauce

Sautéed with butter, mushrooms and Marsala wine

Zucchini, squash and onions tossed in our house marinara sauce over gemelli pasta

Grilled or steamed asparagus, squash and zucchini seasoned with butter or olive oil, sea salt and black pepper served with a sweet, broiled tomato

Filled with crabmeat stuffing and topped with shrimp and lemon butter

Topped with strawberry, papaya, mango and cilantro tapenade

4 ounces lump crabmeat, asparagus and hollandaise