Menus
Consider Rey's Restaurant for your next Corporate or Private Event!
Menu
Appetizers
Three scallops topped with a garlic-lime butter.
Four gulf shrimp sauteed in a New Orleans Butter.
Lump crabmeat with green and red bell peppers dressed with a garlic-lime butter
Jumbo white shrimp served with cocktail and spicy remoulade sauce.
Colossal crabmeat served with cocktail and spicy remoulade sauce.
Served with Fresh Fruit and Toast Points.
With wasabi cream and pickled ginger.
Served over New Orleans style succotash topped with cajun aioli.
With a basil aioli sauce.
Seared and shaved, raw New York Strip served with toast points
Soups
A French quarter classic.
A classic made with andouille sausage.
Salads
Made with hearts of palm, walnuts, artichoke hearts and gorgonzola cheese crumbles tossed with raspberry vinaigrette.
Traditional Caesar topped with parmesan – reggiano.
Baby mesculin, cucumber, goat cheese and roma tomatoes.
Topped with diced tomatoes, gorgonzola cheese crumbles, bacon bits and bleu cheese dressing.
Served with warm bacon dressing.
With fresh basil and balsamic vinaigrette.
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.
Ranch, Bleu Cheese, Raspberry Vinaigrette, Balsamic Vinaigrette, Spicy Remoulade, Caesar, Oil & Vinegar and Creamy Lemon Basil
Desserts
Vanilla bean cheesecake with fresh berries.
Rich flourless cake with raspberry filling.
serves two
serves two
Coffees
Entrees- Beef, Veal, & Pork
8 OZ.
10 OZ.
16 OZ.
16 OZ.
Two four ounce medallions topped with choice of grilled shrimp, fried oysters or seared scallops.
New Zealand lamb with a Dijon herb crust.
Sauteed with white wine, capers and lemon butter sauce.
Sauteed with butter, mushrooms and Marsala wine.
16 oz. bone-in loin chop, Char-broiled to temperature and accompanied by a white wine, apple, and raisin chutney.
Entrees- Chicken
Airline breast stuffed with herb cheese and topped with lemon butter.
Sauteed with capers, white wine and lemon butter sauce.
Sauteed with butter, mushrooms and Marsala wine.
Entrees- Seafood
Pan fried grouper topped with sauteed crabmeat over a New Orleans style butter.
Topped with a strawberry, papaya, mango and cilantro tapenade.
Two 7 Oz. tails.
Topped with strawberry, papaya, mango and cilantro tapenade.
Filled with crabmeat stuffing and topped with shrimp and lemon butter.
Entrees- Vegetarian
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
