Rey's Restaurant Menu

Four gulf shrimp sautéed in a New Orleans butter

Jumbo white shrimp served with cocktail and spicy remoulade sauce

Lump crabmeat served with cocktail and spicy remoulade sauce

With a garlic-lime butter

With a basil aioli sauce

With wasabi cream and pickled ginger

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

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

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

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

Italian Burrata, fresh basil and white balsamic vinaigrette

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

Traditional Caesar topped with Parmesan-Reggiano

Baby mesculin, cucumber, goat cheese, roma tomatoes

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

Airline breast stuffed with herb cheese and topped with lemon butter

Sautéed with capers, white wine, and lemon butter sauce

Sautéed with butter, mushrooms and Marsala wine

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

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