Rey's Restaurant

Four gulf shrimp sauteed 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 roasted garlic 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 roasted garlic butter

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

A French Quarter classic

A classic made with andouille sausage

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

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

New Zealand lamb with a Dijon herb crust

Sautéed with white wine, capers and lemon butter sauce

Sautéed with butter, mushrooms and Marsala wine

12 oz bone-in loin chop. Char-broiled to temperature and accompanied by a white wine, apple and raisin chutney.

4 ounces lump crabmeat, asparagus and hollandaise

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

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

Topped with 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

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

Topped With White Whiskey Sauce

Vanilla bean cheesecake with fresh berries

Topped with fresh berries

Rich, flourless cake with raspberry filling

Serves Two People

Serves Two People

(per person)

(ranch or bleu cheese)

(served medium)

serves 25

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan reggiano

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan-reggiano

Four gulf shrimp sauteed 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 roasted garlic 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 roasted garlic butter

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

A French Quarter classic

A classic made with andouille sausage

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

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

New Zealand lamb with a Dijon herb crust

Sautéed with white wine, capers and lemon butter sauce

Sautéed with butter, mushrooms and Marsala wine

12 oz bone-in loin chop. Char-broiled to temperature and accompanied by a white wine, apple and raisin chutney.

4 ounces lump crabmeat, asparagus and hollandaise

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

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

Topped with 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

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

Topped With White Whiskey Sauce

Vanilla bean cheesecake with fresh berries

Topped with fresh berries

Rich, flourless cake with raspberry filling

Serves Two People

Serves Two People

(per person)

(ranch or bleu cheese)

(served medium)

serves 25

Baby mesculin, cucumber, goat cheese roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan reggiano

Baby mesculin, cucumber, goat cheese roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan-reggiano

Four gulf shrimp sauteed 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 roasted garlic 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 roasted garlic butter

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

A French Quarter classic

A classic made with andouille sausage

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

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

New Zealand lamb with a Dijon herb crust

Sautéed with white wine, capers and lemon butter sauce

Sautéed with butter, mushrooms and Marsala wine

12 oz bone-in loin chop. Char-broiled to temperature and accompanied by a white wine, apple and raisin chutney.

4 ounces lump crabmeat, asparagus and hollandaise

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

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

Topped with 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

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

Topped With White Whiskey Sauce

Vanilla bean cheesecake with fresh berries

Topped with fresh berries

Rich, flourless cake with raspberry filling

Serves Two People

Serves Two People

(per person)

(ranch or bleu cheese)

(served medium)

serves 25

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan reggiano

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan-reggiano

(ranch or bleu cheese)

(served medium)

serves 25

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan reggiano

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan-reggiano

Four gulf shrimp sauteed 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 roasted garlic 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 roasted garlic butter

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

A French Quarter classic

A classic made with andouille sausage

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

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

New Zealand lamb with a Dijon herb crust

Sautéed with white wine, capers and lemon butter sauce

Sautéed with butter, mushrooms and Marsala wine

12 oz bone-in loin chop. Char-broiled to temperature and accompanied by a white wine, apple and raisin chutney.

4 ounces lump crabmeat, asparagus and hollandaise

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

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

Topped with 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

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

Topped With White Whiskey Sauce

Vanilla bean cheesecake with fresh berries

Topped with fresh berries

Rich, flourless cake with raspberry filling

Serves Two People

Serves Two People

(per person)

(ranch or bleu cheese)

(served medium)

serves 25

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan reggiano

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan-reggiano

Four gulf shrimp sauteed 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 roasted garlic 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 roasted garlic butter

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

A French Quarter classic

A classic made with andouille sausage

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

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

New Zealand lamb with a Dijon herb crust

Sautéed with white wine, capers and lemon butter sauce

Sautéed with butter, mushrooms and Marsala wine

12 oz bone-in loin chop. Char-broiled to temperature and accompanied by a white wine, apple and raisin chutney.

4 ounces lump crabmeat, asparagus and hollandaise

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

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

Topped with 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

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

Topped With White Whiskey Sauce

Vanilla bean cheesecake with fresh berries

Topped with fresh berries

Rich, flourless cake with raspberry filling

Serves Two People

Serves Two People

(per person)

(ranch or bleu cheese)

(served medium)

serves 25

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan reggiano

Baby mesculin, cucumber, goat cheese & roma tomatoes with raspberry vinaigrette

Traditional Caesar topped with parmesan-reggiano

Four gulf shrimp sauteed 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 roasted garlic 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 roasted garlic butter

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

A French Quarter classic

A classic made with andouille sausage

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

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