Rey’s

Two four-ounce medallions topped with choice of grilled shrimp, fried oysters, or seared scallops.

Served with a basil aioli sauce.

Served with a garlic-lime butter.

Airline breast stuffed with herb cheese and topped with lemon butter.

Served 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.

Served with fresh fruit and toast points.

Served with wasabi cream and pickled ginger.

Served over new Orleans style succotash topped with cajun aioli.

Served with a basil aioli sauce.

A French quarter classic.

A classic made with andouille sausage.

Made with hearts of palm, walnuts, artichoke hearts and gorgonzola cheese crumbles tossed with raspberry vinaigrette.

Traditional caesar topped with Parmesan - Reggiano.

Baby mesclun, cucumber, goat cheese, and Roma tomatoes.

Topped with diced tomatoes, gorgonzola cheese crumbles, bacon bits, and bleu cheese dressing.

Served with warm bacon dressing.

Served with fresh basil and balsamic vinaigrette.

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

Vanilla bean cheesecake with fresh berries.

Rich flourless cake with raspberry filling.

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.

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

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.

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.

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.

4 ounces lump crabmeat, asparagus, and hollandaise.