Rey's Restaurant

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.

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.

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 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.

Served 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.

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

Lightly breaded, fresh eggplant layered with our house marinara and provolone cheese.

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.

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.

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

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.

4 ounces lump crabmeat, asparagus, and hollandaise.

Vanilla bean cheesecake with fresh berries.

Rich flourless cake with raspberry filling.

Serves two.

Serves two.

With a garlic - lime butter.

Filled with crabmeat stuffing and topped with shrimp and lemon butter.

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 crab meat 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.

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.

A French quarter classic.

A classic made with andouille sausage.

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.

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.

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.

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

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.

Vanilla bean cheesecake with fresh berries.

Rich flourless cake with raspberry filling.

Serves two.

Serves two.

4 ounces lump crabmeat, asparagus, and hollandaise.

With walnuts.