Browse the Menu for Rey's Restaurant

Menus

Consider Rey's Restaurant for your next Corporate or Private Event!

Click Here to download our Private Dining Menu.

For private dining inquiries please email us at christina@reysrestaurant.com.

Appetizers

Pan-Seared Scallops
Three scallops topped with a garlic-lime butter.

Shrimp Orleans
Four gulf shrimp sauteed in a New Orleans Butter.

N’awlins Crab Cakes
Lump crabmeat with green and red bell peppers dressed with a garlic-lime butter.

Shrimp Cocktail
Jumbo white shrimp served with cocktail and spicy remoulade sauce.

Crabmeat Cocktail
Colossal crabmeat served with cocktail and spicy remoulade sauce.

Grilled Brie
Served with Fresh Fruit and Toast Points.

Seared Ahi Tuna
With wasabi cream and pickled ginger.

Fried Oysters
Served over New Orleans style succotash topped with cajun aioli.

Fried Calamari
With a basil aioli sauce.

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

Soups

New Orleans Turtle Soup
A French quarter classic.

French Onion Soup

Shrimp Bisque

Grilled Chicken and Sausage Gumbo
A classic made with andouille sausage.

Salads

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

Caesar Salad
Traditional Caesar topped with parmesan – reggiano.

Field Green Salad
Baby mesculin, cucumber, goat cheese and roma tomatoes.

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

Spinach Salad
Served with warm bacon dressing.

Tomato and Mozzarella Salad
With fresh basil and balsamic vinaigrette.

Jackson Square Chop Salad
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.

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

Housemade Dressings:
Ranch, Bleu Cheese, Raspberry Vinaigrette, Balsamic Vinaigrette, Spicy Remoulade, Caesar, Oil & Vinegar and Creamy Lemon Basil

Desserts

Bread Pudding with Whiskey Sauce

New York Style Cheesecake
Vanilla bean cheesecake with fresh berries.

Creme Brulee

Chocolate Raspberry Truffle Cake
Rich flourless cake with raspberry filling.

Sorbet with Fresh Fruit

Chocolate / Vanilla Ice Cream

Cherries Jubilee
serves two

Bananas Foster
serves two

Coffees

French Press

Cappuccino

Espresso

Entrees- Beef, Veal, & Pork

Grilled Center Cut Corn-Fed Filet
8 OZ.

Grilled Center Cut Corn-Fed Filet
10 OZ.

Prime New York Strip
16 OZ.

Prime Ribeye
16 OZ.

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

Roasted Rack of Lamb
New Zealand lamb with a Dijon herb crust.

Veal Piccata
Sauteed with white wine, capers and lemon butter sauce.

Veal Marsala
Sauteed with butter, mushrooms and Marsala wine.

Bourbon Street Pork Chop
16 oz. bone-in loin chop, Char-broiled to temperature and accompanied by a white wine, apple, and raisin chutney.

Entrees- Chicken

French Quarter Chicken
Airline breast stuffed with herb cheese and topped with lemon butter.

Chicken Piccata
Sauteed with capers, white wine and lemon butter sauce.

Chicken Marsala
Sauteed with butter, mushrooms and Marsala wine.

Entrees- Seafood

Grouper Lafayette

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

Blackened Tuna

Topped with a strawberry, papaya, mango and cilantro tapenade.

Broiled Cold-Water Lobster Tails

Two 7 Oz. tails.

Scottish Salmon

Topped with strawberry, papaya, mango and cilantro tapenade.

Broiled Flounder

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

Entrees- Vegetarian

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

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

Entree Ad-Ons

Sauteed Sweet Onions

Danish Bleu Cheese

Three Pan Seared Scallops

Four Grilled Shrimp

Fried Oysters

Oscar Style (4 ounces lump crabmeat, asparagus and hollandaise)

Sides – $10

Sautéed Spinach

Grilled Asparagus

Creamed Corn

Steamed Broccoli

Green Beans with Almonds

Asparagus with Hollandaise

Au Gratin Potatoes

Sautéed Mushrooms

Garlic Mashed Potatoes

Mashed Sweet Potatoes (with walnuts)

Vegetable Medley

Lyonnaise Potatoes

Creamed Spinach

Succotash

Lupe Becerra – Executive Chef