Rey's Restaurant

16 Oz. Prime Ribeye

16 Oz. Prime New York Strip

French Quarter Chicken

Airline breast stuffed with herb cheese and topped with lemon butter

Beef Tournedos

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

Filet Mignon (10 Oz.)

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

Bourbon Street Pork Chops

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

Grouper Lafayette

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

Pasta Primavera

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

Blackened Tuna

Topped with strawberry, papaya, mango and cilantro tapenade

Chicken Piccata

Sautéed with capers, white wine, and lemon butter sauce

Broiled Cold-Water Lobster Tails

Two 7 oz. tails

Veal Marsala

Sautéed with butter, mushrooms and Marsala wine

Filet Mignon (8 Oz.)

Roasted Rack of Lamb

New Zealand lamb with a Dijon herb crust

Cherries Jubilee

For Two

Fried Calamari

With a basil aioli sauce

Grilled Brie Served with Fresh Fruit and Toast Points

Fried Oysters

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

Veal Piccata

Sautéed with white wine, capers and lemon butter sauce

Chicken Marsala

Sautéed with butter, mushrooms and Marsala wine

Beef Carpaccio

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

Chocolate Raspberry Truffle Cake

Rich flourless cake with raspberry filling

Bananas Foster

For Two

Shrimp Bisque

Caesar Salad

Traditional Caesar topped with Parmesan-Reggiano

Danish Bleu Cheese

Grilled Chicken and Sausage Gumbo

A classic made with andouille sausage

Caprese Salad

Italian Burrata, fresh basil and white balsamic vinaigrette

Calypso Berry Salad

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

New York Style Cheesecake

Vanilla bean cheesecake with fresh berries

Scottish Salmon

Topped with strawberry, papaya, mango and cilantro tapenade

Lyonnaise Potatoes

Bread Pudding with Whiskey Sauce

Crème Brulee

Topped with fresh berries

Broiled Flounder

Filled with crabmeat stuffing and topped with shrimp and lemon butter

Oscar Style

4 ounces lump crabmeat, asparagus and hollandaise

Seared Ahi Tuna

With wasabi cream and pickled ginger

N'awlins Crab Cakes

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

Romaine Hearts Salad

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

Spinach Salad with Warm Bacon Dressing

Grilled Center Cut Corn-Fed Filets

Crabmeat Cocktail

Lump crabmeat served with cocktail and spicy remoulade sauce

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

Au Gratin Potatoes

Shrimp Orleans

Four gulf shrimp sautéed in a New Orleans butter

Shrimp Cocktail

Jumbo white shrimp served with cocktail and spicy remoulade sauce

Pan-Seared Scallops

With a garlic-lime butter

French Onion Soup

Lettuce Wedge

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

Four Pan Seared Scallops

Creamed Corn

Garlic Mashed Potatoes

Fried Oysters

Mashed Sweet Potatoes

Creamed Spinach

New Orleans Turtle Soup

A French Quarter classic

Field Green Salad

Baby mesculin, cucumber, goat cheese, roma tomatoes

Sorbet with Fresh Fruit

Green Beans with Almonds

Sautéed Mushrooms

Vegetable Medley

Sautéed Sweet Onions

Four Grilled Shrimp

Sautéed Spinach

Steamed Broccoli

Grilled Asparagus

Chocolate / Vanilla Ice Cream