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REMY’S BISTRO DINNER FEATURES
APPETIZERS
Remy’s Blackened Sea Scallops, Fresh Sea Scallops, Lightly Blackened and Pan Seared to Perfection, Complimented with Candied Walnuts, Gorgonzola Cheese, Chopped Chives and Sauce Remoulade, Topped with Fried Sweet Potato Curls.
9.95
Nut Crusted Brie, Almond Crusted Double Cream Brie, Served Warm, Complimented by Flat Bread Crackers, Fresh Fruit and Raspberry Beurre Blanc.
9.50
Oysters Rockefeller, Plump Cold Water Oysters, Topped with Sautéed Spinach, Applewood Smoked Bacon and Pernot Infused Béchamel, Topped with Parmesan Cheese, Served Golden Brown.
10.25
Calamari Friti, A Tower of Golden Fried Calamari, Complimented by a Roasted Red Pepper Coulis and Chipotle Aioli.
7.50
Roasted Artichoke Dip, A Delicious Blend of Roasted Artichokes, Vine Ripen Tomatoes, Garlic, Shallots, White Wine and Whipping Cream, Topped with a Blend of Melted Cheese, Served with Toasted Pita Points.
8.50
Crab Cake, Pan Seared Blue Crab Cake, Served with Fresh Avocado, Baby Greens and Sweet Potato Curls, Accented with Sauce Remoulade and Champagne White Truffle Vinaigrette.
8.95
Marinated Chicken Skewers, Chargrilled, Balsamic & Rosemary Marinated Chicken Skewers with Fire Roasted Tomatoes and Scallions, Served with Roasted Yellow Pepper and Mustard Seed Dipping Sauce.
6.25

Duck Spring Rolls, Home Made Duck Spring Rolls, Lightly Fried, Complemented with Seaweed Salad, Onions Marmalade and Teriyaki Sauce
8.50
Roasted Garlic Humus, A Traditional Blend of Chick Peas, Tahini Paste, Roasted Garlic, Lemon Juice, EVOO and a Dash of Middle Eastern Spices, Served with Toasted Pita Points.
6.95
Spinach and Feta Stuffed Mushrooms, Four Large Button Mushrooms,
Stuffed with Baby Spinach, Shallots, Garlic and Feta Cheese, Complimented with a Roasted Red Pepper Coulis, EVOO and Aged Parmesan Cheese.
8.25
Sesame Seared Ahi Tuna, Fresh Ahi Tuna, Coated with Toasted Sesame Seeds and Seared Rare, Complimented by Seaweed Salad, Pickled Ginger, Teriyaki Glaze, Wasabi and Hot Sirachi and Sweet Soy, Accented with Fried Rice Noodle Nest.

9.50
SOUPS AND SALADS
Bistro Famous French Onion Soup, Sweet Sautéed Onions, Served in a Burgundy Tomato Broth, Accompanied by Herb Parmesan Baguette Crisp and Aged Swiss Cheese.
5.95
Mediterranean Yogurt Chilled Soup, Organically Grown Diced Peeled Cucumbers, Fine Chopped Fresh Dill, Pureed Garlic and Low-Fat Yogurt, Served in a Chilled Bowl, Garnished with a Drizzle of Extra Virgin Olive Oil and Crushed Walnuts.
5.50
Soup Du Jour, Chef’s Daily Fresh Soup Selection.
4.95
Grilled Seafood Salad, Baby Greens, Yellow Tomato, Kalamata Olives, Julienne Carrots, Alfalfa Sprouts, Topped With Grilled Shrimp, Scallop and Salmon Skewers, Served with Champagna Vinaigrette.
12.95

Remy’s Signature Salad, Baby Greens, Gorgonzola Cheese, Candied Walnuts, Mandarin Oranges, Strawberries and Raspberry Vinaigrette.

9.25
Caesar Salad, Romaine Hearts, Herb and Parmesan Bistro Cut Croutons and Shaved Parmesan, Tossed together with a Creamy Caesar Dressing. 9.25     Half Salad  5.50
Chef’s Salad, Baby Greens, Fresh Arugula, Roasted Red Peppers, Vine Ripen Tomatoes, Hearts of Palm, Roasted Artichokes, Topped with Almond Crusted Goat Cheese Medallion, Served with Champagne Vinaigrette. .25     Half Salad 5.95
Add Grilled Chicken 2.95; Add Grilled Shrimps 4.95; Add Grilled Salmon 3.95



Balsamic Grilled Chicken, Tomato and Buffalo Mozzarella Salad,
Slices of Buffalo Mozzarella, Avocado, Red and Yellow Tomato, Arugula, Baby Greens and Balsamic Marinated Grilled Chicken, Drizzled with Extra Virgin Olive Oil and Feta Vinaigrette.
10.95

Mediterranean Gyro Salad,
Romaine Lettuce, Vine Ripened Tomatoes, Kalamata Olives, Crumbled Feta Cheese, Seedless Cucumber, Red Onion, Roasted Artichoke, Red Pepper and Feta Vinaigrette, Topped with Slices of Gyro Meat.

11.25

Remy's Seafood Salad,
Fresh Mussels, Scallops, Shrimps and Tender Squid, Served Chilled over Baby Greens & Spinach, Tossed with Bell Pepper, Fine Roasted Tomato, Kalamata Olives, Scallions, Sweet Chilli Sauce and Topped with Shaved Onions.

11.50
REMY'S BISTRO FAVORITES
FROM THE LAND
Osso Bucco - Lamb Shank, Bone in Lamb Shank, Slowly Braised in a Cabernet and Mirepoix Infused Veal Stock, Served with a Natural Reduction, Parmesan Risotto and Vegetable du Jour.
23.50
Chicken and Vegetable Raviolis, Delicate Delicate Raviolis, Stuffed with Marinated Vegetables, Tossed with Balsamic Grilled Chicken, Baby Spinach, Sundried Tomatoes and a Goat Cheese and Parmesan Sauce, Drizzled with Feta Cheese and Extra Virgin Oil.
15.50
Pork Shank, Slow Roasted Pork Shank, Braised with Root Vegetables in its own juices until fall of the bone tender, Served over Farfalle Paste, Drizzled with EVOO and Aged Parmesan Cheese.
20.50
Roasted Herb Chicken, Herb Crusted Half Chicken, Slow Roasted, Served with Cabernet Infused Demi, Red Skin Mashed Potatoes and Vegetable du Jour.
17.95
Stuffed Chicken Florentine, Lightly Pounded Chicken Breast, Stuffed with Baby Spinach, Roasted Red Peppers, Sautéed Spanish Onions, Tender Asparagus and a Blend of Goat Cheese and Buffalo Mozzarella, Served with a Balsamic Cream Sauce, Seared Polenta Cake and Vegetable du Jour.
17.50
Chicken Farfalle Pasta, Pesto Grilled Chicken, Sundried Tomatoes, Fresh Asparagus, Baby Spinach and Toasted Pine Nuts, Tossed in a Light Parmesan and Goat Cheese Cream Sauce, Served over Farfalle Pasta.
14.95

Beef Stroganoff, Tender Pieces of Beef, Smothered with Onions, Mushrooms and a Rich Sour Cream Infused Brown Sauce, Sprinkled with Parsley and Parmesan Cheese, Served over Buttered Farfalle Pasta

18.50
Remy's Famous Pork Au Tu Tu, Double Bone-in Pork Chop, Brined in Apple Lightly Crusted with Black Pepper, Served with Dual Sauce of Cognac Demi Glaze and Horseradish Cream and a Caramelized Red Onion Marmalade, Redskin Mashed Potato and Vegetable du Jour.
17.50
Beef Kabobs, Mediterranean Marinated Beef Medallions, Skewed with Red and Yellow Onions, Portabella Mushroom, Red and Green Bell Pepper, Served with Rice and Vegetable du Jour
20.50
Crispy Duck, Tender Roasted Half Young Duckling, Served with a Crispy Skin, Drizzled with an Orange Teriyaki Glaze, Served with Suffron Rice and Vegetable du Jour.
21.95
Veal Mediterranean, Tender Veal Medallions, Lightly Pounded and Sautéed to Perfection, Topped with Baby Spinach, Vine Ripen Tomatoes, Portabella Mushrooms, Melted Buffalo Mozzarella and Rich Marsala Demi, Served with Parmesan Risotto and Vegetable du Jour.
23.50

Porterhouse Steak, 12 oz. Grilled Porterhouse Steak, Drizzled with Rich Bordelaise Sauce, Served with Red Skinned Mashed Potatoes and Vegetable du Jour     

21.95

Sides: Asparagus  4.99, Spinach  3.95, Side of Veggie du Jour  3.50

              Risotto, Polenta or Rice  3.99, Fries  3.95

               

              Add a Side Salad to your Entrée  3.25
FROM THE SEA
Bouillabaisse, Fresh Black PEI Mussels, Sea Scallops, Large Shrimp, Atlantic Salmon and Cold Water Lobster Tail, Sautéed in a Light Pernot Infused Tomato Saffron Broth, Drizzled with Extra Virgin Olive Oil.
23.95
Snapper Rockefeller, Fresh Sautéed Red Snapper, Topped with Baby Spinach, Applewood Smoked Bacon and Pernot Infused Béchamel, Broiled to Perfection, Served with Lemon Caper Beurre Blanc, Vegetable du Jour and Parmesan Risotto.
20.50

Mediterranean Shrimp Capellini, Large Sautéed Shrimp, Tossed with Tomato Saffron Broth, Served over Cappellini Pasta.
17.50
Lobster Raviolis, Delicate Raviolis, Stuffed with Chunks of Main Lobster,
Complimented by Chopped Shallots, White Wine, Diced Tomatoes, Baby Spinach and Toasted Pine Nuts in a Saffron Boursin Cream Sauce, Topped with fresh Chives and Shaved Parmesan.
19.50
Pecan Crusted Tilapia, Fresh Tilapia, Pecan Crusted and Pan Seared to Perfection, Drizzled with a Amaretto Banana Cream, Topped with Sweet Potato Curls, Served with Rice and Vegetable du Jour.
17.95
Blue Crab Grouper, Pan Seared Grouper, Topped with a Large Crab Cake, Drizzled with
Lemon Caper Beurre Blanc, Served with Sun Dried Tomato Polenta and Vegetable du Jour.
22.50
Salmon Nicoise, Grilled Atlantic Salmon, Toped with Vine Ripened Tomatoes, Kalamata Olives, Capers, Red Onions and EVOO, Drizzled with a Citrus Basil Beurre Blanc, Served with Sun Dried Tomato Polenta and Vegetable du Jour.
19.95
Blue Crab Napoleon, Layers of Red and Yellow Tomatoes, Fresh Arugula, Marinated Portabella Mushroom, Fresh Basil and Buffalo Mozzarella, Supporting a Large Pan Seared Crab Cake, Complimented with Shaved Parmesan Cheese, Drizzled with Extra Virgin Olive Oil and Balsamic Reduction.
17.50
Almond Encrusted Swai, Served with Artichoke Mushroom Sauce, Rice and Vegetable du Jour    
17.95
Seafood Provencal, Sautéed Scallops, Salmon and Shrimps with Roasted Cloves of Garlic, White Wine, Olive Oil, Basil, Lemon, and Chopped Tomato, over Angel Hair Pasta.
18.50
Stuffed Swai Florentine with Linguini, Pan Seared Swai Stuffed with Baby Spinach, Roasted Red Pepper, Sauteed Onion, Crumbled Feta Cheese and Hard Boiled Egg, Served over Linguini Pasta
16.95
Seafood Tower, A Tower of Lightly Blackened Atlantic Salmon, Tiger Shrimps, Fresh Sea Scallops and Cold Water Lobster, Complemented with Sautéed Spinach and Asparagus, Drizzled with a Citrus Beurre Blanc.
21.95
   

Mouthwatering Selection of Desserts will be presented by your server