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REMY’S BISTRO LUNCH FEATURES
APPETIZERS
Nut Crusted Brie, Almond Crusted Double Cream Brie, Served Warm, Complimented by Flat Bread Crackers, Fresh Fruit and Raspberry Beurre Blanc.
9.25
Calamari Friti, Lightly Breaded Golden Fried Calamari, Served with Chipotle Aioli and Marinara Sauce
7.50
Bistro Artichoke Melt, A Delicious Blend of Artichoke Hearts, Vine Ripen Tomatoes, Garlic, Shallots, Baby Spinach, White Wine and Whipping Cream, Topped with a Blend of Melted Cheeses, Served Hot with Toasted Pita Points.
7.95
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
Bistro 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.
8.50
SOUPS
Bistro Famous French Onion Soup, Sweet Sautéed Onions, Served in a Burgundy Tomato Broth, Accompanied by Herb Parmesan Baguette Crisp and Aged Swiss Cheese.
5.50
Mediterranean Chilled Yogurt Cucumber 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.
5.25
Soup Du Jour, Chef’s Daily Fresh Soup Selection.
4.95
SALADS
Tuna Nicoise, Ahi Tuna, Vine Ripen Tomatoes, Herot Covert and Cannellini Beans, Hard Boiled Egg, Kalamata Olives, Anchovies and Red Bliss Potatoes, Tossed in a Dijon Vinaigrette on a Bed of Baby Greens.
11.50
Crab and Citrus Salad, Fresh Crab Claw Meat, Red Onion, Celery, Cilantro and a Dash of Old Bay, Served on a Bed of Baby Greens, Arugula, Yellow Tomato, Avocado, Orange and Grapefruit Segments, Complimented with Key Lime and Dijon Vinaigrette.
10.95

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

8.95

Mediterranean Salad, Vine Ripen Tomatoes, Kalamata Olives, Crumbled Feta Cheese, Seedless Cucumber, Red Onion and Roasted Artichokes, Tossed with a Feta Vinaigrette, Topped with Roasted Red Peppers.
8.50
   
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.
9.25
Traditional Caesar, Romaine Hearts, Garlic Croutons, Aged Parmesan, Anchovies and Creamy Caesar Dressing.
8.25
Orange-Apricot Chicken Salad, House Made Orange-Zested Chicken Salad, Served over Baby Greens, Complimented with Strawberries, Orange Segments, Pineapple and Candied Walnuts.
9.25
Remy’s Crispy Fried Chicken Salad, Tender Fried Chicken Breast, Romaine Hearts, Vine Ripen Tomato, Organic Cucumbers, Hard Boiled Egg, Cheddar Cheese and Apple Smoked Bacon, Served with a Tangy Honey-Mustard Dressing.
9.50
Blackened Sea Scallops, Four Fresh Sea Scallops, Lightly Blackened, Complimented with Baby Greens, Arugula, Fire Roasted and Yellow Tomato, Avocado, Sprouts, Feta Cheese, Served with a Champagne Vinaigrette.

10.50
Remy’s Pepper Steak Salad, Baby Greens, Vine Ripen Tomatoes, Oven Roasted Artichoke Hearts, Yellow Pair Tomato and Roasted Red Peppers, Accented with Gorgonzola Cheese and Crispy Fried Onions.
10.95

Mediterranean Gyro Salad, Romaine Lettuce, Vine Ripened Tomatoes, Kalamta Olives, Crumbled Feta Cheese, Seedless Cucumber, Red Onion, Roasted Artichoke, Red Pepper and Feta Vinaigrette, Topped with Slices of Gyro Meat erry                                                              
11.25

Remy’s Seafood Salad, Fresh Mussels, Scallops, Shrimp and Tender Squid, Served Chilled Over Baby Greens & Spinach with Bell Pepper, Fire Roasted Tomato, Kalamata Olives, Scallions, Sweet Chili Sauce and Topped with Shaved Red Onions  

11.50

Add to any of the salads above:

Add Grilled Chicken 2.95; Add Ahi Tuna 4.95; Add Grilled Shrimps 4.75;  Grilled Salmon 3.95

 
SANDWICHES
Remy’s Steak Sandwich, Marinated Flat Iron Steak, Grilled to Desired Temperature, Served Open Faced on Toasted French Bread with Seasoned Fries and Roasted Red Peper Slaw.
10.50
Grouper Sandwich, Blackened, Grilled, or Fried Grouper, Served on a Sour Kaiser with Lettuce, Tomato, Red Onion and Sauce Remoulade, Accompanied by Roasted Red Pepper Slaw and Pickle Spear.
9.95
Bistro Chicken Sandwich, Rosemary Grilled Chicken Breast, Layered with Yellow Tomato, Buffalo Mozzarella and Fresh Arugula, Served on a Toasted Chiabatta Bread with Dijonaise, Seasoned Curly Fries, and Roasted Red Pepper Slaw.
7.95

Corned Beef Reuben, Slow Roasted Corned Beef, Topped with Baby Swiss, Souerkraut and Russian Dressing, Served on Rye Bread with Pickle Spear
8.95
Ground Sirloin Burger, Grilled Sirloin Burger, Cooked to Desired Temperature, Accompanied by Lettuce, Tomato, Red Onion and Your Choice of Cheese, Served on a Sour Kaiser Roll with Seasoned Curly Fries and Pickle Spear.
Add Sautéed Onions 0.95; Add Mushrooms 1.25 Add Bacon 1.50

9.25
The Classic Gyro Sandwich, Hand Sliced, Traditionally Seasoned Roasted Lamb, Wrapped in a Grilled Pita, Smothered with Sautéed Onions, Vine Ripen Tomatoes and Feta Cheese, Accompanied by a Cucumber Yogurt Sauce, Roasted Red Pepper Slaw and Bistro Chips.
9.25
Quiche Mediterranean, Baby Spinach, Spanish Onions, Toasted Pine Nuts, Sundried Tomatoes and Feta Cheese, Served in a Flakey Butter Crust, Accompanied by a Tossed Salad Drizzled with Feta Dressing.
8.95
Mediterranean Vegetable Wrap, Grilled Zucchini, Fire Roasted Tomato, Red Bell Pepper, Red Onion, Baby Spinach, Alfalfa Sprouts, Julienne Carrots, Haricot Veart Beans and Aged Goat Cheese, Wrapped in a Spinach Tortilla, Served with Tri-Color Chips and Red Pepper Slaw.
8.50

Duck Wrap Lightly Fried Duckling Strips, Accompanied by Lettuce, Tomato, Red Onion and Sprouts, Wrapped in a Spinach Tortilla, Served with a Side of Teriyaki Sauce, Seasoned Fries and Red Pepper Slaw

8.95
Honey Cured Ham and Oven Roasted Turkey Panini, Hand Sliced Turkey and Ham, Topped with Vine Ripen Tomato and Melted Cheddar Cheese, Served Pressed on a Sourdough Bread with Roasted Red Pepper Aioli, Tri-Color Tortilla and Roasted Red Pepper Slaw.
10.25
Blackened Shrimp BLT, Four Blackened Large Shrimps, Sliced Vine Ripen Tomato, Green Leaf, Arugula and Crispy Bacon, Drizzled with Dijonaise, Served on a Toasted Pita Bread with Roasted Red Pepper Slaw and Dijonaise.
10.50
LUNCH ENTREES

Seafood Tower, Choice of Lightly Blackened, Grilled or Sauteed Atlantic Salmon, Shrimp and Fresh Sea Scallops, Complemented with Sautéed Spinach and Asparagus
10.25
Grouper Rockefeller, Sautéed Grouper, Topped with Spinach, Smoked Applewood Bacon, Pernod Reduction and Parmesan Cheese, Drizzled with Lemon Beurre Blanc, Accompanied by Rice and Vegetable du Jour.
11.50
Shrimp Farfalle, Large Sautéed Shrimp, Sundried Tomatoes, Asparagus, Baby Spinach and Toasted Pine Nuts, Tossed in a Light Parmesan and Goat Cheese Cream Sauce over Farfalle Pasta.
11.25
Tuna Piccata, Pan Seared Ahi Tuna, Sautéed Shallots, Garlic, Baby Spinach and Toasted Pine Nuts, Tossed in a Lemon Caper Beurre Blanc, Served with Rice and Vegetable du Jour.
11.25
Chicken Mediterranean, Tender Chicken Breast, Lightly Pounded and Sautéed to Perfection, Topped with Baby Spinach, Vine Ripen Tomatoes, Portabella Mushrooms and Buffalo Mozzarella, Drizzled with a Rich Marcella Demi Glace, Served with Rice and Vegetable du Jour.
9.50

Blackened Salmon Linguini, Blackened Salmon, Served over Lemon Pepper Linguini with Pesto White Wine Sauce.
10.25

Chicken Fettuccini, Tender Chicken Breast, Served with Fettuccini and Broccoli, Tossed with Goronzolla Sauce, Parmesan and Parsly.
8.50
Blue Crab Napoleon, Layers of Red and Yellow Tomatoes, Fresh Arugula, Marinated Portabella Mushrooms and Buffalo Mozzarella, Supporting a Large Pan Seared Crab Cake, Complimented with Shaved Parmesan Cheese, Drizzled with Extra Virgin Olive Oil and Balsamic Reduction.
11.50

Lobster Raviolis, Hand Made Raviolis, Stuffed with Maine Lobster Chunks, Topped with Fresh Chives and Shaved Parmesan.
11.95
   

Mouthwatering Selection of Desserts will be presented by your server