APPETIZERS

Remy’s Blackened Sea Scallops, Fresh Sea Scallops, Lightly Blackened and Pan Seared,
Complemented with Gorgonzola Cheese, Remoulade Sauce, Candied Walnuts and Potato Curls. 10.25
Nut Crusted Brie, Almond Crusted Double Cream Brie, Served Warm, Complemented by
Crackers, Fresh Fruit and Raspberry Beurre Blanc. 9.95
Oysters Rockefeller, Plump Cold Water Oysters, Topped with Sautéed Spinach,
Applewood Smoked Bacon and Parmesan Cheese. 10.25
Calamari Friti, Lightly Breaded Golden Fried Calamari, Served with Chipotle Aioli and Marinara Sauce. 9.50
Roasted Artichoke Dip, Blend of Roasted Artichokes, Vine Ripened Tomatoes, Garlic, Shallots,
Baby Spinach, White Wine and Whipping Cream, Topped with a Blend of Melted Cheese,
Served Hot with Toasted Pita Points. 7.25
Duck Spring Rolls, Home Made Duck Spring Rolls, Lightly Fried, Complemented with Seaweed Salad,
Onion Marmalade and Teriyaki Sauce. 8.95
Roasted Garlic Humus, Blend of Chick Peas, Tahini Paste, Roasted Garlic, Lemon Juice, EVOO
and a Dash of Middle Eastern Spices, Served with Toasted Pita Points. 7.25
Bruschetta, Blend of Vine Ripened Tomatoes, Roasted Red Peppers, Kalamata Olives,
Capers, Sundried Tomatoes, Feta Cheese, Parsley and Mediterranean Spices, Served on a Grilled French
Baguette, Drizzled with Olive Oil. 7.50
Mediterranean Caprese, Layers of Tomato, Mozzarella Cheese and Black Olive Tapenade,
Complemented with Tomato Basil Vinaigrette. 6.95
Shrimp Cocktail, Colossal Shrimps, Poached in a Court-Bouillon, Served Chilled, Tossed in a Champagne
Vinaigrette, Complemented with Spicy Tomato Coulis and Citrus Wheels. 9.25

SOUPS AND SALADS

Bistro Famous French Onion Soup
Sweet Sautéed Onions, Served in a Burgundy Tomato Broth. 6.95
Soup du Jour, Chef’s Daily Fresh Soup Selection. 5.50
Remy’s Signature Salad, Romaine Lettuce and Baby Greens, Crumbled Gorgonzola Cheese,
Mandarin Oranges, Strawberries, Candied Walnuts, Served with a Side of Raspberry Dressing. 9.95 Half 6.50
Caesar Salad, Romaine Lettuce, Herb & Parmesan Bistro Cut Croutons and Shaved Parmesan,
Tossed together with a Creamy Caesar Dressing. 8.50 Half Salad. 5.50
Chef’s Salad, Romaine Lettuce and Baby Greens, Roasted Red Peppers, Vine Ripen Tomatoes, Hearts
of Palm, Artichokes, Topped with Almond Crusted Goat Cheese Medallion and a Side of
Champagne Vinaigrette. 9.95 Half Salad 6.50
Add Grilled Chicken 3.25; Add Grilled Shrimps 5.25; Add Grilled Salmon 4.25
Balsamic Grilled Chicken, Tomato and Buffalo Mozzarella Salad, Slices of Buffalo
Mozzarella, Avocado, Vine Ripened Tomato, Baby Greens and Balsamic Marinated Grilled Chicken,
Served with Tomato Basil Vinaigrette. 10.95
Mediterranean Gyro Salad, Romaine Lettuce and Baby Greens, Vine Ripened Tomatoes,
Kalamata Olives, Crumbled Feta Cheese, Seedless Cucumber, Red Onion, Artichoke, Roasted Red Pepper
and Feta Vinaigrette, Topped with Slices of Gyro Meat. 10.95
Mediterranean Shrimp Caprese Salad, Layers of Red Tomato, Mozzarella, Roasted
Red Bell Pepper and Avocado, Supporting Grilled Shrimps, Complemented with Tomato Basil Vinaigrette
and Extra Virgin Olive Oil. 12.95
Remy’s Top Sirloin Steak Salad, Marinated London Broil Steak, Grilled to Your Liking, Served with
Romaine Lettuce and Baby Greens, Vine Ripened Tomato, Cucumber, Kalamata Olives, Roasted Red Pepper,
Carrot, Fresh Mozzarella, Red Onion and Pine Nuts, Tossed with Feta Dressing. 14.95
Seafood Salad with Mango Dressing, Salmon, Scallops and Shrimps, Served Chilled over
Baby Greens, Romaine Lettuce, Complemented with Fresh Mango, Strawberries, Red Onions
and Pineapple-Mango Vinaigrette. 13.95
 REMY’S BISTRO FAVORITES

Frutti di Mare, Fresh Black Mussels, Sea Scallops, Shrimps, Salmon and Squid,
Sautéed in a Light Pernod Infused Tomato Broth, Complemented with Herb Garlic Crusted Bread. 23.50

Mediterranean Shrimp Capellini, Sautéed Shrimps with Sundried Tomato, Kalamata Olives,
Artichoke and Baby Spinach, Tossed with Tomato Broth, Served over Capellini Pasta. 17.95

Tilapia, Pan Seared Tilapia, Drizzled with Amaretto Banana Cream Sauce, Served with
Herb Jasmine Yellow Rice and Vegetable of the Day. 16.50

Grouper Rockefeller, Sautéed Grouper, Topped with Spinach, Smoked Applewood Bacon,
Pernod Reduction and Parmesan Cheese, Served with Herb Jasmine Yellow Rice and
Vegetable of the Day, Drizzled with Capers Beurre Blanc Sauce. 17.95

Tuna Piccata – Pan Seared Ahi Tuna, Complemented with a Lemon Caper Beurre Blanc Sauce,
Herb Jasmine Yellow Rice and Vegetable of the Day. 18.50

Salmon Nicoise, Grilled Salmon, Drizzled with Pesto Beurre Blanc Sauce, Served with
Herb Jasmine Yellow Rice and Vegetable of the Day. 18.50
Almond Encrusted Swai, Pan Seared and Almond Encrusted Swai, Topped with
Creamy Almond Sauce, Served over Herb Jasmine Yellow Rice and Vegetable du Jour. 15.95

Seafood Provencal, Sautéed Scallops, Salmon, Shrimps and Mussels with Vine Ripened Tomatoes,
Kalamata Olives and Baby Spinach, Tossed with Pesto Cream Sauce, Served over Capellini Pasta. 19.25

Fettuccine with Shrimp and Lemon Cream Sauce, Sautéed Shrimps with Asparagus, Tomato
and Spinach, Tossed in a Lemon Capers Cream Sauce, Served over Fettuccine Pasta. 18.50

Osso Bucco, Bone in Lamb Shank, Slowly Braised, Served with Roasted Red Skin Potato
and Vegetable of the Day. 22.95

Roasted Herb Chicken, Herb Encrusted Half Chicken, Slow Roasted, Served with Red Skin Herb
Potatoes and Vegetable of the Day and Drizzled with a Rich Marsala Demi Glaze. 17.95

Chicken Tuscano, Sautéed Chicken Breast, Accompanied by Kalamata Olives, Roasted Garlic
and Rosemary, Served with Roasted Red Skin Herb Potatoes, Vegetable of the Day
and Drizzled with Garlic Butter Sauce. 15.95

Chicken Farfalle Pasta, Sautéed Tender Chicken Breast with Sundried Tomatoes, Asparagus
and Baby Spinach, Tossed with Goat Cheese-Parmesan Sauce, Served over Farfalle Pasta. 14.95

Crispy Duck, Tender Roasted Young Duckling with a Crispy Skin, Served with Herb Jasmine
Yellow Rice and Vegetable of the Day, Drizzled with Orange-Ginger Teriyaki Glaze. 22.95

Top Sirloin Steak, Marinated 8 oz. Top Sirloin Steak, Cooked to Your Liking, Drizzled with a
Rich Demi Glaze, Served with Roasted Red Skin Herb Potatoes and Vegetable of the Day. 18.25

Seafood Tower, A Tower of Lightly Blackened Salmon, Shrimps, Scallops and Lobster,
Served with Sautéed Spinach and Asparagus, Drizzled with Lemon Butter Parmesan Cream Sauce. 22.50

Sides: Asparagus 4.99; Spinach 3.95; Side of Veggie du Jour 3.50; Herb Jasmine Yellow Rice 3.99; Fries 3.50