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    This document is a menu from Remy's kitchen & wine bar. It lists small plates such as steamed mussels, truffled mushroom fondue, and stuffed grape leaves. It also lists salads, soups, and cafe specialties including a Middle Eastern street platter and braised lamb shank. The large plates section features options like pan seared cod, grilled salmon, and grilled beef tenderloin. A three-course dinner is also described.

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    This document is a menu from Remy's kitchen & wine bar. It lists small plates such as steamed mussels, truffled mushroom fondue, and stuffed grape leaves. It also lists salads, soups, and cafe specialties including a Middle Eastern street platter and braised lamb shank. The large plates section features options like pan seared cod, grilled salmon, and grilled beef tenderloin. A three-course dinner is also described.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    34 views1 page

    Dinner Menu

    Uploaded by

    eatlocalmenus
    This document is a menu from Remy's kitchen & wine bar. It lists small plates such as steamed mussels, truffled mushroom fondue, and stuffed grape leaves. It also lists salads, soups, and cafe specialties including a Middle Eastern street platter and braised lamb shank. The large plates section features options like pan seared cod, grilled salmon, and grilled beef tenderloin. A three-course dinner is also described.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Remy's

    k i t c h e n & w i n e b a r
    s mall plates
    Steamed Prince Edward Truffled Stuffed Grapevine Leaves
    Island Mussels Wild Mushroom Fondue "a house specialty"
    in a spicy fennel tomato & olive broth 8.95 w/ crispy flatbread 8.95 stuffed w/ ground lamb & rice
    in tomato cumin sauce 6.95
    Caramelized Onion & Tomato Moroccan Seasoned
    Crispy Flatbread Crab Cake Grilled Beef Tenderloin Kebobs
    w/fontina, parmesan, w/ horseradish-stone ground w/spicy tamarind honey glaze
    Kalamata olives & arugula 7.95 mustard tartar sauce 8.95 on arugula & carrot salad 7.95
    Fritto Misto Tomato Basil Soup 3.95 Pan Seared Scallops & Spinach
    shrimp, calamari & bay scallops w/ tomato balsamic vinaigrette
    w/ lemon mustard vinaigrette 8.50 & crumbled goat cheese 8.95

    Served Chilled
    Hummus
    "a house specialty" Field Greens Mediterranean Salad
    w/ flat bread & feta cheese 5.50 w/ kalamata olives, w/ cucumber, tomato,
    garbanzo beans & tomatoes kalamata olives & feta cheese
    Asparagus & Beets w/ Gorgonzola vinaigrette 4.50 tossed w/ fresh lemon & olive oil 5.50
    w/ Heartland Creamery goat cheese
    & orange-tarragon vinaigrette 7.95 Belgian Endive, Radicchio
    Mediterranean Trio & Walnut Salad
    Cheese Flight hummus, baba ghannouj & feta mousse w/ bleu cheese & mission figs
    Ask your server for served w/crudite, endive leaves drizzled w/ white truffle oil
    tonight's selections 9.95 & sesame crackers 9.95 & balsamic vinegar 7.50

    cafe specialties

    Middle Eastern Star Ranch All Natural


    Street Platter Strip Steak Braised Lamb Shank
    Bronzed Mahi Mahi on Gorgonzola
    Kefta, Falafel & Hummus pepper grilled & topped
    topped w/ spicy shrimp whipped potatoes
    served w/tzatsiki, harissa w/ bleu cheese,
    over French green w/ lamb demi-glace 17.95
    & grilled pita 14.95 arugula, tomatoes &
    lentils 16.95
    lemon-balsamic vinaigrette 14.95

    Remy’s d i n n
    three smaller cou er
    l arge plates rse
    s fo
    r
    f l i3.95

    1 Hummus
    2

    or
    gh

    Stuffed Grapevine Leaves


    Pan Seared Cod Grilled Canadian Salmon
    t

    in tomato saffron broth w/ Soy & Honey Glaze Field Greens


    w/parsley rice striped w/ ginger scallion aioli 17.95
    2
    or
    & wilted spinach salad 19.95 Tomato Basil Soup
    Pan Seared Chicken Breast
    Grilled Beef Tenderloin w/ fresh mozzarella &
    w/ triple bleu cheese lemon butter chardonnay sauce Grilled Beef Tenderloin
    3 or
    butter & cabernet served over broccolini 14.50
    Grilled Canadian Salmon
    reduction 19.95
    Grilled Eggplant Napoleon
    w/mozzerella cheese, capers,
    pine nuts, tomato coulis
    & topped w/fried spinach 12.95 for sharing . . .
    Orecchiete Aglio e Olio Steamed Broccolini & Spinach
    w/Volpi Pancetta, w/white truffle butter 5.95
    broccolini, chile flakes Cauliflower & Blue Cheese Gratin 5.95
    & parmesan cheese 14.95
    Gorgonzola Whipped Potatoes 3.95
    Black Pepper & Parmesan
    Polenta Fries w/harissa 4.75

    Lisa Slay, Executive Chef


    Rachel Moeller, Executive Sous Chef "Water separates the people of the world ~ Wine unites them"

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