Remy's Bisro

almond crusted double cream brie, served warm, complimented by flat bread crackers, fresh fruit and raspberry beurre blanc.

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.

toasted baguette crisps, smothered with a blend of sundried and vine ripen tomatoes, roasted red and yellow peppers, kalamata olives, feta and aged parmesan cheese, extra virgin olive oil and balsamic reduction, complimented with baby greens and drizzled with feta dressing.

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.

pan seared blue crab cake, served with fresh avocado, baby greens and sweet potato curls, accented with sauce remoulade and champagne white truffle vinaigrette.

sweet sauteed onions, served in a burgundy tomato broth, accompanied by herb parmesan baguette crisp and aged swiss cheese.

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.

chef's daily fresh soup selection.

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.

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.

baby greens, gorgonzola cheese, candied walnuts, mandarin oranges, strawberries and raspberry vinaigrette.

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. add grilled chicken $3.50; add grilled shrimps $4.95; add grilled salmon $4.25

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. add grilled chicken $3.50; add grilled shrimps $4.95; add grilled salmon $4.25

romaine hearts, garlic croutons, aged parmesan, anchovies and creamy caesar dressing. add grilled chicken $3.50; add ahi tuna $5.95; add grilled shrimps $4.95

house made orange-zested chicken salad, served over baby greens, complimented with strawberries, orange segments, pineapple and candied walnuts.

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.

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.

baby greens, vine ripen tomatoes, oven roasted artichoke hearts, yellow pair tomato and roasted red peppers, accented with gorgonzola cheese and crispy fried onions.

slow roasted turkey breast, sliced thinly, topped with baby swiss, russian dressing and roasted red pepper slaw, served grilled on rye bread with tri-color tortillas and pickle spear.

marinated flat iron steak, grilled to desired temperature, served open faced on toasted french bread with seasoned fries and roasted red pepper slaw.

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.

rosemary grilled chicken breast, layered with yellow tomato, buffalo mozzarella and fresh arugula, served on a toasted ciabatta bread with dijonaise, seasoned curly fries, and roasted red pepper slaw.

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 sauteed onions $1.00; add mushrooms $1.50 add bacon $1.90

hand sliced, traditionally seasoned roasted lamb, wrapped in a grilled pita, smothered with sauteed onions, vine ripen tomatoes and feta cheese, accompanied by a cucumber yogurt sauce, roasted red pepper slaw and bistro chips.

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.

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.

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.

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.

lamb shank 4 petite lamb shanks, slow roasted with root vegetables in its own natural juices, served over farfalle pasta and drizzled with evoo and aged parmesan.

sauteed grouper, topped with spinach, smoked applewood bacon, pernod reduction and parmesan cheese, drizzled with lemon beurre blanc, accompanied by rice and vegetable du jour.

large sauteed shrimp, sundried tomatoes, asparagus, baby spinach and toasted pine nuts, tossed in a light parmesan and goat cheese cream sauce over farfalle pasta.

pan seared ahi tuna, sauteed shallots, garlic, baby spinach and toasted pine nuts, tossed in a lemon caper beurre blanc, served with rice and vegetable du jour.

tender chicken breast, lightly pounded and sauteed 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.

fresh blackened grouper, served in a grilled white corn tortilla, accented with a black bean and jicama slaw, alfalfa sprouts, avocado and melted pepper-jack cheese, complimented with rice, vegetable du jour, salsa and guacamole.

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.

delicate raviolis, stuffed with marinated grilled vegetables, tossed with sundried tomatoes, spinach and a rich goat cheese and parmesan cream sauce. add grilled chicken $3.50; add grilled shrimps $4.95

key lime, creme brule and tira misu

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.

almond crusted double cream brie, served warm, complimented by flat bread crackers, fresh fruit and raspberry beurre blanc.

plump cold water oysters, topped with sauteed spinach, applewood smoked bacon and pernot infused bechamel, topped with parmesan cheese, served golden brown.

a tower of golden fried calamari, complimented by a roasted red pepper coulis and chipotle aioli.

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.

pan seared blue crab cake, served with fresh avocado, baby greens and sweet potato curls, accented with sauce remoulade and champagne white truffle vinaigrette.

chargrilled, balsamic & rosemary marinated chicken skewers with fire roasted tomatoes and scallions, served with roasted yellow pepper and mustard seed dipping sauce.

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.

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.

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.

sweet sauteed onions, served in a burgundy tomato broth, accompanied by herb parmesan baguette crisp and aged swiss cheese.

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.

chef's daily fresh soup selection.

baby greens, yellow tomato, kalamata olives, julienne carrots, alfalfa sprouts, topped with grilled shrimp, scallop and salmon skewers, served with champagna vinaigrette.

baby greens, gorgonzola cheese, candied walnuts, mandarin oranges, strawberries and raspberry vinaigrette.

romaine hearts, herb and parmesan bistro cut croutons and shaved parmesan, tossed together with a creamy caesar dressing.

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. add grilled chicken $3.50; add grilled shrimps $4.95; add grilled salmon $4.25

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.

romaine lettuce, vine ripened tomatoes, kalamata olives, crumbled feta cheese, seedless cucumber, red onion and roasted artichoke, red pepper and feta vinaigrette, topped with slices of gyro meat.

fresh mussels, scallops, shrimps and tender squid, served chilled over baby greens & spinach, tossed with bell pepper, fine roasted tomato, kalamata olives, scallions, sweet chili sauce and topped with shaved onions.

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.

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.

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.

herb crusted half chicken, slow roasted, served with cabernet infused demi, red skin mashed potatoes and vegetable du jour.

lightly pounded chicken breast, stuffed with baby spinach, roasted red peppers, sauteed 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.

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.

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.

mediterranean marinated lamb medallions, skewed with red and yellow onion, portabella mushroom, red and green bell pepper and fire roasted tomatoes, served with saffron rice and vegetable du jour.

tender roasted half young duckling, served with a crispy skin, drizzled with an orange teriyaki glaze, served with saffron rice and vegetable du jour.

peppercorn crusted 12 oz new york steak, cooked to your liking, served with a rich bordelaise sauce, vegetables du jour and red skin mashed potatoes.

tender veal medallions, lightly pounded and sauteed 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.

8 oz. tenderloin center cut steak, cooked to your liking, fini served with a cognac demi glaze, served with redskin mashed potato and vegetable du jour.

fresh black pei mussels, sea scallops, large shrimp, atlantic salmon and cold water lobster tail, sauteed in a light pernot infused tomato saffron broth, drizzled with extra virgin olive oil.

fresh sauteed red snapper, topped with baby spinach, applewood smoked bacon and pernot infused bechamel, broiled to perfection, served with lemon caper beurre blanc, vegetable du jour and parmesan risotto

large sauteed shrimp, garlic, shallots, sundried tomatoes, kalamata olives, feta cheese, roasted artichokes and tender asparagus, tossed with a tomato saffron broth, served over capellini pasta.

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.

your choice of grilled, blackened or sauteed swordfish, topped with fresh pineapple mango salsa, complemented with saffron yellow rice and vegetable du jour.

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.

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.

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.

layers of red and yellow tomatoes, fresh arugula, marinated portabella mushrooms, 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.

sauteed, grilled, blackened or fried swai fish fillet, served with artichoke mushroom sauce and accompanied by saffron rice and vegetable du jour.

sauteed scallops, salmon and shrimps with roasted cloves of garlic, white wine, olive oil, basil, lemon, and chopped tomato, over angel hair pasta.

a tower of lightly blackened atlantic salmon, tiger shrimps, fresh sea scallops and cold water lobster, complemented with sauteed spinach and asparagus, drizzled with a citrus beurre blanc.

key lime, creme brule and tira misu