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Remy's Kitchen & Wine Bar

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Mediterranes Restaurant und Weinbar$$$$

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Remy's Kitchen & Wine Bar

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Menü

Dessert Menu 7Dinner Menu 5

Dessert Menu

Desserts

Sour Lemon Bars

5.95

Balsamic soused strawberries and blueberries. Pair w/ Sandeman's 20 yr Tawny $12

Tiramisu

6.95

Layers of pound cake soaked w/ anisette and coffee topped w/ mascarpone cream, pistachios and chocolate shavings. Pair w/ Yalumba Museum Reserve Muscat NV $8

Warm Apple & Golden Raisin Bread Pudding

6.50

W/ brandy hard sauce - "a Remy's classic". Pair w/ Neige Apple Ice Wine $8

Dessert Trio

13.95

Chocolate Napoleon, Almond Crusted Mascarpone Cheesecake & Tiramisu

French Vanilla Ice Cream

4.75

Tahitian Vanilla Creme Brulee

4.95

Pair w/ Pierre Ferrand Dry Curacao $8

Chocolate Napoleon

7.50

Cocoa phyllo crisps layered w/chocolate mousse served w/espresso creme anglaise. Pair w/ Sandeman's 20 yr Tawny $12

Almond Crusted Mascarpone Cheesecake

5.50

W/double cherry compote. Pair w/ Leopold Raffin VSOP Cognac $11

Sorbet Du Jour

4.75

Coffee Specialties

Caffé Al Ferrand

8.00

Ferrand dry curaçao & brown sugar

Calypso Coffee

8.50

W/ plantation rum, dry curaçao, shaved chocolate

Nutty Italian

7.50

Frangelico & amaretto

Amaro

Italian herbal liqueur, perfect as an after dinner digestif. Typically produced by macerating herbs, roots, flowers and citrus peels in neutral spirits or wine allowing mixture to age in casks or bottle

cocchi Barolo Chinato, Italy

9.50

Barolo wine, 100% Nebbiolo, infused w/ bark of quinine tree, rhubarb roots, orange peel, cloves eucalyptus and dried figs. Long balanced sweet/dry finish

Amaro Montenegro, Italy

7.50

Lightly sweet w/ rose petals, dried orange peel and cherry. Subtle earth spice w/ cassia bark, alspice, coriander and saffron. Named after Princess Elena of Montenegro. This is the most popular amaro in Italy

Amaro Nonino, Italy

9.50

Grappa based. Aged for 5 years in oak barrels w/ spices including gentian, saffron, licorice, rhubarb, tamarind and quassia bark. Lighter in texture. Ends w/ touch of sweetness followed by a biting bitterness

Ports

ramos Pintos 30 Year Old Tawny

18.00

Nose of vanilla, dried fruits, cinnamon and cocoa. Flavors of almonds and hazelnuts with wood and spice

Smith & Woodhouse 10 Year Port

9.00

Founded in 1784, Delicate hazelnut, raspberry and brandy nose and a delicious raisiny fruit flavor

Sandeman's 20 Year Tawny

12.00

Flavors of dried apricots, honey, nuts, spices, and vanilla. Soft tannins and good balance between young sweetness and age

Or How About This?

Big "O" Ginger

8.50

Neige Apple Ice Wine, Apple

8.00

St. Germain Elderflower

9.50

Luxardo Maraschino

8.50

Pierre Ferrand Dry Curacao Orange

8.00

Yalumba Museum Reserve Muscat

8.00

Single Malts

Macallan - 12 Yr

12.50

Dalwhinnie - 15 Yr

12.50

The Glenlivet - 12 Yr

9.50

Cognac

Brandy from the Cognac region of France. Must be twice distilled in copper pot stills and aged at least two years in French oak barrels

Leopold Raffin Vsop

11.00

Aromas of peach and pear. Spicy buttery almond praline. Dry yet fruity medium body. Good balance and depth in a dry oak frame

Pierre Ferrand, Amber

8.50

Made only w/ Grande Champagne grapes, the unfiltered wine is distilled over lees and aged in small oak casks. Almost golden yellow color. Sweet apple and pear on the palate. Fresh and well balanced

Maison Surrenne Vs

8.50

Honey gold color, medium strength floral, lemon and melon aromas. Delicate a silky mouth feel

Dinner Menu

Monday-Saturday

Small Plates

Hot

Stuffed Grapevine Leaves

6.95

Stuffed w/ground lamb & rice in tomato cumin sauce

Tomato Bisque*

4.95

With basil oil and grated parmesan

Soup of the Day

4.95

Fritto Misto

9.50

Shrimp, calamari & bay scallops w/ lemon mustard vinaigrette

Veal Meatballs

8.50

In roasted garlic tomato sauce on spinach & garbanzo beans

Shrimp & Manachego Arancini

9.95

Three panko encrusted arancini served on roasted red pepper, toasted almond romesco sauce

Steamed Pei Mussels*

10.95

W/fresh herbs, garlic, white wine, butter & broth served w/ a grilled baguette

Black Pepper & Parmesan Polenta Fries

5.50

W/ harissa

Grilled Beef Tenderloin Kebobs

9.50

W/spicy tamarind honey glaze on arugula & carrot salad

Roasted Carrot & Green Lentil Soup

5.50

W/ grilled kale

Pan Seared Scallops & Spinach

13.50

W/tomato balsamic vinaigrette & crumbled goat cheese

Roasted Cauliflower & Caramelized Onion Flatbread

8.95

With fontina and feta cheese and arugula pesto

Panko Eggplant with Manchego Cheese

8.95

W/ roasted tomato sauce, arugula in lemon balsamic vinaigrette

Moroccan Seasoned Crab Cake

9.95

W/horseradish-stone ground mustard tartar sauce

Flash Fried Artichoke Hearts & Cauliflower Florets*

8.50

With roasted red pepper-caper dipping sauce

Cold

Mediterranean Trio*

9.95

Cilantro-pesto on harissa hummus, babaganoush and feta mousse w/ grilled pita

Field Greens

5.50

Kalamata olives, garbanzo beans, tomatoes w/Gorgonzola vinaigrette

Belgian Endive, Radicchio & Walnut Salad

8.50

Bleu cheese & mission figs w/white truffle oil & balsamic reduction

Today's Cheese Plate*

12.95

Fresh grapes, toasted nuts and flatbread crackers. Available cheeses are changed regularly

Truffled Buratta Mozzarella & Prosciutto*

10.95

W/ cherry heirloom tomatoes, arugula salad & grilled baguette

Roasted Butternut Squash & Arugula Salad

8.50

With baby spinach, bleu cheese, spiced pecans and chai-dijon vinaigrette

Remy's Hummus*

6.50

With flat bread & feta cheese

Mediterranean Salad

6.50

Cucumber, tomato, kalamata olives & feta tossed w/fresh lemon & olive oil

Large Plates

Bronzed Mahi Mahi

19.50

Topped w/shrimp over French green lentils

Wild Mushroom Cresta Pasta*

16.50

Fresh herb, smoked tomato-fontina cream

Braised Lamb Pappardelle*

18.50

Braised lamb, wild mushrooms, caramelized onions and marjoram with fresh pappardelle pasta topped w/ fresh spinach and crumbled feta

Chermoula Grilled Beef Tenderloin Filet

25.50

Topped with feta mousse and served with roasted red potatoes and seasonal vegetables

Seafood Cioppino*

22.50

Shrimp, fresh fish & PEI mussels in fresh herb tomato butter broth with grilled baguette

Rosemary & Feta Roasted Chicken

18.50

Naturally raised chicken served w/ fresh herb & white wine sauce, green beans & roasted red potatoes

Grilled Faroe Island Salmon*

21.50

W/ soy-honey glaze and ginger scallion aioli

Gruyere Burger*

12.50

With caramelized onions and melted "Comte" gruyere cheese, tomato and arugula on a brioche bun

Naturally Raised Pepper Grilled Strip Steak

21.50

With blue cheese, arugula & lemon-balsamic vinaigrette

Sautéed Shrimp with Roasted Spaghetti Squash

18.90

And blistered tomatoes and capers

Sides for Sharing

Gorgonzola Whipped Potatoes

4.95

Roasted Cauliflower*

5.50

Warm tomato balsamic vinaigrette and heartland creamery goat cheese

Brussels Sprouts & Pancetta

6.50

Sweet and sour agrodolce and pine nuts

Pommes Frites*

4.50

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Remy's Kitchen & Wine Bar

Dessert Menu

Dinner Menu

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