Rey's Restaurant Menu
50 items in 8 sections · Fine Dining Restaurant in Raleigh, NC
Rey's Restaurant’s menu lists 50 dishes and drinks, grouped into APPETIZERS, SOUPS, SALADS, DESSERTS, ENTREES- BEEF, VEAL, & PORK, and ENTREES- CHICKEN and more. Popular choices include Pan-Seared Scallops, New Orleans Turtle Soup, Romaine Hearts Salad, Bread Pudding with Whiskey Sauce, and Grilled Center Cut Corn-Fed Filet.
APPETIZERS 10
- Pan-Seared Scallops
Three scallops topped with a garlic-lime butter.
- Shrimp Orleans
Four gulf shrimp sauteed in a New Orleans Butter.
- N’awlins Crab Cakes
Lump crabmeat with green and red bell peppers dressed with a garlic-lime butter.
- Shrimp Cocktail
Jumbo white shrimp served with cocktail and spicy remoulade sauce.
- Crabmeat Cocktail
Colossal crabmeat served with cocktail and spicy remoulade sauce.
- Grilled Brie
Served with Fresh Fruit and Toast Points.
- Seared Ahi Tuna
With wasabi cream and pickled ginger.
- Fried Oysters
Served over New Orleans style succotash topped with cajun aioli.
- Fried Calamari
With a basil aioli sauce.
- Beef Carpaccio
Seared and shaved, raw New York Strip served with toast points
SOUPS 4
- New Orleans Turtle Soup
A French quarter classic.
- French Onion Soup
- Shrimp Bisque
- Grilled Chicken and Sausage Gumbo
A classic made with andouille sausage.
SALADS 9
- Romaine Hearts Salad
Made with hearts of palm, walnuts, artichoke hearts and gorgonzola cheese crumbles tossed with raspberry vinaigrette.
- Caesar Salad
Traditional Caesar topped with parmesan – reggiano.
- Field Green Salad
Baby mesculin, cucumber, goat cheese and roma tomatoes.
- Lettuce Wedge
Topped with diced tomatoes, gorgonzola cheese crumbles, bacon bits and bleu cheese dressing.
- Spinach Salad
Served with warm bacon dressing.
- Tomato and Mozzarella Salad
With fresh basil and balsamic vinaigrette.
- Jackson Square Chop Salad
Mixed greens, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, and Danish bleu cheese tossed in lemon basil dressing and topped with crispy fried onions.
- Calypso Berry Salad
Mixed greens tossed with white balsamic vinaigrette and topped with blueberries, strawberries, toasted almonds, sliced yellow bell peppers and goat cheese.
- Housemade Dressings:
Ranch, Bleu Cheese, Raspberry Vinaigrette, Balsamic Vinaigrette, Spicy Remoulade, Caesar, Oil & Vinegar and Creamy Lemon Basil
DESSERTS 9
- Bread Pudding with Whiskey Sauce
- New York Style Cheesecake
Vanilla bean cheesecake with fresh berries.
- Creme Brulee
- Chocolate Raspberry Truffle Cake
Rich flourless cake with raspberry filling.
- Sorbet with Fresh Fruit
- Chocolate Ice Cream
- Vanilla Ice Cream
- Cherries Jubilee
serves two
- Bananas Foster
serves two
ENTREES- BEEF, VEAL, & PORK 8
- Grilled Center Cut Corn-Fed Filet
8 OZ.
- Prime New York Strip
16 OZ.
- Prime Ribeye
16 OZ.
- Beef Tournedos
Two four ounce medallions topped with choice of grilled shrimp, fried oysters or seared scallops.
- Roasted Rack of Lamb
New Zealand lamb with a Dijon herb crust.
- Veal Piccata
Sauteed with white wine, capers and lemon butter sauce.
- Veal Marsala
Sauteed with butter, mushrooms and Marsala wine.
- Bourbon Street Pork Chops
Twin 6 oz loin chops, marinated in garlic, soy and bourbon and topped with a white wine, apple and raisin chutney.
ENTREES- CHICKEN 3
- French Quarter Chicken
Airline breast stuffed with herb cheese and topped with lemon butter.
- Chicken Piccata
Sauteed with capers, white wine and lemon butter sauce.
- Chicken Marsala
Sauteed with butter, mushrooms and Marsala wine.
ENTREES- SEAFOOD 5
- Grouper Lafayette
Pan fried grouper topped with sauteed crabmeat over a New Orleans style butter
- Blackened Tuna
Topped with a strawberry, papaya, mango and cilantro tapenade.
- Broiled Cold-Water Lobster Tails
Two 7 Oz. tails.
- Scottish Salmon
Topped with strawberry, papaya, mango and cilantro tapenade.
- Broiled Flounder
Filled with crabmeat stuffing and topped with shrimp and lemon butter.
SIDES 2
- Pasta Primavera
Zucchini, squash and onions tossed in our house marinara sauce over gemelli pasta.
- Grilled Vegetable Platter
Grilled or steamed asparagus, squash, and zucchini seasoned with butter or olive oil, sea salt and black pepper served with a sweet, broiled tomato
Menu items and prices are provided for information and may have changed (last updated April 2026). Allergen information is not included – please ask the restaurant.