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Little Neck clams stuffed with herbed bread crumbs baked in white wine and lemon sauce.
Jumbo lump crab meat and herbs served with a homemade yogurt based tartar sauce over braised julienne vegetables.
Battered and fried to a golden brown.
Served with fresh marinara.
Italian white eggplant filled with imported cheese and fresh plum tomato sauce, topped with fresh mozzarella.
Thin slices of filet mignon served over arugula and Parmigiano.
Jumbo shrimp cocktail served with traditional cocktail sauce.
Fresh mozzarella with cream, served with avocado and prosciutto over field greens drizzled with balsamic reduction.
Parma prosciutto, soppressata, bresaola, cacciatorini Parmigiano and mozzarella with assorted grilled vegetables.
With cognac, sage, baby greens and garlic.
With baby romaine and housemade classic Caesar dressing.
Organic field greens in a mild balsamic vinaigrette, wrapped in English cucumber, topped with diced tomato and fresh mozzarella.
Belgian endive, roasted Holland peppers, whole nuts and stilton cheese.
Diced tomato, avocado, Vidalia onion and Gorgonzola cheese.
Chopped field greens and garden vegetables in a house balsamic vinaigrette.
Chopped fresh plum tomato, fresh basil and herbs.
Zesty tomato sauce with roasted garlic, virgin olive oil and spices.
Triple smoked bacon, Vidalia onions, fresh plum tomato and herbs.
Homemade fettuccine in a mascarpone cheese sauce with grilled chicken and broccoli.
Black olives, anchovies, fresh tomatoes, basil, capers and garlic.
Homemade wide noodles with mushrooms and mascarpone cheese.
Ravioli stuffed with lobster in a tomato and herb sauce.
Stuffed with California flat leaf spinach, mozzarella and ricotta cheese in a fresh plum tomato and mascarpone sauce.
Breast of free range chicken in a Parmigiano batter sauteed with white wine, lemon and fresh peas.
Boneless breast of chicken pan-roasted and tossed with potatoes, cherry peppers and duck sausage, splashed with port wine and balsamic vinegar.
Pan seared chunks of chicken in a white wine, lemon and garlic sauce with artichokes and sausages.
Grilled and served over braised julienne vegetables.
Boneless breast of chicken sauteed with wild mushrooms, cognac and mascarpone.
Breast of chicken lightly breaded, pan fried and topped with vine ripened tomato, basil, Bermuda onions and fresh mozzarella.
Served with spaghetti and tomato sauce.
Sauteed with wild mushrooms, Italian brandy and mascarpone, served with Nocciola potato.
Sauteed with roasted garlic, roasted Holland peppers, wild mushrooms and diced plum tomato.
Sauteed with white wine, topped with prosciutto, fontina cheese and diced tomato.
Served with spaghetti and tomato sauce.
Fillet of Atlantic salmon in a mustard and champagne sauce.
Jumbo shrimp in a light garlic, white wine and anchovy sauce.
Served over homemade taglierini.
Fresh calamari sauteed with garlic, white wine, tomato, virgin olive oil, fresh basil and spices, served over homemade taglierini.
Clams, mussels, scallops, calamari and shrimp in a light marinara sauce.
Filet of Florida snapper in a light tomato broth, garlic, white wine, herbs and little neck clams.
Served over braised julienne vegetables in a red zinfandel reduction.
Topped with sauteed cherry peppers and balsamic glaze.
Aged in house to perfection, grilled to your specification, served Pittsburgh style.
Black Angus burger with portobello mushrooms, bacon and cheese.
Julienne vegetables sauteed in garlic and oil.
Fresh broccoli rabe sauteed in garlic and oil.
Home fried potatoes with green peas and bacon.
Fresh leaf spinach sauteed in garlic and oil.
Fresh broccoli sauteed in garlic and oil.
French fried potatoes.
Menu for Remy's Italian Restaurant provided by Allmenus.com
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