Remy's Kitchen & Wine Bar

Remy's Kitchen & Wine Bar

(Sekarang Tutup)
Restoran Mediterania dan Bar Anggur$$$$
Clayton
Simpan
Bagikan
Remy's Kitchen & Wine Bar
Foto21 Foto
MenuMenu
Dessert Menu 7Dinner Menu 5
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
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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Ikon kompas
Remy's Kitchen & Wine Bar
222 S Bemiston Ave
Clayton, MO 63105
Amerika Serikat
Dapatkan petunjuk
Ikon informasi
flavors of the Mediterranean since 1995
Ikon jam
Ditutup secara permanen (Tampilkan lebih banyak)
  • Sen–Kam
    • 11:30–22:30
  • Sab
    • 17:00–22:30
Ikon telepon
(314) 726-5757
Ikon World Wide Web
Ikon Facebook
remyskitchen
Ikon Twitter
@remyskitchen
Fitur
Reservasi
Ya
Kartu Kredit
Ya (tmsk. American Express)
Kursi di Ruang Terbuka
Ya
Makanan & Minuman
Menu
Makan Siang, Makan Malam, Happy Hour
Minuman
Anggur, Bar Lengkap, Koktail
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