Casa Del Rey Kitchen menu

Blended chickpeas with tahini and garlic

Blended cannellini beans with herbs and spices

Greek yogurt, cucumber, dill and citrus

Blend of olives in oil

Creamy grilled eggplant and garlic

Artichokes, Feta, Kalamata olives, cream cheese

Choose any 3 dips

Tomato, parmesan, basil with balsamic glaze

Marscarpone, crushed pistachios, sliced fig and honey

Blend of sauteed chef mushrooms, shallots, and garlic topped with mozzarella cheese

Shaved pear wrapped in thin sliced prosciutto over mascarpone cheese with balsamic glaze

Home made marinara sauce, pesto drizzle, fresh mozzarella and chopped fresh basil

Goat cheese, caramelized onions, fig spread, prosciutto and arugula

Pesto sauce, plant based mozzarella style cheese, and mixed grilled vegetables

Whipped feta cheese and crumbles, olives, heirloom tomatoes, onion and EVOO

Assorted cured meats and gourmet cheeses. Served with olives, dips, honey, and crackers

Fresh mozzarella cheese filled with stracciatella served over arugula, seasonal grilled fruit and topped with EVOO and cracked pepper

Crispy domestic squid lightly coated and fried. Served with spicy marinara

House blend 4 cheese sauce topped with our slow braised short ribs and toasted bread crumbs

Potato cake with eggs and onions

Sauteed jumbo gulf shrimp in garlic, butter, brandy and paprika

Hand cut potato wedges with truffle oil, truffle salt, parmesan cheese, and parsley

2 Wagyu beef patties with sauteed onion, garlic dill pickle on potato buns

Fresh pasta stuffed full of lobster, topped with pink champagne cream sauce

Pan seared jumbo sea scallops served on the own shell with a dollop of champagne sauce and prosciutto

Two jumbo gulf shrimp sauteed and served over linguine in a lemon white wine sauce

Ground eggplant with breadcrumbs in our homemade marinara sauce

A blend of Greek olives served warm in EVOO

Egg pappardelle pasta tossed in basil pesto sauce with crushed pistachio and shaved parmesan

Hand cut drumsticks fried golden brown in our southern batter. Served with roast cornbread puree and spicy BBQ sauce

Sesame seared tuna on a bed of purple quinoa topped with watermelon radish and dill crema. Served with wasabi soy glaze

Grilled octopus served over fingerling potatoes drizzled with cajun pepper vinaigrette