We offer an a la carte menu along with specialty menus developed for local events and holidays. The Chef’s menu additions change on a nightly basis and full dinner service is available at the bar.

Highlights of our spring Starters and Salad selections include our Truffled Kale Caesar Salad, featuring baby kale, romaine hearts, pecorino, herb crostini, white anchovy and roasted garlic-truffle dressing ($10); Remington's Seafood Platter featuring shrimp, oysters and crab salad accompanied by traditional cocktail sauce, cucumber-red onion salad and fried lemon ($22); Tuna Tartare served with shishito peppers, cucumber, radish, cilantro, Thai chili oil, grilled pineapple chimichurri and sweet potato chips ($16); Prince Edward Island Mussels in a cilantro, lime, jalapeno, basil, and coconut-lemongrass broth ($12); Crispy Duck Leg Confit accompanied by a chilled shaved Brussels sprouts salad, apples, asparagus and an apple cider-goat cheese vinaigrette ($14); and a crudité offering of fresh seasonal vegetables, tomato-basil hummus and grilled pita bread ($15).

On the entree side, the following new items are presented: Shrimp and Cavatelli served with roasted tomato, Calabrian chili, pepperoncini, grilled scallion, garlic, EVOO and white wine ($26); Herb Encrusted Red Snapper accompanied by horseradish mashed potato, pea tendrils, grilled onion, asparagus and carrots in a spring pea-lemon butter ($30); Grilled Swordfish with crab chili, shishito pepper, sweet habanero, avocado mousse, and blue corn tortilla ($30); Veal Short Rib French Onion featuring caramelized onion, sherry, charred spring onion, gruyere and toasted sourdough ($32); a Vegan offering of Roasted Cauliflower and Broccoli served with harissa coconut puree, chick peas, crispy sweet potato, and a black garlic-pumpkin seed pesto ($24); a Double Cut Pork Loin Chop with smoked gouda grits, spicy tasso greens and peach gastrique ($32); and the "Remy" burger, introduced over the summer, remains a hit and features American wagyu beef, now accompanied by Wocestershire onions, aged white cheddar and bacon fat-tabasco fries ($16). The "Remy" Burger just won accolades at Jersey Shore Restaurant Week's Great Jersey Shore Burger Contest, winning the Judges' Choice for Best Burger at the Shore! It's available exclusively in the "R" Bar.

Additionally, these new items can accompany any entree: Shrimp (2) $6; Scallops (2) $10; and Molten Gorgonzola $5.

We look forward to seeing you soon at Remington's!


Remington's Seafood Platter


Shrimp, Oysters, Crab Salad, Traditional Cocktail Sauce, Cucumber-Red Onion Salad, Fried Lemon

Cocoa/Pepper Beef Carpaccio


Heirloom Celery, Arugula, Sicilian Sea Salt, Truffle Vinaigrette, Baguette Crisp



Fresh Seasonal Vegetables, Tomato-Basil Hummus, Grilled Pita

Crispy Calamari


Sweet Ginger Crust, Fresh Basil, Fresno Chiles, Lime Aïoli

Prince Edward Island Mussels (GF)


Cilantro, Lime, Jalapeno, Basil, Coconut-Lemongrass Broth

Artisanal Cheese and Charcuterie Plate


Seasonal Pairing of Cured Meat and Cheeses, Toasted Bread, Garnitures

Tuna Tartare (GF)


Shishito Peppers, Cucumber, Radish, Cilantro, Thai Chili Oil, Grilled Pineapple Chimichurri, Sweet Potato Chips

Crispy Duck Leg Confit (GF)


Chilled Salad of Shaved Brussels Sprouts, Apples, Asparagus, Apple Cider-Goat Cheese Vinaigrette

Soups and Salads

Soup: Chef's Whim of the Season


Baby Arugula (GF)


Figs, Chevre Goat Cheese, Toasted Almonds, Prosciutto di Parma, Honey-Truffle Vinaigrette

“Steak House” Iceberg Wedge (GF)


Baby Iceberg Lettuce, House Cured Bacon, Roasted Tomato, Roasted Pearl Onion, Gorgonzola Dressing

Truffled Kale Caesar Salad


Baby Kale, Romaine Hearts, Pecorino, Herb Crostini, White Anchovy, Roasted Garlic-Truffle Dressing



Heirloom Tomatoes, Basil, Garlic Crostini, EVOO, Aged Balsamic


Shrimp and Cavatelli


Poached Shrimp, Roasted Tomato, Calabrian Chili, Pepperoncini, Grilled Scallion, EVOO, White Wine

Herb Encrusted Red Snapper


Horseradish Roasted Potato, Pea Tendrils, Grilled Onion, Asparagus, Carrots, Spring Pea-Lemon Butter

Pan Roasted Salmon (GF)


Cauliflower Puree, Roasted Beets, Carrots, Beluga Lentils, Red Wine-Fish Demi-Glace

Pan-Roasted Day Boat Scallops (GF)


Seasonal Vegetable and Crab Risotto, Asparagus, Peas, Lump Crab, Truffle Oil, Warm Bacon-Herb Vinaigrette

Grilled Swordfish (GF)


Crab Chili, Shishito Pepper, Sweet Habanero, Avocado Mousse, Blue Corn Tortilla

Vegan Roasted Cauliflower and Broccoli (GF)


Harissa Coconut Puree, Chick Peas, Crispy Sweet Potato, Black Garlic-Pumpkin Seed Pesto

Double Cut Pork Loin Chop (GF)


Smoked Gouda Grits, Spicy Tasso Greens, Peach Gastrique

Roasted Chicken


Roasted Eggplant and Garlic Puree, Basil Chick Peas, Roasted Tomato, Asparagus, Balsamic Chicken Jus

Grilled 8 oz. Center Cut Filet Mignon


Roasted Garlic Creamed Spinach, Duck Fat Fingerling Potatoes, Cabernet Demi-Glace

Grilled 12 oz. New York Strip Steak


Roasted Garlic Creamed Spinach, Duck Fat Fingerling Potatoes, Cabernet Demi-Glace

Veal Short Rib French Onion


Caramelized Onion, Sherry, Charred Spring Onion, Gruyere, Toasted Sourdough

Remington's Award Winning Waygu Beef Burger - The "Remy" Burger (Served exclusively in the "R" Bar)


Worcestershire Onions, Aged White Cheddar, Bacon Fat-Tabasco Fries

Additions To Any Entree

Shrimp (2) $6
Scallops (2) $10
Molten Gorgonzola $5


Smoked Gouda Grits (GF)
Sautéed Garlic Spinach (GF)
Truffle Parmesan Fries
Beluga Lentil and Bacon (GF)
Seasonal Vegetable Risotto (GF)


"GF" Indicates Gluten Free Items, "Veg" Indicates Vegetarian Selections, "MP" Indicates Market Pricing

Menu and pricing subject to change.
$8 charge for splitting entrees will be applied. 20% gratuity will be added to parties of 6 or more.
Remington’s gift cards are available in any denomination. Please see our hostess for further information.
Spring 2017