A La Carte

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.

Starters

Burrata
Baby Tomatoes, Basil, Ciabatta, EVOO
12

Cocoa/Pepper Beef Carpaccio
Pumpernickel, Celery, Arugula, Parmigiano, Sicilian Sea Salt,
Meyer Lemon-Black Truffle Vinaigrette
13

Tuna Tartare
Wasabi Emulsion, Scallion, Cilantro, Sweet Soy, Gaufrette Potato
15

Crispy Calamari
Sweet Ginger Crust, Fresh Basil, Fresno Chiles, Lime Aïoli
11

Jumbo Lump Crab Ceviche
Guacamole, Bell Pepper, Red Onion, Citrus, Tortilla
15

Duck Confit *
Heirloom Apples, Asparagus, Frisee, Manchego, Truffle-Porcini Vinaigrette
17

Tom Yum Mussels
Coconut-Lemongrass Broth, Chili, Cilantro, Lime
13

Remington’s Selection of Artisanal Cheeses
Seasonal Garnish, Walnut-Raisin Crostini
17

Soups and Salads

Soup Whim of the Season
M.P.
Baby Arugula *
Figs, Goat Cheese, Toasted Almonds, Crispy Prosciutto,
Honey-Truffle Vinaigrette
12

“Steak House” Iceberg Wedge * Applewood Smoked Bacon, Pickled Red Onion, Tomato,
Creamy Gorgonzola Dressing 10

Beets *
Golden and Ruby Beets, Orange, Hazelnuts, Goat Cheese,
Balsamic, Extra Virgin Olive Oil, Maldon Salt
11

Classic Caesar
Anchovy, Chardonnay Croutons, Parmesan
9

Entrees

Colossal Shrimp and Lobster Gnocchi
U-6 Shrimp, Lobster, Tomato, Sweet Italian Sausage, Spinach, Lemon, EVOO
30

Grilled Swordfish *
Spicy Pea and Crab Risotto, Roasted Tomato-Garlic Butter
27

Spring Salmon *
Soba Noodles, Ginger Steamed Spring Vegetables, Yuzu-Black Garlic Dashi Broth, Bonito Flakes
28

Pan-Roasted Day Boat Scallops
Coriander Israeli Cous Cous, Braised Fennel, Orange, Pickled Fennel Fronds, Orange Vinaigrette
34

Red Snapper Milanese
Black Quinoa, Olives, Capers, Arugula, Red Onion, Fennel, Lemon-Garlic Vinaigrette
29

Spring Risotto *
Spring Peas, Tomato, Mascarpone, Serrano Ham, Parmesan
24

Charred Cauliflower *
Beluga Lentils, Chickpeas, Coconut-Harissa Puree, Cilantro
23

Pan Roasted Bell & Evans Frenched Chicken *
Sautéed Broccolini, Burst Tomato, Applewood Smoked Bacon, Brie and Pignoli Nut Risotto, Sauce Verte
26

 
Grilled Pork Chop
Bourbon Brined, Cheese Grits “Lava Cake,” Roasted Brussels Sprouts, Pickled Cherries,
Apricot Honey Mustard
27

Braised Boneless Short Ribs *
Roasted Celery Root, Smashed Yukon Potatoes, Asparagus, Braising Jus
30

Sides 7

Roasted Brussels Sprouts & Bacon *
Sautéed Spinach *
Truffle Parmesan Fries
Duck Fat Fingerlings *
Asparagus *

Steaks

Market Pricing
Please Inquire Of Your Server
8 oz Filet Mignon *
12 oz NY Strip *
20 oz Dry-Aged Cowboy *
(all served with Garlic Spinach, Duck Fat Fingerling Potatoes & Cabernet Reduction)

* Indicates Gluten Free Items

$8 Charge for Splitting Entrees will be applied. 18% 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.
Winter 2016

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