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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

Crispy Calamari

Sweet Ginger Crust, Hawaiian Basil, Fresno Chiles, Lime Aïoli
9

Shrimp Spring Rolls

 Sweet Chili Marinated Shrimp, Wasabi Aïoli, Citrus Ponzu

12

Remington’s Shrimp Cocktail

Fresh Avocado Salsa, Corn Tortilla Chips

13

 Lamb Carpaccio

Char-Grilled Lamb, Minted Tabbouleh, Cucumber Raita, Flatbread Crisps 

13

Smoked Scottish Salmon

Horseradish and Fingerling Potato Salad, Cucumber, Lemon

12

Roasted Littleneck Clams

Chorizo, Garlic, Beer-Butter Broth, Fire-Grilled Crostini

13

Gnocchi

Fresh Herb Gnocchi, Crimini Mushrooms, Beurre-Noisette, Parmesan Breadcrumb

10

Jumbo Lump Crab

Butter Poached Crab, Blini, Sauce Maltaise, Smoked Sea Salt, Micro Salad 

13

Remington’s Selection of Artisanal Cheeses

Dried Fruits and Nuts, Cranberry Walnut Crostini

16

SoupsandSalads

 

Caldo Verde

 Argentinian Sausage, Rainbow Kale, Fingerling Medallions

8

English Pea Soup

English Peas, Sourdough Crouton, Shaved Carrot, Prosciutto Crisp

8

 

Spinach Salad

Baby Spinach, Butter Lettuce, Thompson Grapes, poached Egg,

Warm Bacon-Dijon Dressing, Garlic Crostini  

10

 

“Classic” Caesar

Romaine Hearts, White Anchovy Dressing, Parmesan Crisps

8

 

“Steak House” Iceberg Wedge

Applewood Smoked Bacon, Shaved Red Onion, Creamy Gorgonzola Dressing

9

Roasted Beet Salad

Roasted Golden and Ruby Beets, Baby Arugula, Shaved Fennel,

Toasted Hazelnuts, Honey-Poppy Dressing

9

 

Salad Panachè

Boston and Red Leaf Lettuces, Gorgonzola, Sweet Cherry Tomato, Radish,

Red Wine Vinaigrette

8


Entrees


Pan-Seared Salmon

Organic Salmon, Green Tea Jasmine Rice, Wilted Arugula,

Blood Orange Beurre-Blanc

27

Chilean Sea Bass

Shiitake and Carrot “Fried” Risotto, Soy-Sweet Chili Glaze,

Stewed Cipollini Onion

30

Shrimp and Scallop “Rosa”

Seared Shrimp and Scallops, Penne, Roasted Tomato Mafalda, Basil Pesto

27

Pan-Seared Day Boat Scallops

Porcini Dusted Scallops, Wild Mushroom Polenta,

Bacon-Infused Spinach Cream

29

 Vegan Portabella “Steak”

Grilled Confit of Portabella, Kohlrabi Puree, Edamame,

Onion-Red Wine “Demi-Glace”

23

Grilled NY Strip

Hand Cut Strip Steak, Grilled Asparagus, Cottage Style Fingerling Potato

30 

ADD Molten Gorgonzola Crust 5

Hanger Steak

Cast Iron Seared Medium Rare, Roasted Garlic Creamed Spinach,

Smoked Potato Puree, Truffle Aïoli  

28  

ADD Shiitake Confit 6

 

Lavender Chicken

Herb Dusted Chicken, Baby Vegetable Bouquet, Red Bliss Potato, Lavender Broth

24

Pork Tenderloin “Sous Vide”

Roasted Blue Potato, Caramelized Brussel Sprouts, Pancetta,

Peppered Brandy-Honey Glaze

25

 

Crispy Duck Breast

Seared Long Island Duck, Sautéed Kale, Parsnip Puree,

Fig and Goat Cheese Demi-Glace

28

 

Seared Red Snapper

Pan Seared Snapper, Tri-color Quinoa, Baby Greens, Shaved Red Onion,

Sun Dried Tomato Vinaigrette

28

$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.

Spring 2014

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