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

Margarita Rock Shrimp *

Sangrita Cocktail Sauce, Avocado Mousse, Taqueria Carrots, Blue Tortilla

14

Cocoa/Pepper Beef Carpaccio

Pumpernickel, Celery, Arugula, Parmiginao, Sicilian Sea Salt,

Meyer Lemon-Black Truffle Vinaigrette

13

Crispy Calamari

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

Lump Crab Connoli

Old Bay Cannoli Shell, Celery, Radish, Beer

13

Hamachi Tartare *

Granny Smith Apple, Tamari, Mustard, Nori, Sesame, bacon

15

Root Beer Pork belly *

Pickled Cabbage, Sugar Snaps, Crispy Skin, Jalapeno

13

Remington’s Selection of Artisanal Cheeses

Seasonal Garnish, Walnut-Raisin Crostini

17

Overnight Brisket Steam Buns

Granny Smith Kim-Chee, Pineapple Hoisin, Chives

12

Rillettes de Cochon

Rustic Pork “Pate,” Pickles, Mustard “4-Ways”, Country Bread

11

Soups and Salads

Soup Whim of the Season

M.P.

 Baby arugula *

Figs, Goat Cheese, Toasted Almonds, Crispy Prosciutto,

Honey Truffle Vinaigrette

12

 

Jumbo Asparagus  *

Romesco, Marcona Almonds, Serrano Ham, Manchego Cheese, poached egg

11

 

“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

Spring Vegetable Mosaic *

Carrots, Radish, Cucumber, Beets, Pumpkin Seeds,

Sugar Snap Peas, Pumpernickel, Green Goddess Dressing

12

Entrees

Ramen

Grilled Octopus & Pork Belly, Fresno Chilies, Spinach, Sea Beans,

Thai Basil, Smoked Soft Boiled Egg, Lobster Dashi

24

Chilean Sea Bass

Herb/Potato Crust, Artichoke & Crab Black Barley Risotto, Tomato Passata

32

Confit of Rabbit *

Carrots, Sugar Snaps, Peas, Fava Beans, Parsnip Puree, Creamy Mustard, Ham

27

Grilled Scottish Salmon *

Asparagus, DuPuy Lentils, Castleveltrano Olives, Capers, Almonds, Romesco

28

Pan-Seared Day Boat Scallops

Black Truffle/Popcorn puree, Toasted farro, Lardons, leeks, Peas

34

Spring Lobster Risotto *

Asparagus, Peas, Fava Beans, Black Truffle, Parmigiano Reggiano, Mascarpone, Fresh Herbs

Full 27       Half 15

  Beet “Steak” *

(vegan)

Truffle, Olive Oil, French lentils, Baby Spinach,

Black Garlic/Balsamic Vinaigrette, Pepita Herb Puree

23

Overnight Leg of Lamb

Toasted Farro, Fava Beans, Asparagus, Pomegranate, Garbanzo

Mission Fig Sauce, Mint Pesto

30

Grilled NY Strip *

Garlic Creamed Spinach, Fingerling Potatoes, Cabernet Sauce

34

ADD Molten Gorgonzola Crust 5

Lemon/Herb Grilled Chicken *

Spinach/Artichoke Puree, Asparagus, Carrots, barley,

Frico, Black Truffle Potato

25

Grilled Pork Chop *

Bourbon Brined, Cheese Grits “Lava Cake”, Pickled Cabbage & Cherries,

Apricot Honey Mustard

27

Side Dishes 7

Sautéed Spinach *

Truffle Parmesan Fries *

Duck Fat Fingerling Potatoes *

Asparagus *

Spinach/Artichoke Puree *

Buttered peas & Fava Beans *

* 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.

Early Spring 2015

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