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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.


Lamb/Chorizo Meatballs

Apricot, Braised Pistachios, Spicy Yogurt, Pomegranate


Crispy Calamari

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

Jumbo Lump Crab Beignets

Apple/Fennel Slaw, Red Remoulade


Cured Meats & Salumi

Herb Mustard, Cornichon, Pickles, Mozzarella, Crostini


Tuna Tartare *

Yuzu/Avocado Mousse, Cucumber, Spiced Tamari Vinaigrette, Seaweed, Puffed Rice


Chinese BBQ Pork belly

Carrot-Ginger Puree, Spicy Cashews, Pickled Vegetables, Jalapeno


Remington’s Shrimp Cocktail

Fresh Avocado Salsa, Corn Tortilla Chips


Chestnut Black Truffle Ricotta Gnudi

Mixed Mushrooms, Spinach, Brown Butter, Parmigiano Reggiano, Breadcrumbs


 Remington’s Selection of Artisanal Cheeses

Seasonal Garnish, Cranberry-Walnut Crostini


Shrimp Spring Rolls

 Sweet Chili Marinated Shrimp, Wasabi Aïoli, Citrus Ponzu


Soups and Salads

Soup Whim of the Season


 Baby arugula *

Figs, Goat Cheese, Toasted Almonds, Crispy Prosciutto, Honey Truffle Vinaigrette



“Classic” Caesar

Romaine Hearts, White Anchovies, Parmesan Crisps, Sourdough



“Steak House” Iceberg Wedge *

Applewood Smoked Bacon, Pickled Red Onion, Tomato, Creamy Gorgonzola Dressing


Beets *

Golden and Ruby Beets, Orange, Hazelnuts, Goat Cheese,

Balsamic, Extra Virgin Olive Oil, Maldon Salt


Shaved Winter Salad

Radish, Cucumber, Sunchoke, Beets, Red Onion,

Pumpkin Seeds, Dill/Poppy Buttermilk Dressing




Poached Duck Egg, Applewood Bacon, Parmigiano Reggiano, Chives, Black Pepper


Chilean Sea Bass

Potato Crust, Miso-Butternut Squash Puree, Baby Potatoes, Mushrooms, Sherry


Nori-Sesame Shrimp

Shiitake-Spinach-Edamame Stir Fry, Ginger-Carrot Puree,

Pickled Asian Pear, Spicy Yuzu, Sweet Soy


Pan Roasted Scottish Salmon *

Apple/Bacon Braised Cabbage, Fingerling Potatoes, Grain Mustard-Chardonnay Jus


Pan-Seared Day Boat Scallops *

Sunchokes, White Asparagus, Broccoli, Cauliflower Puree, Lemon Butter


Lobster & Mushroom Risotto *

Carnaroli Rice, Black Truffle, Parmigiano Reggiano, Mascarpone, Herbs

Full 27 Half 15

  Beet “Steak” *


Truffle, Thyme, Olive Oil Smashed Potatoes, Baby Spinach,

Black Garlic Vinaigrette


Braised Prime Short Ribs

Seoul Seasoned reduction, Ginger Rutabaga, Edamame Puree,

Sweet & Sour Onions, Korean Chili Sauce


Grilled NY Strip *

Garlic Creamed Spinach, Fingerling Potatoes, Cabernet Sauce


ADD Molten Gorgonzola Crust 5

Grilled Chicken *

Lemon/Herb Chicken Breast, Cauliflower Puree,

White Asparagus, Mushrooms, Marsala


Grilled Pork Chop *

Cheddar and Garlic Grits, Braised Cabbage,

Pickled Huckleberries, Mike’s Apple Sauce


Side Dishes 7

Sautéed Spinach *

Truffle Parmesan Fries *

Duck Fat Fingerling Potatoes *

White Asparagus & Herbs *

Cheddar & Garlic Grits *

Add Poached Duck Egg *

* Indicates Gluten Free ItemsDinner 12.2.14

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