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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

Lamb/Chorizo Meatballs

Apricot, Braised Pistachios, Spicy Yogurt, Pomegranate

13

Crispy Calamari

Sweet Ginger Crust, Fresh Basil, Fresno Chiles, Lime Aïoli
10

Jumbo Lump Crab Beignets

Apple/Fennel Slaw, Red Remoulade

13

Cured Meats & Salumi

Herb Mustard, Cornichon, Pickles, Mozzarella, Crostini

17

Tuna Tartare *

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

15

Chinese BBQ Pork belly

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

13

Remington’s Shrimp Cocktail

Fresh Avocado Salsa, Corn Tortilla Chips

14

Chestnut Black Truffle Ricotta Gnudi

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

14

 Remington’s Selection of Artisanal Cheeses

Seasonal Garnish, Cranberry-Walnut Crostini

16

Shrimp Spring Rolls

 Sweet Chili Marinated Shrimp, Wasabi Aïoli, Citrus Ponzu

12

Soups and Salads

Soup Whim of the Season

8

 Baby arugula *

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

12

 

“Classic” Caesar

Romaine Hearts, White Anchovies, Parmesan Crisps, Sourdough

10

 

“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

Shaved Winter Salad

Radish, Cucumber, Sunchoke, Beets, Red Onion,

Pumpkin Seeds, Dill/Poppy Buttermilk Dressing

10

Entrees

.Bucatini

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

24

Chilean Sea Bass

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

30

Nori-Sesame Shrimp

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

Pickled Asian Pear, Spicy Yuzu, Sweet Soy

27

Pan Roasted Scottish Salmon *

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

28

Pan-Seared Day Boat Scallops *

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

30

Lobster & Mushroom Risotto *

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

Full 27 Half 15

  Beet “Steak” *

(vegan)

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

Black Garlic Vinaigrette

23

Braised Prime Short Ribs

Seoul Seasoned reduction, Ginger Rutabaga, Edamame Puree,

Sweet & Sour Onions, Korean Chili Sauce

29

Grilled NY Strip *

Garlic Creamed Spinach, Fingerling Potatoes, Cabernet Sauce

30

ADD Molten Gorgonzola Crust 5

Grilled Chicken *

Lemon/Herb Chicken Breast, Cauliflower Puree,

White Asparagus, Mushrooms, Marsala

25

Grilled Pork Chop *

Cheddar and Garlic Grits, Braised Cabbage,

Pickled Huckleberries, Mike’s Apple Sauce

27

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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