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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

 

Smoked Salmon

Fennel, Radish, Cucumber, Pumpernickel, Capers, Lemon/Pepper “schmear”

12

 

Ham & Melon *

Chef’s Selection Of Ham, assorted Seasonal Melon, Melon “Ice”, Figs

12

 

Roasted Littleneck Clams

Chorizo, Garlic, White Wine, Crostini

13

 

Jumbo Lump Crab

Fresh American Crab meat, Old Bay Cannoli, Beer

15

 

Gnocchi

Cherry Tomato Sauce, Pancetta, Parmesan, Bread Crumbs, Basil Puree

10

 

 Remington’s Selection of Artisanal Cheeses

Dried Fruits and Nuts, Cranberry Walnut Crostini

16

 

Soups and Salads

  

Soup Whim of the Season

8

 

 Main Street Salad *

Baby Lettuces, Cherry Tomato, Fennel, Radish, Red Wine Vinaigrette

8

 

“Classic” Caesar

Romaine Hearts, White Anchovy Dressing, Parmesan Crisps, Sourdough

9

 

“Steak House” Iceberg Wedge *

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

9

 

Beets *

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

Balsamic, Extra Virgin Olive Oil, Maldon Salt

10

 

Caprese *

Heirloom Tomatoes, Creamy Burrata, Basil, Extra Virgin Olive Oil

12

 

Watermelon Salad *

Watermelon, Cucumber, Jicama, Feta, Chiles, Cilantro, Pickled Onion

8

 

* Indicates Gluten Free Items

 

Entrees

 

Grilled Salmon *

 

Organic Salmon, Watermelon, Cucumber, Jicama, garbanzo,

 

Goat Cheese, Creamy Coriander Vinaigrette

 

27

 

 

 

Chilean Sea Bass

 

Basil Crust, Roasted Eggplant & Garlic, Squash,

 

Zucchini, Tomato, Herb Puree

 

30

 

 

 

Shrimp and Scallop *

 

Seared Shrimp and Scallops, Zucchini, Garlic, Baby Tomatoes,

 

White Wine, Lemon, Fresh Herbs

 

27

 

 

 

Pan-Seared Day Boat Scallops

 

Toasted Couscous, Corn, Bacon, Black Truffle, Parmesan,

 

Charred Tomato Vinaigrette

 

29

 

 

 

Red Snapper *

 

Pan-Roasted, Cannellini Bean Puree,

 

Fennel/Cucumber Salad, Roasted Red pepper/Almond Pesto

 

28

 

 

 

Vegan Portabella *

 

Roasted Portabella, Artichokes, Cherry Tomato Ragout, Basil Puree

 

23

 

 

 

Fideos (Cut Spaghetti)

 

Jumbo Lump Crab Meat, Golden Tomato Sauce, Chives,

 

Fresno Chilies, Shaved Smoked Japanese Tuna

 

25

 

 

 

Hanger Steak

 

Cast Iron Seared Medium Rare, Truffle Parmesan Frites, Baby Arugula

 

28  

 

 

 

Grilled NY Strip

 

Hand-Cut Strip Steak, Garlic Creamed Spinach,

 

Smoked Fingerling Potatoes, Red Wine Sauce

 

30 

 

ADD Molten Gorgonzola Crust 5

 

 

 

Grilled Chicken

 

Lemon/Herb Chicken Breast, Heirloom Tomatoes, Parmesan,

 

Crostini, Basil Puree, Baby Mozzarella, Balsamic

 

24

 

 

 

Fire-Grilled Pork Chop *

 

Bourbon Brined, Pickled Sweet Peppers,

 

Cheddar and Garlic Grits, Peach Sriracha Sauce

 

27

 

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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