Dinner Menu
Appetizers
Chilled Shrimp or Crab Cocktail
with cocktail and remoulade sauces
Fried Calamari
with spicy marinara sauce
Escargots a la Bourguignonne
with garlic butter and dipping bread
Sonoran Crab Cake
with chipotle remoulade sauce
Mixed Appetizer Sampler
grilled petite lamb chop with spicy Thai peanut sauce, crab cake
with chipotle remoulade sauce, and calamari with spicy marinara sauce
Prosciutto Wrapped Scallops
with tomato-garlic relish and lemon basil beurre blanc
Mesquite Grilled Chicken Sauté
with spicy peanut sauce
Beer and Butter Shrimp
Jumbo shrimp sautéed in Cajun spices, beer and butter
and served with crusty french bread
Soups
Soup du Jour
the chef’s creation of the day
French Onion Soup
baked with provolone, Swiss and fontina cheeses
Chicken Tortilla Soup
with diced avocado and red chili tortilla confetti
Salads
Remington’s Caesar
a classic with garlic croutons and fresh grated Parmesan cheese
Wilted Spinach Salad
with warm bacon dressing, chopped egg, red onion and roasted peppers
Iceberg “Wedge” Salad
with sliced tomato, red onion, and fresh blue cheese dressing
Sliced Tomato and Red Onion Salad
with blue cheese, bacon and buttermilk Ranch dressing
Mediterranean “Chopped” Salad
kalamata and green olives, roma tomatoes ,pepperoncinis red onion
marinated in red wine vinegar and oil, tossed over baby greens with garlic crostini
Sliced Roma Tomato and Mozzarella Salad
with balsamic dressing and herb vinaigrette
Baby Spinach Salad
with dried cranberries, candied walnuts, red onions,
goat cheese and raspberry vinaigrette
USDA Prime Cut Entrees
Aged for tenderness and flavor; all cuts may be prepared au poivre
and served with cognac demi glace or sauce béarnaise.
Filet Mignon 8 oz.
New York Strip 12 oz.
Bone-in Rib Eye 16 oz.
Prime Rib of Beef
Add a Lobster Tail
Classic Entrees
New Zealand Rack of Lamb 10 oz.
with fresh mint sauce and peanut sauce
Pan Seared Pork Loin
with brandy demi glace, sweet apples and onions
North Atlantic Salmon
with citrus-dill butter
Broiled Garlic Shrimp
with fresh herbs
Chicken Piccata
with lemon butter, capers and white wine
Mesquite Grilled Breast of Chicken
with oven dried tomatoes, garlic, and fresh basil over bowtie pasta
Sand Dabs
with lemon butter sauce
Vegetables and Other Sides
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Rings and Strings | |
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Creamed Spinach | |
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Wild Rice | |
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Vegetable of the day | |
Potatoes
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Baked Potato | |
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Lyonnaise Potatoes | |
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Scalloped Potatoes | |
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Garlic Mashed Potatoes | |
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French Fries | |
A $3.00 surcharge will be applied to all split orders
