Take a look at this phenomenal festive menu!
GARLIC BREAD CLUSTER 11
With roasted garlic and basil butter.
STEAKHOUSE BRUSCHETTA 14
Crumbled goat cheese on top of toasted French bread layered with crispy pancetta, basil marinated Roma tomatoes and pickled red onions. Finished with a drizzled balsamic glaze.
CRISPY CALAMARI 16
Buttermilk marinated calamari, fast fried and tossed in cornmeal, served with a chipotle aioli.
SIGNATURE PRIME RIB SOUP 12
Remington’s famous prime rib in a hearty beef broth with Canadian pot barley and fresh vegetables.
ONION & SAGE SOUP 12
A timeless favourite, baked to a golden perfection.
CAESAR SALAD 12
Crisp romain tossed in our classic Caesar dressing and topped with seasoned croutons and bacon.
CHEF’S SIMPLE SALAD 11
Iceberg and red leaf lettuce, English cucumbers and vine ripened tomatoes with choice of dressing.
NEW YORK STRIPLOIN 40
A generous beef cut, broiled to your speci cation and accompanied by the Chef’s selection of vegetables.
PRIME RIB OF BEEF AU JUS 36
Succulent slow roasted, grain fed AAA beef, hand rubbed with an eclectic selection of spices.
STUFFED ONTARIO CHICKEN SUPREME 34
Chicken supreme stuffed with marinated artichokes, roasted red peppers & feta cheese, served with mushroom sherry cream sauce and the Chef’s selection of vegetables.
FETTUCCINI PRIMAVERA 31
Fettuccini pasta tossed with fresh seasonal vegetables in our classic marinara sauce.
PAN SEARED ATLANTIC SALMON FILET 38
Pan seared Atlantic salmon demi-glazed with Niagara chardonnay, lemon & finished with butter.
CHOCOLATE RASPBERRY TARTUFO 8
VANILLA CREPES WITH CARAMEL & WALNUTS 8
Check out our master Niagara Falls event listing.