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What to Eat at Remick’s, Bringing American Food With Twists to Quincy

Photo: Marc Orfaly

As we mentioned last week, Pigalle’s Marc Orfaly’s set to launch an American tavern in Quincy very soon. We glimpsed Remick’s menu, which leans heavily toward Italy. (We’d initially noted that the menu would have “universal undertones,” but those undertones seem mainly Italian right now.) We’re also digging that they advertise their phone number all 1950s-like, just like the old-time department store they’re named after: 617-PResident 3-0311. Retro! Full menu straight ahead.

Raw Cold Bar
Cape oysters on the half shell
Little neck clams on the half shell
Jumbo shrimp cocktail
Tuna tartare with ponzu and American caviar
Clam ceviche
Crab cocktail/green goddess dressing
Half poached lobster
Steak tartare

Appetizers
Clams casino
Oysters Rockefeller
Fried calamari with hot peppers/marinara
Grilled flat bread pizza margarita
Grilled flat bread pizza bianco with fontina, hot peppers and sopressata

Salads
Endive, blue cheese, candied walnuts
Roasted beets, goat cheese fritters, balsamic dressing
House mixed greens
Chopped Greek
Classic Caesar

Soups
New England style clam chowder
Manhattan style clam chowder
Italian wedding soup
Chicken noodle soup

Fish
Au pouive Tuna steak, oxtail potato cake
Whole stuffed trout
Baked Sole oreganata
Swordfish a la puttanesca

Beef
Beef stew/ root vegetables
Sirloin au pouvie
Grilled rib eye, herb butter, fries
Braised beef short rib, potato purée
Sirloin steak tips, peppers n’ onions
Sirloin burger

Pasta
Lobster fra Diavlo over linguine
Clams over linguine red/ white
Shrimp over linguine red/white
Seafood combo Diablo
Chicken , broccoli and ziti

Pork
Pork chops/ vinegar peppers
Pork saltimbocca, prosciutto, fontina cheese, sage
Pork Osso Bucco, saffron risotto
Pork Bolognese, rigatoni
Pork meat balls, red sauce, spaghetti

Chicken
Whole roasted chicken for two
Fried chicken with fixins
Chicken noodle soup
Chicken wings
Chicken Milanese ‘torta’

Chef’s Specials
Pork wiener schnitzel with herbed spaetzle, braised purple cabbage, lemon caper sauce
Crispy half ducking with wild rice, cipollini onions and dried cherry glaze
Duck liver pate, pickles, country toast

Sides
Pasta pomodoro
Creamed or sauteed spinach
Potato puree
French Fries
Cauliflower gratin
Lyonnaise potato
Sauté zucchini, tomato, onion
Green beans & glazed carrots

Earlier: Marc Orfaly’s Quincy Tavern Will Feed You American Food With Universal Undertones

What to Eat at Remick’s, Bringing American Food With Twists to Quincy