Range's menu is meat-centric, offering menu items such as potted foie gras, rabbit, scrapple, pork shanks and cheeks, beef marrow bones, veal heart, veal sweetbreads and whole roasted rabbit, "hunter style." Shellfish options include oysters, shrimp, crabs and lobster. Fish dishes include rockfish and black cod with barbecued hazelnuts. Dishes are prepared in the restaurant's open kitchen.
The restaurant also makes its own breads, pizzas, pastas and candies. Pizza chef Edan MacQuaid has worked in many well-known pizza kitchens in the Washington, DC, area.