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| Alexandra's Restaurant Dinner Menu |
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Soups & Salads
Soup du Jour
Flavor of the Season |
Spinach Salad
Warm Bacon Dressing, Hard Boiled Egg and Croutons |
House Salad
Cucumbers, Tomatoes, Carrots and Red Onion |
Mesculin Greens
Sugar Glazed Bacon, Spiced Pecans, Tomatoes and Honey Mustard |
Caesar Salad
Toasted Brioche, Chopped Romaine and Parmesan |
Alexandra's Cobb Salad
with Lemon Grilled Chicken, Egg, Roma Tomato, Bacon, Black Olives, Cheddar and Great Hill Blue Cheese |
Fried Caprese Salad
Fried Tomatoes, Mozzarella, Basil Leaves, Olive Oil and Balsamic Glaze |
Additions to your Salad
Grilled Chicken Breast, Grilled 4 oz. Tenderloin,
Grilled Shrimp, Grilled Salmon |
Salad Dressings
House Caesar, Raspberry Vinaigrette,
Balsamic Vinaigrette, Creamy Bleu Cheese,
Parmesan-Peppercorn Ranch,and Honey-Dijon
Vinaigrette |
Appetizers
Crispy Fried Chicken Wings
Tossed in a Spicy Herb Green Sauce and Served with House-made Onion Rings |
Shrimp and Corn Quesadilla
Cheddar Cheese, Corn and Grilled Shrimp served in Crisp Tortilla Shells with Guacamole, Salsa and Sour Cream |
Pepper Seared Rare Ahi Tuna
Cucumber Cantaloupe Salad, Lemon and Herb Oils |
Ceviche St. Thomas Style
Marinated Mixed Fish, Shellfish, Cilantro, Black Beans, Tomatoes, Mango, Jalapeño, Mint and Pineapple Soaked Rum |
Tenderloin Carpaccio Cheesesteak Style
Seared Tenderloin of Beef, Brushed with Olive Oil and Topped with Greens, Shaved Pecorino, Confit of Grape Tomatoes, Herbs and Pita Chips |
Entrées
Veal Escallops Sauteed Golden Brown
Risotto Milanese, Wilted Greens with Grape Tomatoes, Pommery Mustard Brown Butter Jus |
Teriyaki Glazed Salmon with Sesame Seeds
Tropical Fruit Relish, Fried Plantains and Mango Butter Sauce |
Pork Porterhouse
Glazed with Peppered Honey, served with a Red Onion Marmalade, Horseradish Whipped Potatoes and Spinach-Garlic Saute |
Pan Roasted Cornish Game Hen
Country Ham and Fontina Cheese Risotto, Oven Roasted Tomatoes, Vegetable Ribbons and Chicken Jus laced with Sage |
Tornados of Beef Tenderloin
White and Green Asparagus, Dauphinoise Potatoes, Fleuron, Morel Mushrooms and Cognac Cream |
Apricot BBQ Glazed Quail
Stuffed with Cornbread and Tasso Ham, Stewed Greens, Root Vegetable Hash and Bourbon Jus |
Rack of Lamb Spring Duo
Duel chops - Rosemary Salt Roasted vs. Basil Brioche Crusted, Whipped Potatoes, Roasted Carrots, Garlic Confit and Mint Julep Emulsion |
Pasta Alayna
Gnocchi tossed with Asparagus, Roasted Peppers, Artichokes, Spinach, Roasted Garlic, Grilled Squash and Pecorino Cheese |
Add-ons
Lobster, Crab, Shrimp or Chicken |
Broiled Crab Cakes
Potato Puree, Vegetable Juliennes and Roasted Chili Tartar Sauce |
Scallops Wrapped in Prosciutto Ham
Charred Tomato Salsa, Tequila-Lime Butter Sauce and Asparagus |
Roasted Maine Cod
Basil Butter Sauce, Vegetable and Crab Risotto, Julienne Vegetables |
Potato Crusted Sea Bass
Chive Butter Sauce, White and Green Asparagus |
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