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| Alexandra's Restaurant Dinner Menu |
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Soups & Salads
Soup du Jour
Flavor of the Season |
Spinach Salad
Twice-Cooked Egg, Sugar-Glazed Bacon and Fig Vinaigrette |
House Salad
Cucumbers, Tomatoes, Carrots and Red Onion |
Wild Greens
Candied Pumpkin Seeds, Blue Cheese, Tomatoes and a Poached Pear Vinaigrette |
Caesar Salad
White Anchovies, Toasted Brioche, Chopped Romaine and Shredded Parmesan |
Alexandra's Cobb Salad
with 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 |
Appetizers
Crispy Fried Chicken Wings
Tossed in a spicy Buffalo Wing Sauce and served with Celery Sticks and Blue Cheese Dressing |
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
with Cucumber Cantaloupe Salad, Lemon and Herb Oils |
Maryland Crab Dip
Served with French Bread |
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 |
Shrimp Cocktail
Steamed Jumbo Shrimp served cold with Cocktail Sauce and Lemon |
Alexandra's Nachos
Duck Confit and Smoked Tomato Grits with Herbs |
Entrées
Coffee-Crusted Baby Backs
Full Rack of Ribs basted in a Jamaican Blue Mountain Coffee Sauce, served with Fries |
Grilled Swordfish
Margarita BBQ Marinated and Grilled, served with Potato Croquettes, Hearts of Palm, Ruby Red Grapefruit Butter Sauce and Tropical Fruits |
Pork Porterhouse
Glazed with Peppered Honey, served with a Red Onion Marmalade, Whipped Sweet Potatoes and Spinach-Garlic Saute |
Coconut Chicken
Grilled Chicken Breasts, served on a bed of Rice and Grilled Vegetables, topped with a Creamy Coconut Rum Sauce |
Pan-Roasted Veal Scaloppini
Wild Mushroom Artichoke Sauce with Red Bliss Potatoes and Julienne Vegetables, Tomatoes, Basil and Parmesan |
Grilled Double Cut Lamb Chops
Spinach Lentil Ragout, Cauliflower Puree, Red Wine Jus and Yellow Squash |
Broiled Crab Cakes
Potato Puree, Vegetable Julienne and Roasted Chili Tartar Sauce |
Delmonico Au Poivre
Cognac Pepper Mustard Cream, served with Broccolini and Red Bliss Potatoes |
Southern-Style Ruby Red Trout
Sauteed Head-on Shrimp, Creamy Gouda and Tasso Grits, Red Eye Gravy and Fried Leeks |
Seared Maine Diver Sea Scallops
Butternut Squash, Truffle and Yukon Gold Potato Hash, with Asparagus and a Green Apple Butter Sauce |
Pasta Alayna
Gnocchi tossed with Asparagus, Roasted Peppers, Artichokes, Spinach, Roasted Garlic, Grilled Squash and Pecorino Cheese |
Add-ons
Lobster, Crab, or Chicken |
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