Alexander's Restaurant

With Parmesan cheese.

Served with saffron aioli.

Crispy duck, rice, kimchi and hoisen peanut sauce.

With lemon garlic butter, served over toast points.

Sauteed with fra diavolo sauce. Served with a creamy spicy sauce.

Served in a garlic cream sauce, melted brie and herbs.

Shrimp wrapped in phyllo pastry and fried, served with creamy spicy sauce.

In-house smooth pate, cornichons, dijon mustard, red pepper jelly, served with toast points.

With shallots, garlic, tomatoes, herbs, and sherry, served with garlic bread.

Mixed artisan greens, mandarin oranges, carrots and sprouts tossed with tahini vinaigrette and topped with prime seared sliced tuna.

Served with Teresa's homemade zucchini-carrot bread and fresh fruit.

Baby greens tossed with apples, sundried cranberries, candied walnuts, cucumbers and radishes.

Roasted beets, apples, goat cheese, toasted walnuts, mixed artisan greens and walnut vinaigrette.

Grilled organic salmon, mixed greens, berries, avocado, Kemp seeds, candied walnuts, feta cheese, and citrus vinaigrette.

Tender gulf shrimp grilled with lemon and herbs, served over mixed greens, tossed with avocado, Kemp seeds, radish, cucumbers, grapefruit, toasted almonds and a creamy yogurt lavender vinaigrette.

With grilled gulf shrimp.

Asian vegetables, chili peppers, peanuts, served warm with a savory peanut dressing.

Grilled portobello mushroom topped with eggplant, roasted pepper, tomato, topped with mozzarella cheese and baked, served with baby greens and balsamic vinaigrette.

Heirloom tomatoes, mozzarella cheese, roasted pepper, anchovy, drizzled with reduced balsamic, olive oil and fresh basil.

Naples grown vibrant greens and herbs tossed with candied walnuts, poached pears and feta cheese, citrus-vanilla bean.

Served with granny smith apples, and toasted walnuts.

Crisp romaine with toasted croutons, classic Caesar dressing.

Chef's catch topped with cheddar and chunky tartar sauce.

Two grass fed burgers, topped with caramelized onions and point Reyes bleu cheese.

With cheddar cheese, sautéed onions, lettuce, and tomato served with truffle fries. 6 oz.

Filled with artisan baby greens, onions and creamy spicy sauce.

Filled with marinated grilled portobello mushrooms, eggplant, spinach, humus and caramelized onions.

With macadamia nut cream sauce.

Raviolis tossed in a white truffle sauce and Parmigiano Reggiano.

Duck tossed with angel hair pasta, spinach, pesto, sun dried tomatoes and crumbled point reyes bleu cheese.

Linguini tossed in garlic, olive oil, tomatoes, basil, and a touch of red pepper flakes and finished with Parmigiano Reggiano.

Gravlax served with onion, pumpernickel and mustard sauce.

Tossed with butternut, craisons, walnuts with apple and walnut vinaigrette.

Served with mushrooms, edamame dumplings simmered in dashi broth.

Served with jasmin rice.

With horseradish and cocktail sauce.

Served with cocktail and cognac sauce.

Prime tuna diced and tossed with a light soy-ginger dressing, mixed avocado, bleu crab meat.

Tossed with duck sausage, sage, carrot and pecorino cheese.

Pappardelle pasta, scallops, shrimp, and lobster tossed in a light tarragon sauce, with spinach.

Tossed in a white truffle sauce and topped with Parmigiano Reggiano.

Served in a savory lobster cream sauce.

Angel hair pasta, tossed in olive oil, garlic, spinach, roasted red peppers, mushrooms and fresh herbs.

With coriander.

5 oz new York strip au poivre, served with truffle fries.

Served with jasmine rice and fruit salsa.

Two baked crab cakes with lobster sauce, served with potato gratin and vegetables.

Pan seared "rare" tuna with steamed spinach, finished with a miso Demi glaze.

Served over jasmine rice, topped with a tropical fruit salsa.

Black Florida grouper baked to a crispy golden brown, drizzled with a mango beurre Blanc, served with potato gratin and vegetables of the day.

Prepared with shallots, capers, lemon and white wine, served with potato gratin and vegetables of the day.

Served with parsnip puree and steamed spinach.

With lobster, shrimp and pan seared scallops.

Yellow fin tuna pan seared "rare", sliced over steamed spinach, garnished with seaweed salad, fried potato nest and a miso Demi glaze.

A classic west coast stew of shrimp, calamari, mussels, and fresh catch, simmered in garlic, tomatoes, wine and herbs, and served with garlic bread.

Slowly braised with rosemary, garlic, vegetables and veal stock, served with farro and caramelized butternut squash.

All natural, roasted half a duck, partially de-boned and served with sweet potato flan, lingonberries and port wine reduction.

Pan roasted and served with wild mushrooms, caramelized shallots, Madeira wine, over seasoned spinach and potato gratin.

Topped with shoestring onions, and Demi glace.

10 oz New York strip au Poivre, served with truffle fries.

Grilled portobello topped with parsnip puree, caramelized bell peppers, onions and topped with crispy shoestring potatoes.

Served over mixed spring lettuce, radishes, berries, cucumber, carrots and toasted almonds, citrus vinaigrette.

Sauteed Asian vegetables, creamy peanut vinaigrette.

Warm pulled maple leaf duck served over artisan baby greens, with apples, sun-dried cranberries, candied walnuts and walnut vinaigrette.

Crispy romaine lettuce, smoked bacon, diced tomato, onion, topped with grilled beef tenderloin and creamy bleu cheese dressing.

Served with grilled chicken, or salmon, toasted croutons, crisp romaine, classic Caesar dressing.

Fresh crêpe filled with vanilla cream, served warm with a passion fruit sauce.

Topped with Chantilly cream, shaved white chocolate and macadamia nuts.

Prepared with Belgium chocolate, topped with Chantilly cream.

Lady fingers soaked with espresso and filled with a mascarpone mousse.