Alexander's Restaurant & Lounge menu

Soup of the Day

Caesar Salad

tender baby with parmesan shaves, anchovy filet and house made garlic croutons

Alexander's House Salad

classic mix of baby greens with cherry tomatoes, cucumber and carrot

Wild Greens with Lemon Honey Vinaigrette

accented with blanched grapes, thinly sliced almonds and yellow buck camembert cheese

Arugula Salad with Walnuts and Apples

tossed in a walnut oil vinaigrette and organic goat cheese

Calamari

hand cut and flash fried with a cilantro ginger aioli

Grilled Portobello Mushroom

topped with oregon bleu cheese, dates and hazelnuts

Proscuitto Wrapped Oysters

three oysters served with arugula salad, portobello mushroom, grilled red pepper and topped with Asiago cheese

Crab and Prawn Cocktail

dungeness crab and poached prawns with cocktail sauce

Eggplant Fritters with Grilled Portobello and Asparagus

light yet, filled with flavor accompanied by baby green salad and a sherry buerre blanc

Bouillabaisse

prawns, oysters, green lipped mussels, calamari, salmon and halibut in a light garlic, fennel, and tomato broth. served with grilled artisan bread and autumn squash compote

Slow Roasted Prime Rib of Beef

with natural juices, tillamook white cheddar scallop potatoes and seasonal vegetables

Braised Half Duck

duck confit with lightly dressed arugula and asiago salad, potato celerac rosti and drizzled with our own mulled wine sauce

Horseradish Crusted Salmon

pacific northwest salmon filet with a light horseradish crust, whipped potatoes, micro greens and lemon buerre blanc

Grilled Double Cut Pork Chop

in an ancho chile apricot glaze with roasted sweet potatoes and yams, seasonal vegetables and apple chutney

Dungeness Crab and Asparagus Halibut Filet

halibut filet filled with crab and asparagus with champagne hollandaise and a crispy potato cake

French Cut Domestic Lamb

served with an espagnole sauce, wild mushroom and radicchio risotto topped with mint lime gremolada

Filet Mignon

center cut of tenderloin with bordelaise sauce, duchesse potatoes and creamed spinach

Broiled Australian Lobster Tail

with a savory stuffing and topped with herbs aside seasonal vegetables, whipped potatoes and drawn butter