ALEXANDER’S BISTRO

MARKET-DRIVEN · BUILT FRESH · ALLERGEN-AWARE

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From The Menu Library

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REPRESENTATIVE DISHES. Menus are built fresh for each engagement and shift with the market. A taste of what we run.

BRUNCH · MORNING SERVICE

Lobster Benedict
Poached eggs, butter-poached Maine lobster, brown-butter hollandaise, toasted English muffin.

Smoked Salmon Avocado Toast
House-cured lox, smashed avocado, dill cr’eme fra’iche, fried caper, sourdough crisp.

Brioche French Toast
Vanilla-bean custard, Vermont maple, mascarpone whip, candied pecan, market berries.

Steak + Eggs
Coffee-rubbed petite tender, two eggs your way, pomme lyonnaise, chimichurri.

Shakshuka
Eggs poached in slow-cooked tomato, bell pepper, cumin and paprika. Walked out in the skillet.

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STARTERS · GARDE-MANGER

Tuna Tartare
Hawaiian ahi, avocado, citrus-ponzu, crispy wonton, toasted sesame.

Burrata Caprese
Heirloom tomato, fresh Burrata, basil oil, aged balsamic, grilled focaccia.

Beef Carpaccio
Shaved tenderloin, baby arugula, capers, truffle aioli, shaved Parmigiano-Reggiano.

Charcuterie + Artisan Cheese Board
Curated domestic and imported selections, honeycomb, fig jam, marcona almonds.

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MAINS · COMPOSED PLATES

Filet Mignon
8 oz center-cut, red-wine demi-glace, pomme puree, charred broccolini.

Branzino al Sale
Whole Mediterranean sea bass roasted in herbed salt crust. Cracked and filleted tableside.

Cornbread-Stuffed Salmon
House signature. Atlantic salmon, Southern cornbread stuffing, lemon-butter pan sauce.

Herb-Crusted Rack of Lamb
Dijon-rosemary crust, mint gremolata, white-bean ragout, jus naturel.

Braised Short-Rib Pappardelle
48-hour red-wine braised, hand-cut pappardelle, gremolata, Parmigiano-Reggiano.

Lobster Mac + Cheese
Butter-poached Maine lobster, gruy’ere-cheddar mornay, herbed-brioche crust.

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SIDES

Charred Brussels Sprouts · bacon lardons, maple-balsamic glaze, toasted hazelnut.
Pommes Aligot · whipped Yukon Gold folded with stretched Gruy’ere — French steakhouse standard.
Roasted Beet + Goat Cheese · Texas beets, local chevre, candied walnut, sherry vinaigrette.

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DESSERT

Cr’eme Brulee · Madagascar vanilla custard, torched-to-order tableside, market berry.
Tiramisu · espresso-soaked savoiardi, mascarpone cream, dark cocoa dust.
Chocolate Lava Cake · molten Valrhona center, vanilla bean ice cream, raspberry coulis.

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“Every plate that leaves our line is something I would put on the table at home for someone I love. Same standard, every time.”

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