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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SAMPLE MENUS · EVERY MENU BUILT CUSTOM FOR YOUR TABLE
BRUNCH · MORNING SERVICE
Lobster Benedict · Smoked Salmon Avocado Toast · Brioche French Toast · Steak + Eggs · Shakshuka
STARTERS · GARDE-MANGER
Tuna Tartare · Burrata Caprese · Beef Carpaccio · Charcuterie + Artisan Cheese Board
MAINS · COMPOSED PLATES
Filet Mignon · Branzino al Sale · Cornbread-Stuffed Salmon · Herb-Crusted Rack of Lamb · Braised Short-Rib Pappardelle · Lobster Mac + Cheese
SIDES
Charred Brussels Sprouts · Pommes Aligot · Roasted Beet + Goat Cheese
DESSERT
Crème Brûlée · Tiramisu · Chocolate Lava Cake
These are recent favorites, not a fixed list — every menu is designed around your table, your preferences, and your dietary needs. Tell us what you love and we build around it.
Text (832) 987-3128 · abinfo@alexandersbistro.org