Winter 2012 has arrived as Alexander’s brings you the best of our savory table. Customers love the cold weather menu which, in addition to our popular standards, includes seasonal comfort foods not often found in other restaurants: Authentic Tuscan Lamb Ragù with Creamy Polenta, Gumbos made with Louisiana artisan andouille and hand ground filé powder, Veal Scallopine with Crisp Prosciutto & Fried Sage, and Boni’s handmade Japanese Mochi for the New Year. Our regional farmers are still supplying us with seasonal produce especially the incomparable delicata squash from Good Food/Good People in Floyd, VA. At our own 7 Hills Farm we are planning our spring and summer garden preparing for another epic growing season.
A sampling of sPECIALS featured
Specials change twice weekly
Small plates and starters:
Lobster bread pudding
Lump crab & arugula terrine
Shrimp cassoulet with local smoked bacon
Lump crab risotto, lemon oil & fried basil
Housemade potato gnocchi, shrimp, chèvre cream
Roasted golden beets, arugula, bûcheron & pumpkin seed vinaigrette
Dinner SPECIALS:
Pan seared wild caught halibut, blackberry glaze
Walnut crusted halibut, sweet pea beurre blanc
14 oz Virginia premium grass-fed rib eye, au jus, horseradish crème fraiche
Pan roasted Berkshire pork loin chop, local cider gastrique
Seared copper river salmon, ginger crème & cucumber relish
FISH:
Pan seared wild caught grouper, housemade succotash & laced onionsSOUPS:
Chilled cantaloupe & tomato
Bay scallop bisque with aioli
Caramelized fennel & onion soup
Cauliflower & white truffle
Marcona almond & saffron soup
Asparagus with truffle
Black eyed pea and andouille gumbo
Peanut with cilantro
Asian pork & shiitake
Butternut squash & corn bisque with fried wonton
Virginia heritage apple & parsnip bisque
Dessert:
Housemade lemon verbena ice cream, red wine syrup & tuile
Vacherin with raspberries zinfandel
Passion friut mille-feuille
Chocolate praline mousse cake, port glazed walnuts
Strawberry shortcake, chantilly cream
Profiterole, vanilla ice cream & bittersweet chocolate sauce
Dinner
Tuesday-Thursday, 5pm – 9pm • Friday & Saturday 5pm – 10pm
Lunch
Wednesdays from 11am – 2pm
Small Plates & Wine/Cocktails
Tuesday-Saturday at 4pm
