THIS IS A SAMPLE MENU ONLY. THE MENU CAN CHANGE DAILY, SO THAT THERE WILL BE DIFFERENT ITEMS ON THE DAILY MENU AT THE RESTAURANT.

 

FEATURED COCKTAIL
Bulleit Rye Manhattan -13.50

 

featured WINE
Belle Pente Pinot Gris 17/gl 68/btl
Willamette Valley OR 2016
Belle Pente Estate Pinot Noir 36/gl 120/btl
Yamhill-Carlton, Willamette Valley OR 2017

 

APPETIZERS
Thai tomato curry + grilled shrimp 14.00
coconut sticky rice, local garden tomatoes
 

Alexander’s bbq shrimp for two 18.75
with french bread
 

Lump crab cake, corn salsa 17.75
lemon cream
 

Deconstructed cajunese california roll 17.75
onigiri, marinated lump crab, avocado aïoli,
wasabi, and toasted nori

 

Salad
Alexander’s dinner salad, house vinaigrette 10.75
local and homegrown lettuces & housemade croutons
always served with a unique sampler

 

Dessert
Profiterole with vanilla ice cream 10.75
catbird chocolate caramel sauce, pistachio praline
Pumpkin cream cake 10.75
housemade caramel
Chocolate chip bread pudding 10.75
crème anglaise
Glace au chocolat 11.75
Domaine Mas Blanc Banyuls NV 15/gl
 

Dessert Wines:
Graham’s Six Grapes porto reserve  14
Taylor fladgate 20 year tawny porto 15
Warre’s Warrior port reserve 11
Warre’s 2007 vintage port 16
Pedro Ximenez la cigarrera Jerez 16
Domaine Mas Blanc NV banyuls franc 15
Red Rooster Coffee Floyd VA regular & decaf
6.50

Soup

Roasted tomato bisque 11.75
parmesan croute
 

Fish
Wild caught halibut amandine 42.75
citrus meunière, toasted almonds, roasted red onion
 

Mixed grill
Chicken, scallops & shrimp 40.75
cuban fried shallot garlic sauce
 

ENTRÉES

Pecan crusted chicken 31.00
sauce meunière
Belle Pente Pinot Noir ’17 36/gl
 

Tuscan lamb ragù 31.75
polenta, parmesano reggiano
Hyatt Merlot ’18 14/gl
 

Louisiana shrimp étouffée 30.75
local hickory king stone ground grits
Belle Pente Pinot Gris ’16 17/gl
 

Shrimp sauté with french emulsion 30.75
shiitake mushrooms
Dough Chardonnay ’19 15.50/gl
 

Pan seared scallops, thai brown butter 40.75
crisp rice noodles, capers, nori
François Montand Brut NV 13.50/gl
 

Grilled filet of beef with maître d’butter* 47.00
Housemade Catbird worcestershire, roasted onion
Martin Ray Cabernet Sauvignon ’20 17/gl
 

Grilled filet of beef, sauce marchand de vin*
47.00

gorgonzola butter
Felino Malbec ’18 14/gl
 

Grilled lamb porterhouse steak* 48.50
new orleans bordelaise, carrot marmalade, prime
Colorado lamb
Martin Ray Cabernet Sauvignon ‘20 17/gl
 

Pan seared five spice duck breast* 44.50
red wine gastrique, caramelized orange zest
Belle Pente Estate Pinot Noir ‘17 36/gl
 

Tuscan braised rabbit 31.75
risotto, parmigiano reggiano
J Christopher JJ Pinot Noir ’20 16/gl
 

Add to any entrée:
grilled shrimp 7 grilled scallops 12
petite filet of beef 33 risotto or grits 6

 

Please note: There is a $12 supplement for each patron who orders only an appetizer, soup,

salad, small plate or nothing in lieu of an entrée.

Vegetarian options available. Please advise your server of any food allergies.

Gluten-free upon request. Please notify your server.

Prices do not include tax or gratuity. A 22% service charge will be added to parties of 6 or more.
For the comfort of all guests no smoking or cell phone use in the dining room please.
*May contain raw or undercooked animal product. Consuming raw or undercooked
meat, fish, poultry, seafood, shellfish, or eggs may increase your chance of foodborne illness.

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