Alexander's Restaurant & Lounge

hand cut and flash fried with a cilantro ginger aioli

topped with oregon bleu cheese, dates and hazelnuts

dungeness crab and poached prawns with cocktail sauce

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

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

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

tossed in a walnut oil vinaigrette and organic goat cheese

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

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

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

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

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

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

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

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

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

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

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