Alexander's Garden Restaurant

• Gambino Prosecco Brut for 6.5
• Esterto Pinot Grigio for 6.5
• Wente Chardonnay for 7
• Whitehaven Sauvignon Blanc for 6.5
• Wente Cabernet Sauvignon for 7
• Elouan Pinot Noir for 7

Lobster Monday | 45 First Course: Rock Shrimp Tempura or Roasted Brussel Sprouts Main Course: Choice of Entrée Broiled 6 oz. Maine Lobster Tail Served with drawn Butter, Vegetables, Potatoes Dauphinoise Braised Pork & Maine Lobster Fried Rice Maine Lobster Raviolis Tossed in Vodka Sauce

Tuesday - French Night | 44 First Course: Choice of French Bistro Salad Mixed Lettuces, Tossed with Chives, Tarragon, Parsley and Walnuts, Lemon Vinaigrette Escargot Sautéed in Garlic Herb Butter Served in Puff Pastry Main Course: Choice of Entrée 7oz New York Strip “Steak Frites Served with Peppercorn Sauce and French Fries Snapper Provençal Tomatoes, Garlic, White Wine, Served with Vegetables, Potatoes Dauphinoise

Wednesday - Date Night for Two | 87 First Course: House Salad or Soup of the Day Main Course: Choice of Entrée Grilled Sliced Beef Tenderloin Topped with Melted Blue Cheese, Served with Vegetables, Potatoes Dauphinoise Macadamia Nut Crusted Grouper Served with Vegetables and Potatoes Dauphinoise (Includes a Bottle of Cabernet or Chardonnay)

Thursday - Asian Night | 42 First Course: Choice of Tuna Tartare Prime Diced Tuna Tossed in a Sesame Dressing Served with Cucumber and Rice Crips Fried Shiitake Mushroom Salad Tossed with Sesame Vinaigrette Main Course: Choice of Entrée Miso Glazed Salmon Served with Fried Rice Mongolian Beef Served with Steamed Jasmin Rice and Vegetable Tuna “Poke” Bowl Prime Diced Tuna Dressed with Ponzu and Served with Seaweed Salad, Bok Choy, Kim Chee, Spinach and Steamed Jasmin Rice

Friday & Saturday - Weekend Sizzle | 45 First Course: Choice of Shrimp and Scallop Ceviche Crab Cake with Lobster Sauce Main Course: Choice of Entrée Trout Almondine With Steamed Spinach, Mashed Potatoes /gid00001 Grilled Sliced Beef Tenderloin With Melted Blue Cheese, Fried Onions, Vegetables, Potatoes Dauphinoise Mushroom Risotto With Shrimps and Scallops

EARLY DINING MENU
Offered 4:30pm to 5:30pm

Happy Hour SPARKLING Gambino Prosecco Brut, ITA | 6.5 PINOT GRIGIO Esterto, Della Venezie, ITA | 6.5 CHARDONNAY Wente, Central Coast, CA | 7 SAUVIGNON BLANC Whitehaven, Marlborough, NZ | 6.5 CABERNET SAUVIGNON Wente, Central Coast, CA | 7 PINOT NOIR Elouan, Oregon | 7 Served in Bar / High Tops / Bistro Offered 4:30 until 5:30