V ISIT A LEXANDRIA R ESTAURANT W EEK
A UGUST 18 - 27, 2017
T HREE C OURSES | 35
S TART
Caprese Salad (VG, GF)
The classic mozzarella, tomato and basil salad with a twist
Chilled Green Tomatillo Gazpacho with Lump Crab^ (GF)
Slightly spicy and refreshing. Lump crab and a swirl of crema is the finishing touch.
Corn Chowder (VG, GF)
Satisfying and thick, this soup bursts with flavor and special spices.
Poured at your table into a bowl of diced corn, pepper, jalapeno and red onion to give extra crunch.
M AIN
Pacific Coast Salmon^ (GF)
Pan seared to perfection. Served with green and yellow squash spaghetti.
Bacon, Sun-Dried Tomato, Truffle Mac & Cheese (*)
Topped with parsley breadcrumbs. Nuff said.
Russian River Pork Chop^
Bone-in pork chop seared to perfection. Maple and black pepper gravy with mushroom risotto.
Hangar Steak^ (GF)
Grilled to order steak with cherry chutney and horseradish sauces and fingerling potatoes.
Mushroom Risotto (VG)
Earthy mushrooms and creamy rice makes this meal a winner for everyone.
F IN
Tres Leche Cake
Served with fresh berries.
Cheesecake
Served with fresh berries.
Terra D’Oro Zinfandel Port, Amador County, CA
Kiona Late Harvest Riesling, WA
VG = Vegetarian
GF = Gluten Free
* = Can be made VG
^ Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. The asterisked items are served raw or undercooked or may contain raw or
undercooked ingredients. Our culinary community produces dishes that include peanuts, tree nuts, cow’s milk, egg, wheat, soy, shellfish and gluten. Please inform your server if you have any food
allergies.