Lunch Menu Alexander’s Steakhouse (Weekdays)
THREE COURSE PRIX FIXE $68 PER PERSON
FIRST COURSE
LITTLE GEM SALAD
blood orange / fennel / calamansi vinaigrette
CAESAR SALAD
63 degree egg / furikake / parmesan / white anchovie
*ORA KING SALMON TARTARE
tobiko / shisho / capers / white soy / sesame oil / onion / green onion / won ton cracker
SECOND COURSE
*PETITE FILET MIGNON
mashed potato / broccolini
MARY’S CHICKEN
chicken breast / parsnip puree / brussels sprouts / vin jaune sauce
*ALASKAN HALIBUT
corn succotash / fregola sarda / smoke shiro dashi / shishito / sun dried tomato / yuzu kosho beurre blanc
QUINOA SALAD
tofu / shishito / spinach / avocado
THIRD COURSE
TEXTURES
caramelia mousse / almonds / miso caramel / butterscotch ice cream
RASPBERRY³
white chocolate raspberry mouse / yuzu curd / matcha rice krispies / vanilla sable
COCONUT CRÈME BRÛLEÉ
honeycomb / pineapple vanilla chutney / candied kumquats
SMALL PLATES
*HAMACHI SHOTS
truffled ponzu / fresno chili / avocado / ginger / wasabi greens
6 FOR 42
*CAESAR SALAD
63 degree egg / furikake / parmesan / white anchovy
18
ICEBERG WEDGE
point reyes blue cheese / candied bacon / radish / egg / tomato
18
BEET SALAD
fine herb goat cheese / asian pear / herb vinaigrette / endive / candied sunflower seeds
23
JAMON IBERICO CINCO JOTAS
burratta / rocket arugula / balsamic / 1 oz
42
*OYSTERS
pickled ginger mignonette / pink peppercorns / six
42
*A5 WAGYU TACO
wagyu tartare / jalapeno aioli / chives
20 each
*STEAK TARTARE
black truffle / egg yolk gel / puff tendon / caviar
38
*CAVIAR
golden osetra / traditional accoutrements 1oz
180
HOT APPETIZERS
TODAY’S SOUP
hot
12
POPCORN CRAB
jumbo lump crab / sansho pepper / sriracha aïoli
44
SPLIT LOBSTER TEMPURA
Tempura lobster tail / herb aioli / fennel orange salad
75
EDAMAME
spicy garlic
12
*ROASTED BONE MARROW
basil breadcrumbs / shiitake mushroom duxelle / unagi
25
SHISHITO PEPPERS
yuzu miso / sambal
16
*DIVER SCALLOPS
parsnip puree / huckleberry compote / baby carrot salad / serrano ham chip
33
NOT STEAK
*WAGYU BURGER
wagyu beef / pepperoncini / gruyère cheese
38
MAINE LOBSTER ROLL
french brioche / bacon / truffle fries
34
*ORA KING SALMON
crystal noodle / dashi / soy /mushroom / asparagus
49
*ALASKAN HALIBUT
corn succotash / fregola sarda / shishito / smoked shiro dashi / yuzu kosho beurre blanc
47
TOFU
tosazu / snap peas / asparagus / mushroom / eggplant / scallions
42
*50/50 BURGER
50% bacon 50% dry aged beef / truffle aioli / crispy onions / smoked cheddar
30
*FRENCH DIP
prime rib / gruyère cheese / arugula / mushrooms / horseradish / onion rings
28
MUSHROOM RISOTTO
wild mushrooms / chives / parmigiano
36
JIDORI CHICKEN ROULADE
spinach / golden cordyceps / maitake mushrooms / vin jaune jus
49
STEAK
*FILET MIGNON
greater omaha / fines herbs / pickled shallots / demi glaze reduction – 8 oz.
71
*PRIME NEW YORK STRIP
schmitz ranch / bone marrow / mushroom – 12 oz
71
*PRIME SPLIT-BONE RIBEYE
greater omaha / lemon chive butter / scallions / brandy mustard – 19 oz.
91
PRIME DRY-AGED BONE-IN NEW YORK 22 OZ.
greater omaha / pickled mustard seeds / green peppercorn
94
*PRIME DRY AGED T-BONE
greater omaha / grilled lemon / truffle butter / trio of salts – 24 oz.
105
*PRIME DRY AGED PORTERHOUSE
Mushroom Bordelaise / caramelized onion jam / thyme – 28 oz.
118
*SURF & TURF
12 oz prime dry-aged new york / lobster tail / nori beurre blanc / yuzu
155
*ALEXANDER’S TRIO
sampling of domestic / f1 wagyu / full-blood wagyu beef
265
F1 WAGYU
*TAJIMA F1 STRIP STEAK, AUSTRALIA
first generation crossbreed 50% tajima / 50% holstein cattle – 10 oz.
175
*TAJIMA F1 FILET, AUSTRALIA
first generation crossbreed 50% tajima / 50% holstein cattle – 8 oz.
175
WAGYU
3 OZ INCREMENTS / CUT TO ORDER / SERVED WITH WAGYU POTATO CONFIT / TRIO OF SALTS
神戸 *HYOGO, KOBE, JAPAN A5
the famed kobe beef
255
讃岐国 *KAGAWA, SANUKI, JAPAN A5
olive wagyu, rich in omega 9 fatty acid
245
北海道 *HOKKAIDO, JAPAN A5
château uenae / privately farmed in below freezing temperatures
205
山口 *YAMAGUCHI, TAKAMORI, JAPAN A5
drunken wagyu
195
岐阜市 *GIFU, HIDA, JAPAN A5
hidagyu / chef’s choice / fine texture and flavor
185
滋賀 *SHIGA, OHMI, JAPAN A5
extremely rare / fine marbling / emperor’s beef
185
鹿児島 *KAGOSHIMA, JAPAN A5
prized for its well-balanced marbling
155
宮崎 *MIYAZAKI, JAPAN A5
warm climate / ideal for raising cattle
155
茨城県 *IBARAKI, HITACHI, JAPAN A5
hitachigyu / raised in mild climate / selective Feed
145
沖縄 *OKINAWA, JAPAN A5
sub-tropical climate / southern most point in japan
145
SIDES
MASHED POTATOES
butter / butter
18
CREAMED SPINACH
leeks / boursin cheese
18
BROCCOLINI
garlic / chili / roasted tomato / precorino
18
SHISHITO PEPPERS
yuzu miso / sambal
16
TRUFFLED FRENCH FRIES
white truffle oil / parmesan
18
WILD MUSHROOMS
garlic / shallot / thyme / white wine / butter
18
TRUFFLE MAC ‘N CHEESE
black truffle / white cheddar
18
add maine lobster 26
BRUSSELS SPROUTS
yuzu juice / cilantro / jalapeno / bacon
18
BRENTWOOD CORN
shishito peppers / makrut lime / parmesan
18
with king crab 26
*UNI FRIED RICE
bacon / uni / shishito pepper
48
LOBSTER TAIL
nori beurre blanc / yuzu
75