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

fines herbs / pickled shallots / demi glaze reduction – 8 oz.
71

*PRIME NEW YORK STRIP

bone marrow / mushroom – 12 oz
71

*PRIME SPLIT-BONE RIBEYE

lemon chive butter / scallions / brandy mustard – 19 oz.
91

PRIME DRY-AGED BONE-IN NEW YORK 22 OZ.

pickled mustard seeds / green peppercorn
94

*PRIME DRY AGED T-BONE

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

*Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness