Six oysters topped with a blend of spinach, fresh herbs, bacon, Italian cheese, then baked to a golden brown topped with a creamy Hollandaise sauce.
Succulent shrimp dredged in flour, then deep fried and tossed with sweet thai chili sauce.
Artichoke hearts blended with fresh herbed gorgonzola, cream and provolone cheeses, baked to a golden brown and served with warm french bread and crackers.
French bread filled with herb butter blended with gorgonzola, bleu, parmesan and romano cheeses, then baked to a golden brown.
Large snails sautéed in olive oil and garlic with seasonal mushrooms, basil and whole butter, finished with white wine.
A blend of king, snow and lump crab meat with mascarpone cheese, fresh herbs, a hint of old bay, saut’eed in olive oil, served on mixed greens tossed in mango vinaigrette and topped with Hollandaise.
Aged brie wrapped in a puff pastry then baked to perfection served with Al Johnson’s lingonberries, seasonal fruit and french bread.
Succulent shrimp dredged in a light tempura batter, then deep fried to a golden brown and served with sweet hot mustard sauce.
Mixed greens tossed in raspberry vinaigrette and topped with strawberries, dried fruit, toasted pecans and bleu cheese crumbles
Chopped crisp romaine tossed in creamy Caesar dressing, finished with fresh Italian Cheese and Alexander’s signature croutons
Mixed greens topped with shredded carrots, mushrooms, tomatoes, cucumbers, croutons, with choice of dressing
A variety of homemade soups prepared daily
Chef choice of vegetable and starch. All steaks are hand cut USDA black angus.
Steak served over a bed of asparagus topped with fresh lump crab and Hollandaise.
Bone-in pork chop seasoned with peppercorns, charbroiled to perfection and finished with a cabernet bordelaise sauce.
12-14oz. French cut pork chop pocketed with prosciutto ham, fontina and fontinella cheeses, grilled to order and finished with a mushroom chardonnay sauce.
7 oz. tenderloin topped with gorgonzola cheese, sautéed in herbed olive oil and finished with a cabernet bordelaise sauce.
16 to 18 oz. bone-in ribeye seasoned and charbroiled to perfection.
18-20 oz. center cut New York strip, dusted in special seasonings, charbroiled to order, finished with a roasted garlic gorgonzola butter.
6 or 10 oz center cut of beef tenderloin dusted with special seasonings, charbroiled to order.
Sushi grade tuna blackened or dusted with black and white sesame seeds, seared in sesame oil to temperature and served with soy, wasabi mayo and pickled ginger.
Fresh walleye pike pan-fried or broiled, served with tartar sauce and fresh lemon.
Fresh whitefish from local waters broiled in white wine, whole butter and lemon juice, served with tartar sauce and fresh lemon.
Fresh Norwegian salmon charbroiled and served on fresh asparagus, topped with lump crab meat and finished with hollandaise.
Fresh Norwegian salmon charbroiled and smothered with Door County cherry barbecue sauce.
Six large shrimp filled with a blend of snow and lump crab meat, baked and finished with a lemon tarragon beurre blanc sauce.
Fresh sea scallops seasoned and smothered in white wine, lemon juice, drawn butter and parmesan cheese, topped with pesto breadcrumbs and baked to a golden brown.
Blend of scallops, shrimp and crab meat sautéed in garlic and seasonings, finished with a lobster cream sauce and served in a puff pastry shell with asparagus.
Two lobster tails steamed to perfection and served with drawn butter and fresh lemon.
Chef choice of vegetable and starch.
Breast of chicken sautéed in olive oil, topped with prosciutto ham & Italian cheeses & finished with a shiitake mushroom chardonnay sauce.
Breast of chicken covered in hazelnut breading, sautéed in olive oil, topped with aged brie and asparagus and finished with a lingonberry dill sauce.
Wisconsin’s finest semi-deboned duckling slow roasted, served on a bed of wild rice and topped with Door County cherry sauce.
Large shrimp sautéed with roasted garlic, basil, prosciutto ham, scallions and green peas, tossed with white wine, lemon juice and egg fettuccine and topped with Italian cheeses.
Grilled chicken breast sautéed with broccoli, garlic, sun dried and chef’s tomatoes, shallots and fresh basil, tossed with penne pasta in white wine and lemon juice and topped with Italian cheeses.
Mushroom ravioli sautéed with seasonal mushrooms and shallots, tossed in a roasted garlic Alfredo sauce and topped with Italian cheeses.
Chicken ravioli with chef and sun dried tomatoes, fresh basil and garlic, tossed in a vodka tomato cream sauce and finished with Italian cheeses.
Large shrimp sautéed in olive oil with garlic, shallots and artichoke hearts, tossed with egg fettuccine and topped with Italian cheeses.
King crab, fresh scallops and shrimp sautéed with garlic, artichoke hearts, fresh basil and chef’s tomatoes, tossed with egg fettuccine in a spicy tomato white wine sauce and topped with Italian cheeses.
Loved your meal? Let them know!
Creamy gluten free custard beneath crunchy caramelized sugar. The flavor changes frequently, so ask for tonight’s selection
Italian mascarpone custard infused with Kahlua and Marsala, layered with espresso-soaked ladyfingers and chocolate cookie crumbles
Warm, gluten-free chocolate cake covered in chocolate ganache, served with vanilla ice cream
Layers of rich chocolate ganache encase a creamy peanut butter center
Spiced layered carrot cake filled with walnuts and raisins, then frosted with rich cream cheese frosting
Ask your server for flavor of the day!
Monday – Saturday | Bar @ 4 pm | Dinner @ 5 pm
Sunday Brunch | 9:30 am – 12:30 pm
Sunday Evening | Bar @ 4 pm | Dinner @ 5 pm