V ISIT A LEXANDRIA R ESTAURANT W EEK
J ANUARY 18 – J ANUARY 27, 2019
T HREE C OURSES | 35
S TART
Quinoa Salad
Quinoa, red bell peppers, onions, chickpeas, & cucumber with a lemon vinaigrette – healthy & delicious!
Chicken Tortilla Soup
Our take on the classic with black beans. Avocado and tortilla crisps top this hearty soup.
Cranberry and Almond Salad* GF
Mixed greens, dried cranberries, almonds, feta, and bacon tossed in red wine vinaigrette.
M AIN
Beef Bourguignon (GF)
Demi-glaze, red wine, potatoes, carrots, cippolini onion, and linguini pasta. Winter’s best dish.
Petaluma Chicken^(GF)
Golden crust roasted chicken with aromatic herbs, quinoa salad and asparagus.
Crab Stuffed Salmon (GF)
Seared salmon stuffed with a blend of lump crab & veggies and a lemon caper sauce.
Herbed rice and side of veggies too.
Pork Chop Maple Gravy & Cranberry^
A bone-in pork chop with our mushroom risotto and the tart cranberries that compete perfectly with the maple gravy.
Mushroom Risotto (VG)
Earthy mushroom, parmesan cheese and creamy rice makes this meal a winner for everyone! Side salad too.
F IN
Tres Leche Cake
Served with fresh berries.
Key Lime Pie
Walter’s take on the classic. It’s the best!
Devil’s Food Cake
It’s that chocolate cake that you crave.
Robert Mondavi, Moscato d’Oro Dessert Wine
3oz pour – a great way to night cap the evening.
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 (^) 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.