The Lexington - Saint Paul, MN

served with sapphire gin sauce

two prime rib sliders with lexington four-cheese sauce on a fresh bun , served with house cut french fries

5 poached tiger shrimp served with cocktail sauce and lemon

served with smoked tomato aioli

house-cut then tossed in truffle oil and flake sea salt, served with béarnaise and tomato choron sauce

pan-seared and served with caper tartar sauce

handmade in-house and fried to order, served with smoked tomato aioli

pan-seared cajun whitefish served with smoked tomato slaw and topped with chili verde

green beans blanched in oil, tossed with minced garlic, crushed red pepper, onion, and our famous bean sauce

classic caesar salad topped with shaved parmigano, reggiano, and anchovies

turkey, bacon, green onion, and tomato tossed with crumbled blue cheese and balsamic vinaigrette

warm pancetta viniagrette, baby spinach, shaved red onion, and hard boiled egg

romaine lettuce, black olives, tomatoes, eggs, croutons, and parmesan cheese served with lexington dressing

jumbo lump crab served over a bed of bibb and iceberg lettuce tossed in home made russian dressing with a hard boiled egg, grape tomatoes, and lemon wedges

seasame ginger vinaigrette, romaine, red bell peppers, pickled ginger, macadamia nuts, fried wonton strips, and grilled chicken breast basted with asian bbq sauce

our house cut ribeye grilled to perfection, served with au gratin potato and fresh vegetables

beef tenderlion prepared to temp, served with hashbrowns and fresh vegetables

tender chairman’s reserve beef served with mushroom risotto, fresh vegetables, and white truffle oil

our 5 ounce bistro filet served over yukon mashed potatos along with pan-seared scallops, basmati rice, and seasonal vegetables

served with au jus, horseradish cream sauce, yukon mash and fresh vegetables

pan-seared scallops served on a bed of squash risotto with fond blanc and seasonal vegetables

fillet prepared broiled or almondine served over a bed of citrus basmati rice with asparagus and lemon beurre blanc

served over basmati rice and seasonal vegetables with sapphire gin dipping sauce

served with brussel sprouts, pancetta, potato hash, and lemon beurre blanc

house smoked tomatillo corn bread stuffing topped with chili verde

served with a creole hash and topped with bernaise

two grilled 6 oz lamb porterhouses served with mashed yukon potato, fresh vegetables, and homeade gremolata

served with house-made mashed potatoes, stuffing, gravy, and cranberry sauce

chicken and vegetables cooked in a crock then sealed with puff pastry

served with yukon mashed potatoes, braising jus, and truffled wild mushrooms

fresh scallops, shrimp, and whitefish sauteed with sherry, mounted with cream then tossed with linguine

pappardelle pasta, sautéed beef tenderloin tips, wild-foraged mushrooms, fresh herbs, brandy and onions, garnished with herbed cream

our house-made three-cheese sauce tossed with cavatapi pasta, topped with bread crumbs and mozzerella cheese

a dessert classic at the lex - be prepared for a bottom layer of belgian chocolate!

our towering version of an american classic - six moist layers of spicy carrot cake with cream cheese frosting and toasted coconut

a sugar-crusted pastry of chocolate decadence: hot fudge and marshmallow caramel topped with whipped cream

a light lemon and buttermilk cake frosted with whipped buttercream and served with a fresh berry sauce

ask your server about today’s special dessert featuring the freshest summer fruit available