Alexanders - Naples, FL

Shrimp wrapped in phyllo pastry and fried, served with creamy spicy sauce.

Served with lemon garlic butter, served over toast points.

Fresh mussel tossed with chorizo, tomatoes, garlic, and herbs, served with garlic bread.

Pulled duck, rice, kimchee, hoisin, and peanut sauce.

Sauteed with fra Diavolo sauce, served with garlic bread or fried, and served with a creamy spicy sauce.

French snails baked in a garlicky sauce. Served with crispy bread.

In-house smooth pate, cornichons, Dijon mustard, red pepper jelly, served with toast points.

Served with basil and aged balsamic.

Naples has grown vibrant greens and herbs tossed with candied walnuts, poached pears, and feta cheese, citrus vanilla bean vinaigrette.

Served with baby greens, Granny Smith apples, and toasted walnuts, and walnut vinaigrette.

Crisp romaine with toasted croutons, and classic Caesar dressing.

Crisp iceberg lettuce, applewood smoked bacon, red onion, and tomato creamy blue cheese dressing.

Artisan greens, radish, cucumber, tomato, and carrot. Choice of balsamic or ranch dressing.

Crisp iceberg lettuce, point Reyes, tomato, blue cheese, applewood smoked bacon, red onion, and grilled beef tenderloin.

Served with grilled chicken or salmon, toasted croutons, crisp romaine, and classic Caesar dressing.

Served over mixed spring lettuce, radishes, berries, cucumber, carrots, and toasted almonds, with citrus vinaigrette.

Sauteed Asian vegetables, vibrant greens, and creamy peanut vinaigrette. Add grilled chicken breast, gulf shrimp, salmon or prime tuna for an additional charge.

Warm pulled maple leaf duck served over artisan baby greens, goat cheese with apples, sun-dried cranberries, candied walnuts, and walnut vinaigrette.

Served with horseradish and cocktail sauce.

4 pieces. Served with cocktail and cognac sauce.

Prime tuna diced and tossed with a light soy-ginger dressing, mixed with avocado, and blue crab meat.

Black Florida grouper baked to a crispy golden brown, drizzled with a mango beurre blanc, served with potato gratin and vegetables of the day.

Marinated Chilean sea bass, broiled and topped with tropical fruit salsa and served with jasmine rice.

Seared "rare" with seasoned spinach and miso demi-glace!

Grilled salmon topped with olives, tomato, roasted red pepper, basil and finished with balsamic and olive oil.

Prepared with shallots, capers, lemon, and white wine, served with dauphinoise potato and vegetables of the day.

Served with lobster, shrimp, and pan-seared scallops.

A classic west coast stew of shrimp, scallop, calamari, mussels, and fresh catch, simmered in garlic, tomatoes, wine, and herbs and served with garlic bread.

Veal tenderloin, pan-seared, and served assorted mushrooms sliced black truffles, parsnips, and shallots. Served with mascarpone polenta and sauce perigourdine. Add foie gras for an additional charge.

Braised lamb shoulder with sun-dried apricots and dates served with steamed vegetable couscous.

All-natural, roasted 1/2 a duck, partially de-boned, and served with sweet potato flan, lingonberries, and port wine reduction.

Breaded in Italian bread crumbs and served with pasta Alfredo or topped with a light salad.

Berkshire center cut chop with caramelized apples and cognac sauce.

Grilled portobello topped with parsnip puree, asparagus, caramelized bell peppers, onions and topped with crispy shoestring potatoes.

Add melted blue cheese for an additional charge.

Butternut squash drizzled with butternut puree, toasted macadamia nuts, and fresh sage.

Served in a savory lobster cream sauce.

Veal stew tossed with fresh casarecce pasta (made locally by Trulli pasta company).

Tossed in a white truffle sauce and topped with Parmigiano Reggiano.

Vegan.

Served with jasmine rice. Add grilled shrimp or grilled chicken for an additional charge.

Served with vegetable fried rice.

Served with vanilla bean ice cream.

A la mode.

Fresh crepe filled with vanilla cream, served warm with a passion fruit sauce.

Topped with chantilly cream, shaved white chocolate, and macadamia nuts.

Prepared with Belgium chocolate, topped with chantilly cream.

Ladyfingers soaked with espresso and filled with a mascarpone mousse.

Espresso with 1 scoop of ice cream.