Wine List

Dinner Menu

ALEXANDER’S SIGNATURE WHITE
STURGEON CAVIAR

1 ounce Alexander’s Signature Caviar accompanied with scallion pancakes, cured egg yolk, creme fraiche, and chives
183

CHEF’S TASTING

SCALLION PANCAKE

Alexander’s Signature White Sturgeon Caviar / Cured Egg Yolk / Creme Fraiche

HEIRLOOM TOMATO

Fried Green Tomato / Nectarine / Basil Blossom

UNI

Corn / Yuzu Kosho / Finger Lime / Aleppo

SQUASH BLOSSOM

Wagyu Chorizo / Summer Squash / Jimmy Nardello

ABALONE

Chowder / Geoduck / Ogo Seaweed / Hitachi Chorizo
Australian Black Truffle Supplement $35

CREEKSTONE 8 OUNCE FILET

Bordelaise / Australian Truffle / Garlic Scape

CHAMPAGNE SORBET

Freeze Dried Raspberries

PECAN TOFFEE PUDDING

Glazed Asian Pear / Roasted Figs / Olive Oil Ice Cream

211 PER PERSON
WINE PAIRINGS 120 PER PERSON

TASTING MENUS REQUIRE
FULL TABLE PARTICIPATION

CHEF’S HITACHI MENU

RILLETTES

Strawberry / Brioche / Heel

KANPACHI

Cantaloupe / Serrano / Wagyu Prosciutto / Leg

UNI TOAST

A5 Hitachi Wagyu / Santa Barbara Uni / Hajikami / Zabuton

TARTARE

Ramps / Egg Yolk / Beef Tendon / Shoulder

POACHED EGG

Napa Valley Egg / Canadian Bacon / Brentwood Corn / Knuckle

ABALONE

Geoduck / Ogo Seaweed / Chorizo / Chowder / Neck

BAO

Apple / Negi / Soy / Belly

STRIPED BASS

Barigoule / Artichoke / Mint / Wagyu Bacon / Short Plate

HANDMADE CASONCELLI

Bordelaise / Pistachio / Australian Truffle / Shank

FILET

Confit Potato / Pickled Wasabi

CHOCOLATE HAZELNUT

Orange Blossom / Hazelnut / Rado

275 PER PERSON
Full Table Participation
WINE PAIRINGS 200 PER PERSON

Menu:

HITACHI RILLETTES

Strawberry Preserves / Brioche / Confit Wagyu Heel
11

SCALLION PANCAKE

White Sturgeon Caviar / Cured Egg Yolk / Creme Fraiche
21

WAGYU PÂTÉ

Pickled Green Strawberry / Pickled Mustard Seed / Sourdough
11

HAMACHI SHOT

Avocado / Serrano / Cilantro / Yuzu-Soy
9

KANPACHI

Cantaloupe / Serrano / Wagyu Prosciutto
23

A5 WAGYU TARTARE

Ramps / Egg Yolk / Beef Tendon
37

HEIRLOOM TOMATO

Fried Green Tomato / Nectarine / Basil Blossom
19

STRIPED BASS

Barigoule / Artichoke / Mint / Wagyu Bacon
49

WHITE TRUFFLE TAGLIATELLE

White Truffle / Parmigiano / Egg Yolk
105

SQUASH BLOSSOM

Summer Squash / Wagyu Chorizo / Jimmy Nardello / Yuzu Kosho
26

UNI TOAST

A5 Hitachi Wagyu / Santa Barbara Uni / Hajikami
23

GOLDEN CORDYCEPS

Vin Jaune / Green Garlic / Spring Onion / Asparagus / Parmigiano
31

GRILLED OCTOPUS

Grilled Ramp Salsa Verde / Corn / Green Strawberry
29

Steaks

CREEKSTONE FARMS 8 OUNCE FILET

Red Orach / Spring Onion / Bordelaise
81

CREEKSTONE FARMS 12 OUNCE BONE IN FILET

Red Orach / Spring Onion / Bordelaise
94

SCHMITZ BONELESS 8 OUNCE STRIP

Soubise / Pea Tendril / Taiwanese Black Peppercorn Sauc
61

PREMIUM PRIME 18 OUNCE RIBEYE

BRANDIED CHERRY / PORCINI SOTT’OLIO / BONE MARROW
99

NEW YORK 18 OUNCE

Blue Cheese Fonduta / Watercress / D’Anjou Pear / Dry Aged
99

SNAKE RIVER FARM GOLD 6 OUNCE RIBEYE CAP

Grilled Garlic Scape / Pickled Horseradish
135

和牛 WAGYU

JAPANESE WAGYU

北海道 HOKKAIDO CHÂTEAU UENAE JAPAN A5

PRIVATELY FARMED IN BELOW FREEZING TEMPERATURES / Strip
187

宮崎県 MIYAZAKI OZAKI JAPAN A5

Privately Farmed / Light Butteriness / Strip
155

香川県 SANUKI KAGAWA JAPAN A5

Olive Fed Beef From Shodoshima Island / Filet
205

茨城県 IBARAKI HITACHI JAPAN A5

Raised In Mild Climate / Very Selective Feed / 6 ounce / Zabuton
185

茨城県 IBARAKI HITACHI JAPAN A5

Raised in mild climate / Very selective feed / Ribeye Cap
194

WESTHOLME DRY AGED VS WET AGED

f1 cross / grass-fed and barley-finished results in a robust beefy flavor with a slightly sweet finish / strip
155

ALL WAGYU IS HAND CUT TO ORDER, PRICED IN 3 OUNCE INCREMENTS UNLESS
OTHERWISE MENTIONED AND SERVED WITH A TASTING OF SALTS

SIDES

Australian TRUFFLE MASHED POTATO

Australian TRUFFLE / HORSERADISH / CHIVE
36

MAITAKE

Shallots / Parsley / Red Wine
25

HARICOT VERT

Cherry / Wagyu Chicharrón
19

GRILLED HEIRLOOM ZUCCHINI

Aged Balsamico / Bottarga / Aleppo
19

Dessert

MATCHA SOUFFLÉ

Raspberry Cognac Coulis / Raspberry Ice Cream / Fresh Raspberry
21

PEACHES AND CREAM

Smoked Peaches / Oolong Tea Gel / Lavender Mousse / Almond Cake
23

WHITE FOREST

White Chocolate Sphere / Strawberry Panna Cotta / Rhubarb / Basil / Almond
25

PECAN TOFFEE PUDDING

Glazed Asian Pear / Roasted Figs / Olive Oil Ice Cream
20

CHOCOLATE ÎLES FLOTTANTE

Miso Caramel / Cocoa Nibs / Pineapple Rum Ice Cream
26

COFFEE & TEA

ESPRESSO

ESPRESSO

8

CAPPUCCINO

8

LATTÉ

8

AMERICANO

8

MACCHIATO

8

PRESS COFFEE

CORSICA

La Colombe Coffee
10 / 19

MEXICO BELLA VISTA (DECAFFEINATED)

10 / 19

GREEN & BLACK TEA

JASMINE

9

FORMOSA RED

9

KEEMUN

9

HERBAL

CHOCOLATE MINT MATE (CAFFEINATED)

9

PEPPERMINT ROSE

9

AFTER DINNER

BIJOU

Barr Hill Tom Cat / Green Chartreuse / Suze Liqueur / Alessio Vermouth Bianco
14

CARAJILLO

Licor 43 Spanish Liqueur / Espresso / Bacardi 8 / Orange
14

SIBERIAN ESPRESSO MARTINI

Stoli Elit Vodka / St. George Coffee Liqueur / Amaro Nonino
16

SWEET BY THE GLASS

TOKAJI

SAMUEL TINON, ASZÚ 5 PUTTONYOS 2007

30

DEMETER ZOLTAN, ESZTER 2013

27

SAUTERNES

CHÂTEAU DE FARGUES, LUR SALUCES 2007

32

CHÂTEAU LA TOUR BLANCHE, 1ER CRU 2001

30

CHÂTEAU SUDUIRAUT, 1ER CRU 2010

22

CHÂTEAU D’YQUEM, 1ER CRU SUPÉRIEUR 1994

130

OTHER SWEET WINE

LA MORANDINA MOSCATO D’ASTI 2020

15

PATRICK BOTTEX, BUGEY-CERDON ‘LA CUEILLE’

15

DOLCE 2014

22

INNISKILLIN, CABERNET FRANC ICEWINE 2015

35

FORTIFIED BY THE GLASS

TAWNY PORT

PENFOLD’S

10

GRAHAM’S 20 YEAR

20

WHITE PORT

FERREIRA, DONA ANTONIA, RESERVA BRANCO

10

RUBY PORT

QUINTA DO NOVAL

12

SMITH-WOODHOUSE LBV 2004

15

MADEIRA

D’OLIVERAS VERDELHO 1973

45

D’OLIVERAS BOAL 1993

30

D’OLIVERAS COLHEITA 1995

27