Alexs Washington Gardens - Full Menu

Fresh boneless breasts pounded flat, sauteed with mushrooms in butter, spices, and marsala wine.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, capers and butter.

Tomatoes, basil, and balsamic, piled high on garlic and evoo glazed toast.

Freshly sliced calamari served with garlic, olive oil, lemon, basil, salt, and pepper.

Pieces of sausage sautéed with red, green, and yellow peppers, onions, garlic and rosemary.

Freshly sliced calamari breaded with housemade Italian bread crumbs and served with marinara and lemon wedges.

Roasted red beets with fresh crisp pear slices, house-made glazed walnuts, balsamic vinaigrette and your choice of blue or goat cheese over spring mixed greens.

Lightly dusted in flour and fried. Served with secret sauce. Shhh.

Breaded with housemade Italian breadcrumbs, flash-fried and baked.

Enough food for 4-6 people. Choose from Baked Eggplant, Lasagna Bolognese, Chicken Limone, or our famous Chicken Parmigiana. Comes with Spaghetti and your choice of Sauce, Veggies and House Salad.

Fresh steamed clams tossed with fresh pasta in your choice of red or white sauce, or garlic and extra virgin olive oil.

Fresh chunks of lobster tail with fresh zucchini, plum tomatoes, parsley, and fresh garlic, sauteed with white wine, extra virgin olive oil, and a dash of fresh creme served over pasta.

Fresh filet of salmon marinated in garlic, lemon juice, and teriyaki, then broiled to perfection with a little extra virgin olive oil.

Fresh hand-cut filet broiled and seasoned to Mimi's liking with our chef's own tangy sauce.

Broiled with cajun spices then sauteed with dry vermouth, shallots, and lemon topped with fresh spinach and sliced almonds.

Fresh whitefish baked with a family recipe of butter, garlic, and seasoned breadcrumbs.

Sauteed with fresh spinach, white wine, fresh tarragon, lemon, and a touch of cream.

Blackened shrimp served over braised rice and veggies.

Pan-Seared in lemon juice, olive oil and garlic

Served in a white wine sauce with garlic a touch of cream and a dash of pesto. With mushrooms, artichokes and sun-dried tomatoes.

A unique preparation sauteed with celery, red onion, orange and lemon juices, white wine, and red wine vinegar.

Sourced from Prince Edward Island, Canada. Steamed in our famous wine, tomato, herb, and garlic broth.

Spinach and egg pasta tossed with prosciutto and mushrooms in alfredo sauce.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

An appetizer portion of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Tender veal cutlets sauteed with fresh garlic, EVOO, a variety of sweet peppers, tomato strips, white wine, and finished with a sprinkle of fontina cheese.

Chicken breast and dried cranberries in a basil cream reduction sauce tossed with linguine.

Boneless breasts pounded flat and wrapped around imported cheeses, fresh sweet basil, and parsley, lightly sauteed in Pomodoro sauce and served over angel hair pasta.

Choice of marinara, tomato cream, or bolognese.

Fresh chopped garlic, basil and scallions, tomato strips, green peas, and EVOO.

Hand-cut pancetta sauteed in extra virgin olive oil, garlic, tomato strips, marinara, cannellini beans, fresh spinach, and red pepper flakes. Topped with asiago cheese.

Spinach and cheese tortellacci, tomato cream sauce, and topped with mild cheddar cheese.

Housemade tortellacci. Served with marinara or tomato cream sauce.

Housemade tortellacci. Served with marinara or tomato cream sauce.

A half order of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Fresh portobello slices, garlic, sage, spinach, tomato strips, Tuscan white beans, and EVOO.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked.

Tender veal cutlets pounded flat and sauteed in lemon, capers, white wine, and butter.

Tender veal cutlets pounded flat and sauteed with mushrooms in butter, spices, and dry marsala wine.

USDA choice hand-cut steak prepared with Willie’s recipe served with veggies and oven-roasted potatoes.

Fresh shrimp sauteed in a spicy marinara sauce, served over pasta. Substitute lobster for additional $4

Boneless breasts baked in lemon, white wine, and extra virgin olive oil with Italian herbs.

Marinated in white wine, olive oil, rosemary, fresh garlic, fresh ground black pepper, then broiled and served with roasted Vesuvio potatoes.

Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

Cold crisp Romaine lettuce with our house-made crunchy croutons and zesty family recipe Caesar dressing.

Mediterranean style prep broiled with fresh garlic, tomato, Italian seasonings, and capers.

Classic chopped salad with Romaine and iceberg lettuce, tomato, scallions, cucumber, roasted red peppers, hearts of palm, blue cheese crumbles, and Italian house vinaigrette dressing.

Housemade gnocchi pasta in vodka sauce.

Linguine tossed with calamari, EVOO, fresh basil, tomato strips, and red pepper flakes.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked with a light marinara sauce topped with melted mozzarella.

Breaded with housemade Italian breadcrumbs, flash-fried, then baked with marinara sauce topped with melted mozzarella.

Slices of fresh mozzarella, tomato, avocado, and fresh basil with a drizzle of pesto sauce.

Choice of marinara, tomato cream, or bolognese.

Hand-carved boneless breasts pounded flat and then grilled with a light marinara sauce and topped with melted mozzarella. Gluten Free

Tender veal cutlets pounded flat and sauteed in lemon, white wine, and butter.

Seasoned and grilled sausage patty served with dollops of goat cheese and flavorful Tuscan white beans.

Premium Beef prepared either Vesuvio style, or with our chef’s own Estela sauce.