Appetizers

Terrine of Gorgonzola  Imported Gorgonzola blended with cream cheese layered with Pistachios and Italian parsley. Served with French bread . . . 8.75

Sautéed Prawns & Sea Scallops  in a lemon Pernod cream sauce . . . 8.75

Sea Scallops  Sautéed with Brandy, capers and sun-dried tomatoes . . . 9.00

Warm Goat Cheese Toasts  Crostinis with Laura Chenel goat cheese, sun-dried tomatoes and basil chiffonade . . . 6.75

Sautéed Mixed Mushrooms   With Calvados and fresh thyme . . . 5.75

Monterey Calamari  Tossed in a Dijon mustard and shallot cream sauce . . . 10.25   Or . . . Crispy with tzatziki sauce on the side . . . 10.25

Yaquina Bay Crab Cakes  Oregon Dungeness crab, green onion and red pepper, sautéed and served with a citrus aioli . . . 12.75

Soups & Salads

Chef's Choice Soup Served with warm French Baguette . . . cup 4.00 bowl 5.50

"Quinz" Clam Chowder Made to order, with fresh Manila clams, potatoes, corn, leeks and pepper bacon . . . 8.95

Alex's House Salad Mixed organic greens, baby tomatoes & red onion. Dressings: Mustard shallot vinaigrette with shaved Parmesan Or Ranch
. . . small 3.95 large 5.25

Caesar Salad  Romaine lettuce, garlic croutons & Parmesan cheese . . . 5.75

Romaine, Oregon Pear and Gorgonzola Salad  With spicy glazed walnuts. . . small 4.75 large 6.75

Entrees

Roast Portobello Mushroom On grilled polenta with spinach, marinara and basil pesto . . . 13.50

Pan Roast (Airliner) Chicken Breast With green peppercorn, roast garlic & balsamic reduction served with garlic mashed potatoes . . . 16.50

Roast Duck Breast Fettucine With proscuitto and shitake mushrooms in a light rosemary cream sauce . . . 15.75

Linguine With chicken breast, tomato, croutons and fresh tarragon . . . 12.50

Penne Pasta With grilled Italian sausage in a spicy Vodka tomato cream sauce . . . 13.00

Fall Seafood Stew With prawns, scallops, calamari & shellfish in a red wine and fresh thyme broth . . . 18.95

Grilled Pork Tenderloin  With apple cider Dijon mustard sauce & bacon braised red cabbage . . . 17.50

Steak A La Tulelake Finest New York Loin grilled, served with buttermilk onions, garlic mashed potatoes and a fresh Horseradish-Bearnaise sauce . . . 22.00

Alex's Lamb New Zealand 6-Rack of Lamb in a marinade of garlic, olive oil and fresh rosemary, mesquite grilled then finished with a green peppercorn demi-glace . . . 24.95

Chef's Daily Specials (ask your food server for today's selection)

BANQUET FACILITIES AVAILABLE