Ready to try some of the best American in Nashville? Then it's time to order from J Alexander's Restaurant. Looking to find the cheapest way to order J Alexander's Restaurant? Choose the most aff...show more
Finished with sugar-cured bacon and homemade pickle relish.
Buttermilk hand-breaded tenders.
Served with warm tortilla chips.
Seasoned with herb butter. Served with rémoulade.
Smoked in-house.
Bacon, cheese, tomatoes, cucumbers, and croutons.
Croutons and reggiano Parmesan.
Mixed greens, bacon, bleu cheese, egg, croutons with creamy bleu cheese dressing.
Artisan greens, grilled chicken and chopped peanuts tossed in a cilantro vinaigrette with peanut sauce.
Feta cheese, olives, tomatoes with champagne vinaigrette.
Chopped crispy chicken tenders, pecans, avocado, bacon, cheese, croutons, and ranch dressing.
Thai inspired beef salad with noodles, mango, avocado, peanuts, and mint in a red chili vinaigrette.
Seared rare with field greens, wasabi in a cilantro vinaigrette.
House-made recipe with fresh beets, black beans, and brown rice, with a ginger soy glaze and Monterey jack.
Served with Tillamook cheddar. We grind fresh chuck daily for our hand-pattied burger.
Topped with Swiss cheese and bacon. We grind fresh chuck daily for our hand-pattied burger.
Two crispy patties, onion, kosher dill pickles, topped with American cheese. We grind fresh chuck daily for our hand-pattied burger.
Sliced prime rib, baguette, and horseradish.
Grilled chicken breast topped with Monterey Jack.
Southern slaw, kosher dill pickle, and ranch dressing.
Ham, turkey, two pieces of cheese, bacon, and mayonnaise.
Daily fish selections, deep-fried, avocado, chili mayonnaise.
Lightly breaded and seasoned, with French fries.
Tomato sauce, fresh mozzarella, and fresh basil.
In-house made fennel sausage, Panna, red onions, and scallions.
Homemade barbecue sauce, roasted chicken, smoked gouda, caramelized onions and fresh mozzarella.
Homemade Panna sauce, wild mushrooms, roasted garlic, and parmesan.
Homemade tomato sauce, seasoned ground beef, bacon, fennel sausage, and pepperoni.
A French brasserie-style steak with garlic. Served with French fries. Finished with marinated butter.
Aged beef with NYO mac & cheese. Finished with marinated butter.
Marinated rib eye with mashed potatoes.
Center cut, mashed potatoes, and roasted red peppers. Finished with marinated butter.
Served with French fries, au jus. Finished with marinated butter.
Aged mid-western beef served au jus with mashed potatoes and seasonal green vegetables.
16 oz. Aged mid-western beef served au jus with mashed potatoes and seasonal green vegetables.
Topped with wasabi mayonnaise. Served with mashed potatoes, tomatoes and a Toro dipping sauce.
Fresh cold water salmon, with mashed potatoes and seasonal green vegetables.
One-half chicken roasted and seasoned with our special herb blend. Served with mashed potatoes.
Panko-crusted with parmesan cheese and lemon butter caper sauce, mashed potatoes, seasonal green vegetables.
South Carolina low country recipe with French fries and coleslaw.
Southwestern spices, peppers and chicken.
Served with plum creek BBQ sauce, french fries and coleslaw.
Finished with sugar-cured bacon and homemade pickle relish.
Buttermilk hand-breaded tenders.
Served with warm tortilla chips.
Seasoned with herb butter. Served with rémoulade.
Smoked in-house.
Bacon, cheese, tomatoes, cucumbers, and croutons.
Croutons and reggiano Parmesan.
Mixed greens, bacon, bleu cheese, egg, croutons with creamy bleu cheese dressing.
Artisan greens, grilled chicken and chopped peanuts tossed in a cilantro vinaigrette with peanut sauce.
Chopped crispy chicken tenders, pecans, avocado, bacon, cheese, croutons, and ranch dressing.
Feta cheese, olives, tomatoes with champagne vinaigrette.
Thai inspired beef salad with noodles, mango, avocado, peanuts, and mint in a red chili vinaigrette.
Seared rare with field greens, wasabi in a cilantro vinaigrette.
House-made recipe with fresh beets, black beans, and brown rice, with a ginger soy glaze and Monterey jack.
Served with Tillamook cheddar. We grind fresh chuck daily for our hand-pattied burger.
Topped with Swiss cheese and bacon. We grind fresh chuck daily for our hand-pattied burger.
Two crispy patties, onion, kosher dill pickles, topped with American cheese. We grind fresh chuck daily for our hand-pattied burger.
Sliced prime rib, baguette, and horseradish.
Grilled chicken breast topped with Monterey Jack.
Southern slaw, kosher dill pickle, and ranch dressing.
Daily fish selections, deep-fried, avocado, chili mayonnaise.
Lightly breaded and seasoned, with French fries.
Tomato sauce, fresh mozzarella, and fresh basil.
In-house made fennel sausage, Panna, red onions, and scallions.
Homemade barbecue sauce, roasted chicken, smoked gouda, caramelized onions, and fresh mozzarella.
Homemade Panna sauce, wild mushrooms, roasted garlic, and parmesan.
Homemade tomato sauce, seasoned ground beef, bacon, fennel sausage, and pepperoni.
A french brasserie-style steak with garlic served with French fries. Finished with marinated butter.
Aged marinated medallions with hardwood-grilled vegetables. Served on Louisiana rice.
Aged beef with NYO mac & cheese. Finished with marinated butter.
Marinated rib eye with mashed potatoes.
Center cut, mashed potatoes, and roasted red peppers. Finished with marinated butter.
Served with French fries, au jus.
Aged Mid-Western beef served au jus with mashed potatoes and seasonal green vegetables.
16 oz. Aged Mid-Western beef served au jus with mashed potatoes and seasonal green vegetables.
Topped with wasabi mayonnaise. Served with mashed potatoes, tomatoes and a Toro dipping sauce.
Fresh cold water salmon, with mashed potatoes and seasonal green vegetables.
One-half chicken roasted and seasoned with our special herb blend. Served with mashed potatoes.
Panko-crusted with parmesan cheese and lemon butter caper sauce, mashed potatoes, seasonal green vegetables.
South Carolina low country recipe with french fries and coleslaw.
Southwestern spices, peppers and chicken.
Served with plum creek bbq sauce, French fries, and coleslaw.
Last updated July 17, 2020