Alexander's Steakhouse - San Francisco

Avocado, cucumber, and tomato.

Roast beef, arugula, grilled onions, and horseradish cream.

Cave aged cheddar, granny smith apples, red leaf lettuce, and onion jam.

Pesto, grilled chicken breast, onion jam, and red leaf lettuce.

Pickled gypsy peppers, red leaf, tomato, and toma cheese.

Shallot, red wine, chestnut mushroom, and wagyu andouille.

Shrimp, Kale, tomato, white wine, and cream.

Chili, wagyu bacon, and tomato.

Tuscan beef ragu.

Mashed potato, jus, and asparagus.

Mash potato and grilled onion.

Allergies: capsicum

Rich and creamy mashed potatoes with pieces of Burgundy black truffle in every bite!

The ribeye is known for its rich, buttery flavor and tender texture. Ours is Nebraska premium prime.

Filet mignon is known around the world as the most tender cut of beef. It is lean, delicate, and fine. Gently grilled and served with a bordelaise sauce

ickled gypsy peppers, red leaf, tomato, toma cheese. Allergies: gluten, meat, dairy. 70% of highest grade A5 Japananese beef with 30% of the highest end domestic beef make the juiciest burger we have ever created. A fan favorite.

Sliced juicy and tender filet mignon, sweet and rich balsamico, crisp cucumber

Fresh seasonal mixed green salad with cucumbers. Cilantro vinaigrette on the side.

Sliced juicy and tender filet mignon, sweet and rich balsamico, crisp cucumber

Lightly seared Kagoshima loin, sliced and served with ginger oroshi, ten-kasu and shishito pepper pistou sauce

ickled gypsy peppers, red leaf, tomato, toma cheese. Allergies: gluten, meat, dairy. 70% of highest grade A5 Japananese beef with 30% of the highest end domestic beef make the juiciest burger we have ever created. A fan favorite.

The ribeye is known for its rich, buttery flavor and tender texture. Ours is Nebraska premium prime.

The classic porterhouse is a cut without compromise consisting of the tender filet mignon and the flavorful new york strip situated opposite of a T-shaped bone. Dry-aged and grilled to perfection. Accompanied with our bordelaise sauce.. Greater omaha prime beef.

Seared halibut with a fresh sauce vierge (chopped tomato, olive oil, lemon) and buttery mashed potatoes

The well-known T-Bone steak features the new york strip on one side of the T-shaped bone and a small portion of the tenderloin on the other. Dry-aged for 45 days to enhance the robust flavor and served with our bordelaise sauce.. Greater omaha prime beef.

Filet mignon is known around the world as the most tender cut of beef. It is lean, delicate, and fine. Gently grilled and served with a bordelaise sauce

Privately farmed at Chateau Uenae, the cattle are raised in the cold, snowy mountains of the Japanese island of Hokkaido. The cattle are known for an extra layer of fat from the icy living conditions which results in marbled and intricate patterns of delicious and tender beef. Currently serving the strip. (3oz portion)

Rich and creamy mashed potatoes with pieces of Burgundy black truffle in every bite!

Housemade dark chocolate brownie