J. Alexander's Restaurant Menu

Hardwood grilled artichokes brushed with herb butter and steak seasoning served with a side of fresh herb remoulade sauce.

Finished with sugar-cured bacon salt, and paprika and homemade pickle relish.

Hawaiian tuna, crab salad, avocado, Sriracha and unagi sauce, with tortilla chips.

Battered and fried Gulf Shrimp with honey Dijon and cocktail sauce.

Croutons and Reggiano Parmesan.

Chicken, mixed greens, peanuts tossed in a cilantro vinaigrette with Thai peanut sauce.

Chopped crispy chicken tenders, pecans, avocado, tomatoes, bacon, cheese, cornbread croutons.

Crumbled feta cheese, olives, tomatoes and roasted chicken with white wine vinaigrette.

Seared, rare with field greens, wasabi in a cilantro vinaigrette.

Ground beef tenderloin and ribeye, Tillamook cheddar, grilled onions and Kiawah Island dressing.

Made in-house, topped with Monterey Jack.

Served au jus and French fries.

Grilled chicken breast topped with Monterey Jack.

Nashville style hot chicken served southern slaw, kosher dill pickle and ranch dressing.

Adobo rubbed strip steak, hardwood grilled and served with shaved lettuce, roasted jalapeño sauce, Monterey jack cheese, fresh cilantro and Pico de Gallo.

Aged beef.

Marinated Ribeye.

Aged Mid-Western Beef, served au jus.

Hardwood-grilled double pork chop with apricot horseradish sauce.

One-Half chicken roasted and seasoned with our special herb blend.

South Carolina low country recipe.

Old world Lasagna baked with homemade fennel sausage, marinara and a creamy Ricotta, Mozzarella and Parmesan cheese blend. Served with a small mixed green salad and warm garlic bread.

Served with Remoulade sauce.

With wasabi mayonnaise and served with a Toro dipping sauce.

Pan-fried and finished with a Fallot Dijon mustard sauce. With coleslaw.

Served on a cinnamon, graham cracker crust and topped with fresh whipped cream.

Triple chocolate bundt cake served with vanilla ice cream and hot fudge.