Alexander's Steakhouse Cupertino - Meniu complet

cappuccino's big sister

espresso, textured milk

robust black tea with essence of sour orange

goat's milk soft brie style pasteurized peppery earthy undertones humboldt, california; bluberry thyme compote

fresh fragrance of melon and sweet apples, no caffeine

japanese green tea with notes of orchids and fresh grass

double shot of coffee

espresso, textured milk, chocolate syrup

a smooth black tea with hints of chicory and vanilla

corbin cash rye chartreuse elixir vegetal yuzu honey hot water cinnamon bark

fines herbs pickled shallots demi glaze reduction

wagyu tartare jalapeno aioli chives

maple onion jam candied bacon apple mostarda

white truffle oil parmesan

shishito pepper makrut lime parmesan

steamed asparagus crab bernaise

shiro dashi vinaigrette caviar gold flake

garlic shallot thyme white wine butter

saffron bouillon parmesan crisp lobster

hot

chilled with mignonette

yuzu miso vinaigrette arare burrata cheese peach basil balsamic glaze

nori beurre blanc yuzu

hot chocolate soufflé toasted marshmallow vanilla anglaise; Please allow 15 minutes

chili garlic sesame wontons avocado mousse bubu arare

serrano ham chip celery apple relish scallop jus celery root puree

golden osetra traditional accoutrements

honeydew cantaloupe burrata cheese balsamic glaze

black truffle egg yolk gel puff tendon caviar

privately farmed in below freezing temperatures

warm climate ideal for raising cattle

caramelia namalaka compressed apples green apple sorbet candied brioche

garlic chili roasted tomato pecorino

jumbo lump crab sansho pepper sriracha aïoli

dynamite glaze tobanjan butter cucumber arare

artichoke puree artichoke asparagus baby carrot beurre blanc caviar

bone marrow mushrooms

cow's milk pasteurized firm cheese with herbaceous flavor and aroma east midlands england; hazelnut butter honeycomb

basil breadcrumbs shiitake mushroom duxelle unagi

a5 wagyu andouille crispy rice red miso glaze

young green leaves with lush aromas of honeysuckle and pure jasmine petals

truffle potato puree fried maitake mushrooms bordelaise

natural jus kizami horseradish

lemon chive butter scallions brandy mustard

green peppercorn sauce pickled mustard seeds fleur de sel

sampling of domestic f1 wagyu full-blood wagyu beef

mushroom bordelaise caramelized onion jam thyme

grilled lemon truffle butter

young leaves with hints of stone fruit, roasted chestnut and aromas of wild orchids

shishito pepper bacon uni

decaf, full bodied, rich

truffled ponzu fresno chili avocado ginger

goat cheesecake huckleberry fig brulee graham crumble pistachio ice cream

the world's most exclusive coffee

shitake chip truffle vin daikon sprouts onion jam smoke

Tempura lobster tail herb aioli fennel orange salad

served cold tiger prawn watermelon radish watermelon honey dew

63 degree egg furikake parmesan white anchovy

first generation crossbreed 50% tajima 50% holstein cattle

first generation crossbreed 50% tajima 50% holstein cattle

imperial tomahawk domestic f1 crossbreed robust beefy flavor onion strings

olive wagyu, rich in omega 9 fatty acid

hitachigyu raised in mild climate selective feed

shiga extremely rare emperor's beef

drunken wagyu

the famed kobe beef

prized for its well-balanced marbling

hidagyu chef's choice fine texture and flavor

sub-tropical climate southern most island in japan

banana ice cream devil's food cake butterscotch espresso caramel sauce

Dark roast. Bold, chocolate

100% kona, full bodied, smooth

drawn butter

blood orange fennel calamansi vinaigrette

wild mushrooms chives parmigiano

point reyes blue cheese candied bacon radish egg tomato

spicy garlic

white chocolate raspberry mousse yuzu curd matcha rice krispies vanilla sable

tosazu snap peas asparagus mushroom eggplant scallions

yuzu juice cilantro jalapeno bacon

pure peppermint from the pacific northwest, no caffeine

butter more butter

leeks boursin cheese

white truffle oil white cheddar

yuzu miso sambal

bacon pea tendrils fava beans morel mushrooms red wine morel reduction

spinach golden cordyceps maitake mushrooms vin jaune jus

sheep's milk pasteurized nutty and full flavored sonoma, california; pistachio, honey, cranberry compote

antioxidant-rich with floral notes of apricot, no caffine