Discover seasonally inspired menus at Alhambra Restaurant

Showcasing the rich bounty of produce and fish in the region in a modern and convivial setting, Chef Sebastien Giannini presents a seasonally inspired menu enhanced with the classic flavors of the Mediterranean.

Breakfast

Morning Favorites

Smoked Salmon

Sliced Tomato, Chopped Onion, Caper Berries, Cream Cheese & Toasted Bagel

19

Avocado Toast V

Poached Eggs, Homemade Guacamole & Farm Fresh Tomato on Toasted Country Bread

20

Huevos Rancheros

Crispy Corn Tortilla with Homemade Red Beans, Avocado, Sweet Peppers & Salsa Ranchera

19

Tortilla Espanola

Spanish-Style Frittata with Piquillo Peppers

14

Buttermilk Pancakes

Plain or with Blueberry, Vermont Maple Syrup

14

Buttermilk Belgian Waffle

Nutella Ganache

14


Fruits & Juices

Served Chilled

Orange, Grapefruit, Pineapple, Cranberry, Apple, Tomato, Carrot

6

Seasonal Berries

12

Fresh Fruits Salad

12

Green Smoothie

Kale, spinach, Green Pepper, Apple, Ginger

12


Complete Breakfast

American

Two Eggs Any Style, Baked Tomato, & Roasted Potato with Choice of Crisp Bacon or Sausage, Toast, Fresh Juices and Coffee or Tea

25

Parisian

Pastry Basket, Fruit & Berries, Preserves & Marmalade with Choice of Juices and Coffee or Tea

19


Grains & Yogurts

Homemade Granola

Oats, Nuts, Dried Fruits baked with Olive Oil & Maple Syrup with Mixed Berries & Yogurt

12

Organic Steel Cut Oatmeal

Seasonal Fruit Compote

9

Greek Yogurt

Non-fat or Blueberry

6

Cereals

All Bran, Cornflakes, Special K, Rice Krispies, Cheerios, Fruit Loops or Raisin Bran

8

Bakery Basket or Individual

Selection of Three Breakfast Pastries, French Mini Baguette

12/3


Farm Fresh Eggs

Maryland-Style Crab Cakes Benedict

Jumbo Lump Crab, Hollandaise

25

Smoked Salmon Benedict

Smoked Salmon, Hollandaise

22

Traditional Eggs Benedict

Canadian Bacon, Hollandaise

19

Caramelized Corn Beef Hash

“On The Plancha”, Spinach & Hollandaise with a Poached Egg

19

Classic Omelet

Three Egg Omelet with Choice of Three Garnishes, Side Dish & Toast

17

Eggs any Style

Two Eggs with Choice of Side Dish & Toast

15

Titanic Omelet

A Timeless Favorite of our Founder, John Jacob Astor IV Maine Lobster, Maryland Jumbo Lump Crab, Osetra Caviar, Shaved Italian Black Truffles

250


Barista Selection by Illy

Scuro Freshly Brewed Dark Roast

Thick Full Body, Ending with a Soft Aroma of Caramel

5

Decaffeinated Medium Roast

Rich Aroma, Full Body, Subtle Balance

5

Cappuccino, Caffe Latte, Macchiato

6.50

Scurp Espresso / Dopio

5

Palais Des Thes Fine Teas & Herbal Infusions

8

French Press

Ethiopian or Brazilian

10


Side Dishes

Sautéed

Button Mushrooms, Potatoes or Spinach

5

Toast

Selection of Toast: White, Rye Wheat, or English Muffin GF

5

Bagel

Selection of Bagel: Regular, Wheat Everything

5

Applewood Smoked Bacon

5 /+2

Canadian Bacon

5

Chicken or Pork Sausage

5

3 Oz. Corned Beef Hash

5


20% gratuity will be added for parties of 6 or more. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

GF – Gluten-free   |   V – Vegetarian

Lunch

Hot Appetizers

Soup Du Jour

Chef’s Daily Selection; Seasonal Garniture

11

Scallops

Savora Mustard Condiment, Chives, Shallots, Raw Cauliflower

21

Beef Cheek

Gnocchi, Red Wine Sauce, Fresh Orange Zest, Piment D’espelette

17

Mussels

Chorizo Salpicon, Saffron Mussel Broth, Fennel Pollen, Brioche

17

Cauliflower

Fried, Cauliflower Purée, Marcona Almond, Raisin, Parsley

12/17

Eggplant

Fried, Eggplant Caviar, Goat Cheese, Fresh Basil

12


Cold Appetizers

Pulpo

Artichokes Barigoule, Heirloom Carrots, Lardo De Iberico De Bellotta

17

Salad ‘Niçoise’

Quail Egg, Olive, Tuna, Artichoke, Fennel, French Radish, Pimiento

17

Pimiento

Roasted Bell Pepper, Fleur De Sel, Garlic, Pine

11/15

Tuna Tartare

Date Puree, Citrus Pepper Condiment, Mint, Marcona Almond, Quail Egg

17

Bacalao

Eggplant Caviar, Fresh Basil, Fennel Pollen

17

Arugula

Aged Parmesan, Olive Oil

11


Classics

St. Regis Club

Chicken Or Turkey, Tomato Confit, Bacon, Avocado

22

St. Regis Caesar Salad

Parmesan Copeaux, Piment Espelette, Lime Zest

19

St. Regis Bar Burger

Caramelized Onion, Maple Glazed Bacon, Black Beer Cheddar, Paprika Mayo

25

St. Regis Lobster Salad

Preserved Lemon, Granny Smith Apple, Champagne, Mesclun

29


A La Plancha

Choice of One Side & Sauce | Chermoula, Herb Butter, Sauce Vierge, Bordelaise, Aioli

Branzino

34

Red Snapper

34

Striped Bass

34

Gambas & Calamari

38

Costilla de Cordero

38

Tomahawk Steak

118/2

8 oz. Filet Mignon

40

Chicken

30


Sides

Potatoes

Purée Mousseline, Butter, Cream

8

Truffle Fries

Truffle Oil, Parsley, Parmesan

8

Broccoli

Preserved Lemon, Piment D’espelette, Oilve Oil

8

Couscous

Raisins, Figs, Pine, Honey Juice

8

Arugula

Aged Parmesan, Olive Oil

8

Ratatouille

Eggplant, Tomato, Onion, Zucchini, Bell Pepper, Fresh Basil

8


20% gratuity will be added for parties of 6 or more. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

GF – Gluten-free   |   V – Vegetarian

Bistro Box

Bistro Box Lunch

39 per person, Monday – Friday


Fish

Parsnip Soup

Extra Virgin Olive Oil

Red Snapper

Eggplant Caviar and Basil

Octopus Salad

Tomato Confit Sauce


Meat

Parsnip Soup

Extra Virgin Olive Oil

Tomahawk Slice

Carrot Puree, Black Olive Juice

Beef Cheek Salad

Beef Jus Vinaigrette


Vegetable

Parsnip Soup

Extra Virgin Olive Oil

Tabouleh and Carrot Chermoula
Mixed Greens Salad

Quail’s Egg, Artichoke, Fennel


20% gratuity will be added for parties of 6 or more. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

GF – Gluten-free   |   V – Vegetarian

Brunch

The Sunday Brunch

The Sunday Brunch Perfected: Every Sunday at Alhambra Restaurant. $59 per person. Children under 12 dine free.


Lobster “Folie Folie”

poached eggs, Hollandaise, rustic bread (supp. $5.)

Blueberry Pancakes

lime zest, maple syrup

Tuna Niçoise

quail’s egg, pitcholine olive, artichoke, & seasonal vegetables

Albufera Wafle

cocotte seared chicken breast, Ice Wine maple syrup

Orange Duck

creamy Polenta, black olives sauce


Brunch Beverages

Bloody Mary Bar

Vodka, Gin or Tequila; Traditional Garniture

20

Build Your Own Mimosa

Selected Seasonal Fruit Juices

20


20% gratuity will be added for parties of 6 or more. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

GF – Gluten-free   |   V – Vegetarian

Dinner

Hot Appetizers

Soupe Du Jour

Chef’s Daily Selection; Seasonal Garniture

11

Scallops

Savora Mustard Condiment, Chives, Shallots, Raw Cauliflower

21

Eggplant

Fried, Eggplant Caviar, Goat Cheese, Fresh Basil

12

Mussels

Chorizo Salpicon, Saffron Mussel Broth, Fennel Pollen, Brioche

17

Beef Cheek

Gnocchi, Red Wine Sauce, Fresh Orange Zest, Piment D’espelette

17

Cauliflower

Cauliflower Purée, Marcona Almond, Raisin, Parsley

17


Cold Appetizers

Pulpo

Artichokes Barigoule, Heirloom Carrots, Lardo De Iberico De Bellotta

17

Salad ‘Niçoise’

Quail Egg, Olive, Tuna, Artichoke, Fennel, French Radish, Pimiento

17

Pimiento

Roasted Bell Pepper, Fleur De Sel, Garlic, Pine

15

Tuna Tartare

Date Puree, Citrus Pepper Condiment, Mint, Marcona Almond, Quail Egg

17

Bacalao

Eggplant Caviar, Fresh Basil, Fennel Pollen

17

Arugula

Aged Parmesan, Olive Oil

11


A La Plancha

Choice of One Side & Sauce | Chermoula, Herb Butter, Sauce Vierge, Bordelaise, Aioli

Costilla de Cordero

40

Tomahawk Steak

118/2

8 oz. Filet Mignon

42

Chicken

30

Branzino

34

Red Snapper

34

Striped Bass

34

Gambas & Calamari

38


Sides

Potatoes

Purée Mousseline, Butter, Cream

8

Truffle Fries

Truffle Oil, Parsley, Parmesan

8

Broccoli

Preserved Lemon, Piment D’espelette, Oilve Oil

8

Couscous

Raisins, Figs, Pine, Honey Juice

8

Arugula

Aged Parmesan, Olive Oil

8

Ratatouille

Eggplant, Tomato, Onion, Zucchini, Bell Pepper, Fresh Basil

8


20% gratuity will be added for parties of 6 or more. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

GF – Gluten-free   |   V – Vegetarian

Dessert

Sweets

Chocolate

62% dark chocolate tart, thyme streusel, pear sorbet

Orange Blanc Manger

dehydrated Meringue, Orange Sanguine, Tahitian Vanilla Chantilly

Ice Cream & Sorbets

chef’s selection; curated daily

Key Lime

graham Cracker Coconut Crust, Key Lime Curd, Citrus Foam

Alhambra

chocolate Monte Carlo Mousse, Glace Alhambra


Dessert Wines & Classic Ports

Chateau Les Justices, Semillion, Sauturnes, France 2014

19

Lustau, Pedro Ximenez, Sherry, Spain, NV

12


Barista Selection

Illy Coffee

6

Cappuccino

7

Espresso / Double Espresso

6/10

Cafe Latte

7


20% gratuity will be added for parties of 6 or more. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

GF – Gluten-free   |   V – Vegetarian


Enter your email to sign up for exclusive news & offers
Contact

923 16th & K Streets, N.W., Washington, DC

P: (202) 509-8000

Social

You are on https://www.alhambradc.com