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

Tomato, Red Onion, Caper Berries, Cream Cheese

19

Huevos Rancheros

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

19

Crisp French Toast

Apple-Cinnamon Compote, Seasonal Fruits

14

Avocado Toast V

Poached Eggs, Guacamole, Tomato, Country Bread

20

Buttermilk Pancakes

Plain or with Blueberry, Vermont Maple Syrup

14

Buttermilk Belgian Waffle

Nutella Ganache

14


Fruits & Juices

SERVED CHILLED

Orange, Grapefruit, Pineapple, Apple, Tomato, Carrot

6

FRESH FRUIT SALAD

12

GREEN SMOOTHIE

Kale, Spinach, Apple, Ginger

12

SEASONAL BERRIES

12


Complete Breakfast

American

Two Eggs any style, Baked Tomato, Roasted Potatoes. Choice of Bacon or Sausage, Toast, Juices, Coffee or Tea

25

Parisian

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

19


Grains & Yogurts

Homemade Granola

Mixed Berries & Yogurt

12

Bakery Basket or Individual

Selection of Three Breakfast Pastries

12/3

Greek Yogurt

Non-fat or Blueberry

6

Organic Steel Cut Oatmeal

Seasonal Fruit Compote

9

Cereals

Assorted Variety

8


Farm Fresh Eggs

Maryland-Style Crab Cakes Benedict

Jumbo Lump Crab Meat, Hollandaise

25

Smoked Salmon Benedict

Smoked Salmon, Hollandaise

22

Traditional Eggs Benedict

Canadian Bacon, Hollandaise

19

CORNED BEEF HASH

Spinach & Hollandaise, Poached Egg

19

EGGS ANY STYLE

Two Eggs with Choice of One Side & Toast

15

17

CLASSIC OMELET

Three Eggs with Choice of Three Garnishes, One Side & Toast

17


Barista Selection by Illy

Scuro Freshly Brewed Dark Roast

Full Body, Caramel Aroma

5

Decaffeinated Medium Roast

Rich Aroma, Full Body, Subtle Balance

5

French Press

Ethiopian or Brazilian

10

Cappuccino, Caffe Latte, Macchiato

6.50

Scurp Espresso / Dopio

5/6.5

Palais Des Thes Fine Teas & Herbal Infusions

8


Side Dishes

Applewood Smoked Bacon

5 /+2

Chicken or Pork Sausage

5

Sautéed Mushrooms

5

Breakfast Potatoes

5

Toast

White, Rye Wheat, English Muffin

5

Canadian Bacon

5

3 oz. Corned Beef Hash

5

Sautéed Spinach

5

Bagel

Regular, Wheat, Everything

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. *Signature Dish

GF – Gluten-free   |   V – Vegetarian

Lunch

Cold Appetizers

Pulpo

Sauce Vierge, Fennel Pollen, Orange Zest, Mesclun

16

Maryland Blue Crab

Avocado, Lime, Cilantro

16

Pimiento

Olive Oil, Fleur De Sel, Garlic, Pine Nuts, Extra Virgin Olive Oil

12

Burrata

Heirloom Tomatoes, Extra Virgin Olive Oil, Fresh Basil

14

Tuna Tartare*

Date Purée, Citrus Pepper Condiment, Pistachio, Mint, Quail’s Egg

17

Niçoise Salad*

Quail’s Egg, Olive, Tuna, Fennel, French Radish, Pimento

16

Arugula

Aged Parmesan, Extra Virgin Olive Oil

11


Warm Appetizers

Soup Du Jour

Chef’s Daily Selection; Seasonal Garniture

11

Cauliflower*

Fried & Puréed, Marcona Almond, Raisin, Parsley

12

Mussels*

Carrot Juice, Yellow Curry, Lime

16

Eggplant

“Eggplant Caviar”, Goat Cheese, Basil, Fresh Figs

12


The Classics

St. Regis Club

Chicken Or Turkey, Tomato Confit, Bacon, Avocado

22

St. Regis Caesar Salad

Parmesan Copeaux, Espelette Pepper, Lime Zest

15

St. Regis Fig Tartine

Goat Cheese, Pine Nuts, Honeycomb

19

St. Regis Bar Burger

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

26

St. Regis Lobster Salad

Preserved Lemon, Granny Smith Apple, Champagne, Mesclun

29


Entrées a la Plancha

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

Butcher’s Choice

MP

Chicken

28

Dry-Aged Filet Mignon

40

Colorado Lamb Chops

30

Gambas & Calamari

34

Branzino

32

Red Snapper

32

Striped Bass

32


Sides

Potatoes

Purée Mousseline, Vermont Cultured Butter, Cream

Arugula

Aged Parmesan, Extra Virgin Olive Oil

Ratatouille

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

Truffle Fries

Truffle Oil, Parsley, Aged Parmesan

Zucchini

Fresh Mint, Pimiento Juice, Black Olives

Salad Niçoise

Quail’s Egg, Olive, Tuna, Fennel, French Radish, Pimento


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. *Signature Dish

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. *Signature Dish

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. *Signature Dish

GF – Gluten-free   |   V – Vegetarian

Dinner

Cold Appetizers

Pulpo

Sauce Vierge, Fennel Pollen, Orange Zest, Mesclun

16

Maryland Blue Crab

Avocado, Lime, Cilantro

16

Pimiento

Roasted Bell Pepper, Fleur De Sel, Garlic, Pine Nuts, Extra Virgin Olive Oil

12

Burrata

Heirloom Tomatoes, Extra Virgin Olive Oil, Fresh Basil

14

Tuna Tartare*

Date Purée, Citrus Pepper Condiment, Pistachio, Mint, Quail’s Egg

17

Niçoise Salad*

Quail’s Egg, Olive, Tuna, Fennel, French Radish, Pimento

16

Arugula

Aged Parmesan, Extra Virgin Olive Oil

11


Warm Appetizers

Soup Du Jour

Chef’s Daily Selection; Seasonal Garniture

11

Cauliflower*

Fried & Puréed, Marcona Almond, Raisin, Parsley

14

Mussels*

Carrot Juice, Yellow Curry, Lime

16

Eggplant

“Eggplant Caviar”, Goat Cheese, Basil, Fresh Figs

12


Entrées a la Plancha

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

Butcher’s Choice

MP

Chicken

28

Dry-Aged Filet Mignon

42

Colorado Lamb Chops

40

Gambas & Calamari

38

Branzino

34

Red Snapper

36

Striped Bass

34


Sides & Accompaniments

Potatoes

Purée Mousseline, Vermont Cultured Butter, Cream

Arugula

Aged Parmesan, Extra Virgin Olive Oil

Ratatouille

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

Truffle Fries

Truffle Oil, Parsley, Aged Parmesan

Zucchini

Fresh Mint, Pimiento Juice, Black Olives

Salad Niçoise

Quail’s Egg, Olive, Tuna, Fennel, French Radish, Pimento


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. *Signature Dish

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. *Signature Dish

GF – Gluten-free   |   V – Vegetarian

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Contact

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

P: (202) 509-8000

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