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.
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
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 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
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
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
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
