Alexander’s Horseshoe Bar Grill

Spring Menu 2010

starters

Mediterranean Risotto

Creamy Parmesan risotto topped with

vegetable ratatouille, goat cheese and pesto

$8

 

House salad

Field greens tossed in a raspberry hazelnut or blue cheese  vinaigrette

$4

 

Prince Edward Island Mussels

Steamed and served with a green curry coconut sauce

$8

 

Caesar Salad

Traditional $6

with Cajun grilled chicken $13

 

Baked Escargot

Tender escargot baked in garlic, basil and

sundried tomato butter with sautéed

 spinach, pine nuts  and topped with herb bread crumbs

$8

 

Almond crusted prawns

served over a bed of greens with a spicy orange sauce

$9

Small Plates / Entrée salads

Crispy Calamari

Tossed with lemon and pepper slices served with a chipotle aoile

$9

 

Grilled  Choice Hamburger

Served topped with choice of bleu cheese, smoked gouda or caramelized onions served with petite salad or garlic fries

$13

 

Seafood Chowder

served baked in a puff pastry shell

Tender prawns, mussels and fresh fish

simmered in a creamy saffron soup

$14

 

Asian Chicken Salad

Tender shredded chicken tossed in a soy lime vinaigrette with Napa cabbage, baby greens

slivered almonds and

orange segments

$14

 

Ala carte Entrees

Include soup or salad for an additional $3

 

Boneless Chicken Breast

wrapped in shoe string potatoes

stuffed with goat cheese, spinach and served on a bed of ratatouille

with  tapanade and  a basil sauce

$17

 

Grilled Atlantic Salmon Steak

served on a bed of basil mashed potatoes,

red bell pepper cullis and  garnished with sweet lemon compound butter

$19

 

Mediterranean Seafood   “bouillabaisse”

Mussels shrimp  and fresh fish  simmered in a

saffron tomato broth with fennel

$20 

 

Pork Tenderloin

stuffed with figs and wrapped in wild

Mushrooms served on a bed of apple wood smoked bacon demi glace and garnished with a

cauliflower gratin

$21

 

Specialties of The House     

Include soup or salad intermezzo and chocolate dipped strawberries

 

Choice New York

Broiled and served with

gorgonzola cheese and a red wine thyme sauce

14 0z $34

 

Pan seared Ahi  Tuna

Crusted with fresh ginger, seared rare sliced over baby greens horseradish mashed potatoes and 

Garnished with a soy lime vinaigrette         

$29

 

Beef Wellington

Tender filet stuffed with foie gras butter wrapped in wild mushroom duxelles and baked in puff pastry served white truffle Madeira sauce

$34

 

 Filet and Lobster “Black and White”

Grilled filet mignon topped with butter poached

lobster with a spicy béchamel sauce

$36

 

Prix Fix

Any starter course, entrée and dessert  $45

 

Chef Vincent Paul Alexander

Corkage $15.00 per 750ml or equivalent

Split fee $3.50

 

Alexander’s Horseshoe Bar Grill is a restaurant located in the California rural community of Loomis. Our owner Chef Vincent Paul Alexander returns to HBG after leaving the position of Executive Chef at The Firehouse Restaurant. The cuisine Chef Alexander and his brigade offer is a take on California French. Trained under the some of the founding chefs of California cuisine, Wolfgang Puck and Hubert Keller, our style of food is based on utilizing the fresh bounty that California offers while preparing the dishes with classic European and world techniques.  

Alexander’s Horseshoe Bar Grill is dedicated to quality service and value. All of our entrees include soup or salad, intermezzo, house made bread and chocolate covered strawberries with your check.

Alexander’s Horseshoe Bar Grill has a banquet facility that can hold up to 30 guests in a private room. We offer a full bar and extensive wine list.

Thank you for visiting our site, hope to see you soon.

Chef Vincent Paul Alexander