Alex's Washington Gardens

Classic chopped salad with lettuce, tomato, scallions, cucumbers, roasted red peppers, hearts of palm, crumbled bleu cheese, and vinaigrette.

Carved boneless breasts pounded flat, breaded with Italian bread crumbs, then baked in a light tomato sauce topped with melted mozzarella. Served with side pasta.

Served with marinara, tomato cream, and meat sauces. Whole wheat and gluten free penne pasta are also available.

Freshly sliced calamari breaded with Italian bread crumbs. Served with marinara and lemon wedges.

Enough food for 4-6 people. Choose from Baked Eggplant or Lasagna Bolognese. Comes with Spaghetti and your choice of Sauce, Veggies and House Salad.

Enough food for 4-6 people. Choose from Chicken Limone, or our famous Chicken Parmigiana. Comes with Spaghetti and your choice of Sauce, Veggies and House Salad.

Freshly sliced calamari breaded with Italian bread crumbs. Served with marinara and lemon wedges.

Grilled sausage patty, served with dollops of goat cheese, and Tuscan white beans.

Baked in a scornavacco recipe.

Served with garlic and olive oil.

Classic chopped salad with lettuce, tomato, scallions, cucumbers, roasted red peppers, hearts of palm, crumbled bleu cheese, and vinaigrette.

Fresh roasted red beets cubed with fresh crisp pear slices, and glazed walnuts with balsamic vinaigrette, and served over mixed greens. Choice of goat or bleu cheese.

Slices of mozzarella, tomato, avocado, and basil with a drizzle of pesto sauce.

Cold crisp Romaine lettuce spears with croutons and zesty recipe dressing.

A mix of Romaine and iceberg lettuces with tomato, cucumber, egg, and a choice of dressing.

Served with marinara, tomato cream, and meat sauces. Whole wheat and gluten free penne pasta are also available.

Served with marinara, tomato cream, and meat sauces. Whole wheat and gluten free penne pasta are also available.

Eggplant, parmesan, mozzarella, and tomato sauce baked traditional lasagna style.

Gnocchi pasta in vodka sauce.

Served with pasta sheets and topped with tomato cream sauce, marinara sauce, or bolognese meat sauce.

Scornavacco recipe alfredo sauce and mushrooms. Served over Asiago cheese and veal filled pasta.

Pasta tossed with portobello slices, garlic, sage, spinach, tomato strips, Tuscan white beans, and extra virgin olive oil.

Chopped garlic, basil, scallions, tomato strips, green peas, and extra virgin olive oil. Served with full orders.

Served with marinara or tomato cream sauce.

Spinach and cheese tortellini baked in tomato cream sauce topped with melted Cheddar cheese. Served with full orders.

Pancetta sauteed in extra virgin olive oil and garlic to bring out the robust flavors then tossed with tomato strips, marinara, cannellini beans, spinach, a touch of red pepper flakes, then topped with a sprinkle of Asiago cheese.

Mediterranean style broiled with garlic, tomato strips, Italian seasonings, and capers. Served with rice.

Fresh fillet of salmon marinated in garlic, lemon juice, and teriyaki, then broiled to perfection with a little extra virgin olive oil.

Fillet broiled and Mimi's liking with chef's own tangy sauce. Served with rice.

Sauteed with celery, red onion, orange, lemon juice, white wine, and red wine vinegar. Served with rice.

Linguini tossed with tender sliced calamari, extra virgin olive oil, basil, tomato, and red pepper flakes. Served with rice.

Shrimp sauteed in a spicy marinara sauce and served over pasta. Served with rice.

Steak prepared with willie’s recipe served with veggies and oven roasted potatoes.

Carved boneless breasts pounded flat, breaded with Italian bread crumbs, then baked in a light tomato sauce topped with melted mozzarella. Served with side pasta.

Boneless breasts pounded flat and sauteed with mushrooms in butter, spices, and dry marsala wine. Served with side pasta.

Boneless breasts baked in lemon, white wine, and olive oil with Italian herbs. Served with side pasta.

Carved boneless breasts pounded flat and sauteed in lemon, white wine, and butter. Served with side pasta.

Carved boneless breasts pounded flat and sautéed in lemon, white wine, capers and butter. Served with side pasta.

Boneless breasts pounded flat and wrapped around imported cheeses, fresh sweet basil, and parsley. Lightly sauteed in Pomodoro sauce and served over angel hair pasta.

Tender veal cutlets pounded flat, breaded with Italian breadcrumbs, flash fried, and then baked with a light marinara sauce topped with melted mozzarella.

Tender veal cutlets pounded flat and sauteed with mushrooms in butter, spices, and dry marsala wine.

Tender veal cutlets pounded flat and sauteed in lemon, white wine, and butter. Served with side pasta.

Tender veal cutlets pounded flat and sautéed in lemon, white wine, capers and butter. Served with side pasta.