Alex's Washington Gardens

Gnocchi pasta in vodka sauce.

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

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 choice of side orders.

Gnocchi pasta in vodka sauce.

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

Served with spaghetti.

Carved boneless breasts pounded flat, breaded with Italian bread crumbs, then baked in a light tomato sauce, and topped with melted mozzarella. Served with side pasta and 14" large pizza.

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.

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.

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.

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

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

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

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

Broiled with extra virgin olive oil, fresh garlic, and a variety of sweet peppers, served with roasted potatoes.

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.

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

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.

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.

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

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

Layers of red tomato and sweet red onion with Tony's Italian vinaigrette.

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

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

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.

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.

Served with cocktail sauce and lemon.

Baked in a scornavacco recipe.

Served with garlic and olive oil.