Alex's Washington Gardens Highwood

Celebrate Cinco De Mayo with Chef Victor Joya of WG Pizzas! Garlic Butter Sauce, Roasted Corn and Poblano Peppers, Mozzarella, Cotija, Cilantro, Scallions, Chipotle Aioli Drizzle

Celebrate Cinco De Mayo with Chef Ramiro Tolentino of Washington Gardens! Poblano Pepper Sauce, Shredded Chicken, Corn, Bell Pepper, Red Onion, Roasted Poblano Pepper, Queso Chihuahua, Cilantro, Sour Cream Drizzle

Celebrate Cinco De Mayo all month with our chefs and get both pizzas!

Tomatoes, basil, and balsamic, piled high on garlic and evoo glazed toast.

An appetizer portion of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Pieces of sausage sautéed with red, green, and yellow peppers, onions, garlic and rosemary.

Sourced from Prince Edward Island, Canada. Steamed in our famous wine, tomato, herb, and garlic broth.

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

Freshly sliced calamari served with garlic, olive oil, lemon, basil, salt, and pepper.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

Classic chopped salad with Romaine and iceberg lettuce, tomato, scallions, cucumber, roasted red peppers, hearts of palm, blue cheese crumbles, and Italian house vinaigrette dressing.

Roasted red beets with fresh crisp pear slices, house-made glazed walnuts, balsamic vinaigrette and your choice of blue or goat cheese over spring mixed greens.

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

Cold crisp Romaine lettuce with our house-made crunchy croutons and zesty family recipe Caesar dressing.

Lettuce Entertain You Culinary Director Max Robbins’ "Pizza A La Vodka" Vodka Sauce, Calabrian Chilis, Basil, Smoked Mozzarella, Parmesan

Grilled Chicken, Red Onions, BBQ Sauce

Sliced Tomatoes, Fresh Mozzarella, Basil

Parmesan, Mozzarella, Balsamic Glaze (No Sauce)

Bacon, Sliced Tomatoes, Lettuce, Mayo

By Chloe Mendel Corgan and Billy Corgan of Madame Zuzu's. JoJo's Meatballs, Cheeze & Thank You Mozzarella and Parmesan, Tomato Sauce, Basil, Olive Oil Drizzle *VEGAN*

Choice of marinara, tomato cream, or bolognese.

Choice of marinara, tomato cream, or bolognese.

Fresh chopped garlic, basil and scallions, tomato strips, green peas, and EVOO.

Housemade tortellacci. Served with marinara or tomato cream sauce.

Housemade tortellacci. Served with marinara or tomato cream sauce.

Spinach and cheese tortellacci, tomato cream sauce, and topped with mild cheddar cheese.

Housemade gnocchi pasta in tomato cream sauce.

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

Homemade pasta sheets with tomato cream sauce, marinara, or bolognese meat sauce.

Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

A half order of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Spinach and egg pasta tossed with prosciutto and mushrooms in alfredo sauce.

Hand-cut pancetta sauteed in extra virgin olive oil, garlic, tomato strips, marinara, cannellini beans, fresh spinach, and red pepper flakes. Topped with asiago cheese.

Chicken breast and dried cranberries in a basil cream reduction sauce tossed with linguine.

Spaghetti mixed with browned pancetta, black pepper, Pecorino Romano, peas, yellow onion and beaten eggs.

Fresh steamed clams tossed with fresh pasta in your choice of red or white sauce, or garlic and extra virgin olive oil.

Linguine tossed with calamari, EVOO, fresh basil, tomato strips, and red pepper flakes.

Fresh shrimp sauteed in a spicy marinara sauce, served over pasta. Substitute lobster for additional $4

USDA choice hand-cut steak prepared with Willie’s recipe served with veggies and oven-roasted potatoes.

Premium Beef prepared either Vesuvio style, or with our chef’s own Estela sauce.

Fresh boneless breasts pounded flat, sauteed with mushrooms in butter, spices, and marsala wine.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked with a light marinara sauce topped with melted mozzarella.

Hand-carved boneless breasts pounded flat and then grilled with a light marinara sauce and topped with melted mozzarella. **Gluten Free**

Boneless breasts baked in lemon, white wine, and extra virgin olive oil with Italian herbs.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, and butter.

Tender breasts of chicken sauteed with fresh garlic, EVOO, a variety of sweet peppers, tomato strips, white wine, and finished with a sprinkle of fontina cheese.

Marinated in white wine, olive oil, rosemary, fresh garlic, fresh ground black pepper, then broiled and served with roasted Vesuvio potatoes.

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.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, capers and butter.

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

Breaded with housemade Italian breadcrumbs, flash-fried, then baked with marinara sauce topped with melted mozzarella.

Pounded medallions baked in lemon, white wine, and extra virgin olive oil with Italian herbs.

Tender veal cutlets pounded flat and sauteed in lemon, white wine, and butter.

Tender veal cutlets sauteed with fresh garlic, EVOO, a variety of sweet peppers, tomato strips, white wine, and finished with a sprinkle of fontina cheese.

Breaded with housemade Italian breadcrumbs, flash-fried and baked.

Tender veal cutlets pounded flat and sauteed in lemon, capers, white wine, and butter.

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

Fresh hand-cut filet broiled and seasoned to Mimi's liking with our chef's own tangy sauce.

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

A unique preparation sauteed with celery, red onion, orange and lemon juices, white wine, and red wine vinegar.

Pan-Seared in lemon juice, olive oil and garlic

Fresh whitefish baked with a family recipe of butter, garlic, and seasoned breadcrumbs.

Broiled with cajun spices then sauteed with dry vermouth, shallots, and lemon topped with fresh spinach and sliced almonds.

Sauteed with fresh spinach, white wine, fresh tarragon, lemon, and a touch of cream.

Served in a white wine sauce with garlic a touch of cream and a dash of pesto. With mushrooms, artichokes and sun-dried tomatoes.

Blackened shrimp served over braised rice and veggies.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.