J. Alexander's Restaurant Menu

Made in-house carrot cake with pineapple, pecans, coconut and carrots. Finished with cream cheese icing.

South Carolina low country recipe, French fries, Southern cole slaw

Center cut, loaded baked potato

Thinly sliced, baguette, horseradish

Served all the way, aged Tillamook cheddar

Finished with sugar-cured bacon salt, and paprika and homemade pickle relish.

Plum Creek bbq sauce, French fries, Southern cole slaw

Bacon, cheese, tomatoes, cucumbers, rustic croutons

Rémoulade (limited availability)

Rotisserie chicken, pecans, avocado, tomatoes, bacon, cheese, croutons and ranch dressing.

Finished with sugar-cured bacon salt, and paprika and homemade pickle relish.

With tortilla chips.

Seasoned, breaded and deep fried. Served with a marinara sauce.

Signature spicy, creamy sauce

Ahi tuna, shrimp, avocado, unagi sauce and siracha mayonnaise.

Surimi, avocado and cream cheese, topped with beef tenderloin, Sriracha mayonnaise and masago.

Ahi tuna, shrimp, avocado, unagi sauce and siracha mayonnaise.

Shrimp, chives, red pepper, sesame, remoulade, unagi sauce and sriracha mayonnaise.

Cucumber, cream cheese, red pepper, jalapeno, unagi sauce, cream fresh and a sliced Fresno chili

Fresh salmon and Hawaiian ahi tuna, on vinegared rice.

Hawaiian tuna, crab salad, avocado, Sriracha and unagi sauce, with tortilla chips.

Ahi tuna, cucumber, jicama, avocado, sesame, unagi sauce and sriracha mayonnaise.

Bacon, cheese, tomatoes, cucumbers, rustic croutons

Rotisserie chicken, pecans, avocado, tomatoes, bacon, cheese, croutons and ranch dressing.

Seared rare, artisan greens, wasabi, cilantro vinaigrette

Feta cheese, olives, tortilla strips, tomatoes, vinaigrette

Mixed greens, roasted chicken, peanuts, cilantro vinaigrette, Thai peanut sauce.

Jumbo gulf shrimp, avocado, tomato, iceberg boat and Kiawah Island dressing.

Served all the way, aged Tillamook cheddar

Southern slaw, kosher dill pickles, ranch dressing

Ground beef tenderloin and ribeye, Tillamook cheddar, grilled onions and Kiawah Island dressing.

In-house recipe, Monterey Jack

Fresh cold water salmon, orzo & wild rice

One-half chicken roasted and seasoned with our special herb blend, smashed potatoes

Jumbo lump crab, chili mayonnaise, Dijon sauce, French fries (limited availability)

Pank-crusted with parmesan cheese and lemon butter caper sauce.

Louisiana rice, Southern cole slaw

Plum Creek bbq sauce, French fries, Southern cole slaw

Sliced, soy ginger sherry sauce, orzo & wild rice, ripened tomatoes

Aged Mid-Western beef, au jus, smashed red potatoes

French Brasserie style, maître d’ butter

Certified Angus Beef ®, NYO mac & cheese

Served with Smashed Potatoes.

Triple chocolate bundt cake served with vanilla ice cream and hot fudge.

Served on a cinnamon, graham cracker crust and topped with fresh whipped cream.

Four cooked 9 oz. salmon filets served with family-sized portions of Louisiana rice and Caesar salad. Meal will be warm at pickup to be finished on the grill/oven at home. Serves 4 people.

Our South Carolina low country recipe - 24 Crispy Chicken Tenders served with Not Your Ordinary mac & cheese and chilled orzo and wild rice. Comes with our Plum Creek BBQ sauce and Honey Dijon dressing. Meal will be warm at pickup and can be served immediately. Serves 4 people.

Artisan greens, chicken, crispy wontons, and chopped peanuts with cilantro vinaigrette and peanut sauce. Can be served immediately. Serves 4 people.

Served 4-8 people.

Serves 4-8 people.

Serves 4-8 people.