Alex's Washington Gardens

Baked in a Scornavacco family recipe.

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

Fresh sliced calamari breaded with housemade Italian brad crumbs and served with marinara and lemon wedges.

Served with homemade cocktail sauce and lemon.

Seasoned and grilled sausage patty served with dollops of goat cheese and flavorful Tuscan white beans.

Your choice: dusted in garlic and flour and pan sauteed or breaded with Italian bread crumbs and flash fried.

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

Cold crisp Romaine lettuce spears with our house made croutons and zesty family recipe dressing.

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

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

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

Classic chopped salad with lettuce, tomato, scallions, cucumbers, roasted red peppers, hearts of palm, crumbled bleu cheese and Tony's (Alex' father) house made vinaigrette.

Our spinach and cheese tortellacci baked in tomato cream sauce topped with melted cheddar cheese.

With marinara, tomato cream or meat sauces.

Pasta tossed with fresh portobello slices, garlic, sage and spinach, tomato strips, Tuscan white beans and EVOO.

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

Our tortellacci topped and broiled with Wille's blend of Italian cheese and fresh garlic

With marinara, tomato cream or meat sauces.

(House made tortellacci) served with marinara or our recommended tomato cream sauce.

(House made tortellacci) served with marinara or our recommended tomato cream sauce.

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

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

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

Fresh chunks of lobster tail with fresh zucchini, plum tomato, parsley and garlic, sauteed with white wine, EVOO and a dash of fresh creme and served over pasta.

Fresh door county whitefish baked with a classic family recipe with butter, garlic and seasoned breadcrumbs.

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

Seared rare with house made cajun blackening spices and served with wasabi sesame teriyaki sauce.

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

Fresh chunks of shrimp tail with fresh zucchini, plum tomato, parsley and garlic, sauteed with white wine, EVOO and a dash of fresh creme and served over pasta.

Fresh shrimp sauteed in a spicy marinara sauce, served over pasta.

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

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

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

Broiled with EVOO, fresh garlic, a variety of sweet peppers and served with roasted potatoes.

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

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

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

Hand carved tender veal, cutlets pounded flat and breaded with housemade Italian bread crumbs and then baked in a light tomato sauce and topped with melted mozzarella.

Slices of Italian plum tomatoes, fresh mozzarella, mango, avocado, slices of red onion, on a bed of fancy greens topped with mango pineapple vinaigrette, dried cranberries and our house made glazed walnuts.

Lamb shank braised to bring out the flavor and then simmered for hours with vegetables until fork tender in a scornavacco recipe broth.

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

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

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

Hand cut pancetta sauteed in extra virgin olive oil and garlic to bring out the robust flavors, then tossed with tomato strips, marinara, cannelini beans, fresh spinach and a touch of red pepper flake, then topped with a sprinkle of Asiago cheese.

Spinach and egg pastas tossed with prosciutto and fresh mushrooms in our popular Alfredo sauce.

A Washington gardens favorite with homemade pasta sheets topped with tomato cream sauce, or marinara or bolognese meat sauce.

Hand cut pancetta sauteed in extra virgin olive oil and garlic to bring out the robust flavors, then tossed with tomato strips, marinara, cannelini beans, fresh spinach and a touch of red pepper flake, then topped with a sprinkle of Asiago cheese.

USDA choice hand cut steak broiled to temperature with Willie's recipe and served with veggies and oven roasted potatoes.

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

Scornavacco recipe Alfredo sauce and fresh mushrooms served over Asiago and veal filled 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 breasts of chicken with dried cranberries in a basil cream reduction sauce tossed with linguini.