menus
Now open mondays for dinner!
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APPETIZERS
PRIME SLIDERS 15 Sliced Prime Rib, Horseradish Cream Sauce, and Onion Straws on Mini Brioche Buns CALAMARI 15 Cornmeal Breaded, Banana Peppers, Romesco Sauce, and Garlic Aioli SHRIMP COCKTAIL 16 Ginger Poached Oishii Shrimp; served with Cocktail Sauce and Louis Sauce ARANCINI 16 Roasted Corn and Jalapeno, Cream Cheese Fried Arborio Rice with Romesco and Lime Crema CHILLED CRAB DIP 14 Creamy Cold Crab Dip with Old Bay Seasoning, Horseradish, Lemon and Red Pepper; served with Crostini FIRECRACKER SHRIMP 16 Fried Shrimp, Toasted Sesame Seeds, Sweet Chili Aioli OYSTERS ON THE HALF SHELL* 18 Cocktail Sauce and Horseradish Mignonette OYSTERS ROCKEFELLER 20 Baked Oysters with Creamy Rockefeller Mix and Asiago Cheese SOUPS Ask your server for the Soup Du Jour - Cup 5 / Bowl 7 FRENCH ONION 8 Provolone and Swiss Cheese TOMATO BASIL BISQUE Cup 5 / Bowl 7 Fresh Herbs and Parmesan Crisp SALADS With the option of adding Chicken 5, OR choice of Salmon*, Steak*, Grilled Shrimp for 8 ALCOVE HOUSE SALAD Side 5, Entree 10 House Cut Blend of Living Lettuces, Tomato, Cucumber, Croutons, and Cheddar Cheese; served with Golden Balsamic Dressing CAESAR SALAD (add Anchovies $2) Side 6, Entree 12 Chopped Romaine Hearts, Parmesan Crisp, Croutons and Bacon; served with Caesar Dressing WEDGE SALAD Side 6, Entree 12 Crisp Iceberg Lettuce, Bacon, Red Onion, Bleu Cheese Crumbles and Tomato; served with a Dressing of your Choice BURRATA STONE FRUIT SALAD 16 Smoked Peaches and Plums, Burrata Cheese, Arugula and House Mix; served with Honey Lime Dressing COBB SALAD 16 Romaine Lettuce, Avocado, Tomato, Onion, Bacon, Egg, Bleu Cheese Crumbles; served with a Dressing of your Choice SPINACH SALAD 16 Spinach and Baby Arugula Blend, Strawberries, Candied Pecans, Goat Cheese, Red Onion; served with a Poppyseed Dressing ALA CARTE SIDES Kettle Chips 4 Macaroni and Cheese 6 (add lobster $6) Coleslaw 4 Steak Fries 6 Asparagus 8 Haricots Verts 6 |
SANDWICHES AND WRAPS
Served with your choice of Fries, Chips, or Cup of Soup STEAK BURGER* 17 Alcove House Beef Blend, Lettuce, Tomato, Red Onion, and White Cheddar CRISPY CHICKEN 17 Spicy Aioli, Lettuce, Tomato, Pickles, and Havarti Cheese REUBEN 17 Pastrami on Marble Rye Bread, Sauerkraut, Swiss Cheese, and our own 1001 Dressing FISH SANDWICH 15 Beer Battered Cod, Cheddar Cheese, Lettuce, Tomato, and Tartar Sauce VEGGIE BURGER 14 Brown Rice, Oats, Corn, Carrots, Onions, Green Peppers, Lettuce, Tomato, and Garlic Aioli CLUB SANDWICH 15 Grilled Turkey and Cheddar Cheese, Lettuce, Bacon, and Tomato on Texas Toast GRILLED CHEESE 10 Texas Toast, White and Yellow Cheddar, and a Buttery Amish Cheese; with Fresh Herbs and Tomato CHICKEN BACON AVOCADO 16 Grilled Chicken, Avocado, Swiss Cheese, Lettuce, Tomato, and Bacon on a Brioche Bun FRENCH DIP 15 Shaved Prime Rib, Onions and Mushrooms, Provolone, and Horseradish Cream Sauce; served on a Toasted Baguette and a side of Au Jus CHICKEN CAESAR WRAP 15 Crisp Romaine, Chicken, Asiago Parmesan, and Bacon Tossed in Caesar Dressing; wrapped in a Garlic and Herb Tortilla CHICKEN CLUB WRAP 15 Grilled Chicken, Romaine Lettuce, Cheddar Cheese, Bacon, Tomato, Ranch Dressing; wrapped in a Garlic and Herb Tortilla ENTREES CHICKEN MAC N’ CHEESE 20 Blackened Chicken, Gemelli Pasta, Smoked Gouda and White Cheddar Cheese, Parmesan Panko Crumbs and Scallions SIRLOIN STEAK* 28 Black Angus Sirloin Steak; served with Haricots Verts FISH N’ CHIPS 20 Beer Battered Cod Tails; served with Coleslaw, Tartar Sauce, and Steak Fries SALMON 25 Pan Seared Salmon, Basted in Lemon and Butter; served with Asparagus *Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. 06/25 |
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APPETIZERS
CHORIZO DATES 15 Medjool Dates Stuffed with Chorizo and Wrapped in Bacon; served with Spicy Aioli SPINACH FROMAGE 13 Spinach and a Four Cheese Blend; served with Flatbread MUSSELS 15 PEI Mussels, Chorizo, Caramelized Onion, Jalapeno, and White Wine Butter Sauce; served with a Toasted Baguette ARANCINI 13 Roasted Corn and Jalapeno, Cream Cheese Fried Arborio Rice with Romesco and Lime Crema FIRECRACKER SHRIMP 16 Fried Shrimp, Toasted Sesame Seed,and Sweet Chili Aioli CALAMARI 15 Cornmeal Breaded, Banana Peppers, Romesco, Garlic Aioli CHILLED CRAB DIP 14 Creamy Cold Crab Dip with Old Bay Seasoning, Horseradish, Lemon and Red Pepper; served with Crostini OYSTERS ON THE HALF SHELL* 18 Cocktail Sauce and Horseradish Mignonette OYSTERS ROCKEFELLER 20 Baked Oysters with Creamy Rockefeller Mix and Asiago Cheese SHRIMP COCKTAIL 16 Ginger Poached Oishii Shrimp; served with Cocktail Sauce and Louis Sauce SOUPS Ask your server for the Soup Du Jour - Cup 5 / Bowl 7 FRENCH ONION 8 Provolone and Swiss Cheese TOMATO BASIL BISQUE Cup 5 | Bowl 7 Fresh Herbs and Parmesan Crisp SALADS Options - Add: Chicken 5; Salmon*, Steak*, or Grilled Shrimp 8 ALCOVE HOUSE SALAD Side 5, Entree 10 House Cut Blend of Living Lettuces, Tomato, Cucumber, Croutons, and Cheddar Cheese; served with Golden Balsamic Dressing CAESAR SALAD (add Anchovies $2) Side 6, Entree 12 Chopped Romaine Hearts, Parmesan Crisp, Croutons and Bacon; served with Caesar Dressing WEDGE SALAD Side 6, Entree 12 Crisp Iceberg Lettuce, Bacon, Red Onion, Bleu Cheese Crumbles and Tomato; erved with a Dressing of your Choice BURRATA STONE FRUIT SALAD 16 Smoked Peaches and Plums, Burrata Cheese, Arugula and House Mix; served with Honey Lime Dressing COBB SALAD 16 Romaine Lettuce, Avocado, Tomato, Onion, Bacon, Egg, Bleu Cheese Crumbles; served with a Dressing of your Choice SPINACH SALAD 16 Spinach and Baby Arugula Blend, Strawberries, Candied Pecans, Goat Cheese, Red Onion; served with a Poppyseed Dressing ALA CARTE SIDES Asparagus 8 House Whipped Potatoes 6 Broccolini 8 Macaroni & Cheese 6 (add lobster $6) Steak Fries 6 Black Pepper Parmesan Risotto 8 Baked Potato 6 Haricots Verts 6 Chorizo Succotash 6 |
STEAKHOUSE MENU
Served with an Alcove House Salad and a Side of Your Choice STEAKS & CHOPS FILET MIGNON* 58 7 oz. Center Cut; served with Demi-glace BONE OUT RIBEYE* 50 16 oz. Hand-Cut Ribeye COFFEE CRUSTED HANGER STEAK* 38 8 oz. Coffee Crusted; served with Chimichurri SIRLOIN STEAK* 36 8 oz. Angus Reserve USDA Prime; with Demi-glace LAMB RACK* 45 16 oz. Lamb Rack; served with Apple Mint Glaze PORK CHOP* 32 16 oz. Double Bone In Pork Chop; served with Local Honeycomb and Lemon CLASSIC ADDITIONS LOBSTER TAIL 27 7 oz. Cold Water Tail BÉARNAISE 3 A Butter Sauce Flavored with Wine, Shallots, and Tarragon AU POIVRE SAUCE 4 Cracked Peppercorn Cream Sauce OSCAR 6 Lump Crab Meat and Béarnaise Sauce BLEU CHEESE 4 COFFEE CRUST 4 MUSHROOMS & ONIONS 3 Sauteed Mushrooms and Caramelized Onions CHEF’S MENU Served with an Alcove House Salad SALMON OSCAR* 36 Topped with Crab and Béarnaise; served with Black Pepper Parmesan Risotto and Asparagus MISO GLAZED SAKE SEA BASS 47 Soy and Sake Marinated and Miso Glazed Chilean Sea Bass with Shrimp and Bok Choy Sauté SMOKED SALMON CAKES 31 House Smoked Salmon and Shrimp Cakes with Chorizo Succotash and Roasted Red Pepper Coulis; served with Lime Crema SHRIMP SCAMPI 32 Oishii Shrimp, Lemon Pepper Linguini Pasta, White Wine Garlic Sauce, Spinach, and Tomato; garnished with Parmesan and Green Onion CHICKEN CORDON BLEU 29 Ohio Chicken with Ham, Swiss Cheese, Bleu Cheese Cream Sauce; served with House Whipped Potatoes, and Haricots Verts CAULIFLOWER STEAK 25 Roasted Cauliflower over Romesco Sauce; served with Arugula, Fried Chickpeas, and a Lemonette Dressing SANDWICHES Served with Fries, Chips, Alcove House Salad or a Cup of Soup STEAK BURGER* 17 Alcove House Beef Blend, Lettuce, Tomato, Red Onion, and White Cheddar CRISPY CHICKEN 17 Spicy Aioli, Lettuce, Tomato, Pickles, and Havarti Cheese *Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. 06/25 |
Glass / Bottle
SPARKLING WINES AND ROSE
Rosé, Maison Louis Jadot, Burgundy, France 6 / 24
Rosé, Bieler Père et Fils, Provence, France 10 / 40
Brut Champagne, Piper, Sonoma, California 8 / 32
Brut Champagne, Veuve Clicquot, France 125
Prosecco, Riondo, Italy 12 / 48
WHITE WINES
Moscato, Ceretto “Stefano,” Piedmont, Italy 12 / 48
Riesling, Chateau Ste. Michelle, Washington 8 / 32
Pinot Grigio, Noble Vines 152, Monterey, California 8 / 32
Chardonnay, Z. Alexander Brown “Uncaged,” Santa Lucia Highlands, California 10 / 40
Chardonnay, Stoller Family Estate, Dundee Hills, Oregon 11 / 44
Chardonnay, Mer Soleil, Santa Lucia Highlands, California 12 / 48
Chardonnay, Grgich Hills Estate, Napa Valley, California 100
Sauvignon Blanc, Giesen, New Zealand 10 / 40
Sauvignon Blanc, Kim Crawford, New Zealand 12 / 48
RED WINES
Malbec, Alta Vista “Vive,” Mendoza, Argentina 9 / 36
Pinot Noir, Boen, Tri-County, California 12 / 48
Pinot Noir, Meiomi, California 12 / 48
Pinot Noir, Belle Glos “Clark & Telephone,” Santa Maria Valley, California 16 / 64
Merlot, Spellbound, California 8 / 32
Merlot, Duckhorn, Napa Valley, California 100
Cabernet Sauvignon, Bonanza, Napa Valley, California 10 / 40
Cabernet Sauvignon, Oberon, Paso Robles, California 12 / 48
Cabernet Sauvignon, Textbook, Paso Robles, California 17 / 70
Cabernet Sauvignon, Quilt, Napa Valley, California 16 / 64
Cabernet Sauvignon, Caymus, Napa Valley, California 150
Red Blend, Joel Gott, Palisades, California 10 / 40
Red Blend, Prisoner, Napa Valley, California 80
Red Blend, Rodney Strong, Rowen, California 100
Red Blend, Stags Leap Winery “The Investor,” Napa Valley, California 85
Crianza Rioja, Cune Tempranillo, Spain 10 / 40
Bordeaux, Château Saint-André, Corbin, France 16 / 64
Nebbiolo, Produtorri Del Barbaresco, Barbaresco, Italy 100
Dolcetto, Pecchenino “San Luigi,” Dogliani, Italy 95
SPARKLING WINES AND ROSE
Rosé, Maison Louis Jadot, Burgundy, France 6 / 24
Rosé, Bieler Père et Fils, Provence, France 10 / 40
Brut Champagne, Piper, Sonoma, California 8 / 32
Brut Champagne, Veuve Clicquot, France 125
Prosecco, Riondo, Italy 12 / 48
WHITE WINES
Moscato, Ceretto “Stefano,” Piedmont, Italy 12 / 48
Riesling, Chateau Ste. Michelle, Washington 8 / 32
Pinot Grigio, Noble Vines 152, Monterey, California 8 / 32
Chardonnay, Z. Alexander Brown “Uncaged,” Santa Lucia Highlands, California 10 / 40
Chardonnay, Stoller Family Estate, Dundee Hills, Oregon 11 / 44
Chardonnay, Mer Soleil, Santa Lucia Highlands, California 12 / 48
Chardonnay, Grgich Hills Estate, Napa Valley, California 100
Sauvignon Blanc, Giesen, New Zealand 10 / 40
Sauvignon Blanc, Kim Crawford, New Zealand 12 / 48
RED WINES
Malbec, Alta Vista “Vive,” Mendoza, Argentina 9 / 36
Pinot Noir, Boen, Tri-County, California 12 / 48
Pinot Noir, Meiomi, California 12 / 48
Pinot Noir, Belle Glos “Clark & Telephone,” Santa Maria Valley, California 16 / 64
Merlot, Spellbound, California 8 / 32
Merlot, Duckhorn, Napa Valley, California 100
Cabernet Sauvignon, Bonanza, Napa Valley, California 10 / 40
Cabernet Sauvignon, Oberon, Paso Robles, California 12 / 48
Cabernet Sauvignon, Textbook, Paso Robles, California 17 / 70
Cabernet Sauvignon, Quilt, Napa Valley, California 16 / 64
Cabernet Sauvignon, Caymus, Napa Valley, California 150
Red Blend, Joel Gott, Palisades, California 10 / 40
Red Blend, Prisoner, Napa Valley, California 80
Red Blend, Rodney Strong, Rowen, California 100
Red Blend, Stags Leap Winery “The Investor,” Napa Valley, California 85
Crianza Rioja, Cune Tempranillo, Spain 10 / 40
Bordeaux, Château Saint-André, Corbin, France 16 / 64
Nebbiolo, Produtorri Del Barbaresco, Barbaresco, Italy 100
Dolcetto, Pecchenino “San Luigi,” Dogliani, Italy 95
HAND CRAFTED COCKTAILS
THE BOOKWORM 10
“To your appreciation of good champagne and an
even better book” — cheers, Karen!
Piper Sonoma Brut, House Grenadine, Fresh Citrus
THE GRAND 12
Crisp and sparkling
Absolut Vodka, St. Germain, Lime Juice
GENERAL WASHINGTON 12
A nod to the fellow distiller, George Washington, who
produced over 11,000 gallons of whiskey
Bulleit Rye, Madeira, Fresh Orange,
Cherries, and Angostura Bitters
JENNY JUICE 10
A refreshing tropical cocktail
Rum, Peach Schnapps, Pineapple, and Orange Juice,
with Housemade Grenadine
THE 110 12
The ultimate celebratory cocktail with luxury in every sip
Champagne, Rémy Martin VSOP,
Angostura Bitters, Sugar Cube, Sugar Rim,
Lemon Peel, with Sparkling Gold Glitter
GAMBIER GIMLET 12
Served up or on the rocks;
a nod to our Friends at Kenyon College
Bourbon Barrel Gin, Crème de Violette, Lemon,
Simple Syrup, Cucumber and Basil Garnish
FRENCH 74 12
Created to celebrate our ranking as the
74th best restaurant in the nation!
Gin, Raspberry Liqueur, Champagne, Raspberry, Candied Lemon Wheel, and Tarragon
Craft Ice Cubes and Smoked Beverage Glasses
available on request for Cocktails and Pours
Local Craft Beers on Tap
THE BOOKWORM 10
“To your appreciation of good champagne and an
even better book” — cheers, Karen!
Piper Sonoma Brut, House Grenadine, Fresh Citrus
THE GRAND 12
Crisp and sparkling
Absolut Vodka, St. Germain, Lime Juice
GENERAL WASHINGTON 12
A nod to the fellow distiller, George Washington, who
produced over 11,000 gallons of whiskey
Bulleit Rye, Madeira, Fresh Orange,
Cherries, and Angostura Bitters
JENNY JUICE 10
A refreshing tropical cocktail
Rum, Peach Schnapps, Pineapple, and Orange Juice,
with Housemade Grenadine
THE 110 12
The ultimate celebratory cocktail with luxury in every sip
Champagne, Rémy Martin VSOP,
Angostura Bitters, Sugar Cube, Sugar Rim,
Lemon Peel, with Sparkling Gold Glitter
GAMBIER GIMLET 12
Served up or on the rocks;
a nod to our Friends at Kenyon College
Bourbon Barrel Gin, Crème de Violette, Lemon,
Simple Syrup, Cucumber and Basil Garnish
FRENCH 74 12
Created to celebrate our ranking as the
74th best restaurant in the nation!
Gin, Raspberry Liqueur, Champagne, Raspberry, Candied Lemon Wheel, and Tarragon
Craft Ice Cubes and Smoked Beverage Glasses
available on request for Cocktails and Pours
Local Craft Beers on Tap
DESSERT 10
CHOCOLATE TORTE
Flourless Chocolate Torte with Raspberry Coulis
and Lemon Chantilly and Mint
CHEESECAKE
Gingersnap Crust, Lemon Mascarpone,
Blackberry Coulis, and Lemon Chantilly
CHEF’S SPECIAL
A rotating delight from the chefs at the Alcove.
From cakes to pies and other sweet treats,
ask your server what we have made for you today!
APPLE CRISP
Apples, Cinnamon, and Brown Sugar,
with a Streusel Topping;
topped with Vanilla Ice Cream from
Round Hill Dairy and Caramel Sauce
CRÈME BRÛLÉE
Traditional Vanilla Crème Brûlée
with Lemon Chantilly
FROZEN TREATS 8
Fudge Pecan Ball
Sorbet
Special Ice Cream
Vanilla
Choice of Toppings available
for an additional charge:
Lemon Chantilly, Maraschino Cherry, Pecans,
Chocolate, Hot Fudge, Caramel
AFTER DINNER
ESPRESSO MARTINI 14
A Bold and Velvety Classic —
perfectly chilled with a Rich Coffee kick
S’MORES MARTINI 14
Campfire Nostalgia in a glass,
toasted and indulgently sweet
BLACKBERRY COOKIE MARTINI 12
Dark Fruit and Cookie notes swirl into a
smooth, silky dessert treat
NUTS AND BERRY 12
A creamy, nutty delight
with a hint of Ripe Raspberry —
simple and sumptuous
GRAHAM’S 12
Fine Port Wine, aged 20 years
TAYLOR FLADGATE 12
Fine Port Wine, aged 10 years
HOUSEMADE LIMONCELLO 12
Bright, zesty, and sweet
with a citrousy punch --
served chilled for a refreshing close
CHOCOLATE TORTE
Flourless Chocolate Torte with Raspberry Coulis
and Lemon Chantilly and Mint
CHEESECAKE
Gingersnap Crust, Lemon Mascarpone,
Blackberry Coulis, and Lemon Chantilly
CHEF’S SPECIAL
A rotating delight from the chefs at the Alcove.
From cakes to pies and other sweet treats,
ask your server what we have made for you today!
APPLE CRISP
Apples, Cinnamon, and Brown Sugar,
with a Streusel Topping;
topped with Vanilla Ice Cream from
Round Hill Dairy and Caramel Sauce
CRÈME BRÛLÉE
Traditional Vanilla Crème Brûlée
with Lemon Chantilly
FROZEN TREATS 8
Fudge Pecan Ball
Sorbet
Special Ice Cream
Vanilla
Choice of Toppings available
for an additional charge:
Lemon Chantilly, Maraschino Cherry, Pecans,
Chocolate, Hot Fudge, Caramel
AFTER DINNER
ESPRESSO MARTINI 14
A Bold and Velvety Classic —
perfectly chilled with a Rich Coffee kick
S’MORES MARTINI 14
Campfire Nostalgia in a glass,
toasted and indulgently sweet
BLACKBERRY COOKIE MARTINI 12
Dark Fruit and Cookie notes swirl into a
smooth, silky dessert treat
NUTS AND BERRY 12
A creamy, nutty delight
with a hint of Ripe Raspberry —
simple and sumptuous
GRAHAM’S 12
Fine Port Wine, aged 20 years
TAYLOR FLADGATE 12
Fine Port Wine, aged 10 years
HOUSEMADE LIMONCELLO 12
Bright, zesty, and sweet
with a citrousy punch --
served chilled for a refreshing close
CHILDREN’S MENU
for Children 12 and under
Served with Applesauce and Choice of Side
Add a Kid’s Salad for 3
KID’S SALMON* 16
Pan Seared
KID’S STEAK* 25
8 oz. Top Sirloin Steak
CHEESEBURGERS* 12
Alcove Beef Blend with Cheddar Cheese
CHICKEN TENDERS 12
Three pieces Breaded and Fried or
Grilled Chicken Tenders
GRILLED CHEESE 8
Yellow Cheddar Cheese on a Sourdough Bread
MACARONI & CHEESE 10
White Cheddar, Gemelli Pasta
SIDES
Kettle Chips
Steak Fries
Asparagus
Mashed Potatoes (available for Dinner)
*Consuming raw or undercooked meats, seafood, or eggs may
increase your risk of foodborne illness. 05/24
for Children 12 and under
Served with Applesauce and Choice of Side
Add a Kid’s Salad for 3
KID’S SALMON* 16
Pan Seared
KID’S STEAK* 25
8 oz. Top Sirloin Steak
CHEESEBURGERS* 12
Alcove Beef Blend with Cheddar Cheese
CHICKEN TENDERS 12
Three pieces Breaded and Fried or
Grilled Chicken Tenders
GRILLED CHEESE 8
Yellow Cheddar Cheese on a Sourdough Bread
MACARONI & CHEESE 10
White Cheddar, Gemelli Pasta
SIDES
Kettle Chips
Steak Fries
Asparagus
Mashed Potatoes (available for Dinner)
*Consuming raw or undercooked meats, seafood, or eggs may
increase your risk of foodborne illness. 05/24
