menus
Now open mondays for dinner!
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APPETIZERS
SMOKED SALMON BOURSIN 14 House Whipped Boursin with Ricotta, Cream Cheese, folded with Smoky Salmon and Herbs; served with Crostini CALAMARI 15 Cornmeal Breaded, Banana Peppers, Romesco Sauce, and Garlic Aioli QUESADILLA 14 Black Bean Salsa, Blackened Chicken, Pepperjack and Cheddar Cheese; served with Guacamole and Sour Cream SPINACH FROMAGE 12 Spinach and a Four-cheese Blend; served with Flatbread RICOTTA ARANCINI 12 Fried Rice Arancini with Parmesan and Fresh Herbs; served with Romesco Sauce CRAB DIP 14 White Cheddar, Old Bay Seasoning, Parmesan Bread Crumbs with Flatbread FIRECRACKER SHRIMP 16 Fried Shrimp, Toasted Sesame Seeds, Sweet Chili Aioli WINGS 14 BBQ, Spiced Dry Rub, Buffalo, Chipotle Maple, or Red Dragon; served with Ranch or Bleu Cheese SALADS With the option of adding Chicken 5, Salmon*, Steak*, Grilled Shrimp, or Shellfish* 8 ALCOVE HOUSE SALAD Side 5, Entree 9 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 11 Chopped Romaine Hearts, Parmesan Crisp, Croutons and Bacon; served with Caesar Dressing WEDGE SALAD Side 6, Entree 11 Crisp Iceberg Lettuce, Bacon, Red Onion, Bleu Cheese Crumbles and Tomato; served with a Dressing of your Choice SOUTHWEST SALAD 15 Romaine Lettuce, Black Bean Salsa, Pepper Jack Cheese, Fried Tortilla, and Spicy Ranch WATERMELON FETA 15 Arugula and Spinach Blend with Mint, Watermelon, Feta Cheese, Cucumber, Red Onion, with Balsamic Reduction and Extra Virgin Olive Oil COBB SALAD 15 Romaine Lettuce, Avocado, Tomato, Onion, Bacon, Egg, Bleu Cheese Crumbles; served with a Dressing of your Choice SPINACH SALAD 15 A Blend of Spinach and Frisee, Apples, Toasted Walnuts, Red Onion, Dried Cranberries, and Goat Cheese; served with House Dressing SHELLFISH OYSTERS ON THE HALF SHELL* 16 Cocktail Sauce and Horseradish Mignonette OYSTERS ROCKEFELLER 18 Baked Oysters with Creamy Rockefeller Mix and Asiago Cheese SHRIMP COCKTAIL 15 Orange and Ginger Poached Premium Oishii Farmed Shrimp; served with Cocktail and Louis Sauce LOBSTER SALAD 14 Made In House with Real Lobster, on a bed of Lettuce; served with Crostini |
SOUPS
Ask your server for the Soup Du Jour 5 / 7 FRENCH ONION 8 Provolone and Emmentaler Swiss Cheese TOMATO BASIL BISQUE Cup 4 / Bowl 6 House Made with Fresh Herbs and Parmesan Crisp SANDWICHES Served with your choice of Fries, Chips, Alcove House Salad, or Cup of Soup STEAK BURGER* 17 Alcove House Blend, Lettuce, Tomato, Red Onion, and White Cheddar —Make a Pub Burger: swap LTO for Beer Cheese and Onion Straws CRISPY CHICKEN 17 Spicy Aioli, Lettuce, Tomato, Pickles, and Havarti Cheese —Make it a Nashville: Coleslaw and Red Dragon Sauce REUBEN 16 Pastrami on Marble Rye Bread, Sauerkraut, Swiss Cheese, and our own 1001 Dressing FISH SANDWICH 15 Beer Batter Cod, Cheddar Cheese, Lettuce, Tomato, and Tartar Sauce VEGGIE BURGER 14 Black Bean, Red Bell Pepper Burger with Provolone Cheese, Lettuce, Tomato, and Onion 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 Cheddars, and a Buttery Amish Cheese; with Fresh Herbs and Tomato LOBSTER ROLL 16 House Made Lobster Salad on a Split Top Bun; with Microgreens and Lemon BRISKET SANDWICH 16 Smoky Braised Brisket, BBQ Sauce, Beer Cheese, and Onion Straws PORK TENDERLOIN 15 Fried Pork Tenderloin with Lettuce, Tomato, Pickle Chips, and Spicy Aioli 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 SMALL PLATES TACOS 16 Each served with a Flour Tortilla and their own fillings; served with Shrimp or Steak WRAPS 12 Included Chopped Romaine Hearts and Cherry Tomatoes in a Garlic Herb Tortilla; your choice of Chicken Salad, Chicken Club, or Vegetable FLATBREADS 12 Choice of Rockefeller, Chicken Bacon Ranch, or Philly Cheesesteak ALA CARTE SIDES Kettle Chips 4 Macaroni and Cheese 6 (add lobster $6) Coleslaw 4 Steak Fries 5 Asparagus 8 Haricots Verts 5 *Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. 05/24 |
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APPETIZERS
SMOKED SALMON BOURSIN 14 House Whipped Boursin with Ricotta, Cream Cheese, folded with Smoky Salmon and Herbs; served with Crostini SPINACH FROMAGE 12 Spinach and a Four Cheese Blend; served with Flatbread MUSHROOM PHYLLO 14 Local Oyster and Chestnut Mushrooms, Parmesan Phyllo Crisps, Demi-Glace and Basil Oil RICOTTA ARANCINI 12 Fried Rice Arancini with Parmesan and Fresh Herbs; served with Romesco Sauce FIRECRACKER SHRIMP 16 Fried Shrimp, Toasted Sesame Seed, Sweet Chili Aioli CALAMARI 15 Cornmeal Breaded, Banana Peppers, Romesco, Garlic Aioli CRAB DIP 14 White Cheddar, Old Bay Seasoning, and Parmesan Bread Crumbs; served with Flatbread OYSTERS ON THE HALF SHELL* 16 Cocktail Sauce and Horseradish Mignonette OYSTERS ROCKEFELLER 18 Baked Oysters with Creamy Rockefeller Mix and Asiago Cheese SHRIMP COCKTAIL 15 Ginger Poached Oishii Shrimp; served with Cocktail Sauce and Louis Sauce SOUPS Ask your server for the Soup Du Jour 5 / 7 FRENCH ONION 8 Provolone and Emmentaler Swiss Cheese TOMATO BASIL cup 4 | bowl 6 House Made with Fresh Herbs and Parmesan Crisp SALADS Options - add: Chicken 5, Salmon*, Steak*, Grilled Shrimp, or Shellfish* 8 ALCOVE HOUSE SALAD Side 5, Entree 9 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 11 Chopped Romaine Hearts, Parmesan Crisp, Croutons and Bacon; served with Caesar Dressing WEDGE SALAD Side 6, Entree 11 Crisp Iceberg Lettuce, Bacon, Red Onion, Bleu Cheese Crumbles and Tomato; served with a Dressing of your Choice SOUTHWEST SALAD 15 Romaine Lettuce, Black Bean Salsa, Pepper Jack Cheese, Fried Tortilla, and Spicy Ranch WATERMELON FETA 15 Arugula and Spinach Blend with Mint, Watermelon, Feta Cheese, Cucumber, Red Onion, with Balsamic Reduction and Extra Virgin Olive Oil COBB SALAD 15 Romaine Lettuce, Avocado, Tomato, Onion, Bacon, Egg, Bleu Cheese Crumbles; served with a Dressing of your Choice SPINACH SALAD 15 A Blend of Spinach and Frisee, Apples, Toasted Walnuts, Red Onion, Dried Cranberries, and Goat Cheese; served with House Dressing ALA CARTE SIDES Asparagus 8 House Whipped Potatoes 6 Brussels Sprouts 8 Macaroni & Cheese 6 (add lobster $6) Steak Fries 5 Truffle Risotto 8 Baked Potato 5 Haricots Verts 5 Mushrooms 8 |
STEAKHOUSE MENU
Served with an Alcove House Salad and Side of your Choice; Add a Lobster Tail $22 Toppings: Béarnaise 3, Au Poivre Sauce 4, Oscar 6, Bleu Cheese 4, Coffee Crust 4 FILET MIGNON* 50 7 oz. Center Cut; served with Demi-glace SURF N’ TURF* 65 7oz. Center Cut Filet Mignon with Demi-glace and a Cold-Water Lobster Tail; served with Clarified Butter BONE IN RIBEYE* 65 26 oz. Bone In Ribeye BONE OUT RIBEYE* 45 Thick, Hand-Cut 16 oz. Ribeye 8 OZ. HANGER STEAK* 38 Coffee Crusted Hanger Steak; served with Demi-glace 10 OZ. DRY AGED STRIP STEAK* 52 30-day Dry Aged, Prime Angus Reserve and Rosemary Truffle Butter SIRLOIN STEAK* 34 8 oz. Angus Reserve USDA Prime; served with Demi-glace PORK CHOP* 30 16 oz. Double Bone In Pork Chop; served with Local Honeycomb and Lemon CHEF'S MENU Served with Alcove House Salad SALMON OSCAR* 34 Topped with Crab and Béarnaise; served with Truffle Risotto, and Asparagus STUFFED TROUT 30 Idaho Trout stuffed with Almonds, Breadcrumbs, and Red Pepper; served with Vin Blanc Sauce and Basil Oil SCALLOPS 35 Scallops, Bacon Jam, Celery Root Puree, Confit Tomato, Cressida Cress, Chestnut Mushrooms, and Basil Oil SAKE SEA BASS 42 Soy and Sake Marinated Chilean Sea Bass; served with Shrimp Dumplings, Leeks, Carrot, Spinach, and Shiitake Mushrooms; in a Shiso Broth DUCK BREAST 35 Pan Seared Duck Breast, Cherry Mustard, Celery Root Puree, and Carrots CHICKEN CORDON BLEU 28 Ohio Chicken with Ham, Swiss Cheese, Bleu Cheese Cream Sauce; served with House Whipped Potatoes, and Haricots Verts ROASTED RED PEPPER 25 Stuffed with Wild Rice, Celery and Dried Fruit; served with Asparagus, Romesco, and Goat Cheese BEEF WELLINGTON 38 A French Classic with Ham, Mushrooms Duxelles, and Dijon Mustard; served with Demi-glace and Asparagus SANDWICHES Served with Fries, Chips, Alcove House Salad or a Cup of Soup STEAK BURGER* 17 Alcove House 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. 06/23 |
LOUNGE MENU
Available in the Lounge from 2 - 6
Enjoy our Dining Room Happy Hour pricing from 4 - 6
FRENCH ONION SOUP 8
Provolone and Emmentaler Swiss Cheese
TOMATO BASIL BISQUE Cup 4 / Bowl 6
House Made with Fresh Herbs and Parmesan Crisp
ALCOVE HOUSE SALAD
Side 5, Entree 9
CAESAR SALAD (add Anchovies $2)
Side 6, Entree 11
SHRIMP TACOS 16
Fried Shrimp, with Red Dragon Sauce, Lime Crema and House Made Coleslaw;
served with Lime and Cilantro
CALAMARI 15
Cornmeal Bread, Banana Peppers, Romesco Sauce, and Garlic Aioli
RICOTTA ARANCINI 12
Fried Rice Arancini with Parmesan and Fresh Herbs; served with Romesco Sauce
QUESADILLA 14
Black Bean Salsa, Blackened Chicken, Pepperjack and Cheddar Cheese;
served with Guacamole and Sour Cream
FIRECRACKER SHRIMP 16
Fried Shrimp, Toasted Sesame Seeds and Sweet Chili Aioli
JUMBO WINGS 14
Brined and Fried, with Blue Cheese or Ranch
BBQ – Blackened Dry Rub – Chipotle Maple – Buffalo – Red Dragon
*Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. (05/24)
Available in the Lounge from 2 - 6
Enjoy our Dining Room Happy Hour pricing from 4 - 6
FRENCH ONION SOUP 8
Provolone and Emmentaler Swiss Cheese
TOMATO BASIL BISQUE Cup 4 / Bowl 6
House Made with Fresh Herbs and Parmesan Crisp
ALCOVE HOUSE SALAD
Side 5, Entree 9
CAESAR SALAD (add Anchovies $2)
Side 6, Entree 11
SHRIMP TACOS 16
Fried Shrimp, with Red Dragon Sauce, Lime Crema and House Made Coleslaw;
served with Lime and Cilantro
CALAMARI 15
Cornmeal Bread, Banana Peppers, Romesco Sauce, and Garlic Aioli
RICOTTA ARANCINI 12
Fried Rice Arancini with Parmesan and Fresh Herbs; served with Romesco Sauce
QUESADILLA 14
Black Bean Salsa, Blackened Chicken, Pepperjack and Cheddar Cheese;
served with Guacamole and Sour Cream
FIRECRACKER SHRIMP 16
Fried Shrimp, Toasted Sesame Seeds and Sweet Chili Aioli
JUMBO WINGS 14
Brined and Fried, with Blue Cheese or Ranch
BBQ – Blackened Dry Rub – Chipotle Maple – Buffalo – Red Dragon
*Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. (05/24)
Glass / Bottle
SPARKLING WINES AND ROSE
Prosecco, Riondo, Italy 10 / 35
Brut, Piper Sonoma, California 12 / 40
Chloe, California 9 / 28
Brut Rose, Domaine Chandon, California 45
Champagne, Brut, Veuve Clicquot 125
WHITE WINES
Moscato, Seven Daughters, Italy 8 / 28
Riesling, Chateau Ste. Michelle, Washington 8 / 26
Chardonnay, Montes, Chile 9 / 32
Chardonnay, “Uncaged,” Z. Alexander Brown, Santa Lucia Highlands, California 10 / 38
Chardonnay, Butter, California 10 / 38
Chardonnay, Far Niente, Napa Valley, California 85
Pinot Grigio, Noble Vines 152, Monterey, California 8 / 26
Sauvignon Blanc, Giesen, New Zealand 9 / 38
Sauvignon Blanc, Kim Crawford, New Zealand 46
RED WINES
Malbec, Trivento, Argentina 8 / 30
Pinot Noir, EnRoute, “Les Pommiers,” Russian River Valley, California 79
Pinot Noir, Meiomi, California 12 / 40
Pinot Noir, Rickshaw, California 9 / 34
Cabernet Sauvignon, Santa Rita, Chile 8 / 30
Cabernet Sauvignon, Robert Mondavi Private Selection, California 8 / 31
Merlot, Duckhorn, Napa Valley, California 95
Cabernet Sauvignon, “Quilt,” Joseph Wagner, Napa Valley, California 70
Merlot, Blackstone, California 8 / 26
Cabernet Sauvignon, Caymus, Napa Valley, California 140
Red Blend, Noble Vines Marquis, California 10 / 38
Red Blend, Prisoner, Napa Valley, California 79
Cabernet Sauvignon, Honig, Napa Valley, California 85
Cabernet Sauvignon, Darioush, “Caravan,” Napa Valley, California 96
Red Blend, Stags Leap Winery, “The Investor,” Napa Valley, California 85
Red Blend, Beringer, “Quantum,” Napa Valley, California 96
SPARKLING WINES AND ROSE
Prosecco, Riondo, Italy 10 / 35
Brut, Piper Sonoma, California 12 / 40
Chloe, California 9 / 28
Brut Rose, Domaine Chandon, California 45
Champagne, Brut, Veuve Clicquot 125
WHITE WINES
Moscato, Seven Daughters, Italy 8 / 28
Riesling, Chateau Ste. Michelle, Washington 8 / 26
Chardonnay, Montes, Chile 9 / 32
Chardonnay, “Uncaged,” Z. Alexander Brown, Santa Lucia Highlands, California 10 / 38
Chardonnay, Butter, California 10 / 38
Chardonnay, Far Niente, Napa Valley, California 85
Pinot Grigio, Noble Vines 152, Monterey, California 8 / 26
Sauvignon Blanc, Giesen, New Zealand 9 / 38
Sauvignon Blanc, Kim Crawford, New Zealand 46
RED WINES
Malbec, Trivento, Argentina 8 / 30
Pinot Noir, EnRoute, “Les Pommiers,” Russian River Valley, California 79
Pinot Noir, Meiomi, California 12 / 40
Pinot Noir, Rickshaw, California 9 / 34
Cabernet Sauvignon, Santa Rita, Chile 8 / 30
Cabernet Sauvignon, Robert Mondavi Private Selection, California 8 / 31
Merlot, Duckhorn, Napa Valley, California 95
Cabernet Sauvignon, “Quilt,” Joseph Wagner, Napa Valley, California 70
Merlot, Blackstone, California 8 / 26
Cabernet Sauvignon, Caymus, Napa Valley, California 140
Red Blend, Noble Vines Marquis, California 10 / 38
Red Blend, Prisoner, Napa Valley, California 79
Cabernet Sauvignon, Honig, Napa Valley, California 85
Cabernet Sauvignon, Darioush, “Caravan,” Napa Valley, California 96
Red Blend, Stags Leap Winery, “The Investor,” Napa Valley, California 85
Red Blend, Beringer, “Quantum,” Napa Valley, California 96
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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 |
BEER
(BOTTLES) $4.50 Selections Bud Bud Light Miller Lite Michelob Ultra Yuengling Light Ask your server for our selection of Draft Beers $5.00 Selections Cidergeist Clausthaler N/A Sam Adams Sierra Nevada Pale Ale Corona Extra Guinness Stout Heineken Stella Artois Blue Moon |
DESSERT 10
CHOCOLATE TORTE
Flourless Chocolate Torte with Raspberry Coulis and House Whipped Cream 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 you server what we have made for you today!
APPLE CRISP
Made with Local Apples, when available, Cinnamon, and Brown Sugar, with a Pecan Streusel Topping;
topped with Vanilla Ice Cream from Round Hill Dairy and Caramel Sauce
CRÈME BRÛLÉE
Ask your server about our seasonal Crème Brûlée
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 12
The perfect dessert
GRAHAM’S 12
Tawny Port 20 year
TAYLOR FLADGATE 10
Tawny Port 10 year
CHOCOLATE TORTE
Flourless Chocolate Torte with Raspberry Coulis and House Whipped Cream 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 you server what we have made for you today!
APPLE CRISP
Made with Local Apples, when available, Cinnamon, and Brown Sugar, with a Pecan Streusel Topping;
topped with Vanilla Ice Cream from Round Hill Dairy and Caramel Sauce
CRÈME BRÛLÉE
Ask your server about our seasonal Crème Brûlée
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 12
The perfect dessert
GRAHAM’S 12
Tawny Port 20 year
TAYLOR FLADGATE 10
Tawny Port 10 year
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
