We are excited to welcome Chef Ryan Cooney as our new Executive Chef at Alexandra's Restaurant. Chef Ryan has crafted a Fall / Winter Menu featuring locally inspired cuisine with all the seasonal flavors.
How do you approach creating a new dish or menu?
I start with the basics by sourcing the ingredients I'll need for each dish. My focus is on what's local and incorporating Maryland's seasonal fare whenever possible. This time of year, options are more limited, but there are still plenty of ingredients to work with.
For example, when creating our Grilled Atlantic Salmon dish, I built the flavors around produce currently in season. The dish features butternut squash and brussels sprouts, which are local and at their peak right now in Maryland.
GRILLED ATLANTIC SALMON - Dinner Menu
What are the key factors you consider when sourcing ingredients?
The key factor I consider is using local ingredients for the best quality. When I am unable to purchase items locally, I make sure to choose ethically sourced ingredients from suppliers we trust.
How do you ensure consistency in your dishes and food quality?
My preference is to keep dishes simple so the recipe can be repeated. When a dish is straightforward for the culinary team to execute, it ensures consistency, taste, and quality for every guest.
BLACK & BLEU SALAD - Lunch Menu
What is your signature dish on the new menu?
I have been influenced by French and Italian cuisine throughout my career. A signature dish I added to the menu this fall is Braised Short Rib Ragu, a nod to classic French cuisine with Mirepoix and touch of Italian influence as well.
BRAISED SHORT RIB RAGU - Dinner Menu
When creating a new menu, how do you incorporate vegetarian, vegan, or gluten-free dishes?
Dietary restrictions have become increasingly common and as Executive Chef I like to create dishes that meet those needs without sacrificing flavor. As with any dish, I rely on seasonal and freshly prepared ingredients to ensure the best possible flavor and quality.
We have new vegetarian dishes that include a Fig & Brie Pizza, Harvest Pappardelle Pasta with a housemade vodka sauce and a Panzanella Salad.
FIG & BRIE PIZZA - Lunch Menu
HARVEST PAPPARDELLE PASTA - Dinner Menu
PANZANELLA SALAD - Lunch Menu | Dinner Menu
Tell us about the new menu and seasonal dishes that were added.
We are adding several sandwiches and handhelds to bring a more casual feel to our lunch menu. These additions will expand the variety, with options like Salmon BLT, Chicken Salad, Shrimp Salad, and a Bistro Steak Sandwich.
Our brisket sandwich will have a modern twist. It is called the Smoked Brisket Cubano and has a lighter feel with a mojo sauce which is a citrus and oregano blend. I think the highlight, though, will be the Hot Italian Sub, a classic that combines quality ingredients.
A Chimichurri Steak & Quinoa Bowl is a new entrée on the lunch menu with lots of great flavors.
For dinner, we are featuring appetizers such as Street Corn Arancini, a Deviled Egg Flight, and a Charcuterie Board. Steak Frites featuring sliced steak with a rosemary demi-glace and hand-cut fries is included in the menu. We also introduced a Pan-Seared Mahi Mahi filet — it is in season through the winter and locally sourced from North Carolina. It will be served with rice pilaf and lemon butter sauce. The Fall Panzanella Salad brings together great autumn flavors with dried cranberries, pepitas, and our house-made maple malt dressing and its vegetarian.
SMOKED BRISKET CUBANO - Lunch Menu | Dinner Menu
BISTRO STEAK SANDWICH - Lunch Menu | Dinner Menu
HOT ITALIAN SUB - Lunch Menu
STEAK FRITES -Dinner Menu
ABOUT ALEXANDRA'S RESTAURANT
Alexandra's American Fusion delivers a creative spin on classic comfort food & fresh seafood selections. We pride ourselves on our seasonally inspired dishes, featuring locally sourced produce and meats.
From the atrium-style restaurant to private event rooms to outdoor dining with a fantastic view of the golf course, a unique dining experience awaits you at Alexandra's.