Alexander’s, located at the Hotel Du Nord on the north side of Sister Bay, is open year-round. Beginning at the end of October, Alexander’s serves dinner on Tuesdays, Fridays and Saturdays, from 5:00 p.m. to close, and brunch on Sundays.
Chef and owner Bruce Alexander changes his menu toward the end of October to reflect the onset of chillier weather. Hearty soups and savory entrees, like Salmon Alexander (recipe below), warm and satiate the palate. Also at this time, Bruce begins serving Tuesday night dinners around a blazing fire in the more intimate setting of the restaurant’s bar.
4-6oz. Norwegian Salmon Filets
1 cup Ground Hazelnuts
1/4 cup Olive Oil
1/4 cup White Wine
1/2 T. Lemon Juice
1/2 cup Lingonberries
1 T. Whole Butter
1/2 tsp. Fresh Dill
Dust salmon in hazelnuts. In large saute pan, add olive oil and bring to temp. Place salmon filets in pan and brown on both sides. Place in 350-degree oven for 5-10 minutes.
In small saucepan, place lingonberries, dill, white wine, and lemon juice. Bring to boil, reduce, and finish with whole butter. Place over salmon filets and accompany with fresh asparagus and saffron mashed potatoes. Serve and enjoy!
For more information, visit www.doorcountynavigator.com/ alexanders.