Just in for January, Executive Chef Bob Williams has crafted three special additions to the dinner and dessert menus at Glenmorgan.
For starters, the chef has prepared an Old Bay seasoned Warm Lump Crab Salad accompanied by lemon crème fraîche, roasted red pepper coulis, avocado espuma, and micro greens. For your main course, enjoy a grilled Bone-in Pork Rib Chop with roasted poblano & goat cheese grits, sautéed Swiss chard, and a Brandy Dijon reduction. Last but certainly not least is Sticky Toffee Pudding for dessert. This featured sweet is an English steamed cake that’s served warm with dates and toffee sauce, then topped with vanilla bean ice cream.
Each month the chef will prepare a special starter, entree and dessert crafted with only the freshest seasonal ingredients that epitomize the flavors of that month. Try something new and select from the Chef’s Specials available for dinner at Glenmorgan. Enjoy one, two, or all three courses for your meal!