New for November, Glenmorgan‘s Executive Chef Bob Williams has crafted four special additions to the dinner and dessert menus.
For starters, the chef has added Brussels Sprouts & Bacon with caramelized sweet onion and white balsamic syrup. New additions to the entrees include a Grilled Rainbow Trout with roasted potatoes, root vegetables and green beans finished with citrus caper butter, and Twin Pork Mignon wrapped in prosciutto and served with whipped parsnip potatoes and stewed white beans. To finish your meal, the dessert menu includes a Pumpkin Ricotta Cannoli with chocolate chips and fudge fondue.
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. Enjoy one, two, or all three courses for your meal!
View the menu then make your reservations online or by calling 610-341-3188.