All new for April, Executive Chef Bob Williams has crafted four special additions to the dinner and dessert menus at Glenmorgan.
For starters, the chef is preparing a Crab & Avocado Tostada, layered with jumbo lump crabmeat, sliced avocado, wonton crisps, micro greens, queso fresco, then topped with pickled red onions. For your main course, select the Steak & Shrimp Fajita, served sizzling with grilled sirloin steak & jumbo shrimp, sautéed peppers & onions, frijoles, with a side of saffron rice, fresh tortillas, cheese, guacamole, and sour cream. Or go for the Grilled Rainbow Trout with roasted potatoes, root vegetables, green beans, and citrus caper butter. Save room for dessert and finish the evening with a Mocha Cappuccino Martini Crème Brûlée, topped with fresh berries and a cigarette tuile.
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 our 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.