Join Glenmorgan in July and enjoy Executive Chef Bob Williams’ monthly additions to the dinner and dessert menus.
Sit outside and start off with their Heirloom Tomato & Mozzarella Cocktail chock full of cherry tomatoes, fresh mozzarella, basil pesto, aged balsamic syrup, and focaccia crostinis. Next, move on to your main course and order the Grilled Mahi Mahi with baby yams, corn & red bean salad, curry lime coconut sauce, and crispy plantains, or go big with the BBQ Basket loaded with smoky grilled brisket in Carolina mustard sauce, whiskey BBQ glazed pork shank, hoisin BBQ boneless chicken thighs, red skin potato salad, charred baby zucchini, and a cheddar-jalapeno waffle chunk to soak up the sauce. The proper finish to any of these summer dishes is their special dessert, the Grilled Pineapple Upside Down Cake, a traditional recipe with grilled pineapple, rich yellow cake, and a maraschino cherry on top.
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!
