Just in for January, Executive Chef Bob Williams has crafted four special additions to the dinner and dessert menus at Glenmorgan.
For starters, the chef has prepared a Winter Arugula Salad with baby arugula, butternut squash, ricotta salata, toasted pumpkin seeds, and Chardonnay vinaigrette. For your main course, warm up with either the Pan Seared Corvina, served over a hearty oyster stew with spicy braised fennel, or the Chef’s Cassoulet, a classic French stew that’s full of braised pork shank, chicken, veal sausage, and white beans. 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!