Fresh for February, Executive Chef Bob Williams has crafted four special additions to the dinner and dessert menus at Glenmorgan Bar & Grill.
For starters, the chef has prepared Mini Corn Dogs & Queso Fundido. Have fun sharing six house battered miniature Wagyu beef corn dogs, accompanied by a chili and cheese fondue for your dipping pleasure. For your entree, shake off the winter chill with the chef’s Coq au Vin, made with seared chicken breast, roasted leg and thigh, fingerling potatoes, and haricot verts in a red wine sauce with mushrooms and pearl onions. Or go for the Grilled Achiote Mahi Mahi, served over root vegetable puree, haricot verts, and warm saffron vinaigrette. Be sure to save room for dessert and dig into the Pecan Sweet Potato Bread Pudding, served with a scoop of vanilla bean ice cream and pecans sprinkled 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 our Chef’s Specials available for dinner. Enjoy one, two, or all three courses for your meal!