New for November, Executive Chef Bob Williams has crafted three special additions to the dinner and dessert menus you can enjoy all month long at Glenmorgan.
For starters, the chef has added Butternut Squash Risotto with sour cherries, asparagus, and shaved Parmesan. The new addition to the entrees is Braised Chicken Osso Buco served atop roasted garlic mashed potatoes in a tomato ragù with cremini mushrooms and green peas. Finally, finish your meal with this month’s featured dessert, Pumpkin Pie Crème Brûlée served with a gingerbread cookie, cranberries, and Chantilly 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. Enjoy one, two, or all three courses for your meal!