This December, don’t miss these three special additions to the dinner and dessert menus at Glenmorgan crafted by Executive Chef Bob Williams.
For starters, the chef has added an Oyster Stew full of plump oysters, potatoes, and mirepoix in a creamy white wine sauce, topped with a mini biscuit. The newest addition to the entrees features a savory Guinness Braised Boneless Short Rib served in a rich stout demi-glace with a medley of aromatic root vegetables. Finally, save room for dessert and dig into a decadent Dark Chocolate & Peppermint Trifle that’s loaded with layers of rich mousse and sponge cake, topped with whipped cream and peppermint dust.
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!