Chef’s Specials for April at Glenmorgan 2016

All new for April, Executive Chef Bob Williams has crafted four special additions to the dinner and dessert menus at Glenmorgan Bar & Grill.

For starters, the chef is preparing a Crab & Avocado Tostada, layered with jumbo lump crabmeat, sliced avocado, wonton crisps, micro greens, queso fresco, then topped with pickled red onions. For your main course, fill your belly with the Black n’ Blue Catfish, a full plate of blackened Chesapeake Blue Catfish topped with crawfish sauce, served with white cheddar grits and sautéed greens. Or go for the Flame Grilled Lamb Loin Chops with mashed parsnip potatoes and cucumber-pineapple salsa. Save room for dessert and finish the evening with a Pear & Almond Tart with crème anglaise, agave syrup, and whipped 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 our Chef’s Specials available for dinner. Enjoy one, two, or all three courses for your meal!