October 8 - October 25
Our menu changes seasonally every three weeks!
Your lunch includes an appetizer, entrée with accompaniments, dessert and beverages for a total of $34.95 per person
Kindly provide advance notice of any dietary restrictions, and we will do our very best to accommodate.
Appetizers
Puree of White Bean Soup
cannellini beans slowly simmered with onion, carrot, celery and garlic, pureed and finished with cream. (gf, df*, veg*)
Shrimp and Grits
plump steamed shrimp served on a bed of Parmesan grits with red eye gravy, sautéed shiitake mushrooms and julienne KY country ham. (gf, df*)
Florentine Courgette Tart
ribbons of zucchini, spinach, and goat cheese folded into a light custard and baked in a savory crust… topped with local roasted balsamic tomatoes. (veg)
Entrees
Chicken Pistachio
a moist boneless chicken breast filled with diced Granny Smith apples and cilantro, sautéed in a mild curry butter and finished in the oven. Served on a bed of basmati rice with a light touch of Thai spice, crowned with our house made mango chutney, sprinkled with toasted pistachios. (gf, df)
Lasagna Bolognese
a Tuscan-style lasagna… tender sheets of pasta layered with beef tenderloin bolognese, creamy béchamel sauce and Italian cheeses. Accompanied by a salad of red leaf lettuce, Mandarin oranges, rings of purple onion, English walnuts and poppyseed dressing.
Desserts
Nonesuch Kiss
a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty! (gf)
Autumn Pear Tatin
Anjou pears poached in white wine and spices…baked into an almond pecan frangipane pastry. Topped with vanilla bean ice cream and Caramel Rivulet sauce.
Creamsicle Sorbet
our nod to the classic orange cream dessert… homemade clementine and vanilla sorbets, served with a gaufrette wafer.(gf, df*)
*option can be modified from its original recipe to fit dietary restrictions
Appetizers
Puree of White Bean Soup… cannellini beans slowly simmered with onion, carrot, celery and garlic, pureed and finished with cream.
Shrimp and Grits… plump steamed shrimp served on a bed of Parmesan grits with red eye gravy, sautéed shiitake mushrooms.
Florentine Courgette Tart … ribbons of zucchini, spinach, and goat cheese folded into a light custard and baked in a savory crust… topped with local roasted balsamic tomatoes.
ENTREES
Pistachio Triangle
diced Granny Smith apples sautéed with onion in a mild curry butter, wrapped in phyllo pastry and baked until golden. Served on a bed of basmati rice with a touch of Thai spice, crowned with house made mango chutney, sprinkled with toasted pistachios.
Florentine Courgette Tart or the Shrimp and Grits
can also be served as an entree alongside our house Glitz salad of red leaf lettuce, Mandarin oranges, rings of purple onion, English walnuts and poppyseed dressing.
DESSERTS
Nonesuch Kiss
a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!
Autumn Pear Tatin
Anjou pears poached in white wine and spices…baked into an almond pecan frangipane pastry. Topped with vanilla bean ice cream and Caramel Rivulet sauce.
Creamsicle Sorbet
our nod to the classic orange cream dessert… homemade clementine and vanilla sorbets, served with a gaufrette wafer.
Appetizers
Puree of White Bean Soup… cannellini beans slowly simmered with onion, carrot, celery and garlic, pureed and finished with cream.
Shrimp and Grits… plump steamed shrimp served on a bed of Parmesan grits with red eye gravy, sautéed shiitake mushrooms.
Gluten Free Courgette Tart … ribbons of zucchini, spinach, and goat cheese folded into a light custard and baked in a gluten free crust… topped with local roasted balsamic tomatoes.
ENTREES
Pistachio Triangle
diced Granny Smith apples sautéed with onion in a mild curry butter, wrapped in phyllo pastry and baked until golden. Served on a bed of basmati rice with a touch of Thai spice, crowned with house made mango chutney, sprinkled with toasted pistachios.
Gluten Free Courgette Tart or the Shrimp and Grits
can also be served as an entree alongside our house Glitz salad of red leaf lettuce, Mandarin oranges, rings of purple onion, English walnuts and poppyseed dressing.
DESSERTS
Nonesuch Kiss
a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!
Creamsicle Sorbet
our nod to the classic orange cream dessert… a refreshing duo of homemade clementine and vanilla sorbets.
We encourage children who visit the Glitz to enjoy the full experience of Lunch at the Glitz. Our three-course set children’s menu is $34.95.
YOUNG DINER'S MENU
Mix and match our regular menu items with the following options so that young diners can try new flavors!
Appetizers
Kid’s Charcuterie Board
a colorful array of sliced cheeses, butterfly crackers and fresh fruit.
ENTREES
Angel Hair Pasta
thin capellini pasta with your choice of butter and parmesan cheese or homemade marinara sauce. Accompanied by a bowl of fresh fruit.
DESSERTS
Ice Cream Sundae
vanilla ice cream served with homemade hot fudge, sprinkles, whipped cream and a cherry!