Menu for November 20th thru December 3rd
Your lunch begins with a flute of our Spiced Apple Refresher followed by an appetizer, entree with accompaniments, dessert and beverages for $21.50 plus tax.
Hungarian Mushroom Soup …slowly simmered sliced button mushrooms with sweet onion in a savory broth, finished with cream and sweet Hungarian paprika.
Mini Shepherd’s Pie …chunks of braised beef, baby carrots, peas and pearl onions simmered in red wine and herbs, baked under piped mashed potatoes.
Artichoke Triangle …artichoke and Parmesan souffle, baked in crispy phyllo pastry, served in a pool of Pink Peppercorn sauce.
Scotch Bonnet Chicken …chicken breast stuffed with cheddar, applewood bacon and scallions dusted with toasted Ritz crumbs, baked and drizzled with a delicate Scotch Bonnet pepper glaze. Served with a salad of red leaf lettuce, Mandarin oranges, rings of purple onion, English walnuts and our own poppyseed dressing.
Kentucky Shrimp and Grits …creamy Parmesan grits topped with large tender shrimp, julienne Finchville Farms Kentucky country ham, shitake mushrooms and delicate red eye gravy. Accompanied by a salad of red leaf lettuce, Mandarin oranges, rings of purple onion, English walnuts and our own poppyseed dressing.
Raisin Bran and Walnut Muffins accompany both entrees.
The 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!
Pumpkin Cheesecake …homemade pumpkin cheesecake with gingersnap crust and praline sauce.
Wild Berry Sorbet…light and refreshing, served with a gaufrette wafer.
Water, Iced Tea, coffee, Hazelnut coffee, decaffeinated coffee, and a variety of hot teas.
Check out our cookbook “Lunch at the Glitz”!