Happening @ Glory

GLORY LATE WINTER 2010

GLUTEN FREE OPTIONS

A P P E T I Z E R S

GRILLED QUAIL Butternut Squash Puree, Port-Cranberry Butter 13

“BELGIAN” P. E. I. MUSSELS White Wine, Garlic & Herb Butter – Pommes Frites & Aioli 14

YELLOW FIN TUNA Sticky Rice, Pickled Ginger 12

CHEESE PLATE Artisanal Cheeses, Port Poached Pear Slices, Seasonal Preserves, Candied Walnuts 14

S a l a d s
BABY GREENS Pickled Red Onion, Toasted Almonds, Herbed Croutons & Blue Cheese Vinaigrette 7

CLASSIC CAESAR SALAD White Anchovies, Parmigiano Reggiano Shards 10

E N T R E E S

ORGANIC NORWEGIAN SALMON Fennel & Tomato Confit, Potato Fondant, Wilted Spinach, Cauliflower & Celery Root Puree and Lobster Butter 24

SPA SALMON Broiled or Grilled – Grilled Asparagus and Kalamata Olive & Tomato Vinaigrette 20

GRILLED RACK OF LAMB Brown Buttered Butternut Squash, Roasted Cauliflower, Sautéed Swiss Chard, Rosemary Jus 33

ORGANIC GRILLED PORK CHOP Locatelli Romano Potato Gratin, Bacon Braised Chicory, Exotic Mushroom Jus 22

PAN SEARED SCALLOPS Lobster Risotto, Swiss Chard, Mushroom Glace 31

PROSCIUTTO SPINACH & PARMESAN STUFFED CHICKEN BREAST Parsnip and Chicken Confit Risotto, Sautéed Swiss Chard, Parmesan-Thyme Broth 19

A L A C A R T E S T E A K S

16 oz. USDA PRIME DRY-AGED SIRLOIN 33
10 oz. BEEF TENDERLOIN 24
16 oz. “BUTCHER BLOCK RESERVE” VEAL PORTERHOUSE CHOP 28
Sauces: Great Hill Blue Cheese Butter ($1) House-Crafted Steak Sauce ($1) Lobster Butter ($2) Truffle Ice Cream ($2)

& S I D E S : $4 EA
– BACON BRAISED CHICORY - PARMESAN TRUFFLE FRIES (+$4 )
- ROASTED CAULIFLOWER - HAND-CUT FRIES
- GARLIC WILTED SPINACH - GREAT HILL BLUE MASHED POTATOES
- BRAISED BRUSSEL SPROUT

All of the items above are gluten free.

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