June
10
2010
K i d d o s
1. “Please Do Your Own Thing” Goody Bag (oh, you’re welcome)
2. Their your choice of:
Linguini Bolognese
Grilled Chicken & French Fries
Chicken Fingers &French Fries
Pan Seared Salmon & Broccoli
Petite Beef Tenderloin French Fries & Broccoli (add $6)
3. (Obviously) an Ice-Cream Sundae Too.
$8
K i d d o s
1. “Please Do Your Own Thing” Goody Bag (oh, you’re welcome)
2. Their your choice of:
Linguini Bolognese
Grilled Chicken & French Fries
Chicken Fingers &French Fries
Pan Seared Salmon & Broccoli
Petite Beef Tenderloin French Fries & Broccoli (add $6)
3. (Obviously) an Ice-Cream Sundae Too.
$8
April
24
2010
GLORY SPRING
Gluten-free
A p p e t I z e r s
POPCORN SHRIMP Butter Poached Shrimp, Black Kernel Popcorn, Buttered Popcorn Sauce 9
smoked salmon salad Arugula, Heirloom Tomatoes and Cucumber, Lemon Vinaigrette 11
“Belgian” P. E. I. Mussels White Wine, Garlic & Herb Butter – Pommes Frites & Aioli 12
Cheese Plate Artisanal Cheeses, Port Poached Pear Slices, Seasonal Preserves, Candied Walnuts 14
Classic Caesar Salad White Anchovies, Parmigiano Reggiano Shards 10
BABY GREENS Roasted Cipollini Onions, Teardrop Tomatoes, Balsamic Vinaigrette 7
E n t r e e s
grilled All-natural pork tenderloin
Littleneck Clams, Fingerling Coins, Pancetta, Exotic Mushrooms, Fiddleheads, Preserved Lemon Pan Sauce 21
prosciutto, spinach & parmesan stuffed Chicken breast
Mushroom and Chicken Confit Risotto, Spring Peas and Swiss Chard, Parmesan-Thyme Broth 18
Surf n Turf
6oz Beef Tenderloin with Three Jumbo Shrimp, Asparagus and Mashed Potatoes 24
glory Steak & Frites 10oz Grass-fed Sirloin 20 16oz Prime Sirloin 36
Hand Cut Fries, Shallot Marmalade, Steak Sauce
SPA Seafood Steamed Broccoli and Lemon Wedge
ORGANIC SALMON or HADDOCK 17 SCALLOPS 24
RABBIT TENDERLOIN
Prosciutto Wrapped, Carrot Puree, Rabbit Confit, Mushrooms and Spring Peas, Pomegranate Demi Drizzle 29
GRILLED RACK OF colorado LAMB
Ginger Braised Carrots, Leek-Bread Pudding, Baby Spinach and Rosemary Demi 36
Pan Seared diver Scallops
Spring Pea Puree, Exotic Mushrooms, Lobster Sauce, Fennel and Arugula Salad, Blood Orange Vinaigrette 27
D E S S E R T S
HOUSE CRAFTED SEASONAL SORBETS & ICE CREAMS
March
11
2010
.
Easter Sunday
Prix Fixe $25/person
A p p e t i z e r s
Poached Shrimp, Grilled Asparagus, Pan-Roasted Fingerling Potato, Saffron Lobster Sauce
Mini Pork Wellington, Puff Pastry, Herbed Goat Cheese, Prosciutto Wrapped Pork Tenderloin with a Mushroom Jus
Baby Greens, Pickled Red Onion, Toasted Almonds, Herbed Croutons & Blue Cheese Vinaigrette
Potato Leek Soup, Crispy Bacon, Chive Oil, Parmesan Crème Fraiche
E n t r é e s
Herb Panko Crusted Haddock, Spring Pea Risotto, Sautéed Swiss Chard & Crab Scallion Cream Sauce
Roasted Leg of Lamb, Grilled Asparagus, Roasted Red Bliss Potatoes, & Rosemary Demi
Honey Roasted Ham, Mashed Sweet Potato, Wilted Spinach, Whole Grain Sherry Sauce
Roasted Statler Chicken Breast, Chive & Crème Fraiche Mashed, Haricot Verts, Fines Herbs Pan Sauce
Roast Beef, Mashed Potatoes, Haricot Verts, Au Jus
D e s s e r t s
Bosc Pear Crisp, Red Sangria Syrup and House Made Vanilla Bean Ice Cream
Chocolate Molten Lava Cake, Almond Encrusted Vanilla Bean Ice Cream and Coconut Crema
Frangelico Crème Brulee with House Made Hazelnut Ice Cream
- Children’s Menu Available – $10.
Chicken Fingers & Fries with Scoop of Vanilla Ice Cream
Hours: 12noon – 3pm
Reservations Available @ 978.475.4811
On-line @ www.gloryrestaurant.com
March
5
2010
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.
February
23
2010
Want a sneak peak of the dished that make Glory stand out click below and see a few…
January
29
2010
V I D E O K I L L E D T H E R A D I O S T A R
The Lounge at Glory.
Every Friday Night.
A Wall of Video.
Opens 2.5.10
V I D E O K I L L E D T H E R A D I O S T A R
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