Our menu beginning June 7th through June 27th, 2019
Your luncheon begins with a flute of our Spiced Apple Refresher followed by an appetizer, entree with accompaniments, dessert and beverages for $24.95 plus tax. Our menu changes tri-weekly.
Hungarian Mushroom Soup…slowly simmered sliced button mushrooms with sweet onion in a savory broth, finished with cream and sweet Hungarian paprika.
Zucchini Coins…garden fresh zucchini lightly dusted in breadcrums, sauteed and topped with crumbled goat cheese and balsamic syrup.
Greek Potato Salad…a salad of potato, feta, parsley and onion served on a bed of fresh Kentucky Bibb lettuce, drizzled with Greek Vinaigrette, garnished with radish and beets.
Hot Chicken Salad…tender chicken breast, sauteed celery, pimento and minced onion blended in a Cheddar Divan sauce, baked in a puff pastry basket. Served on a bed of mixed organic lettuces from our garden, toasted sliced almonds, strawberries, cheddar and finished with Strawberry Vinaigrette.
Thai Tilapia…mild white fish stuffed with baby shrimp, shredded yellow squash and zucchini, carrots, red bell peppers and cilantro, baked and served in a pool of Thai coconut sauce and a splash of sweet chili glaze. Accompanied by a salad of red leaf lettuce, Mandarin oranges, rings of purple onion, English walnuts and our own poppyseed dressing.
Entrees are accompanied by our bran muffins with golden raisins and walnuts
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!
English Berry Trifle…layers of moist yellow cake with vanilla pudding, strawberry sauce, blackberry sauce and sliced fresh berries.
Wild Berry Sorbet…light and refreshing…served with a gaufrette wafer.
Water, Iced Tea, Hazelnut coffee, decaffeinated coffee, and a variety of hot teas.
Gratuity is included for parties of 6 or more.
Check out our cookbook “Lunch at the Glitz”, available in the gallery!
We are happy to accommodate dietary restrictions. Please call ahead so that the kitchen can prepare fresh alternatives based on our current, local ingredients. Ask your server for a gluten free or vegetarian menu!