T H E I G L O O E X P E R I E N C E A T T H E G L E N C L U B

S H A R E D D E S S E R T S ( E A C H S E R V E S 2 - 4 )

CHOCOLATE FONDUE | 23 milk chocolate strawberries, pineapple angel food cake, pretzel rods

S'MORES KIT | 20 roast your marshmallows at the firepits T H E I G L O O E X P E R I E N C E graham and ritz crackers A T T H E G L E N C L U B hershey's chocolate and reeces cups nutella, marshmallows

ALMOND AND BERRY CLAFOUTIS | 19 served with homer's vanilla ice cream

SKILLET COOKIE | 15 served with two scoops of homer's vanilla ice cream

S P I K E D H O T B E V E R A G E S

AMARETTO HOT CHOCOLATE | 11 hot chocolate, shot of amaretto, whipped cream almond shavings, chocolate shavings CHILI CINNAMON HOT TODDY | 12 bulleit rye bourbon, maple syrup, cinnamon touch of chili powder, lemon juice garnish with lemon wedge and cinnamon stick FOOD AND BEVERAGE SPIKED CARAMEL APPLE CIDER | 11 apple cider, caramel flavored vodka cinnamon stick, whipped cream, caramel

HOT BUTTERED RUM | 11 bacardi black, goslings black seal, brown sugar butter vanilla, spices, cinnamon

prices are subject to change without notice consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness À L A C A R T E E N T R É E S ( E A C H S E R V E S 2 - 4 )

T H E I G L O O E X P E R I E N C E ROAST NEW ZEALAND A T T H E G L E N C L U B RACK OF LAMB | 47 grainy mustard rubbed. mint jelly S H A R E D P L A T E S rosemary-fig demi glace ( E A C H S E R V E S 2 - 4 ) TENDERLOIN OF BEEF | 44 12 ounces, herb and garlic seared CHARCUTERIE | 29 cabernet jus, horseradish cream artisanal cheeses and meats, dried fruit nuts, fig jam, crackers and lavosh BAKED SIDE OF ATLANTIC SALMON | 34 MEDITERRANEAN | 25 14 ounces, tarragon-dijon cream cucumber-lemon yogurt garlic hummus, tzatziki baba ghanoush crudité, naan SURF AND TURF | 58 8 ounces tenderloin of beef, crab cakes CHILLED SEAFOOD | 42 poached shrimp, oysters BAKED CHICKEN MARSALA | 32 cocktail sauce, shallot vinaigrette (2) 10 ounce french cut chicken breasts sriracha aioli marsala mushroom sauce

CAULIFLOWER STEAK | 26 SLIDER SAMPLER | 30 romesco sauce, olive oil, fresh herbs (3) short rib, (2) crab cake asparagus spears (3) maple barbecue crispy chicken STARCH VEGETABLE BRUSCHETTA | 27 15 18 marinated tomatoes, tapenade parmesan and truffle oil fries sautéed spinach and mushrooms artichokes, parmesan, crostini garlic mashed red potatoes grilled asparagus olive oil, pesto, balsamic reduction mushroom and sweet pea risotto balsamic glazed brussels sprouts oven browned sweet potatoes steamed vegetable medley wheat berry pilaf pecan green beans TAVERN PLATTER | 29 bacon mac and cheese boneless buffalo wings, green bean fries onion rings, potstickers G R E E N S

FLATBREADS | 25 HARVEST | 22 THAI | 20 baby kale and spinach nappa cabbage, cucumbers (2) fresh mozzarella, plum tomatoes, basil roasted butternut squash carrots, red peppers and gala apples, cranberries, edamame (1) prosciutto, arugula, caramelized onions walnuts, pumpkin seeds peanut cilantro dressing parmesan goat cheese cider-mustard dressing GLEN | 24 CAESAR | 18 romaine, bacon, cucumber tomato, corn, avocado romaine, fresh parmesan blue cheese crumbles brioche croutons herb vinaigrette caesar dressing