From left: Glenmorgan pineapple upside down cake, tomato mozzarella cocktail//photos courtesy of Glenmorgan Bar & Grill
Glenmorgan Bar & Grill, located in The Radnor Hotel, is grilling up a chef-inspired menu of specials this July. Executive Chef Robert Williams’ monthly additions to the dinner menu are full of bold flavors and fresh ingredients, offering the perfect summer treat. Dishes range in price from $8–$22.
Now until July 31, enjoy seasonal selections that include the heirloom tomato and mozzarella cocktail—juicy cherry tomatoes, fresh mozzarella, basil pesto and aged balsamic syrup served with a house-made focaccia crostini.
The BBQ basket is filled with smoky grilled brisket with Carolina mustard sauce, whiskey BBQ glazed pork shank and hoisin BBQ boneless chicken thighs and is accompanied by red skin potato salad, charred baby zucchini and a cheddar-jalapeño waffle quarter.
Don’t miss the grilled mahi-mahi paired with baby yams, corn and red bean salad, curry lime coconut sauce and crispy plantains.
Finish your fresh summer meal with grilled pineapple upside down cake à la mode. Chef Robert is adding a summer spin on this classic dessert by grilling the pineapple to perfection for a delightfully decadent finale. “The classics are back in vogue. We’ve taken this traditional dessert and grilled the pineapple. That offers the food dynamic of being charred to a sweet dish. All things charred are very popular in food trends. Fire-roasted vegetables are all over menus from coast to coast,” says Chef Robert. He adds, “This dish is comfort food to the max.”
Lunch is offered Monday–Saturday, 11:30 a.m.–2 p.m. Dinner is served Monday–Sunday, 5–10 p.m. An all-day bar menu is available Sunday–Thursday, 11 a.m.–midnight, and Friday and Saturday, 11 a.m.–2 a.m. For more information, visit Glenmorgan’s website, or follow the restaurant on Twitter and Facebook.
593 E. Lancaster Ave., St. Davids, (610) 341-3188, www.glenmorgan.com.