Monday - Thursday
Bloody Mary and Oyster happy hour. Served from 5 until 7, stop by to enjoy the freshest oysters in town and a delicious bloody mary.

home banquets-catering

Menu - starters

Calamari - Breaded and fried to order with house marinara and tomato syrup.............................................................................................................. 9

Bruschetta Sampler - House-made bread with assorted toppings....... 8

Cheese Sampler - A variety of gourmet cheeses with seasonal fruit & crostinis.........................................................................................................10

Glasshouse BBQ Shrimp - Served with a grit cake ............................. 8

Escargot -Baked with garlic-herb butter & served with house-made crostini .......................................................................................................... 9

Carpaccio - Prime center-cut tenderloin with parmesan, pepperoncini, artichoke hearts, red onions, capers, anchovies, extra virgin olive oil, and crostini .........................................................................................................10

soups

Chefs Daily Choice - The best recipes made with the freshest ingredients  ............................   cup  4   bowl  7

Shrimp Bisque -Served with cornbread croutons  ....................................................................   cup   4   bowl  8

Seafood Gumbo -Scallops, fresh fish, crawfish, andouille sausage, and steamed rice ..............  cup 5   bowl 8

French Onion - The classic, broiled with French bread croutons and Swiss cheese ................................   5.50

salads

Classic Garden - Crisp mixed greens, tomato, cucumber, mushroom, carrot, & red onion ......................  5.50

Seasonal Fruit Salad - Mesclun greens, red onion, chevre, toasted almonds, & raspberry vinaigrette ..........................  8

Grilled Vegetable - Assorted vegetables topped with shaved manchego cheese on a garden salad .........  7.50

Baby Spinach Salad - Walnut brittle, gorgonzola, bacon vinaigrette, and dried mission figs  .....................   8

Dressing Choices:

White or dark balsamic, sesame soy vinaigrette, raspberry-walnut vinaigrette, tomato-basil, ranch, bacon vinaigrette, or bleu cheese


pasta

Angel Hair Filet de Pomadora - tomato, basil, garlic, olive oil .............. 12

Linguini al la Vangole -White clam sauce  ...............................................  16

Zuppa del Mar - Shrimp, clams, mussels, & fresh fish in a rich red sauce
over linguini ....................................................................................................... 21

Lobster & Scallop Pappardelle - Sautéed leeks & mushrooms in brie cream  ............................................. 26

Blue Crab and Sweet Corn Rissotto- lump crab meat, roasted red pepper, fresh herbs, garlic, and shallots   ..................................................................................................................................................................  21

Chefs seafood specialties

Crab Cakes - Jumbo lump blend, perfectly seasoned then sautéed golden brown, garlic herb potatoes & Carolina coleslaw .........   single  14   duo  21

Seared Scallops Mornay - Dauphinoise potatoes, caviar, sautéed greens &
creamy mornay ..........................................................................................  20

Shrimp & Chevre Polenta - gulf shrimp sautéed with prosciutto, fresh herbs, and tomato, & creamy chevre polenta ........................................... 19

Atlantic Salmon- Grilled & topped with roma tomato, basil, and fresh mozzarella, smoked tomato risotto, sautéed greens & dill tzatziki ............................................................................................................................... 20

Shrimp and Chicken Jambalaya- gulf shrimp, chicken breast, & andouille sausage in a spicy tomato & rice stew ........................................................................................................................................................................ 17

poultry

Breast of Duck- Seared Duck Breast, gorgonzola dumplings, roasted grape sauce, chipotle walnut brittle, chef’s vegetable .....................................................................................................................................................  21


off the grill

Filet Mignon - Served with forest mushroom demi-glace, grilled crostini, whipped potatoes & chef’s vegetable ...................................................................................................................................  6oz.   21   8oz.   25

New York Strip - 12 0z Prime NY Strip forest mushroom demi-glace, grilled crostini, whipped potatoes, and chef’s vegetable ..................................................................................................................................................... 25

Rack of Lamb - Rustic potato pie, ramp-prosciutto cream, & chef’s vegetables .......................................... 26




Please call ahead for special requests… We will try our best!
We will be happy to split your entrée for an additional $2 -
Parties of 12 or more, no separate checks please.


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