October 23, Monday, 6:00 p.m.
Seasonal Favorites, David Pinckney
Ending fall harvest time with this menu will leave your mouth watering for more. On the menu: Gala Apple Salad with English Claret Cheddar; Mixed Baby Greens, Apple Cider Vinaigrette, Toasted Walnuts Benton's Two Year Country Ham; Boursin Chicken with Herbed Panko Bread Crumbs; Yukon Gold Potatoes, Steamed Asparagus with Lemon Butter, Mushroom Stock Sauce; Chocolate Ganache with Pecan Crust and Salted Caramel Sauce.
October 30, Monday, 6:00 p.m.
Tasting Perfection, Kevin Green
Kevin has become one of the Glass Bazaar's favorites and no wonder. Take a look at this menu.Roasted Brussel Sprouts Salad with Bacon and Hazelnut Brown Butter – brussel sprout puree, bacon, toasted hazelnuts; Roasted Chicken w/ Sweet Potato-Pecan streusel Casserole & Cider Jus and red wine braised red cabbage; Carrot Cake w/ White Chocolate Mousse – pistachio brittle, toasted coconut, sorghum-rum zabaglione.