The GLOWBAL COLLECTION
Summer may be going, going, gone, but The GLOWBAL COLLECTION and its Going Global monthly feature menus have all you need to ease into fall.
From September 15 – 23, COAST, Sanafir, Italian Kitchen, Trattoria and SOCIETY, are dishing up spiffy new promo menus, perfect for autumn get-togethers. Enjoy three courses for a prix-fixe meal, or mix and match your favourites a la carte.
As for glowbal grill steaks & satay, the new Executive Chef, Jason Vallee, is mixing things up in the kitchen and recently debuted new lunch and dinner menus. Perennial favourites such as the spaghetti and Kobe beef meatballs have remained on offer. The classics have been tweaked. And Chef Valle has incorporated innovative additions as well.
Whatever you’re in the mood for — from buttermilk chicken satays to Chicago-style hot dogs, Haida Gwaii halibut to apple and fig cake – there is something to dig and dig into at every GLOWBAL destination.
glowbal is turning over a new leaf with updated lunch and dinner menus. New and notable items include: lobster potstickers with carrot ginger reduction and fried Thai basil; tuna tartare with guacamole, tempura chilis, crispy shallots and bok choy; baked rigatoni with bolognese and parmesan gratin; and many more delicious dishes.
It’s official, COAST has fallen hook, line and sinker for Haida Gwaii halibut. The versatile fish plays a starring role throughout the September menu, including halibut carpaccio and smoked halibut soup to start. Entrées include grilled halibut served with melted walla walla onion, corn and mushroom ragout, and potato crisp; seared Haida Gwaii halibut served with english pea, lemon mascarpone, mint risotto, frisee salad; and warm halibut salad with salsa verde, shaved fennel, cucumber, mixed olives, pickled red onion salad, and confit garlic. Sweeten the pot with dessert of apple and pear strudel.
At Sanafir, all roads lead to Morocco. Haira soup and Moroccan date and couscous salad start the journey. Next, select from larger plates including Moroccan barbecued chicken served alongside carrot, orange and radish salad, or spiced lamb with kidney bean and tomato ragout. For dessert, cozy up to the Moroccan spiced poached pear with nutmeg yoghurt sauce.
Italian Kitchen showcases cuisine from the Venezia region of Italy and proves that the apple never falls far from the tree – or menu in this case – with the juicy fruit adding zing to everything from the lobster salad and onion soup starters to the black cod and jumbo prawn entrées. The sbrisoletta (apple and fig cake) dessert is tossed with toasted pine nuts and drizzled with Italian caramel.
Trattoria shouts-out the southern Italian region of Campania. Starters include a mozza’ carroza (fried mozzarella sandwich) or peperone ripieno (sweet peppers stuffed with beef, herbs, parmesan cheese with baby arugula salad). Heartier fare can be found in the seafood pizza (mussels, prawns, salmon, olive oil, tomato and fresh herbs) and gnocchi napoletana (gnocchi, fresh tomato sauce, basil fior di latte) entrées. Sweet ricotta cannoli caps the meal.
Channel your inner Blues Brother and visit SOCIETY for a taste of its ‘Windy City Diners’ menu. Spinach and artichoke dip and an iceberg wedge salad are offered as starters. Entrées include the “Chicago-style” hot dog piled high with house-made green relish, chopped onion, fresh tomatoes and mustard, or the chicken vesuvio (forno-roasted half chicken, herb roasted scalloped potatoes and greens peas). Finish the meal with a rich chocolate brownie topped with vanilla ice cream, chocolate sauce and peanut brittle.
Make your reservations online at glowbalgroup.com.
Check out The GLOWBAL COLLECTION blog for the latest news on all the restaurants at blog.glowbalgroup.com/.
