The GLOWBAL COLLECTION savours the last days of summer with fresh Going Glowbal menus, available September 11-25. GLOWBAL COLLECTION Executive Chefs have crafted the specially-themed feature menus to showcase a wide array of globally-inspired dishes and delicious seasonal ingredients. The offerings are diverse, from glowbal grill’s timely ‘Summer to Fall’ spotlight to Italian Kitchen’s nod to beautiful Italian cuisine with ‘Summer in Italy’; Black+Blue highlights sumptuous ‘All American’ fare and COAST sails east and west with ‘Going Coastal’; SOCIETY goes ‘Back to School’ with plenty of old school classics and The Fish Shack’s aptly titled, ‘Fishing in September,’ reels in diners with hearty seafood dishes.

All Going Glowbal menus offer a three-course prix-fixe menu, as well as the option to order a la carte. Dig in before the sun sets on another fantastic September in Vancouver.

Check out The GLOWBAL COLLECTION blog for the latest news on all the restaurants at glowbalgroup.com/blogs.

In step with the seasons, glowbal grill features a ‘Summer to Fall’ Going Glowbal menu. A three-course menu is available for $40. Starters include Heirloom tomato salad with garlic and sesame seed croutons or cream of cauliflower soup. Mains include: red snapper alla puttanesca with grilled mediterranean vegetables; or, maple grilled pork chop with crisp cider bacon, asparagus and yam mash; or, bouillabaisse with lobster tail, clams, prawns and mussels. Dessert is a lemon polenta cake topped with orange mascarpone cream sauce. View the menu HERE.

COAST is Going Glowbal with dishes inspired from near and far on its ‘Going Coastal’ menu. A three-course menu is available for $55. Starters include an anaconda roll with bbq anago or squid ink tempura and soft-shell crab served with mango and watermelon salad and roasted peanuts. Mains include: smoked tomato crusted halibut with saffron twice baked potatoes; or, yuzu chili scallops with white cheddar and prawn grits; or, roasted sockeye salmon with shellfish corn chowder and king crab. Dessert is white chocolate mousse topped with ginger poached peach carpaccio. View the menu HERE.

Italian Kitchen lingers a little longer in the sun with its ‘Summer in Italy’ Going Glowbal menu. A three-course menu is available for $48. Starters include peaches and burrata insalata with arugula pesto, fried rosemary and forno piadina or beef carpaccio with polenta croutons, truffle aioli and shaved truffles. Mains include: seared halibut with smoked pancetta, cannellini beans and morel mushrooms; or, bucatini with summer squash, zucchini blossoms and ricotta; or, vitello chop with taleggio and caramelized onion risotto cake. Dessert is a summer semifreddo served with stone fruit and assorted nuts. View the menu HERE.

SOCIETY heads ‘Back to School’ with a Going Glowbal menu loaded with re-imagined favourites. A three-course menu is available for $29. Starters include dungeness crab and corn taquitos with spicy tomato aioli or smoked salmon flatbread with truffle honey, arugula and lemon aioli. Mains include: lobster shepherd’s pie with bisque, peas and carrots; or, surf and turf brochette featuring beef tenderloin and prawns with heirloom tomato salad. Dessert is a pb&j bar with chocolate, peanut butter and raspberry jam. View the menu HERE.
The Fish Shack is hooked on ‘Fishing in September,’ with a Going Glowbal menu featuring fresh catches. A three-course menu is available for $31. Starters include sardinian calamari with garlic bread or cajun prawns and avocado salad. Mains include: grilled salmon steak and wild rice with grilled pineapple and jalapeño salsa; or, lobster pappardelle with lobster tail and creamy tomato relish. Dessert is a peach cobbler topped with vanilla ice cream. View the menu HERE.

Black+Blue is Going Glowbal with an ode to classic American steakhouses with its ‘All American’ offerings. A three-course menu is available for $60. Starters include smoked beach oysters with garlic, spinach, béchamel and gruyère cheese or jalapeño and bacon hush puppies with double smoked bacon and aged cheddar. Mains include: kurobuta baby back ribs with cornbread pudding, bourbon baked beans and apple slaw; baked wild sablefish with baked potato, scallion cake, escarole and poached egg; 6oz centre cut wagyu rib-eye with polenta frites, local chanterelles, heirloom tomato fondue. Dessert is banoffee pie with bananas, cream and dulce de leche. View the menu HERE.