Thursday, October 1, 2009

Three Courses for Just $20 and New Menus at Glen Prairie

October Prix Fixe Menu
Glen Prairie’s October prix fixe menu celebrates locally sourced food with a three-course meal offered after 5 p.m. daily for the entire month for just $20.

The meal begins with the appetizer, Farmers Salad, baby greens, green onions, fresh tomatoes, cucumber, shaved winter vegetables and Champagne-cider vinaigrette. Enjoy one of two entrée options, either the Grilled Center Cut Pork Chop, roasted beet risotto, baby carrots and natural jus, or Miller Farms Herb Marinated Roasted Half Chicken, caramelized Brussels sprouts and Minnesota wild rice. For dessert, refresh with a Choice of Daily Sorbets.

New Fall Menu
Glen Prairie unveils a fall menu highlighting natural and locally grown seasonal fare. New items on the menu include appetizers, entrées and desserts, many also offered Glen Prairie’s extensive gluten free menu. The menu now includes a Soup of the Day ($5); Organic Spinach and Artichoke Dip served with pita chips and peppato cheese ($8); and Trio of Dietzler Farms Sliders, including a bacon and cheddar slider, a caramelized onion and blue cheese slider and a roasted pepper and goat cheese slider ($9) for appetizers. New salads include the Glen Prairie Panzanella Salad, bacon fried sourdough, today’s tomatoes, fresh mozzarella, crispy prosciutto, baby greens and balsamic glaze ($8) and an Heirloom Beet Salad with baby greens, goat cheese, balsamic truffle vinaigrette and toasted pine nuts ($7).

New entrées feature Pan Seared Sea Scallops, Graue Mill Polenta Cake, melted leeks and sautéed green beans and roasted red pepper coulis ($24); Iowa Farmed Espresso Braised Beef Short Rib, whipped sweet potatoes, caramelized Brussels sprouts and natural jus ($21); Baked Ziti, spaghetti squash, roasted tomatoes, peppato cheese, toasted pine nuts and garlic prosciutto toast ($16); Miller Farms Chicken Pot Pie, winter vegetables, natural chicken gravy and Parmesan sablé crust ($19); Grilled Pork Tenderloin, caramelized fig and port sauce, Minnesota Wild Rice and baby carrots ($21); Graue Mill Seared Polenta Cake, wild mushrooms, melted leeks, winter vegetables, and roasted red pepper coulis ($15); or Maple Leaf Farms Duck Leg Confit with white bean cassoulet, Nueske’s Smoked Sausage and maple gastrique ($22).

Glen Prairie also has new dessert options which are sure to satisfy any sweet tooth. New desserts include Vanilla Bean Crème Brulee, crisp sugar crust and berries (regular $6/mini $2); and Heavenly Brownie Sundae, house made chocolate brownie, vanilla bean gelato, chocolate sauce and Cocoa Nibs (regular $6/mini $2).

Gluten Free Menu
Glen Prairie also serves a wide variety of gluten free options for those with dietary restrictions. Dishes on the gluten free menu are all very similar to what is offered on the regular menu offering starters like the Miller Farms Sage Grilled Chicken Wings, garlic and sweet Chile aioli with organic celery has been added to the gluten free menu ($7). Entrées on the gluten free menu include Miller Farms Herb Marinated Roasted Half Chicken, caramelized Brussels sprouts and whipped potatoes ($20); and Iowa Farmed Filet Mignon, herb whipped potatoes, green beans and natural jus ($32). These are a small sample of the gluten free menu, which is available upon request.

Glen Prairie serves contemporary American cuisine, with a strong emphasis on local Midwest flavors and products. For more details, contact the restaurant at (630) 613-1250 or http://www.glenprairie.com/.
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