At the center of every noteworthy country estate is the creative cuisine of the Chef. Since its inception, fine dining has been the objective and indeed the practice in the kitchen of Glenlaurel. Each and every meal is prepared from-scratch daily. The Executive Chef takes great pride in utilizing the freshest local ingredients to create subtle taste experiences that seduce and delight as great ingredients are what make the product. With breakfast, our five or seven course dinners, and with room service, our goal is to introduce a variety of tastes, attractively presented, that leave you appeased, but never uncomfortable.  After all, the day/night is young and yours!

We offer elegant five & seven course dinners every evening at 7:00 pm in the Manor House. The price for our five-course dinner is $49 and for the seven-course signature dinner, the price is $59 plus tax and gratuity. We prefer 24-hour reservations; however we may accept reservations until 2:00 pm the day of dining. Canceling with less than 24-hours notice will result in a full charge for dining reservations.

Our five and seven course dinners always include a choice between the featured entree and the optional featured entree (chicken, pork, or vegetarian choices).  Our five-course dinner is served every evening (except Saturday). We invite you to the candlelit dining room where your reserved table for two is waiting.

Every Saturday, our dinner guests are treated with an extra level of consideration.  We offer our seven-course signature dinner featuring Rack of Lamb. At 7:00, guests are welcomed to the dining rooms to commence dinner.  Appropriate prose signals the unveiling of the evening's centerpiece - a seven course two-hour culinary adventure to be savored in reality and memory. Many times on Saturday nights, we have a bagpiper in full kilt dress who will pipe you to dinner.

                                                     Featured Entrees     

                                Optional Entrees offered daily: Chicken Entree, Vegetarian Entree, or Pork Entree.
 

Example of a Five Course Menu:

Sun-dried tomatoes and roasted garlic ravioli

Roasted Acorn Squash Soup with Pear Garnish
and toasted sunflower seeds

Baby greens tossed in a white balsamic vinaigrette
sun-dried cherry, cucumber, and red onion relish

Blueberry stained lemon sorbet

Seared breast of duck with balsamic plum sauce
Roasted Yukon Gold Potatoes and Petite Vegetables

Crab Stuffed Puff Pastries with Lobster Cream Sauce

Caramelized Onion and Fennel Cream Soup

Baby Greens tossed in a Red Vinaigrette
Toasted Walnuts, Goat Cheese, Brunoise of Yellow Pepper

Lemon Sorbet

Pomeray Crusted New Zealand Rack of Lamb with Balsamic Sauce
Israeli Cous Cous with Garlic and Thyme Butter
Fresh Asparagus

Brie with Dried Fruit Compote