Food service is an important part of any party. It makes a lasting impression and should therefore be carefully chosen to match the theme of your event. However, unlike decorations, it isn't enough for food to simply look the part. It must also taste the part. Food offered on Willow Glen's menu accomplishes both objectives. Your guests will appreciate the quality ingredients and thoughful care that goes into food served at Willow Glen. From Raspberry Custard Tarts (shown at left) to Fillet Mignon our food service staff carefully selects ingredients and prepares them skillfully just for your party.
Willow Glen's food service staff strives to provide quality food, both in preparation and presentation. Whether a birthday party of 20 toddlers or a 50th anniversary banquet for 200 our staff stands ready to serve your needs. The photo at right shows Willow Glen staff about to serve the first course of a four-course meal to hungry reunion guests. Following the salad is our tangy, Sourdough Bread with butter, then the entrée, in this case Sautéed Pork Loin (shown below left) on a bed of Garlic Mashed Potatos with Green Beans Almondine and Pickled Beets. And finally topped off with one of Willow Glen's delectable desserts.
Sautéed Pork Loin is just one example from dozens of choices available for banquets of all types. Our restaurant manager's favorites include Flat Iron Steak, Macadamia Crusted Mahi Mahi, Chicken Saltimboca, Buffalo Sirloin and Crab Stuffed Orange Roughy. Our Chef Katrin reccomends Mesquite Roasted Panko Chicken, Barbecue Roast Beef and Lemon Pepper Roasted Salmon.
Side dishes are equally varied including the traditional favorites Baked Russet Potoatoes and Mixed Garden Vegetables as well as Lightly Seasoned Oven Roasted Petite Yukon Gold Potatoes, Stuffed Fresh Summer Squash (grown in Willow Glen's own garden) and Chef Katrin's signature Rosemary Roasted Red Potatoes or Mashed Potatoes, Julienned Pickeld Beets and Green Beans Almondine shown above.
A great dinner deserves a great dessert. Willow Glen offers, without question, the most extensive dessert menu in the area including traditional favorites like Peach Cobbler and "Mom's" Apple Pie with Vanilla Bean Ice Cream, classical recipes with a twist such as Bananas Foster, Key Lime and Boston Cream Cheesecake and Chef Katrin's own creations. Our restaurant manager Jonathan particularly enjoys Chef Katrin's New England Three Berry Cobbler made with equal parts Black Berries, Red Raspberries, Blue Berries and Love and her Chocolate Xstacy with five types of chocolate baked into a Chocolate Bundt Cake served hot with Vanilla Bean Ice Cream and a Brandy Flavored Spun Sugar Garnish. Download our event info package including menu