Through the Pass: The Glass Onion

Photo by Todd Marcus
Soft amber light gives The Glass Onion a warmth to be enjoyed no matter the chill outside.
Photo by Todd Marcus
Port-braised shallots adorn the crispy duck confit.
Photo by Todd Marcus
Josh and Tally Christian have owned and operated The Glass Onion for 12 years.
Photo by Todd Marcus
Service with a smile – Rachel Mareb delivers duck breast and sweet potato gnocchi entrées to the table.
Photo by Todd Marcus
Chef John Tabor prepares the sweet potato gnocchi entrée.
Photo by Todd Marcus
The framed song lyrics of “Glass Onion” by The Beatles sit atop the service bar.
Photo by Todd Marcus
The Glass Onion’s wall of windows overlook North Main Street.
Photo by Todd Marcus
The butternut squash bisque features Cabernet-braised cranberries.
Photo by Todd Marcus
The filet mignon capped with blue cheese compound butter more than scratches the itch for a carnivore.
Photo by Todd Marcus
A mild Anjou pear sauce is drizzled over perfectly seared salmon.
Photo by Todd Marcus
: A cup of mint chip ice cream – the mint tastes straight out of the garden.
Photo by Todd Marcus
The pumpkin crème brulée is another fine choice to cap off the evening.
Photo by Todd Marcus
An array of appetizers make for difficult decision, but no wrong choices.