From sometime around 1939 a small gas station diner on the side of what was then Highway 40 (today’s Business Loop) held the name Glenn’s Cafe. Originally opened by Glenn Purdy and his wife Tilley, it enjoyed a 40+ year run at that location, starting as little more than a diner but graduating to more substantial cooking, Glenn’s and it’s eponymous sign became a favorite of weary travelers and local families alike.
In the early 80′s the business, and sign, were purchased by Stephen Cupp and then moved in 1988 to downtown Columbia for the first time to the corner of 9th and Cherry Streets, in what is now the Kaldi’s Coffee building where it remained with an ever growing New Orleans’ influence.
Those with a good enough memory have long tried to forget the last Mardi Gras they spent there! In 2002 Glenn’s closed it’s doors and many thought they’d seen the last of the Columbia legend. A trip to the South side of Columbia and then to the Virgin Islands for Steve before being headhunted, out of the sunshine and back to Boonville, for another incarnation of Glenn’s inside the Hotel Fredeick begining in 2006 brings us almost up to date. In the summer of 2013 Steve made the move to become Food and Beverage director at The Tiger Hotel back in Columbia and brought with him the Glenn’s Cafe name and of course the beloved original sign.
Crawfish meat, Panko bread crumbs. Served with green onion aioli.
Thick potato wedges, freshly diced, fried, spiced with bronze seasoning, and served up with a side of Parmesan ranch.
Jumbo Tiger Shrimp, fried and served on a buttered King’s Hawaiian Roll, topped with freshly-sliced tomatoes, lettuce, and spicy Harissa sauce.
Flour tortilla, blackened redfish, shredded lettuce, fruit salsa, creole vinaigrette.
A medley of roasted vegetables and seasoned Quinoa served on a bed of green lettuce.
Crispy house cut fries, white cheddar cheese, Cajun spiced braised pork, creamy coleslaw, and Carolina mustard barbeque sauce. Topped with pickled onions.
Creole deviled egg filling, blackening spice, and green onions. Topped with your choice of house-smoked salmon or applewood smoked bacon.
Breaded house sliced pickle chips with creamy parmesan ranch dipping sauce.
Griddled johnnycakes, artisanal greens, fresh pickled pepper relish, and pan seared shrimp. Drizzled with Creole vinaigrette.
House smoked pork belly, pimento cheese, fresh tomato jam, and Arugula. Drizzled with house-made vinaigrette.
Savory cheesecake with house-smoked salmon, mixed bell peppers, and sweet onions. Served with fresh fruit and oven baked croustades.
Fresh Blue Point oysters on the half shell. Served with Glenn’s cocktail sauce, horseradish, and fresh lemons.
Large Blue Point oysters hand breaded in cornmeal and deep fried. Served with house-made tartar sauce.
Dark, rich and spicy Creole stew with shrimp, oysters, crawfish, andouille sausage, and okra. Served with fresh steamed rice.
Fresh mixed greens, fresh sliced tomato, grilled KC Strip Steak, black pepper-herb balsamic vinaigrette, bleu cheese, and crispy fried shallots.
Mixed greens, bronzed chicken, applewood bacon, bleu cheese crumbles, fresh tomato, avocado, and hard-boiled egg. Served with your choice of house-made dressing.
Spinach, diced green apples, feta cheese, sliced strawberries, candied walnuts, topped with apple cider vinaigrette dressing.
Artisan salad greens, carrot, cucumber, cherry tomato, and red onion.
Dressings: Creole Vinaigrette, Bleu Cheese, Ranch, White Balsamic-Dijon Vinaigrette, Apple Cider Vinaigrette
Add Chicken 4
Add Grilled Salmon 6
House brine pork chop bronzed, grilled, and finished with a caramelized garlic butter.
Hand formed patty of 8oz beef, 1oz pork belly, and 1oz pulled pork, all grilled, and topped with cheddar cheese, a fried chicken breast, one over-medium egg, green onion aioli, and pickled red onions. Served on a toasted brioche bun.
Hand pattied 8 oz Angus Beef patty stuffed with braised beef, finished with cheddar cheese, applewood smoked bacon, tomato, mixed greens, and house Creole aioli. Served on a toasted pretzel bun.
USDA 8oz. CAB grilled, peppered and bacon wrapped. Topped with bleu cheese glacage, onion straws and home-made Worcestershire sauce drizzle.
Sherry braised pork sausage with roasted red & green peppers, onions, and cremini mushrooms. Served with Yukon Gold mashed potatoes and petite green beans. Topped with a mushroom gravy.
One and a half juicy catfish filets, fried in cornmeal and served with creamy tartar sauce.
Grilled 7 oz. Atlantic salmon marinated in bourbon and brown sugar. Finished with a sweet honey glaze.
Redfish filet spiced in Glenn’s Café Blackening Spice, and seared on a cast iron pan.
10 oz slow roasted fresh herb and spice crusted prime rib, served with beef au jus, creamy horseradish.
A quarter rack of ribs, 4 oz of pulled pork and 4 oz of prime brisket slow smoked with Bulleit Bourbon BBQ Sauce.
12 oz USDA Certified Premium Angus beef served with a red wine-rosemary compound butter.
Pork ribs seasoned in Glenn’s special spice blend, slow cooked and finished with sweet and spicy barbeque sauce. Accompanied by baked beans and creamy coleslaw.
Hand-breaded tender chicken breast. Served on mashed Yukon Gold potatoes and petite green beans with roasted garlic, and finished with our creamy sausage gravy.
Smoked duck, shrimp, andouille sausage, Glenn’s Café Tasso, and pasta. All simmered in a spicy brown seafood reduction.
Grilled airline chicken breast seasoned with Glenn’s Café blackening spice blend, on a bed of seared potatoes, Tasso, roasted mushrooms and green onions. Topped with Oyster-Tasso hollandaise.
Gulf shrimp simmered in a spicy Creole tomato sauce. Served with rice.
Fried chicken served with a Belgian style waffle, pickled pineapple, and a honey chili gastrique.
Chicken, shrimp, andouille sausage, and trinity vegetables simmered together in our spicy red creole tomato sauce with white rice.
Creamy stone ground grits, mushroom, red bell pepper, andouille ragout. Cajun spiced, seared colossal shrimp. Finished with a charred poblano cream sauce.
The Original (v)
The classic cocktail with skewers of shrimp, fried chicken, bacon, Cajun crab cake, grilled jalepeño, stuffed olives, and pickled okra.
No separate checks for parties of 10 or more.
Split charge on entrees 5.
Corkage fees apply.
Tasso is a cajun spiced smoked pork tenderloin.
Consuming raw or undercooked meats, poultry, seafood or shellfish may increase the risk of food borne illness.