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 hand breaded in cornmeal and deep fried. Served with sherry sauce.
Spears of cornbread, fluffy on the inside with a crunch on the outside. Served with our housemade Bulleit Bourbon BBQ sauce for dipping.
House smoked pork belly, pimento cheese, fresh tomato jam, and Arugula. Drizzled with housemade vinaigrette.
Crispy house cut fries, white cheddar cheese, Cajun spiced braised pork, creamy coleslaw, and Carolina Mustard BBQ 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.
Three hot flour tortillas filled with fresh lettuce, pineapple salsa and our legendary redfish tossed in a creole vinaigrette.
Breaded, house sliced pickle chips with creamy Parmesan ranch dipping sauce.
Fresh oysters on the half shell. Served with Glenn’s cocktail sauce, horseradish, and fresh lemons.
Large oysters hand breaded in cornmeal and deep fried. Served with housemade tartar sauce.
Dark, rich and spicy Creole stew with shrimp, oysters, crawfish, andouille sausage, and okra. Served with fresh steamed rice.
Arugula, fresh sliced tomato, grilled KC Strip Steak, black pepper-herb balsamic vinaigrette, bleu cheese crumbles and crispy fried shallots.
Mixed greens, bronzed chicken, applewood smoked bacon, bleu cheese crumbles, fresh tomato, avocado and hard-boiled egg. Served with your choice of housemade dressing.
A crisp wedge of iceberg lettuce topped with a housemade bleu cheese dressing, bacon crumbles and cherry tomatoes.
Freshly shredded kale sprinkled with parmesan cheese and zesty Caesar dressing mixed with Glenn’s Famous Corn Bread croutons.
Artisan salad greens, carrot, cucumber, cherry tomatoes and red onion. Served with your choice of housemade dressing.
Dressings: Creole Vinaigrette, Bleu Cheese, Ranch, White Balsamic-Dijon Vinaigrette, Apple Cider Vinaigrette
Add Chicken 4
Add Grilled Salmon 6
A sous vide 11 oz center cut pork loin brined in apple and molasses, seared and dusted in ancho chili and cacao powder and glazed in a port citrus reduction.
Redfish filet spiced in Glenn’s Cafe Blackening Spice and seared on a cast iron pan.
An all steak 8 oz Angus burger, stuffed with merlot-braised short rib, finished with cheddar cheese, applewood smoked bacon, tomato, mixed greens and housemade Creole aioli. Served on a toasted brioche bun.
Add fried egg: 2
Black beans, red and poblano pepper, corn and southern spices folded into a burger patty. Accompanied by butter lettuce, tomato, pickled onions and swiss cheese. Served on a toasted brioche bun.
Grilled 7 oz Atlantic salmon marinated in bourbon and brown sugar. Finished with a sweet honey glaze.
12 oz USDA Certified Premium Angus beef served with a red wine-rosemary compound butter.
Sherry-braised pork with roasted red and green peppers, onions and cremini mushrooms. Topped with a mushroom gravy.
One and a half juicy catfish filets, fried in cornmeal and served with creamy housemade tartar sauce.
10 oz slow-roasted fresh herb and spice crusted prime rib, served with beef au jus and creamy horseradish.
A quarter rack of ribs, 1/4 lb of pulled pork and 1/4 lb of prime brisket, slow smoked with Bulleit Bourbon BBQ sauce.
Creamy stone-ground gits, mushroom, red bell pepper and andouille ragout. Cajun spiced and seared colossal shrimp. Finished with a charred poblano cream sauce.
Chicken, shrimp, andouille sausage, and trinity vegetables simmered together in our spicy red Creole tomato sauce with white rice.
Gulf shrimp simmered in a spicy Creole tomato sauce. Served with white rice.
Two hand breaded tender chicken breasts, fried and served on mashed Yukon gold potatoes with petite green beans and roasted garlic, finished with our creamy sausage gravy.
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.
