CityView Magazine

30 | Food & Wine • 2009 steak and finish it. For dessert, Hinshaw speaks lovingly of his Bananas Foster. It consists of three slices of banana bread – prepared Morgan's Chop House style – doused with a sauce of sliced bananas, Amaretto, brown sugar and walnuts and topped with two scoops of vanilla bean ice cream. "The dessert itself is an event," he said. Hinshaw says having fun with the menu is another key to the success of Morgan's Chop House Restaurant. The restaurant offers a feature dish every night. The staff gauges customer reaction and if it's favorable, the feature earns a spot on the menu. "We ask for customer's opinions. Feedback is very important to us," he said. "We love to honor requests, even if it's not on the menu. Just to make it a great night for groups or individuals. We go as far as we can to accommodate," he said. While there are dishes that will always remain on the menu, some items are seasonal. For the upcoming cooler months, the dishes will be more savory. Spring and summer months bring out the lighter, fruity toppings, he said. He plans to present several new desserts for fall and winter, to include fresh-baked cobbler and winter mint ice cream. The success of Morgan's Chop House is all about customer satisfaction, from preparing quality dishes to ensuring customers are fully satisfied, Hinshaw says. His greatest satisfaction is hearing the laughter of his customers while he's in the kitchen. "It means they're having a good time," he said. CV on the menu Stuffed Flounder, filled with homemade crab stuffing, oven-baked. Pork Chop Putanesca, Thick, bone-in chop seasoned and fire grilled. Topped with three tortelloni, filled with wild mushroom, goat cheese, garlic and herbs... finished off with a light red sauce made with caper berries, kalamata olives, sundried tomatoes and sliced button mushrooms. 8-ounce Filet, seasoned and fire-grilled served with lobster pot pie, filled with lobster meat, spinach, sundried tomatoes and cream, topped with puff pastry. These are some of the things you'll encounter on Morgan's Menu Top Left and Above | The crème brulee and the fried cheesecake are both popular dessert choices from the menu at Morgan's. Above Left | Hilary Brockett, Eleana Sesso and Keri Brockett enjoy the lounge area.

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