Dining Guide

There are some restaurants where the menu itself is a feast.

How does fried Black Pepper Calamari sound? Or Stuffed Ahi Tuna Roll, with Dungeness Crab, Avocado, Sesame Soy Vinaigrette and Wasabi? Try Organic Mushroom Spring Rolls with Lemongrass, Chilies and a Ginger Emulsion. For entrées, try the Ginger Crusted Black Cod with Israeli Couscous, Shaved Brussel Sprouts, Shemiji Mushrooms and Carrot Broth. Or try the Natural Local Pork Baby Back Ribs with their special Honey Barbecue Sauce.
Finish the meal with one of their house-made desserts or ice creams.To fully appreciate the range of offerings that Executive Chef Tyler Stokes invents, one should frequent Globus at the very least a few times each season as the menu changes with the leaves.

Owner Wendy Muir says Stokes is creative, innovative, enthusiastic,and passionate—adjectives that shine through the dishes of organic vegetables and natural meats. Sous Chef Ryan Stadelman is a great complement to Chef Stokes.

There’s a wide selection of imported beers and a boutique-style wine list that certified Sommelier Robert Jensen helped to create.

Heading into its 19th year, Globus has a loyal following and is a favorite of anyone who appreciates an eclectic menu.

Hint: According to the Food Network’s Rachel Ray, the calamari here is the “best on the planet.” Indulge yourself online at
www.globus-restaurant.com, where lovely photos of this gourmet Asian restaurant’s welcome exterior and graceful interior are accompanied by mouth-watering descriptions of the offerings.