Brunch Menu

Weekend brunch at Green Valley Grill is served Saturday and Sunday, 9 AM – 4 PM. Relax in our dining room or dine outdoors in our courtyard.

SMALL PLATES

Housemade Vanilla Scones with lemon curd, whipped cream and fresh mint10.95

Zeppole, cinnamon dusted Italian doughnut bites with warm salted caramel and chocolate sauces 7.95

Calamari Fritti with smoked paprika-Valencia orange tomato sauce and Parmesan-lime aïoli 9.95

♦Short Rib Sliders brioche buns with roasted mushrooms, charred green onion, balsamic glaze and truffled fries 13.95

♦Mediterranean Tapas, hummus, Sicilian meatballs, Serrano ham, piri piri chicken skewer, tomato bruschetta, Burrata and grilled pita 16.95

♦Garlic Crusted Ahi Tuna* with Catalan spinach, pine nuts and piri piri sauce 13.95

Truffled Fries with Parmesan-lime aïoli 7.95

Blue Crab and Spinach Dip with crispy lavosh 12.95

Hummus topped with smoked paprika and extra virgin olive oil, with crispy lavosh 11.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price

Brunch

Eggs Benedict*, poached eggs on a toasted challah bun with shaved Giacomo’s ham, hollandaise and GVG hashbrowns 11.95

GVG Breakfast, scrambled eggs, all-natural bacon, polenta and GVG hashbrowns 11.95

♦Avocado Ciabatta Toasts* topped with portabello mushroom, poached eggs, hollandaise and bruschetta relish 11.95

♦Rustic French Toast topped with fresh strawberries and chocolate sauce 10.95

♦Smoked Salmon Pizzette* with fresh tomatoes, capers, green onions, dill cream cheese and a sunny-side up egg 13.95

♦Mushroom, Green Onion and Feta Frittata with GVG hashbrowns and tomato cipollini aïoli 12.95

♦“Toad in a Hole”*, two eggs fried in brioche toast, topped with sweet Italian sausage and grilled tomato compote, served with GVG hashbrowns 11.95

Oatmeal cooked with raisins and mascarpone, topped with Marcona almonds 6.95

LUNCH

♦Grilled Salmon and Warm Farro* with asparagus, garden rocket, pine nuts and feta, tossed with garlic-oregano vinaigrette 15.95

♦Lemon-Garlic Grilled Shrimp Salad bulgur wheat, arugula, asparagus, pickled hearts of palm, feta and lemon-garlic vinaigrette 13.95

Spanish Cobb Salad with grilled chicken, Serrano ham, hard boiled egg, roasted tomato, Manchego crisps and avocado over romaine and spinach tossed in Gorgonzola dressing 12.95

Parmesan Crusted Chicken layered with herbed goat cheese, served with fried capers, lemon garlic sauce, mashed potatoes and seasonal vegetable 14.95

Wood-Fire Grilled Salmon* with vintage sherry-honey glaze, garlic-thyme butter, polenta and seasonal vegetable 15.95

Today’s Chef’s Selection (Please ask your server) Market Price

♦Cherry Tomato Stuffed Portabello Mushroom with spanakorizo and wilted greens 12.95

Baked Pecan Crusted Trout with lemon beurre blanc, polenta and seasonal vegetable 14.95

♦Spanakopita, Greek phyllo pie with spinach, pine nuts, feta and arugula salad 11.95

Darn Good Burger* with herb mayonnaise and hand-cut fries, just ask for cheese 10.95

Roasted Chicken Salad Croissant with hand-cut fries 11.95

♦Housemade Pancetta Flatbread with ricotta and garden rocket 13.95

Pesto Flatbread with fresh mozzarella, roasted red peppers and caramelized onions 13.95

♦ Chef’s Feature April 19 – June 13

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.