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.


♦Housemade Vanilla Scones with peach curd, whipped cream and fresh mint 10.95

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

Calamari Fritti with tomato coulis 9.95

♦Tuscan Short Rib Sliders, pickled chili peppers and ricotta Boursin on brioche buns, with truffled fries 13.95

♦Mediterranean Tapas,hummus, lemon-white bean dip with tomato compote, Serrano ham, Moroccan meatballs, smoked paprika chicken skewer, marinated feta and grilled pita 16.95

♦Garlic Crusted Ahi Tuna* over spanakorizo with harissa and crumbled feta 13.95

♦Dip Duo, traditional hummus with smoked paprika and extra virgin olive oil and lemon-white bean with tomato compote, with crispy lavosh 12.95

Truffled Fries with Parmesan-lime aïoli 7.95

Blue Crab and Spinach Dip with crispy lavosh 12.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price


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 peach compote and whipped honey butter 10.95

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

♦Chorizo, Roasted Red Pepper and Caramelized Onion Frittata topped with GVG hashbrowns, tomato cipollini aïoli and shaved Parmesan 12.95

♦Breakfast Calzone, sausage, aged cheddar, roasted tomatoes, cipollini aïoli and scrambled eggs, with arugula salad 12.95

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


Grilled Salmon and Warm Farro* with roasted summer vegetables, garden rocket, pine nuts and feta, tossed with garlic-oregano vinaigrette 15.95

♦Lemon-Garlic Shrimp Salad with fregula, piquillo peppers, grilled artichoke, garden rocket, crumbled feta and toasted cumin vinaigrette 13.95

♦Chopped Grilled Chicken Salad with green beans, harissa roasted carrots, garden rocket, crumbled goat cheese, toasted sesame seeds and lemon tahini 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

♦Spanakorizo Eggplant, Spanish rice and sweet corn filled eggplant with warm fregula salad, wilted arugula, tzatziki and harissa sauce 12.95

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

♦Heirloom Tomato, All-Natural Bacon and Aged Gouda Tart with 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

Roasted Summer Vegetable Flatbread with smoked mozzarella and basil pesto 13.95

♦Chorizo and Roasted Red Pepper Flatbread with sweet corn cream, caramelized onion, fresh mozzarella and cilantro 13.95

♦ Chef’s Feature August 9 -September 26

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.