Greensboro, North Carolina, Restaurant & Bar next to O.Henry Hotel | Phone: 336-854-2015
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Current Menus
Dinner | Lunch | Brunch | Dessert | Bar | O.Henry Afternoon Tea |
Valentine's Four-Course Prix Fixe Menu
(Please let us know about your allergies so we can create something special for you!)

Wine List
Our extensive wine list receives the Wine Spectator Award of Excellence each year. Take a look at our current wine offerings, including hundreds of selections and 75 by the glass! Have your own private wine tasting with our Wine Flights.
Complete Wine List with Wine Flights & Reserve List (PDF)

Chef’s Special Features January 7 – February 24, 2015


Short Rib Sliders with caramelized onions and potted Madeira cheese on brioche buns, served with truffle fries


Prince Edward Island Mussels steamed in sherry with chorizo-tomato cream, fresh cilantro and crostini


Crispy Crab and Parmesan Arancini over shaved prosciutto with tomato-cipollini onion aïoli


Garlic Crusted Ahi Tuna over polenta with harissa aïoli, shaved Parmesan and cilantro


Mediterranean Tapas, mussels with chorizo-tomato cream, crab-Parmesan arancini, hummus, prosciutto, marinated feta, tzatziki and grilled pita


Blue Crab and Spinach Dip with crispy lavosh


Spicy Pulled Chicken and Smoked Mozzarella Flatbread with balsamic glaze


Beef, Giacomo’s Italian Sausage and Chianti Simmered Mushroom Lasagna with fresh mozzarella, wilted spinach and shaved Parmesan


Pan Seared Sea Scallops with spicy Spanish chorizo vinaigrette over cauliflower purée and wilted greens


Bone-in Pork Chop with house-cured pancetta and whole grain mustard cream, roasted vegetables and wilted greens (dinner)


Crispy Risotto Cake Napoleon with herbed goat cheese, grilled portabello mushroom, creamy marinara and wilted greens


Oak-Fired Filet Mignon topped with caramelized Marsala onion and Parmesan pancetta cream over mashed potatoes and wilted greens (dinner)


Lemon-Garlic Shrimp Salad over kale and mixed greens tossed with toasted almonds, crumbled feta and blood orange vinaigrette (lunch)


Grilled Salmon and Warm Farro “Salad” with roasted carrots, cauliflower, pearl onions, arugula, candied walnuts and feta tossed with garlic- oregano dressing


House-Cured Pancetta and Truffled Egg Sandwich served sunny-side up on rustic pumpernickel with potted Madeira cheese and hand-cut fries (lunch)


GVG “Reuben,” Giacomo’s corned beef and pastrami layered with sauerkraut, Gruyère and zesty Russian dressing on rustic pumpernickel, served with hand-cut fries (lunch)


Prosciutto, Roasted Tomato and Parmesan Quiche with arugula salad (lunch)


Grilled Flat Iron Steak topped with harissa sauce and served with hand-cut fries (lunch)

 


Tiramisù, marsala and espresso soaked sponge cake layers with Zabaglione mascarpone filling, dusted with cocoa

 


Black Forest Cheesecake, chocolate cheesecake in an Oreo crust with brandied cherries, crème anglaise, cherry sauce and GVG double chocolate ice cream

A Few Menu Longtime Favorites


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


Rich Chocolate Cake, chocolate cake layered with a mocha cream filling, iced with ganache and finished with crème anglaise, raspberry and chocolate sauces


Frozen Nutty Irishman, chocolate cake layered with Irish cream mousse and crushed English toffee, finished with crème anglaise and chocolate sauce

 

See Chefs Selections from Previous Menus

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com