Greensboro, North Carolina, Restaurant & Bar next to O.Henry Hotel | Phone: 336-854-2015
Home | Menus & Wine List | Hours & Reservations | Directions | Careers | Afternoon Tea | Special Happenings & Cooking Classes |
Private Group Dining | About Us | Sign Up for Updates | O.Henry Hotel | Gift Cards | Contact Us
 

Menus & Wine List
Buying Local Food | Online Reservations

Current Menus
Dinner | Lunch | Brunch | Dessert | Bar | O.Henry Afternoon Tea

Wine, Beer & Cocktails
Wine List with Wine Flights & Reserve List | Cockail & Beer 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 over 75 by the glass! Have your own private wine tasting with our Wine Flights. We feature specialty and classic hand crafted cocktails. And North Carolina. craft, draft, domestic and import beers.

Mediterranean Tapas
Green Valley Grill offers seasonal Mediterranean tapas menu and craft cocktails in the social lobby at O.Henry Hotel for Thursday Cocktails & Jazz and Select Saturdays O.Henry Jazz Series.

Chef’s Special Features through February 21
WEEKEND BRUNCH! Scroll down (or click here) to see a few brunch features.


Chocolate Cheesecake with espresso ganache, Italian tri-colored almond cookie and pistachio gelato


Vegetable Samosa, crispy vegetable filled pastries with roasted fennel, grain blend,
cilantro pesto yogurt and harissa sauce


Roasted Half Duck with lavender pear compote, wilted Swiss chard, grain blend and roasted fennel (dinner)


Open-Faced Charmoula Spiced Chicken Thigh Sandwich on flatbread with hummus,
roasted cauliflower, arugula, crumbled feta and za’atar spiced fries


Garlic Crusted Ahi Tuna with tomato-chili compote, balsamic onion jam and wilted greens


Prosciutto Carpaccio with arugula, pine nuts, pickled pears, shaved Parmesan,
extra virgin olive oil and crostini


Sherry Braised Short Rib Sliders with pickled shiitake mushrooms and balsamic onion jam on brioche buns,
served with truffled fries


GVG Dessert Sampler Chocolate Cheesecake, Apple Crostata, Frozen Nutty Irishman and
Vanilla Bean Crème Brûlée


Lemon-Garlic Sautéed Shrimp Salad with lentils, Swiss chard, grain blend, orange segments,
roasted cauliflower, crumbled feta and citrus balsamic vinaigrette


Pappardelle Bolognese, rich ragù of ground beef, sweet Italian sausage and tomatoes over pappardelle pasta,
topped with Burrata and cilantro pesto


Spicy Beef Flatbread with creamy horseradish, caramelized onion, arugula and fresh mozzarella


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


Pear and Frangipane Galette, lemon glazed pear and almond cream filled pastry
with fig and berry compote and GVG orange-cardamom ice cream


Mediterranean Tapas, hummus, Sicilian meatballs, Moroccan spiced vegetable samosa, ham croquette,
charmoula chicken skewer, marinated feta and grilled pita


Crab, Roasted Leek and Gruyère Quiche with arugula salad


Sicilian Meatballs with Giacomo’s sausage, ground beef, pine nuts, raisins, marinara,
shaved pecorino and grilled crostini


Wood-Fired Rotisserie Chicken with citrus-Parmesan gremolata, balsamic onion jam,
Greek roasted potatoes and seasonal vegetable (dinner)


Pan Seared Sea Scallops with Moroccan spiced tomato-chickpea ragoût,
citrus-Parmesan gremolata and wilted greens (dinner)


Grilled Salmon and Warm Farro with roasted cauliflower, fennel, garden rocket, pine nuts and feta,
tossed with garlic-oregano vinaigrette


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


Roasted Fennel and Pickled Shiitake Flatbread with ricotta and Gruyère


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


Now: Brunch on Saturday and Sunday!
Below are a few of our newest brunch features.



Avocado Ciabatta Toasts topped with portabello mushroom, poached eggs and hollandaise,
served with bruschetta relish


Oatmeal cooked with raisins and mascarpone, topped with Marcona almonds


Zeppole, cinnamon dusted Italian doughnut bites with orange ricotta 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