Greensboro, North Carolina, Restaurant & Bar next to O.Henry Hotel | Phone: 336-854-2015
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Menus & Wine List
Buying Local Food | Online Reservations

Current Menus
Dinner | Lunch | Brunch | Dessert | Bar | O.Henry Afternoon Tea
Thanksgiving Day Menu | Thanksgiving-To-Go
Christmas Dinner Prix Fixe Menu | New Year's Eve Prix Fixe Menu
(Please let us know about your allergies so we can create something special for you!)

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 January 10
Scroll down (or click here) to see a few brunch features


Eggnog Cheesecake with graham cracker crust, cranberry compote and housemade gingerbread ice cream


Smoked Paprika and Sumac Dusted Lamb Skewers on grilled pita with hummus, arugula, cilantro pesto yogurt,
harissa sauce, crumbled feta and roasted root vegetables (lunch)


Seared Flounder with almond-crab butter, pomegranate vinaigrette, polenta, wilted greens
and pomegranate seeds


Prosciutto Wrapped Marsala Braised Pork Cheek with mushroom-white bean ragout, tomato chili compote
and seasonal vegetable (dinner)


Clementine-Fig Spice Cake with orange Grand Marnier glaze, pomegranate reduction and honey whipped cream


Rotisserie Chicken Thigh Sandwich, open-faced on flatbread, with chorizo, roasted root vegetables, arugula, harissa,
pine nuts, cilantro pesto yogurt and za’atar spiced fries (lunch)


Wood-Fired Rotisserie Chicken with romesco sauce, roasted potatoes and seasonal vegetable


Hummus Duo, traditional with smoked paprika and extra virgin olive oil and white bean with toasted cumin seeds and roasted tomatoes, served with crispy lavosh


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


Truffled Mushroom, Swiss Chard & Goat Cheese Quiche with arugula salad


Grilled Chicken Salad with roasted red peppers, red onions, goat cheese, walnuts and garden rocket
tossed with garlic-oregano dressing (lunch and brunch)


Pan Seared Harissa Dusted Sea Scallops with housemade hominy-chorizo hash,
creamy cauliflower “rice” and wilted greens (dinner)


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


Truffled Mushroom & Swiss Chard Flatbread with goat cheese and ricotta


Smoked Paprika and Sumac Dusted Lamb Loin with blood orange gastrique, housemade
hominy-chorizo hash, wilted greens and orange-cardamom spiced labneh (dinner)


Prosciutto Wrapped Juusto with citrus chimichurri, blood orange gastrique and grilled crostini


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


Mediterranean Tapas, traditional and white bean hummus, prosciutto, Sicilian meatballs,
smoked paprika lamb skewer, orange-cardamom spiced labneh, and grilled pita


Roasted Butternut Squash and Farro Cakes with harissa sauce, orange-cardamom spiced labneh, creamy
cauliflower “rice” and wilted greens


Garlic Crusted Ahi Tuna with housemade hominy-chorizo hash and tomato-cipollini aïoli


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


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.


Shredded Beef Short Ribs with housemade hominy-chorizo hash and fried eggs


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


Spanish Eggs and Chorizo Ragout, sunny-side up eggs with tomato-avocado salsa and grilled crostini


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