Photos: Previous Menus
Current Menus
Dinner | Lunch | Brunch | Dessert | Bar | O.Henry Afternoon Tea | Tea Back
See photos of our current lunch & dinner menu.
A Sampling of the Chef's Seasonal Features from previous menus
Garlic Sautéed Shrimp & Bulgur Wheat Salad tossed with mixed greens, cauliflower florets, golden raisins, roasted tomatoes, red onions and lemon vinaigrette, topped with black pepper yogurt
Rotisserie Beef, Spinach, Horseradish Cream Sauce, Roasted Tomato Relish and Goat Cheese Flatbread
Crispy Parmesan Cauliflower with leek-sherry cream sauce and garlic-tomato sautéed broccoli raab
Tagliatelle Bolognese, rich ragoût of ground beef and tomatoes over ribbon pasta with shaved Parmesan
Carpaccio of Serrano Ham with arugula, extra virgin olive oil and mushroom chips
Oak-Fired Certified Angus Beef ® Filet Mignon topped with port wine demi-glace and truffled chive crostini over mashed potatoes and sautéed broccoli raab
Schnitzel Holstein, crispy herb-breaded, bone in veal chop, pounded thin and served with fried eggs, lemon and anchovy-caper sauce over sautéed broccoli raab and Greek roasted potatoes
Shaved Serrano Ham Sandwich on grilled pita with hummus, arugula, feta and harissa aïoli, served with hand-cut fries
Wood-Fire Grilled Black Pepper Crusted Duck Breast with apple cider shallot reduction over polenta and wilted greens
GVG Dessert Sampler: Churros with Hot Chocolate Sauce, Apple Crostata, Frozen Nutty Irishman, Vanilla Bean Crème Brûlée
Churros and Hot Chocolate Sauce, cinnamon sugar dusted crispy pastries
Katy go Braghmly: Stoli Vanil vodka with white cream de cacao, cream and Guiness beer
Wood Fire Grilled Duck Breast with port wine-fig sauce over polenta and wilted greens
Pan Seared Scallops topped with smoked paprika vinaigrette over piquillo-Manchego polenta and sautéed spinach
Beef & Truffled Mushroom Lasagna with fresh mozzarella and sautéed spinach
Grilled All-Natural Berkshire Pork Chop with tomato-white bean ragoût and wilted greens
Roasted Red Pepper, Caramelized Onion and Pesto Flatbread
Seared Cauliflower Steak with roasted sweet potatoes, smoked paprika & macadamia nut pesto and sautéed spinach
Knife & Fork Steak Sandwich, Certified Angus Beef ® on housemade caraway bread with olive tapenade aïoli, arugula and Gruyère, served with hand-cut fries
Mediterranean Hummus Dip with grilled flatbread and extra virgin olive oil
Short Rib Sliders, Certified Angus Beef ® with caramelized onions and Roaring 40’s Blue cheese on housemade brioche buns, served with truffle fries
GVG “Reuben,” Giacomo’s corned beef and pastrami layered with sauerkraut, Gruyère and zesty Russian dressing on crusty caraway bread, served with hand-cut fries
Crab, Leek and Gruyère Quiche with arugula salad
Housemade Savory “Pies,” handcrafted mini pastries filled with pork, rosemary and aged cheddar
Orange Panna Cotta with GVG mocha ice cream and blood orange glaze
GVG Dessert Sampler: Orange Panna Cotta, Apple Crostata, Frozen Nutty Irishman, Vanilla Bean Crème Brûlée
Raptured Rose
Peppercorn Crusted Scallops, pan seared with orange, bacon and cilantro sauce over crispy risotto cake and sautéed spinach
Almond Crusted Goat Cheese Salad with roasted carrots, parsnips, butternut squash and fennel tossed with mixed greens and sherry vinaigrette
NY Strip Steak, grilled Certified Angus Beef topped with truffled shallot compote, served with hand-cut fries
Truffled Mushroom and Gruyère Quiche with arugula salad
Housemade Savory “Pies,” handcrafted mini pastries filled with lamb, roasted fennel and rosemary
Beef & Chianti-Simmered Mushroom Lasagna with fresh mozzarella and wilted spinach
Roasted Half Duck with fennel cream sauce and pickled pear over mashed potatoes and seasonal vegetable
Two-Way Berkshire Pork, citrus-apple braised pork belly and wood-fire grilled pork tenderloin over Nueske’s bacon & white bean ragout and wilted seasonal greens
Crispy Risotto Cake Napoleon with herbed goat cheese, grilled portabello mushroom, creamy marinara and wilted spinach
Cherry Crumble Cheesecake with GVG Black Forest ice cream
Friar Angelico
Lemon Meringue Tart, almond shortbread with lemon curd filling, topped with silky Italian meringue
Pan Seared Scallops over a butternut squash-Vintage Gouda gratin and sautéed spinach, topped with blood orange-sage beurre blanc
Mushroom, Thyme and Fresh Mozzarella Flatbread
Wood Fire Rotisserie Chicken, with rich brown gravy, caramelized onions, mashed potatoes and seasonal vegetable
Seared Lobster Tail over Lobster and Truffle Butter Risotto with leeks and green peas
GVG “Reuben,” Giacomo’s corned beef and pastrami layered with sauerkraut, Gruyère and zesty Russian dressing on crusty caraway bread, served with hand-cut fries
Housemade Savory “Pies,” handcrafted mini pastries filled with duck, green peppercorns and Gruyère cheese
Spicy Mussels with chorizo sausage, tomatoes, fresh cilantro and crostini
Grilled NY Strip Steak with grilled portabello mushroom, crumbled Gorgonzola and port wine reduction, served with fries
Prosciutto, Fig and Blue Cheese Flatbread
Jägerschnitzel, crisp herb breaded veal scaloppini and mushroom-bacon sauce with hand-cut fries
Carpaccio of Beef with fresh mushrooms, pine nuts and shaved Parmesan
Grilled Salmon and Warm Farro “Salad” with roasted butternut squash, pine nuts and feta tossed with garlic oregano vinaigrette
Mocha Glazed Lamb Loin with crispy risotto cake, wilted spinach and blackberry compote
Seared Cauliflower Steak with roasted sweet potatoes, smoked paprika & macadamia nut pesto and wilted spinach
Mushroom, Nueske’s Bacon and Gruyère Quiche with arugula salad
Tiramisù, cocoa dusted, marsala-espresso soaked sponge cake layers with Zabaglione mascarpone filling
Spiced Apple Martini
Lemon, Garlic & Rosemary Marinated Lamb Chops over spinach, feta and fresh sage faro
Dukkah Spice Crusted Halibut with harissa aïoli over chickpea fritter and sautéed spinach
Grilled NY Strip Steak with mushroom and caramelized onion ragoût, Greek roasted potatoes and sautéed spinach
Crispy Risotto Cake Napoleon with herbed goat cheese, grilled portabello mushroom, creamy marinara and wilted spinach
GVG “Reuben,” Giacomo’s corned beef and pastrami layered with sauerkraut, Gruyère and zesty Russian dressing on crusty caraway bread, served with hand-cut fries (lunch)
Three-Way Duck, wood-fire grilled breast, confit leg and foie gras with citrus tarragon beurre blanc over mashed potatoes and seasonal vegetable
Giacomo’s Sweet Italian Sausage, Cremini Mushroom and Balsamic Cipollini Onion Flatbread
Schnitzel Holstein, crisp herb-breaded veal scaloppini with fried egg and a lemon, anchovy- caper sauce over Greek roasted potatoes
Truffle Fries with a Parmesan-lime aïoli
Beef & Chianti-Simmered Mushroom Lasagna with fresh mozzarella and wilted spinach
Baked Caramel Butter Pastry with mocha anglaise and GVG buttermilk ice cream
Crab Cakes with Chili Lime Aïoli over saffron rice and seasonal greens
Mediterranean Spiced Lamb Loin with cumin roasted carrots, chickpea fritter and yogurt-mint sauce
Fennel Crusted Pork Chop with tomato jam, Parmesan polenta and seasonal vegetable
Wood Fire Baked Chicken Breast stuffed with fresh herbs and ricotta, served with a preserved lemon beurre blanc over polenta and braised kale
Chianti Braised Pork Osso Buco Gremolata over polenta and seasonal vegetable
Lemon-Garlic Grilled Shrimp, White Bean and Roasted Fennel Salad over red leaf lettuce, tossed with rosemary red wine vinaigrette
Mediterranean Spiced Mussels with chickpeas, tomatoes, fresh cilantro and crostini
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