Greensboro, North Carolina, Restaurant & Bar next to O.Henry Hotel | Phone: 336-854-2015
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Photos: Previous Menus

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

See photos of our current lunch & dinner menu.

A Sampling of the Chef's Seasonal Features from previous menus


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


Seared Flounder with warm crab salad, Catalan-orange cream, pistachio-mint rice and wilted greens


Amaretto Chocolate Cake with tart cherry-amaretto compote and housemade cherry-vanilla ice cream


Grilled Wagyu Flank Steak, citrus marinated, with orange-hazelnut rocket pesto, mashed potatoes, wilted greens and tomato-chili compote


Moroccan Spiced Lamb Skewers on grilled pita with hummus, arugula, cilantro pesto yogurt, harissa sauce, crumbled feta and roasted fall vegetables (lunch)


Grilled Duck Burger with Brie, pickled peach and herb mayonnaise, served with hand-cut fries


Oak-Fired Filet Mignon with a Cambozola stuffed mushroom, port wine reduction, mashed potatoes and seasonal vegetable


Banana Cheesecake
with vanilla wafer and toasted pecan crust, meringue and salted caramel sauce


Garlic Crusted Ahi Tuna with pistachio-mint rice, lemon-cumin yogurt and harissa sauce


Giacomo’s Sweet Italian Sausage, Cauliflower and Goat Cheese Quiche with arugula salad


Sherry Braised Short Rib Sliders with caramelized onions, Cambozola and port wine reduction on brioche buns, served with truffled fries


Hummus Duo, traditional with smoked paprika and extra virgin olive oil and roasted butternut squash with black tahini, served with grilled pita


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


Lamb Kebabs, Moroccan spiced minced lamb with lemon-cumin yogurt, harissa and grilled pita


Prosciutto & Fig Flatbread with fresh oregano and crumbled blue cheese


Moroccan Spiced Butternut Squash Flatbread with ricotta, wilted spinach, harissa spice, crumbled feta and cilantro


Wild Caught Shrimp Salad with crispy Moroccan chickpeas, mango, red onion and feta cheese, tossed with mixed greens and honey-lime vinaigrette


Blackened Cauliflower Steak with macadamia nut pesto, ricotta, roasted fall vegetables and wilted greens


Pan Seared Sea Scallops with orange-hazelnut rocket pesto, pistachio-mint rice, wilted greens and lemon-cumin yogurt


Veal Saltimbocca, bone-in veal chop with prosciutto, Marsala mushroom cream, polenta and seasonal vegetable


Rotisserie Chicken Thigh Sandwich with roasted fall vegetables, hummus, lemon tahini, feta, lemon-cumin yogurt and cilantro on flatbread, served with za’atar spiced roasted potatoes (lunch)


Wood-Fired Rotisserie Chicken with sherry-thyme butter sauce, mashed potatoes and seasonal vegetable


Catalan Meatballs, smoked paprika pork and beef meatballs with Catalan-orange cream, toasted almonds and grilled crostini


Seared Beef Tenderloin Tips with Marsala mushroom cream, mashed potatoes and seasonal vegetable (lunch)


Mediterranean Tapas, traditional hummus, prosciutto, Catalan meatballs, roasted butternut squash hummus, marinated feta, Moroccan spiced lamb kebab, and grilled pita


Sopressata, Sweet Corn and Aged Provolone Frittata topped with GVG hashbrowns, pesto and shaved Parmesan


Summer Berry Pudding with a mélange of seasonal berries and housemade concord grape swirl ice cream


Grilled Vegetable Flatbread with smoked mozzarella, spiced artichokes and shaved Parmesan


Chorizo & Manchego Phyllo Cigars with avocado relish


Miss Angela's Lasagna,Giacomo's Italian sausage, beef, grilled zucchini and corn baked with sliced heirloom tomatoes and wilted greens


Grilled Wagyu Flank Steak, citrus marinated, with corn chimichurri, za’atar spiced roasted potatoes
and cherry tomato-watercress salad


Rotisserie Chicken Thigh Sandwich with grilled za’atar spiced summer vegetables, hummus, lemon tahini, tzatziki,
feta and cilantro on flatbread, served with za’atar spiced roasted potatoes


Peach Cobbler-White Chocolate Cheesecake in a graham cracker crust with housemade vanilla ice cream


Chorizo Burger with avocado relish, sofrito and a fried egg, served with hand-cut rosemary fries


Oak-Fired Filet Mignon topped with Turkish ezme and crumbled feta over mashed potatoes and seasonal vegetable


Mediterranean Tapas, hummus, Serrano ham, field pea purée, zucchini cake, marinated feta,
chorizo-Manchego phyllo cigar, and grilled pita


Garlic Crusted Ahi Tuna over field pea purée and Turkish ezme with crumbled feta


Tuscan Short Rib Sliders with pickled chili peppers, caramelized onions and Mahón on brioche buns, served with truffled fries


Pan Seared Sea Scallops over crispy zucchini cakes with a cherry tomato-watercress salad and tzatziki


Heirloom Tomato Flatbread with applewood smoked bacon and fresh mozzarella


Hummus & Field Pea Dips with crumbled feta, Turkish ezme and sesame seeds, served with grilled pita


Provoletta, grilled aged provolone with Turkish ezme, vintage sherry-honey glaze and crostini


Crispy Zucchini Cakes topped with spicy Turkish ezme, tzatziki and crumbled feta over a Middle Eastern grain blend
with arugula, pine nuts and golden raisin


Grilled Salmon and Warm Farro “Salad” With grilled summer vegetables, pine nuts and feta,
tossed with garlic-oregano vinaigrette

 


Spanakorizo Eggplant, Spanish rice, sweet corn and Manchego filled eggplant with chickpea salad, wilted greens and piquillo pepper coulis


Fruit Crostata, rustic tart filled with fresh seasonal fruit, served with GVG buttermilk ice cream


Sous Vide Lamb Rack with a crispy sesame-Parmesan crust and pomegranate molasses over chickpea salad and wilted greens


Almond Angel Food Cake with summer fruit salad and strawberry-buttermilk sherbet


Wood-Fired Rotisserie Chicken with blistered cherry tomatoes and lemon tahini over mashed potatoes and seasonal vegetable


Peach Crumble Pie with peach curd and housemade vanilla ice cream


Tuscan Short Rib Sliders with spicy corn relish, avocado and shaved Parmesan on brioche buns, served with truffled fries


Burrata Pan Con Tomate, roasted heirloom tomatoes, shaved Parmesan and grilled crostini


Oak-Fired Filet Mignon topped with bruschetta relish and shaved Parmesan over mashed potatoes and seasonal vegetable


Rotisserie Chicken Thigh Flatbread with spicy corn relish, fresh mozzarella, cilantro and shaved Parmesan


Chicken Panzanella Salad with sweet corn, croutons, tomatoes and fresh mozzarella tossed with romaine, sherry vinaigrette and tomato-cipollini onion aïoli


Rotisserie Chicken Thigh Sandwich with grilled za’atar spiced summer vegetables, hummus, lemon tahini, feta and fresh cilantro on flatbread, served with za’atar spiced roasted potatoes


Mediterranean Tapas, bruschetta, hummus, Serrano ham, Burrata with basil pesto, chickpea salad with avocado, spanakorizo stuffed eggplant and grilled pita


Moroccan Spiced Striped Bass with charmoula sauce over a chilled mix of Greek vegetables tossed with kalamata olives, crumbled feta and garlic-oregano vinaigrette
Seared Beef Tenderloin Tips with Tuscan tomato ragoût over mashed potatoes and seasonal vegetable


Greek Salad with Wild Caught Shrimp, heirloom tomatoes, cucumbers, red onions, kalamata olives, bell peppers and feta, tossed with garlic-oregano dressing


Pan Seared Smoked Paprika Dusted Sea Scallops over creamy corn, bacon and chives, wilted greens and blistered cherry tomatoes


Garlic Crusted Ahi Tuna over chickpea salad and avocado with charmoula and crumbled feta


Strawberry Lemon Shortcake with fresh strawberries, crème anglaise and lemon whipped cream


Goat Cheese & Ricotta Cheesecake with Graham cracker crust, honey-lime blueberries, almond amaretti crumble and lemon whipped cream


Burrata and Meatball Gigante with basil pesto, smoked tomato cream and crostini


Tuscan Short Rib Sliders with caramelized onions, Parmesan-lime aïoli and Manchego crisps on brioche buns, served with truffled fries


Garlic Crusted Ahi Tuna over tabbouleh salad with crumbled feta and harissa



Local Tomato Sampler with crumbled goat cheese, julienne red onion, extra virgin olive oil, sea salt, cracked black pepper and crostini


Spanish Cobb Salad with grilled chicken, Serrano ham, hard boiled egg, heirloom tomato, Manchego crisps and avocado over romaine and spinach tossed in Gorgonzola dressing


Grilled Salmon and Warm Farro “Salad” with asparagus, pine nuts, arugula and crumbled feta tossed with garlic-oregano dressing


Caprese Sandwich on toasted ciabatta with heirloom tomatoes, fresh mozzarella, red onions, basil pesto and hand-cut fries


Rotisserie Chicken Thigh Sandwich, open-faced on flatbread, with hummus, arugula, crumbled feta, harissa, lemon tahini and tabbouleh salad


Shaved Rotisserie Beef Flatbread with Mornay sauce, arugula, fresh mozzarella, and horseradish cream



Wild Mushroom Risotto Cakes with smoked tomato cream, wilted greens, shaved asparagus salad and Parmesan


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


Pesto Flatbread with roasted red peppers, caramelized onions and fresh mozzarella


Asparagus, Bacon and Crumbled Goat Cheese Quiche with arugula salad


Sous Vide NY Strip Steak with truffled sherry pan sauce, Greek roasted potatoes and shaved asparagus salad


Pan Seared Sea Scallops over wild mushroom risotto cake, with smoked tomato cream, basil pesto, wilted greens and Parmesan


Chili Crusted Lamb Loin with sesame seeds and lemon tahini over wilted greens and bulgur wheat pilaf with pine nuts, golden raisins, red peppers and arugula


Tuscan Beef Short Ribs, seared, then slowly braised with Marsala and rich tomato-Parmesan ragout, served over polenta and wilted greens


Mediterranean Tapas, tzatziki, hummus, Serrano ham, Burrata with basil pesto, beef meatball in smoked tomato cream, tabbouleh salad, and grilled pita


Tabbouleh Shrimp Salad with bulgur wheat, fresh parsley, cucumber, local tomatoes, fresh mint and crumbled feta, tossed with arugula and lemon vinaigrette

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


Chocolate Cheesecake with hazelnut crust and GVG banana and salted caramel ice cream


Wood-fired Rotisserie Chicken with sherry-thyme beurre blanc and pistachio pesto over mashed potatoes and seasonal vegetable


Moroccan Beef Meatballs with tzatziki sauce, crumbled feta and crostini


Grilled Lamb Chops with piquillo pepper-mint chimichurri over roasted Greek potatoes and wilted greens


Rotisserie Chicken Thigh Sandwich, open-faced on flatbread with hummus, arugula, crumbled feta, pickled red onions, lemon tahini and za'atar spiced fries


Coconut-Tahini Cake with pomegranate and honey marinated oranges, candied pistachios, crème anglaise and whipped cream


Smoked Mushroom & Charred Leek Flatbread with romesco sauce, mozzarella and shaved Manchego


Schnitzel Holstein, crisp herb-breaded veal scaloppini with fried eggs, a lemon, anchovy and caper sauce and hand-cut fries


Chorizo Potato Cake with Sofrito, onion, pepper and tomato ragoût over a crispy cake, with fried eggs and harissa sauce


Pan Seared Sea Scallops over cauliflower “risotto,” with blood orange glaze, pistachio pesto and wilted greens


Mediterranean Tapas, tzatziki, hummus, Serrano ham, Burrata with pistachio pesto, Moroccan meatballs, olive tapenade, and grilled pita


Lemon-Garlic Sautéed Shrimp Salad with green leaf lettuce, arugula, roasted cauliflower and crumbled feta tossed in onion and golden beet vinaigrette


Spanish Cobb Salad with grilled chicken, Serrano ham, hard boiled egg, roasted tomato, crumbled blue cheese and avocado over romaine and spinach tossed in Gorgonzola dressing


Garlic Crusted Ahi Tuna over polenta with olive tapenade, balsamic glaze and shaved Parmesan


Grilled Salmon and Warm Farro “Salad” with roasted cauliflower, pine nuts, arugula and crumbled feta tossed with garlic-oregano dressing

Roasted Butternut Squash Flatbread with spiced walnuts, smoked mozzarella, fresh arugula and port wine reduction

 

Lemon-Garlic Sautéed Shrimp Salad with fregula, piquillo peppers, grilled artichoke, arugula, crumbled feta and toasted cumin vinaigrette

 

GVG Dessert Sampler Lemon Meringue Cheesecake, Apple Crostata, Frozen Nutty Irishman, Vanilla Bean Crème Brûlée

 

Rotisserie Chicken Thigh Sandwich, open-faced on flatbread, with chorizo, roasted root vegetables, arugula, harissa, pine nuts, lemon tahini and za’atar spiced fries

 

Lemon Meringue Cheesecake with a citrus shortbread crust and raspberry sauce

 

Catalan Meatballs, smoked paprika pork and beef meatballs with wilted greens, pine nuts, Catalan-orange cream and shaved manchego

 

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

 

Pan Seared Za’atar Spiced Sea Scallops over roasted butternut squash purée, with sesame seeds, cilantro pesto yogurt, pomegranate molasses and wilted greens

 

Moroccan Vegetable Samosa, crispy vegetable filled pastries over cauliflower “rice” with wilted greens, cilantro pesto yogurt and harissa sauce

 

Mediterranean Tapas, smoked polenta cake, hummus, Serrano ham, Burrata with cilantro pesto, Catalan meatballs, vegetable samosa, and grilled pita

 

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

 

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

 

Housemade Chorizo Flatbread with piquillo peppers, caramelized onions, mozzarella, shaved Manchego and fresh cilantro

 

Smoked Paprika Braised Lamb Shank with spicy harissa chili sauce and cilantro pesto over polenta and roasted root vegetables

 

Jägerschnitzel, crispy herb-breaded, bone-in veal scaloppini with mushroom-bacon sauce and truffled fries

 

Wood-Fired Rotisserie Chicken with piquillo pepper chimichurri over cauliflower “rice” and seasonal vegetable


Crispy Cod Sandwich, on challah with harissa aïoli, carrot-harissa slaw and hand-cut za’atar spiced fries


Local Peach & Almond Cobbler Tart with GVG lemon-Greek yogurt ice cream


Oak-Fired Filet Mignon topped with spicy Turkish ezme and crumbled feta over mashed potatoes and seasonal vegetable (dinner)


Nueske’s Bacon, Sweet Corn and Local Chili Pepper Flatbread with fresh mozzarella and shaved Parmesan


Caramelized Local Watermelon with fresh mint, crumbled feta and vintage sherry vinegar


Lemon-Garlic Shrimp Salad, harissa couscous tossed with arugula, tomatoes, corn, raisins and crumbled feta (lunch & brunch)


Spanakopita Quiche, spinach, fresh dill and crumbled feta with arugula salad (lunch & brunch)


Za’atar Spiced Local Tomato Flatbread with fresh mozzarella and shaved pecorino


Wood-Fired Rotisserie Chicken with lemon tahini and pomegranate molasses over a Middle Eastern grain blend with arugula, pine nuts and dried cherries and grilled summer vegetables (dinner)


Hummus with Turkish Ezme, spicy tomato and chili pepper salad over housemade hummus, served with grilled pita


Crispy Zucchini Cakes topped with spicy Turkish ezme salad, tzatziki and crumbled feta over a Middle Eastern grain blend with arugula, pine nuts and dried cherries


Four Chili-Crusted Lamb Loin with fresh lime and olive oil over Middle Eastern grain blend with arugula, pine nuts, dried cherries, wilted greens and lemon tahini (dinner)


Mixed Grill, skewers of lemon tahini chicken and romesco marinated beef over harissa couscous, tomatoes, corn and raisins and grilled summer vegetables


Mezze with Turkish ezme, hummus, za’atar spiced local tomatoes, prosciutto, marinated feta, pomegranate molasses and grilled pita

Crispy Meringue & Coffee Trifle with white chocolate Grand Marnier mousse, whipped cream and shaved dark chocolate


Garlic Crusted Ahi Tunaover polenta with garlic scape pesto aïoli, minted cherry tomato confit and shaved Parmesan


Miss Angela’s Lasagna, Giacomo’s Italian sausage, beef and summer vegetables baked with sliced heirloom tomatoes and wilted greens


Short Rib Sliders with caramelized onions, aged cheddar and black pepper-Parmesan aioli on brioche buns, served with truffle fries


Garlic Crusted Ahi Tuna over polenta with garlic and parsley chimichurri, romesco and shaved Parmesan


White Chocolate Cheesecake in an almond cookie crust with GVG Grand Marnier ice cream and chocolate sauce


Double Smoked Lamb Chops with sherry-mint vinaigrette, marinated feta, Greek roasted potatoes and wilted spinach (dinner)


Crispy Parmesan Crusted Goat Cheese with piquillo pepper relish and crostini


GVG Dessert Sampler White Chocolate Cheesecake, Frozen Nutty Irishman, Rustic Apple Tart, Vanilla Bean Crème Brûlée


Mediterranean Tapas, Sicilian meatballs, crispy goat cheese, hummus, Serrano ham, marinated feta, tzatziki and grilled pita


Pita Kibbeh, finely ground beef and lamb with lemon garlic yogurt, roasted carrot harissa, pine nuts, olives, marinated red onions, feta and arugula, served with Greek roasted potatoes (lunch)


Grilled Salmon and Warm Farro “Salad”with roasted butternut squash, pine nuts, arugula and crumbled feta tossed with garlic-oregano dressing (lunch)


Grilled Artichoke and Charred Broccoli Flatbread with roasted garlic, shaved pecorino and balsamic glaze


Chorizo, Caramelized Onion and Piquillo Pepper Flatbread with roasted carrot harissa and smoked mozzarella


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


Grilled Flat Iron Steak topped with a garlic and parsley chimichurri and served with hand-cut fries (lunch)


Lemon-Garlic Shrimp Salad over baby kale tossed with roasted olives, chopped marinated vegetables, crumbled feta and garlic-oregano vinaigrette (lunch)


Smoked Salmon, Dill and Cream Cheese Quiche with arugula salad (lunch and brunch)


Roasted Butternut Squash and Ricotta Cannelloni with tomato chili compote and Marsala-Parmesan cream, served with tri-colored carrots and charred broccoli


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


Za’atar Spiced Sea Scallops, pan seared with roasted carrot harissa, Moroccan lentils, tri-colored carrots and baby kale


Wood-Fired Rotisserie Chicken with lemon beurre blanc, chimichurri sauce, mashed potatoes and seasonal vegetable (dinner)


Lemon Meringue Tart, sugar dough tart filled with lemon curd, topped with Italian meringue and raspberry sauce

 


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

 


Short Rib Sliders, Certified Angus Beef® with caramelized onions and Cambozola on brioche buns, served with truffle fries


Prince Edward Island Mussels steamed in sherry with house-cured pancetta, marinara, fresh cilantro and crostini


Lamb Phyllo Cigars with charmoula aïoli


Garlic Crusted Ahi Tuna over chickpea salad with toasted cumin vinaigrette, shaved Parmesan, chili aïoli and cilantro


Pesto Flatbread with roasted red pepper, caramelized onion and fresh mozzarella


Prosciutto and Fig Flatbread with crumbled Gorgonzola


Mediterranean Tapas, lamb phyllo cigar with charmoula, chickpea salad, hummus, prosciutto, marinated labneh, tzatziki and grilled pita


Pan Seared Sea Scallops with house-cured pancetta vinaigrette over polenta and wilted greens


Moroccan Spiced Lamb Chops over chickpea salad with marinated labneh, tzatziki and wilted greens


Wood-Fired Rotisserie Chicken with caramelized Madeira pearl onion demi-glace, mashed potatoes and seasonal vegetable


Southern Living Eggnog Cheesecake, inspired by our Southern Living partners, with gingersnap crust, cranberry sauce and GVG spiced rum ice cream


Southern Living Fig Cake, inspired by our Southern Living partners, with toffee sauce and GVG vanilla ice cream


GVG Dessert Sampler: Eggnog Cheesecake, Frozen Nutty Irishman, Rustic Apple Tart, Vanilla Bean Crème Brûlée


Sautéed Shrimp and Spicy Chickpea Panzanella Salad with avocado, red onion, crispy croutons and toasted cumin vinaigrette (lunch)


Giacomo’s Italian Sausage, Mushroom and Gruyère Quiche with arugula salad


Calzone with rotisserie chicken, mushrooms, roasted tomatoes, ricotta and chili oil, served with spicy Tuscan marinara and mixed greens (lunch)


Oak-Fired Certified Angus Beef ® Filet Mignon with Chianti demi-glace and a house-cured pancetta and spring onion ragout, over mashed potatoes and sautéed greens


Tres Leches Cake with fresh strawberries and dulce de leche


Seared Moroccan Spiced Cauliflower Steak with cucumber-cilantro yogurt sauce, spring onion couscous and sautéed greens


Amaretto Glazed Duck Breast with smoked Yukon Gold mashed potatoes and sautéed greens


Pesto Flatbread with roasted red peppers, caramelized onions and fresh mozzarella


Wood-Fired Rotisserie Chicken Flatbread with house-made ricotta, roasted tomatoes, fresh mozzarella, spinach and harissa aioli


Pan Seared Scallops with house-cured pancetta, smoked Yukon Gold mashed potatoes, pickled onions and harissa


Garlic Crusted Ahi Tuna with harissa over cauliflower purée


Wood-Fired Rotisserie Chicken with spring onion beurre blanc, mashed potatoes and grilled asparagus


Rustic Lamb Meatballs with lemon tahini, cucumber-cilantro yogurt sauce, feta and crostini


Mediterranean Tapas with Moroccan spiced cauliflower, hummus, Serrano ham, rustic lamb meatballs, grilled pita, tzatziki and marinated feta


Short Rib Sliders, Certified Angus Beef ® with onion, pepper and cilantro ragout on brioche buns, served with truffle fries


White Chocolate Cheesecake with GVG chocolate ice cream and caramel sauce


Grilled Flat Iron Steak, Certified Angus Beef ® topped with harissa sauce, served with hand-cut fries


GVG Dessert Sampler: White Chocolate Cheesecake, Frozen Nutty Irishman, Rustic Apple Tart, Vanilla Bean Crème Brûlée


House-Cured Pancetta with smoked Yukon Gold mashed potatoes, pickled onions and harissa (lunch)


Shrimp & House-Cured Pancetta Salad with peppercorn pecorino tossed with romaine lettuce, herb croutons and creamy garlic-Parmesan dressing (lunch)

Wood-Fire Grilled Lamb Burger on challah with feta, red onion salad, arugula and harissa, served with hand-cut fries


Grilled Salmon and Warm Farro “Salad” with roasted tomatoes, pine nuts, feta and kale tossed with garlic-oregano dressing (lunch)

 


Oak-Fired Certified Angus Beef ® Filet Mignon topped with Gorgonzola stuffed portabello mushroom and port wine reduction over mashed potatoes and wilted spinach


Grand Marnier Cheesecake with toasted hazelnut crust, crème anglaise and GVG double chocolate ice cream


Spicy Chorizo Mussels with fresh cilantro, marinara and crostini


Housemade Egyptian Yogurt Cheese with warm olives and grilled crostini


Porcini Filled Pasta Purses with Giacomo’s Italian sausage, sautéed mushrooms, roasted red pepper cream sauce and shaved Parmesan


Garlic Sautéed Shrimp Panzanella Salad with spinach, arugula, crispy bacon, sliced avocado and citrus balsamic vinaigrette (lunch)


Grilled Duck Burger with fig preserves, spicy hummus and cumin seed havarti, served with hand-cut fries (lunch)


Mediterranean Tapas with dolmades, spicy hummus, Serrano ham, Moroccan beef meatballs, grilled pita, tzatziki and Egyptian yogurt cheese


Spicy Beef Flatbread with horseradish, caramelized onion, scallions and fresh mozzarella


Pan Seared Scallops over a butternut squash-Vintage Gouda gratin and sautéed spinach, topped with blood orange-sage beurre blanc


Grilled Salmon and Warm Farro “Salad” with roasted butternut squash, arugula, toasted hazelnuts, and feta tossed with garlic-oregano dressing (lunch)


Jägerschnitzel, crispy herb-breaded veal scaloppini with mushroom-bacon sauce and Greek roasted potatoes


Truffled Mushroom Flatbread with thyme and fresh mozzarella


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


Crab, Roasted Leek and Gruyère Quiche with arugula salad


Parmesan-Thyme Crusted Lamb Loin over mashed potatoes and sautéed spinach


Molten Chocolate Cake with caramel sauce and GVG seasonal ice cream


White Chocolate & Peach Cobbler Cheesecake with GVG Marcona almond ice cream


Grilled Heirloom Tomato and Aged Cheddar Sandwich, served with hand-cut fries (lunch)


Grilled Salmon and Warm Farro “Salad” with grilled summer vegetables, pine nuts and feta tossed with garlic-oregano vinaigrette (lunch)


Burrata & Heirloom Tomato Bruschetta with shaved Parmesan and pesto


Sweet Corn, Manchego and Spanish Rice Stuffed Eggplant topped with bruschetta relish over wilted spinach and marinated chickpea salad


Moussaka, ground beef and eggplant pie with feta and Parmesan breadcrumbs, served with Greek roasted potatoes and sautéed greens


Mediterranean Tapas with dolmades, hummus, Serrano ham, baba ghanoush, grilled pita, tzatziki and feta cheese


Baba Ghanoush Flatbread with toasted walnuts, arugula, honey and crumbled feta cheese


Heirloom Tomato Flatbread with applewood smoked bacon and fresh mozzarella


Pan Seared Smoked Paprika Dusted Scallops with creamy corn, bacon and chives over sautéed spinach topped with wilted heirloom tomatoes and crumbled chèvre


Grilled Mediterranean Vegetable Quiche with Serrano ham and Manchego, served with arugula salad


Grilled Lamb Chops over sweet corn, Manchego and Spanish rice stuffed eggplant with wilted spinach and heirloom tomato-chili vinaigrette


Local Tomato Sampler with goat cheese, julienned red onion, extra virgin olive oil, sea salt and cracked black pepper


Oak-Fired Certified Angus Beef ® Filet Mignon topped with bruschetta relish and pesto crostini, with mashed potatoes and wilted greens


Moroccan Spiced Tilapia with charmoula sauce over a chilled mix of Greek vegetables tossed with kalamata olives, feta and fresh oregano


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


Affogato, GVG vanilla ice cream with a shot of espresso and a chocolate-hazelnut biscotti


Spicy Chorizo Mussels with fresh cilantro, marinara and crostini


Pan Seared Scallops with spicy Spanish chorizo vinaigrette, cauliflower purée and sautéed kale


Wood-Fired Rotisserie Chicken with rich brown gravy, caramelized onions, mashed potatoes and seasonal vegetable


Roasted Red Pepper, Caramelized Onion and Pesto Flatbread


Seared Za’atar Spiced Cauliflower Steak with roasted sweet potatoes, smoked paprika & macadamia nut pesto, ricotta and wilted spinach


Baklava with honey and walnuts, served with caramel sauce and GVG Grand Marnier ice cream


Housemade Savory “Pies,” handcrafted mini pastries filled with beef, mushrooms and Gruyère


Knife & Fork Wood-Fired Shrimp and Blue Crab Sandwich with chorizo vinaigrette, aged cheddar, avocado and chili lime aïoli on a baguette, served with arugula salad


Grilled Duck Breast with sherry-raisin glaze over mashed potatoes and sautéed kale


Grilled Garlic Shrimp and Roasted Butternut Squash Salad with arugula, red onion, manchego and lemon tahini dressing


Wild Caught Shrimp and Angel Hair Pasta tossed with basil pesto cream, toasted pine nuts, roasted tomatoes and shaved Parmesan


Spiced Chicken, Roasted Tomato, Cipollini Onion, Cilantro Aïoli and Manchego Flatbread


Hummus Dip with smoked paprika, grilled flatbread and extra virgin olive oil


Mediterranean Tapas with dolmades, spicy chorizo mussels, Serrano ham, hummus, grilled pita, tzatziki and feta cheese


GVG Dessert Sampler: Molten Chocolate Cake, Frozen Nutty Irishman, Apple Crostata, Vanilla Bean Crème Brulee


Grilled Shrimp and Chickpea Salad with arugula, roasted tomatoes, herb croutons, Manchego and toasted cumin vinaigrette (lunch)


White Bean Cumin Dip with grilled flatbread and extra virgin olive oil


Pan Seared Scallops with Moroccan yogurt sauce, spanakorizo and wilted seasonal greens


GVG Mixed Grill with lamb chop, pork belly and smoked duck sausage with rosemary mustard cream sauce, mashed potatoes and seasonal vegetable


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. Gruyere and zesty Russian dressing on a crusty caraway bread, served with hand-cut fries (lunch)


Truffled Mushroom, Thyme and Fresh Mozzarella Flatbread


Roasted Leek, Mushroom and Goat Cheese Quiche with arugula salad (lunch)


Beef & Chianti-Simmered Mushroom Lasagna with fresh mozzarella, wilted spinach and shaved Parmesan


Moroccan Beef Meatballs with cumin-cilantro yogurt sauce and feta cheese


Mediterranean Tapas with dolmades, Moroccan meatballs, Serrano ham, chickpea salad, tzatziki, feta cheese and grilled pita


Serrano Ham, Fig and Blue Cheese Flatbread


Carrot Chiffone Cake with brown sugar-cream cheese icing, candied walnuts and caramel sauce


Lemon-Garlic Grilled Shrimp and White Bean Salad over red leaf lettuce tossed with roasted fennel and rosemary red wine vinaigrette


Mediterranean Tapas with dolmades, pecorino pork meatballs, prosciutto, hummus, tzatziki, feta cheese and grilled pita


Calzone with Giacomo’s sweet Italian sausage, soppressata, roasted tomatoes, kalamata olives, mozzarella and fresh basil


Housemade Savory “Pies,” handcrafted mini pastries filled with brown ale simmered beef, rosemary and caramelized onions


Oak-Fired Certified Angus Beef® Filet Mignon topped with ricotta stuffed portabello mushroom over mashed potatoes and seasonal vegetable


Giacomo’s Sweet Italian Sausage, Cremini Mushroom and Piquillo Pepper Flatbread


Wood-Fired Rotisserie Chicken, with Madeira-leek cream sauce, cauliflower gratin and sautéed seasonal greens


Pecorino Pork Meatballs with spicy tomato sauce


Crab-Stuffed Flounder over wilted spinach with lemon-caper beurre blanc, served with polenta and seasonal vegetable


Parmesan-Thyme Crusted Lamb Loin over goat cheese and sweet potato pierogies and sautéed spinach with smoked paprika-macadamia cream and sage pesto


White Chocolate Cheesecake with GVG chocolate-chocolate chip ice cream and caramel sauce


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


Peppermint Pattie Martini

 

A Sampling of our Favorites on Most Menus


Seared Cauliflower Steak with roasted sweet potatoes, smoked paprika & macadamia nut pesto and wilted spinach


Grilled Tuna with roasted red peppers, avocado and kalamata olives tossed with mixed greens and toasted cumin vinaigrette (lunch)


Grape Leaf Wrapped Salmon topped with chopped tomato and pine nut-raisin relish, over polenta and seasonal vegetable


Garlic Crusted Ahi Tuna with romesco and shaved Parmesan


Short Rib Sliders, Certified Angus Beef® with caramelized onions and Roaring 40’s Blue cheese on brioche buns, served with truffle fries


Beef Short Ribs, Certified Angus Beef®, seared, then slowly braised with sherry and rosemary over mashed potatoes and seasonal vegetable


Beef and Italian Sausage Meatball Tagliatelle with pesto drizzled burrata, shaved Parmesan and grilled crostini


Mediterranean Tapas with dolmades, Moroccan meatballs, prosciutto, hummus, tzatziki, feta cheese and grilled pita


Wood Fire Rotisserie Chicken, with rich brown gravy, caramelized onions, mashed potatoes and seasonal vegetable


Grilled Salmon and Warm Farro “Salad” with roasted butternut squash, pine nuts and feta tossed with garlic-oregano vinaigrette


Roasted Red Pepper, Caramelized Onion and Pesto Flatbread


Grilled Duck Burger with fig preserves, red pepper hummus and cumin seed havarti, served with hand-cut fries


Oven Baked Herb Crusted Grouper with roasted red pepper sauce, wood-fired tomato and gigante bean ragout, wilted spinach and feta cheese


Smoked Paprika and Brown Sugar Cured Pork Belly with chili-plum jam, wood-fired tomato and gigante bean ragout and feta cheese


Schnitzel Holstein, crisp herb-breaded veal scaloppini with fried eggs and a lemon, anchovy, caper sauce, served with hand-cut fries


Pan Seared Sea Scallops with piquillo pepper and chorizo cream over saffron rice and wilted seasonal greens


White Chocolate Caramel Cheesecake with GVG cinnamon ice cream


Harissa Spiced Local Lamb, Feta, Arugula, and Pecorino-Romano Flatbread


Dukkah Spiced Sea Scallops with Madeira plum sauce over crispy polenta cakes and wilted seasonal greens


Spanakopita, phyllo triangles filled with fresh spinach, pine nuts and feta, served warm with tabbouleh salad, honey-chili roasted eggplant and tzatziki sauce


Carpaccio of Beef with pine nuts, shaved Parmesan, arugula, fresh squeezed lemon and extra virgin olive oil


Grilled Local Lamb Burger with charmoula sauce, feta cheese and arugula, served with hand-cut fries


Pastitsio, layers of savory ground beef, pasta and white sauce topped with feta and wilted spinach


Smoked Paprika Dusted Tuna topped with warm bacon, corn and avocado relish, over saffron rice and wilted seasonal greens


Oak-Fired Certified Angus Beef® Filet Mignon topped with Roaring 40’s blue cheese stuffed portabella, port wine reduction, mashed potatoes and broccoli raab


Apple Crostata, rustic tart filled with Granny Smith and Gala apples, served with GVG buttermilk ice cream and warm caramel sauce


Peaches and Créme with Marsala zabaglione, sugar dough crumble and toasted meringue


Feta Cheese Falafel and Fava Beans tossed with greenwheat freekeh, garlic, toasted cumin vinaigrette and cherry tomatoes, served with grilled pita and tzatziki


Grilled Flat Iron Steak, Certified Angus Beef®, topped with a garlic and parsley chimichurri sauce and served with hand-cut fries (lunch)


Herb-Crusted Goat Cheese Medallions and Heirloom Tomatoes with local honey vinaigrette


Tabbouleh Salad with Carolina Shrimp, bulgur wheat, fresh parsley and mint, red onion, local tomatoes and feta, tossed with mint vinaigrette (lunch)


Wood-Fired Rotisserie Chicken with blistered local tomatoes and herbed cream sauce over mashed potatoes and seasonal vegetable


Grilled Lamb Souvlaki Sandwich, marinated lamb skewers wrapped in grilled pita with hummus, Sambal Oelek, arugula, feta and tzatziki sauce, served with Greek roasted potatoes (lunch)


Veal Saltimbocca, tender scallops of veal wrapped in prosciutto and sage with lemon-caper butter sauce over polenta and broccoli raab


Mediterranean Tapas with dolmades, Moroccan meatballs, prosciutto, falafel, grilled pita, tzatziki and feta cheese


Hummus Dip with smoked paprika, grilled flatbread and extra virgin olive oil


Roasted Vegetable and Garlic Flatbread with mozzarella and fresh local chili peppers


Grilled Salmon and Warm Farro “Salad” with roasted summer vegetables, pine nuts and feta tossed with garlic-oregano vinaigrette (lunch)


Wilted Heirloom Tomato, Feta and Cilantro Quiche with arugula salad (Weekend Brunch)


Housemade Savory “Pies,” handcrafted mini pastries filled with white wine chicken, butter beans and aged Gouda


Prosciutto and Lemon-Garlic Ricotta Flatbread with arugula and mozzarella


Cannoli with white chocolate almondine mousse filling and chocolate amaretto sauce


Chocolate Gourmandise with GVG vanilla and mocha ice cream and warm caramel sauce


Housemade Savory Pies, handcrafted mini pastries filled with pork, rosemary and aged cheddar


Mediterranean Tapas with dolmades, Moroccan meatballs, Serrano ham, chickpea salad, grilled pita, tzatziki and feta cheese


Wood-Fire Grilled Duck Breast over mashed potatoes with wilted spinach, peach & pancetta chutney and goat cheese crumbles


Pan Seared Smoked Paprika Dusted Scallops with creamy corn, bacon and chives over sautéed spinach,topped with wilted heirloom tomatoes and crumbled chevre


Sweet Corn, Manchego and Spanish Rice Stuffed Eggplant topped with bruschetta relish over wilted spinach and marinated chickpea salad


Grilled Lamb Chops over saffron-potato tortilla with wood-fire grilled asparagus and lemon-cashew pesto


GVG Dessert Sampler: Frozen Nutty Irishman, Peach & Blackberry Crumble Cheesecake, Summer Fruit Crostata, Vanilla Bean Crème Brûlée


Peach & Blackberry Crumble Cheesecake with GVG blackberry ice cream


Southern Peach Martini


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

Green Valley Grill Lemon Merengue
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

 


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