Brunch Menu

Weekend brunch at Green Valley Grill is served Saturday and Sunday, 9 AM – 4 PM. Relax in our dining room or dine outdoors in our courtyard.

Happenings: Current Features | Lunch in Greensboro

SMALL PLATES

♦Housemade Vanilla Scones, lemon curd, whipped cream and fresh mint 10.95

Churros, cinnamon-sugar dusted crispy pastries, warm chocolate sauce 7.95

♦Mediterranean Tapas, hummus, roasted red pepper-feta dip, artisanal salumi, za’atar fries, charmoula spiced chicken skewer, sweet Italian sausage over farro, grilled pita 16.95

Calamari, harissa sauce 9.95

♦Grilled Asparagus*, pancetta, poached egg, tomato-chili compote, fig balsamic, Parmesan 11.95

♦Garlic Crusted Ahi Tuna*, Persian love rice, harissa sauce, shaved Parmesan 13.95

♦Mediterranean Street Fries, hand-cut za’atar fries, spicy beef, tzatziki, sweety drop peppers, cilantro 13.95

♦Dip Duo, traditional hummus with smoked paprika and extra virgin olive oil, roasted red pepper-feta dip, crispy lavosh 12.95

Truffled Fries, Parmesan-lime aïoli 8.95

Blue Crab and Spinach Dip, crispy lavosh 12.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price

Brunch

GVG Breakfast, scrambled eggs, all-natural bacon, creamy polenta, GVG hashbrowns 11.95

Eggs Benedict*, toasted challah bun, shaved Giacomo’s ham, poached eggs, hollandaise, GVG hashbrowns 11.95

♦Smoked Salmon Pizzette*, cherry tomatoes, capers, green onion, dill cream cheese, sunny-side up egg 13.95

Avocado Ciabatta Toasts*, roasted tomato, poached eggs, hollandaise, arugula salad 11.95

♦GVG “Reuben” Benedict*, rustic pumpernickel, Giacomo’s corned beef and pastrami, sauerkraut, Gruyère, poached eggs, zesty Russian dressing, GVG hashbrowns 13.95

♦Rustic French Toast, Grand Marnier mascarpone, toasted almonds 10.95

Shakshuka*, bacon wrapped smoked potato cake, chorizo-tomato ragoût, fried egg, cilantro-lime sauce 12.95

♦Asparagus, Bacon and Green Onion Frittata, GVG hashbrowns, shaved Parmesan, romesco aïoli 11.95

♦Moroccan Breakfast Bowl, grilled chicken, egg whites, asparagus, cherry tomatoes, farro, Moroccan spiced chickpeas, spinach, Greek yogurt 12.95

LUNCH

♦Lemon-Garlic Shrimp Fattoush Salad, greens, parsley, cherry tomatoes, cucumber, green onions, feta, lavosh, mint vinaigrette 13.95

♦Grilled Salmon and Warm Farro*, garden rocket, asparagus, cherry tomatoes, pine nuts, feta, garlic-oregano vinaigrette 15.95

Grilled Chicken Salad, garden rocket, spinach, roasted red peppers and red onions, feta, walnuts, garlic-oregano dressing 12.95

Parmesan Crusted Chicken, herbed goat cheese, fried capers, lemon garlic sauce, mashed potatoes, seasonal vegetable 14.95

Today’s Chef’s Selection (Please ask your server) Market Price

Wood-Fire Grilled Salmon*, vintage sherry-honey glaze, garlic-thyme butter, creamy polenta, seasonal vegetable 15.95

♦Vegetable Bisteeya, Moroccan spiced vegetable and Manchego filled pastry, crispy artichoke, Persian love rice, broccolini, harissa sauce 13.95

Baked Pecan Crusted Trout, lemon beurre blanc, creamy polenta, seasonal vegetable 14.95

♦Crab, Asparagus and Gruyère Quiche, arugula, roasted tomato and Parmesan salad 11.95

Darn Good Burger*, herb mayonnaise, hand-cut fries; just ask for cheese 10.95

Roasted Chicken Salad Croissant, hand-cut fries 11.95

♦Giacomo’s Italian Sausage Flatbread, spicy ricotta, mozzarella, broccolini, sweety drop peppers, Parmesan 13.95

♦Grilled Artichoke Flatbread, Persian love spice whipped feta, pickled red onion, fresh dill, pomegranate molasses 13.95

♦ Chef’s features March 6 – April 30

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.