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 FeaturesHoliday MenusLunch in Greensboro


Calamari, harissa sauce 10.95

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

Zeppole, cinnamon dusted Italian doughnut bites, warm salted caramel and chocolate sauces 7.95

Blue Crab and Spinach Dip, crispy lavosh 12.95

♦Persian Street Fries*, hand-cut rosemary fries, Persian ground turkey, whipped citrus goat cheese, harissa, cilantro, pickled peppers 13.95

♦Hummus Pair, butternut squash hummus with zesty pumpkin seeds,
traditional hummus with smoked paprika and extra virgin olive oil, crispy lavosh 12.95

Crispy Cauliflower, lemon tahini sauce, sweety drop peppers, lemon-chili oil 11.95

♦Garlic Crusted Ahi Tuna*, tomato compote, wilted greens, crumbled feta, chive oil 13.95

♦Mediterranean Tapas, hummus, Persian turkey meatballs, artisanal salumi, butternut squash hummus, rosemary-garlic chicken, caponata, grilled pita 16.95

Truffled Fries, Parmesan-lime aïoli 8.95

Potato Leek Soup, chive oil 4.95/5.95

Soup for Today Market Price


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

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

♦Smoked Salmon Pizzette*, herbed Boursin, capers, red onion, blistered tomatoes, sunny-side up egg 13.95

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

Short Rib Hash*, shredded beef short rib, diced onion, potatoes, green onions, sunny side up egg 15.95

♦Rustic French Toast, butterscotch sauce, toasted pecans, whipped cream 10.95

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

♦Giacomo’s Sweet Italian Sausage, Mushroom, Spinach, Manchego Frittata, GVG hashbrowns, tomato cippolini aïoli 11.95

♦Mediterranean Breakfast Bowl, wood-fired grilled chicken, egg whites, caponata, roasted artichokes, farro, herbed Boursin, spinach, 12.95


♦Grilled Salmon and Warm Farro Salad*, garden rocket, roasted artichokes, pine nuts roasted winter vegetables, feta, garlic-oregano vinaigrette 15.95

♦Grilled Chicken Salad, ribbons of kale, grapes, apples, zesty pumpkin seeds, Manchego, blood orange vinaigrette 12.95

♦Mediterranean Salad with Shrimp, romaine, red onion, artichokes, olives, blistered tomatoes, feta, pine nuts, lemon-herb vinaigrette 13.95

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*, dill beurre blanc, polenta, seasonal vegetable 15.95

Cajun Seared Cauliflower Steak, roasted winter vegetables, smoked paprika-macadamia nut pesto, ricotta, wilted greens 13.95

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

♦Shrimp, Caponata, Smoked Gouda Quiche, garden rocket, roasted tomato and Parmesan salad 11.95

Darn Good Burger*, herb mayonnaise, leaf lettuce, hand-cut fries; just ask for cheese 11.95

Roasted Chicken Salad Croissant, hand-cut fries 11.95

♦Giacomo’s Italian Sausage Flatbread, Tickler cheddar, crispy kale, Parmesan 13.95

♦Charred Broccolini Flatbread, spiced cranberry mascarpone, cider onions,
mozzarella, zesty pumpkin seeds 13.95

♦ Chef’s features December 4 – January 14

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.