Lunch Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

Holiday Hours: Green Valley Grill is open noon – 8 PM on Thanksgiving and Christmas Day (serving their dinner menus plus a special “traditional favorites” menu), and the bar remains open until 10 PM. New Year’s Eve, we’ll serve our full dinner menu, plus a special menu, and the bar will be open until 1 AM. On January 1, we’ll serve brunch from 9 AM – 4 PM.


Calamari Fritti with harissa sauce 9.95

♦Sherry Braised Short Rib Sliders with caramelized onions, Cambozola and plum jam on brioche buns, served with truffled fries 13.95

♦Mediterranean Tapas, hummus, muhammara, Serrano ham, Moroccan meatballs, smoked paprika chicken skewer, lemon scented labneh and grilled pita 16.95

♦Garlic Crusted Ahi Tuna* with cauliflower puree, spicy chorizo vinaigrette, shaved Parmesan and cilantro 13.95

Truffled Fries with Parmesan-lime aïoli 7.95

Moroccan Beef Meatballs with tzatziki sauce, crumbled feta and crostini 13.95

♦Dip Duo,  traditional hummus with smoked paprika and extra virgin olive oil and a walnut, pomegranate and red pepper muhammara, served with crispy lavosh  12.95

Shrimp & Tomato Chili Gigante Bean Ragoût with lemon scented labneh 14.95

Blue Crab and Spinach Dip with crispy lavosh 12.95


♦Grilled Salmon and Warm Farro* with roasted fall vegetables, garden rocket, pine nuts and feta, tossed with garlic-oregano vinaigrette 15.95

♦Spanish Cobb Salad with grilled chicken, Serrano ham, hard boiled egg, roasted tomato, Manchego crisps and avocado over romaine and spinach tossed in Gorgonzola dressing 13.95

♦Lemon Garlic Shrimp Salad with curried chickpeas, mango, roasted cauliflower, spinach, crumbled feta and lemon vinaigrette 13.95

Peasant Chicken Salad, sun-dried tomatoes, artichokes, kalamata olives, capers and herb croutons tossed with greens and sun-dried tomato dressing 12.95

Grilled Tuna Salad* with roasted red peppers, avocado and kalamata olives tossed with mixed greens and toasted cumin vinaigrette 13.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price


Roasted Chicken Salad Croissant with hand-cut fries 11.95

Crispy Chicken and Bacon Sandwich on focaccia with shaved Parmesan, baby arugula and roasted tomato-cipollini onion aïoli, with hand-cut fries 12.95

♦GVG “Reuben,” Giacomo’s corned beef and pastrami layered with sauerkraut, Gruyère and zesty Russian dressing on rustic pumpernickel, served with hand-cut fries 13.95

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

♦Rotisserie Chicken Thigh Wrap with roasted fall vegetables, lemon tahini, garden rocket, crumbled feta, chorizo vinaigrette and Greek roasted potatoes 12.95

♦Duck Bacon & Fig Flatbread with arugula, fresh mozzarella and fig balsamic 13.95

♦Truffled Mushroom & Roasted Cauliflower Flatbread with mozzarella and fresh chives 13.95


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

♦Seared Cauliflower Steak with roasted sweet potatoes, smoked paprika-macadamia nut pesto and wilted greens 12.95

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

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

Beef & Giacomo’s Italian Sausage Lasagna with fresh mozzarella, wilted spinach and shaved Parmesan 13.95

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

♦Roasted Tomato, Cauliflower and Parmesan Tart with arugula salad 11.95

♦Seared Beef Tenderloin Tips* with Marsala mushroom cream, mashed potatoes and seasonal vegetable 15.95

♦ Chef’s Features September 27 – November 28

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.