Green Valley Grill Menu

Soup for Today

Potato Leek Soup

Truffle Fries

With parmesan-lime aioli

Calamari Fritti

With spicy tuscan marinara and parmesan-lime aïoli

Hummus Dip

With grilled za’atar spiced summer vegetables, extra virgin olive oil, pine nuts and flatbread

Blue Crab and Spinach Dip

With crispy lavosh

Garlic Crusted Ahi Tuna

Over polenta with garlic scape pesto, bruschetta relish and shaved parmesan

Local Tomato Sampler

With burrata, julienne red onion, extra virgin olive oil, sea salt, cracked black pepper and crostini

Harissa-Lime Short Rib Sliders

With caramelized onions and shaved manchego on brioche buns, served with truffle fries

Earl Grey Supreme

Light body with lemony flavors and a natural sweetness.

English Breakfast

Straightforward medium to full body with hints of toast and honey.

Ceylon

Light body with a hint of honey

Peaches and Ginger

Medium body with sweet and fruity flavors.

Queen Catherine

Medium body blend of three chinese teas.

Sencha

Moderately light body with crispy notes.

Cherry Blossom

Medium body with plump cherry flavors.

Mint Verbena

Very light body with flavors of citrus and mint.

Chamomile

Light to medium body with subtle apple flavors

Raspberry Herbal

Light to medium body with flavors of raspberry and citrus.

Rooibos Chai

Light in body; earthy flavors with traces of nuttiness and the spice of chai.

Ginger’s Oolong

Light body with bold hints of ginger.

Simple Tossed Salad

With house vinaigrette

GVG Caesar

Grilled Heirloom Tomato and Aged Cheddar Sandwich

Served with hand-cut fries

Roasted Chicken Salad Croissant

Served with hand-cut fries

Greek Salad with Wild Caught Shrimp

Heirloom tomatoes, cucumbers, red onions, kalamata olives, bell peppers and feta, tossed with garlic-oregano dressing

Peasant Chicken Salad

Sun-dried tomatoes, artichokes, kalamata olives, capers and herb croutons tossed with greens and sun-dried tomato dressing

Heirloom Tomato Flatbread

With labneh, grilled eggplant and pesto with Plum Granny Farm garlic scapes

Spicy Beef and Tomato Mascarpone Flatbread

With fresh mozzarella, green onions and shaved pecorino

Affogato

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

Vanilla Bean Creme Brulee

Chilled vanilla bean custard with caramelized sugar and raspberry coulis

*Crustless Ricotta Cheesecake

With GVG honey-orange ice cream and salted pistachios

Rich Chocolate Cake

Chocolate cake layered with a mocha cream filling, iced with ganache and finished with creme anglaise, raspberry and chocolate sauces

Tres Leches Cake

With fresh peaches and dulce de leche

Fruit Crostata

Rustic tart filled with fresh seasonal fruit, served with GVG buttermilk ice cream

Frozen Nutty Irishman

Chocolate cake layered with irish cream mousse and crushed english toffee, finished with crème anglaise and chocolate sauce

GVG Dessert Sampler

Ricotta cheesecake, frozen nutty irishman, fruit crostata, vanilla bean creme brulee

Child’s Tea

Warm vanilla scone with preserves peanut butter and jelly sandwich, cookie, lamington, fresh fruit

Light Afternoon Tea

Warm vanilla scone with clotted cream and seasonal curd cucumber sandwich, assorted sweets, spicy cheddar wafer

O. Henry Tea

Warm vanilla scone with clotted cream and seasonal curd cucumber sandwich, mini ham and brie croissant with fig mayonnaise seasonal tea quiche, savory madeleine, assorted sweets, spicy cheddar wafer

Tea for Two

Warm vanilla scone with clotted cream and seasonal curd truffled egg salad on nine grain bread, savory muffin, carrot & cheddar on wheat, gvg chicken salad on croissants, assorted sweets, spicy chedd