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O.Henry Hotel room service Menus

Green Valley Grill menus change with the seasons. Our chefs source seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

If you would like to dine in Green Valley Grill, please visit GreenValleyGrill.com to see the menus or make a reservation.

Room Service Hours:

Breakfast: Monday-Friday 7 AM – 10 AM
Note: The GVG dining room is closed between 10 – 11 AM. Room service is available.

Lunch:
Monday-Thursday 11 AM – 2 PM
Friday: 11 AM – 3:30 PM

Midday:
Monday-Thursday: 2 PM – 5 PM

Dinner:
Monday-Thursday: 5 PM – 10 PM,
Friday-Saturday: 3:30 PM – 10:30 PM
Sunday: 3:30 PM – 9 PM

Weekend Brunch: Saturday-Sunday: 7 AM – 3:30 PM

Breakfast

Entrees

GVG Breakfast, scrambled eggs, applewood-smoked bacon, polenta, GVG hashbrowns 13

Rustic French Toast, strawberries, chocolate sauce, powdered sugar 13

Giacomo’s Ham & Gruyère Omelet, mushrooms, onion, GVG hashbrowns 14

Avocado Ciabatta Toasts*, roasted tomatoes, poached eggs, hollandaise, GVG hashbrowns 14

Eggs Benedict*, toasted challah bun, shaved Giacomo’s ham, poached eggs, hollandaise, GVG hashbrowns 13

Steel Cut Oats, pecans, brown sugar 8

Housemade Vanilla Scones, strawberry curd 11

Raspberry Coffee Cakes, lemon glaze 10

Roasted Mushroom Toast, rustic focaccia, Boursin, caramelized onions, fried egg, hollandaise, GVG hashbrowns 15

Applewood-Smoked Bacon Quiche, Tickler cheddar, caramelized onions, roasted tomatoes, GVG hashbrowns 13

Short Rib Hash, GVG hashbrowns, caramelized onions, roasted red bell pepper, over-easy eggs, hollandaise 15

 

A La Carte

Bagel 3
cream cheese

Cereal 5
Fruit Loops, Corn Flakes, Raisin Bran, Cheerios

Croissant 4
butter & preserves

Greek Yogurt 7
housemade granola

Whole Fruit 3
apple, orange, banana

Sliced Fruit 4

Berries 5

Grits 4

Sausage Links 4

Turkey Sausage 5

Applewood-Smoked Bacon 4

Breads 3
white, wheat, rye, english muffin, gluten-free

Juices/Coffee

1/2 Pot Coffee 10

Full Pot Coffee 14

Juice (tomato, apple, orange, cranberry, grapefruit) 3

Milk 3

Hot Tea 3

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.

™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!

Lunch Menu

SMALL PLATES

♦ Calamari, mojo verde 13

Blue Crab and Spinach Dip, lavosh 16

Truffled Fries, Parmesan-lime aïoli 9

♦ Chili Dusted Crispy Artichokes, pistachios, clementine coulis 13

♦ Wood-Fired Baked Shrimp Santorini, yellow onion, red bell pepper, tomato, herbs, feta, crostini 16

♦ Strawberry Bruschetta, sunflower butter, whipped ricotta, sunflower seeds, mint 13

♦ Panko Crusted Ahi Tuna*, Bulgur wheat pilaf, chermoula verde, feta 17

Mediterranean Tapas, marinated olives, paprikash chicken skewers, traditional hummus, chili dusted crispy artichokes, shrimp ceviche, Za’atar labneh, grilled pita 19

♦ Short Rib Sliders, labneh, house-pickled vegetables, truffled fries, Parmesan-lime aïoli 15

SOUP AND SALADS

Warm Farro Salmon Salad*, spring peas, green beans, carrot, pine nuts, garden rocket, feta, garlic-oregano vinaigrette 19

Mediterranean Shrimp Salad, spinach, green beans, avocado, Bulgur wheat pilaf, spring onion, feta, kiwi vinaigrette 16

Grilled Chicken Salad, spinach, strawberries, toasted pecans, julienne red onions, goat cheese, poppy seed vinaigrette 15

Grilled Tuna Salad*, mixed greens, house-pickled vegetables, clementine, avocado, kiwi vinaigrette 17

Peasant Chicken Salad, romaine, artichokes, Kalamata olives, sun-dried tomatoes, capers, herb croutons, sun-dried tomato vinaigrette 14

Potato Leek Soup, chive oil 5/6

Soup for Today, Market Price

 

SANDWICHES AND FLATBREADS

Roasted Chicken Salad Croissant, hand-cut fries 13

GVG “Reuben,” rustic pumpernickel, Giacomo’s corned beef, pastrami, sauerkraut, Gruyère, zesty Russian dressing, hand-cut fries 16

Darn Good Burger*, herb mayonnaise, leaf lettuce, hand-cut fries (just ask for cheese) 14

Crispy Chicken & Bacon Sandwich, focaccia, Gruyère, garden rocket, tomato-cipollini onion aïoli, hand-cut fries 14

Rotisserie Chicken Flatbread, basil pesto, roasted tomatoes, confit garlic, mozzarella, Parmesan 16

Truffled Mushroom Flatbread, whipped ricotta, caramelized onions, fontina, fresh thyme, Parmesan 15

 

ENTRÉES

Pasta Bolognese, rich ragu of ground beef, sweet Italian sausage, tomatoes, Gemelli pasta, ricotta, basil pesto 17

♦ Crispy Crab Cake Plate, Bulgur wheat pilaf, Za’atar labneh, Mediterranean salad, grilled pita 22

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

♦ Beef Tenderloin Tips*, mashed potatoes, seasonal vegetable, Sherry jus 17

♦ Vegetable Lentil Cakes, strawberry salad, asparagus, harissa, feta 17

♦ Wood-Fired Grilled Salmon*, polenta, seasonal vegetable, strawberry-mint relish 19

♦ Applewood-Smoked Bacon Quiche, Tickler cheddar, caramelized onions, roasted tomatoes, garden rocket salad 13

Parmesan Crusted Chicken, mashed potatoes, seasonal vegetable, herb goat cheese, fried capers, lemon-garlic sauce 17

Baked Pecan Crusted Trout, polenta, seasonal vegetable, lemon beurre blanc 18

♦ Chef’s Features

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.

™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!

MidDay Menu

Small Plates

♦ Calamari, mojo verde 13

♦ Short Rib Sliders, labneh, house-pickled vegetables, truffled fries, Parmesan-lime aïoli 15

Mediterranean Tapas, marinated olives, paprikash chicken skewers, traditional hummus, chili dusted crispy artichokes, shrimp ceviche, Za’atar labneh, grilled pita 19

Truffled Fries, Parmesan-lime aïoli 9

Blue Crab and Spinach Dip, lavosh 16

 

Soups and Salads

Warm Farro Salmon Salad*, spring peas, green beans, carrot, pine nuts, garden rocket, feta, garlic-oregano vinaigrette 19

Peasant Chicken Salad, romaine, artichokes, Kalamata olives, sun-dried tomatoes, capers, herb croutons, sun-dried tomato vinaigrette 14

Potato Leek Soup, chive oil 5/6

Soup for Today, Market Price

 

Sandwiches

Roasted Chicken Salad Croissant, hand-cut fries 13

GVG “Reuben,” rustic pumpernickel, Giacomo’s corned beef, pastrami, sauerkraut, Gruyère, zesty Russian dressing, hand-cut fries 16

 

Entrees

Parmesan Crusted Chicken, herb goat cheese, fried capers, mashed potatoes, seasonal vegetable, lemon-garlic sauce 17

♦ Applewood-Smoked Bacon Quiche, Tickler cheddar, caramelized onions, roasted tomatoes, garden rocket salad 13

♦ Wood-Fired Grilled Salmon*, polenta, seasonal vegetable, strawberry-mint relish 19

♦ Chef’s Features

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.

GVG is 100% Employee Owned!

™ & © . This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

Dinner Menu

SMALL PLATES

Calamari, mojo verde 13

Blue Crab and Spinach Dip, lavosh 16

Truffled Fries, Parmesan-lime aïoli 9

Chili Dusted Crispy Artichokes, pistachios, clementine coulis 13

Wood-Fired Baked Shrimp Santorini, yellow onion, red bell pepper, tomato, herbs, feta, crostini 16

Strawberry Bruschetta, sunflower butter, whipped ricotta, sunflower seeds, mint 13

Panko Crusted Ahi Tuna*, Bulgur wheat pilaf, chermoula verde, feta 17

Mediterranean Tapas, marinated olives, paprikash chicken skewers, traditional hummus, chili dusted crispy artichokes, shrimp ceviche, Za’atar labneh, grilled pita 19

SOUPS AND SALADS

Simple Tossed Salad, strawberries, cucumber, five herb buttermilk 6

Caesar Salad, romaine, croutons, Parmesan crisps 7

Mediterranean Salad, spinach, green beans, avocado, Bulgur wheat pilaf, spring onion, feta, kiwi vinaigrette 10

Gorgonzola Salad, garden rocket, candied walnuts, candied pancetta 9

Potato Leek Soup, chive oil 5/6

Soup for Today, Market Price

SANDWICHES AND FLATBREADS

Short Rib Sliders, labneh, house-pickled vegetables, truffled fries, Parmesan-lime aïoli 15

Darn Good Burger*, herb mayonnaise, leaf lettuce, hand-cut fries (just ask for cheese) 14

Rotisserie Chicken Flatbread, basil pesto, roasted tomatoes, confit garlic, mozzarella, Parmesan 16

Truffled Mushroom Flatbread, whipped ricotta, caramelized onions, fontina, fresh thyme, Parmesan 15

ENTRÉES

Pan-Seared Duck Breast, clementine coulis, Greek roasted potatoes, wilted greens 33

♦ Vegetable Lentil Cakes, harissa, feta, strawberry salad, asparagus 23

♦ Crispy Crab Cakes, tomato-cipollini onion aïoli, Greek roasted potatoes, asparagus 34

♦ Wood-Fired Grilled Salmon*, strawberry-mint relish, polenta, seasonal vegetable 29

Parmesan Crusted Chicken, herb goat cheese, fried capers, lemon-garlic sauce, mashed potatoes, seasonal vegetable 25

♦ Pan-Seared Scallops, mojo verde, fried capers, lemon zest, Bulgur wheat pilaf, wilted greens 37

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

♦ Pasta Bolognese, rich ragu of ground beef, sweet Italian sausage, tomatoes, Gemelli pasta, ricotta, basil pesto 25

Baked Pecan Crusted Trout, lemon beurre blanc, polenta, seasonal vegetable 28

♦ Wood-Fired Grilled Filet Mignon*, green peppercorn cream, mashed potatoes, wilted greens 36

♦ Rotisserie Chicken, chermoula verde, Greek roasted potatoes, asparagus 25

♦ Sherry Braised Beef Short Ribs, Sherry jus, mashed potatoes, wilted greens 34

♦ Chef’s Features

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.

™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!

Dessert Menu

Vanilla Bean Crème Brûlée, chilled vanilla bean custard, caramelized sugar, raspberry coulis, pirouette cookie 9
*Sandeman “Rainwater” Madeira 4.5

Stracciatella Chocolate Tart, almond pastry cream, cookie crumble, whipped cream, chocolate sauce 9
*Poças Moscatel 6

Strawberry Crostata, rustic tart, strawberries, GVG buttermilk ice cream, strawberry coulis 9
* Croft “Pink” Rosé Port 5.5

Rich Chocolate Cake, mocha cream filling, ganache, crème anglaise, raspberry coulis, chocolate sauce 9
*Hawk & Horse“Latigo,” Late Harvest Cabernet Sauvignon 12

Limoncello Cake, GVG blueberry ice cream, blueberry reduction, mint 9
*Michele Chiarlo “Nivole” Moscato d’Asti 5.5

Frozen Nutty Irishman, chocolate cake, Irish cream mousse, crushed English toffee, crème anglaise, chocolate sauce 9
*Dow’s 20 Year Tawny 10

Affogato, GVG vanilla ice cream, shot of espresso, chocolate-hazelnut biscotti 7
*Blandy’s Malmsey 10 Year Madeira 5

*Indicates wine pairing selections

♦ Chef’s Features

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.

™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!

Brunch Menu

SMALL PLATES

Blue Crab and Spinach Dip, lavosh 16

Truffled Fries, Parmesan-lime aïoli 9

Panko Crusted Ahi Tuna*, Bulgur wheat pilaf, chermoula verde, feta 17

Housemade Vanilla Scones, strawberry curd 11

Raspberry Coffee Cakes, lemon glaze 10

Mediterranean Tapas, marinated olives, paprikash chicken skewers, traditional hummus, chili dusted crispy artichokes, shrimp ceviche, Za’atar labneh, grilled pita 19

Short Rib Sliders, labneh, house-pickled vegetables, truffled fries, Parmesan-lime aïoli 15

Potato Leek Soup, chive oil 5/6

Soup for Today, Market Price

 

BRUNCH

Rustic French Toast, strawberries, chocolate sauce, powdered sugar 13

♦ Short Rib Hash*, GVG hashbrowns, caramelized onions, roasted red bell pepper, over-easy eggs, hollandaise 15

♦ Applewood-Smoked Bacon Quiche, Tickler cheddar, caramelized onions, roasted tomatoes, garden rocket salad 13

♦ GVG “Reuben” Benedict, rustic pumpernickel, Giacomo’s corned beef, pastrami, sauerkraut, Gruyère, zesty Russian dressing, poached eggs, hollandaise, GVG hashbrowns 16

♦ Roasted Mushroom Toast, rustic focaccia, Boursin, caramelized onion, fried egg, hollandaise, GVG hashbrowns 15

Avocado Ciabatta Toasts*, roasted tomatoes, poached eggs, hollandaise, garden rocket salad 14

♦ Breakfast Flatbread, Italian sausage, roasted tomatoes, scrambled eggs, Tickler cheddar, GVG hashbrowns, tomato-cipollini onion aïoli 14

Eggs Benedict*, toasted challah bun, shaved Giacomo’s ham, poached eggs, hollandaise, GVG hashbrowns 14

GVG Breakfast, scrambled eggs, applewood-smoked bacon, polenta, GVG hashbrowns 13

 

LUNCH

Warm Farro Salmon Salad*, spring peas, green beans, carrot, pine nuts, garden rocket, feta, garlic-oregano vinaigrette 19

Grilled Chicken Salad, spinach, strawberries, toasted pecans, julienne red onions, goat cheese, poppy seed vinaigrette 15

Mediterranean Shrimp Salad, spinach, green beans, avocado, Bulgur wheat pilaf, spring onion, feta, kiwi vinaigrette 16

Crispy Crab Cake Plate, Bulgur wheat pilaf, Za’atar labneh, Mediterranean salad, grilled pita 22

Parmesan Crusted Chicken, mashed potatoes, seasonal vegetable, herb goat cheese, fried capers, lemon-garlic sauce 17

Wood-Fired Grilled Salmon*, polenta, seasonal vegetable, strawberry mint relish 19

Vegetable Lentil Cakes, strawberry salad, asparagus, harissa, feta 17

Baked Pecan Crusted Trout, polenta, seasonal vegetable, lemon beurre blanc 18

Roasted Chicken Salad Croissant, hand-cut fries 13

Darn Good Burger*, herb mayonnaise, leaf lettuce, hand-cut fries (just ask for cheese) 14

Rotisserie Chicken Flatbread, basil pesto, roasted tomatoes, confit garlic, mozzarella, Parmesan 16

Truffled Mushroom Flatbread, whipped ricotta, caramelized onions, fontina, fresh thyme, Parmesan 15

♦ Chef’s Features

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.

™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!