Tony Biddle-Food & Beverage Director

Dinner Menu

Di Valletta

Richard Zinser-Executive Chef

336-294-1800 1000 CLUB ROAD, GREENSBORO NC 27407

N.C. Cheshire Organic Pork BellyPiquant Glazed, Slow Roasted Pork over Black Lentil Salad.

CharcuterieA selection of Dried Italian Meats and Sausages with Toasted Baguettes.

Maryland Crab CakeJumbo Lump Crabmeat stuffed Marinated Portabello Mushroom with Cajun Remoulade.

Lamb ChopsBlackened Loin Chops, Pomme Frittes, Candied Pecans, Gorgonzola Cheese and Red Wine Glaze.

Appetizers

Pan Seared Scallops Over Scallion and Maytag Blue Cheese Polenta with Fried Leeks.

Colossal Lump Crab

Chilled with Frisee Salad, Sriracha Mayo, Cucumber and Balsamic Reduction.

Hot Lobster and Artichoke Dip

Fresh Basil, Gruyere Cheese and Grilled Pesto Baguettes.

Kobe Beef CarpaccioChilled Blackened Japanese Filet over Spinach Crostini’s, Diced Red Onion, Capers, Balsamic Reduction and Extra Virgin Olive Oil.

$12 $14

$13

$12

$14

$13

$11

$13

$14Shrimp CocktailFour Jumbo Shrimp topped with Horseradish Cream and Cocktail Sauce.

Salad WedgeIceberg Lettuce, Jalapeño Bacon, Green Onions and Maytag Blue Cheese.

SoupsGrandover’s Seafood Gumbo BowlRoasted Butternut Squash and Pancetta Bisque Bowl

Atlantic SalmonPan Seared over Cheese Grits, Chevre Cheese and Pesto Oil.(Suggested pairing – La Crema Chardonnay)

Beef TenderloinGrilled twin 3-ounce Filets, lightly Blackened and served over Goat Cheese Potato Puree with Baby Carrots, Haricot Vertes and a Rich Demi-Glace.(Suggested pairing – Jordan Cabernet Sauvignon)

Salads (Add Chicken, Shrimp, Crab Cake, Grilled Tunaor Seared Scallops)

Grandover SaladField Greens with Belgian Endive tossed in a Vanilla Champagne Vinaigrette with Candied Pecans, Crumbled Chevre Cheese, Red Onions, Dried Cherries and Roasted Plum Tomatoes, topped with a Lime, Pine Nut Hummus Crostini.

Traditional Caesar

Romaine Hearts, Garlic Croutons and Creamy Parmesan Dressing.

Greek SaladRomaine Lettuce, Feta Cheese, Olives, Pepperoncini, Artichokes, Red Onions, Grape Tomatoes and Roasted Oregano Vinaigrette.

$12 $14

$13

$12

$27

$34

$13

$11

$13

Soup, Salad & Entrées

336-294-1800 1000 CLUB ROAD, GREENSBORO NC 27407

New York StripA 10-ounce center cut Loin Steak, served with Truffled Pomme Frittes, Sautéed Broccolini and a Green Peppercorn Demi-Glace.(Suggested pairing – Belle Glos Pinot Noir)

Rock Shrimp and GritsA firm, sweet-flavored Shrimp harvested from the Atlantic, Sautéed with Peppers, Onions, and Tomatoes in a Tasso Ham Cream Sauce.(Suggested pairing – Chateau St. Michelle Eroica)

Free Range ChickenA Grilled and Roasted, Spinach and Chevre Cheese Stuffed Chicken Breast, served with Dried Cherry and Baby Pea Risotto, Roasted Beets and Red Wine Demi-Glace.(Suggested pairing – Taken Red Blend)

Mid Atlantic MonkfishA firm, sweet Fillet, Pan Seared over Polenta Cakes with Sautéed Shiitake Mushrooms and a Smoky Chipotle Pepper Cream Sauce. (Suggested pairing – Rodney StrongCharlotte’s Home Sauvignon Blanc)

Ahi TunaA Pan Seared, Soy Marinated Tuna Steak, served with Roasted Baby Carrots, Black Lentils and a Ginger Crème Fraiche. (Suggested pairing – Kendall Jackson, Grand Reserve Chardonnay)

Prime Rib Pork ChopA Grilled, Apple Cider Brined 12-ounce Bone-in Chop, served with Black Lentils, White Asparagus and Marsala Cream Sauce. (Suggested pairing – Quantum By Beringer Red Blend)

Short Rib Ravioli Slow Roasted Beef Short Ribs in Barolo Wine stuffed Pasta, Caramelized Leek and Roasted Shallot Cream Sauce.(Suggested pairing – Yangarra Shiraz)

Chilean Sea BassFresh Herb Crusted and served with Roasted Tomato and Thyme Risotto, Green and White Asparagus, Tomato Oil and Toasted Pine Nut Sauce. (Suggested pairing – Jordan Chardonnay)

$29

$28

$24

$26

$24

$26

$21

$34

Entrées

336-294-1800 1000 CLUB ROAD, GREENSBORO NC 27407