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Plated Dinner Entrees

All Dinner Entrées include a choice of One Salad, Rolls & Butter, Iced Tea & Coffee and One Dessert. Our Chef will select an appropriate Starch & Fresh Seasonal Vegetable. Up to 3 entrée can be chosen. The number of each entrée as well as who is receiving which entrée should be given to your sales and catering representative 5 days prior to the event.

— Parmesan Crusted Chicken Breast with Herbed Goat Cheese, Lemon Garlic Sauce and Crispy Capers

— Pan-Seared Mediterranean Chicken Breast with Roasted Garlic Marinara Sauce and Roasted Vegetables

— Grilled Duck with Citrus Tarragon Butter Sauce

— Grape Leaf Wrapped Salmon topped with Chopped Tomato and Pine Nut-Raisin Relish

— Baked Pecan Crusted Trout with Lemon Beurre Blanc

— Mahi or Tilapia with White Wine Leek Butter Sauce

— Smoked Paprika Rubbed Pork Loin with Romesco Sauce

— Rosemary Crusted Rotisserie-Fired Angus Prime Rib with Roasted Mirepoix Au Jus and Creamy Horseradish Sauce

— Oak-Fired Angus Filet with Black Peppercorn Sauce and “Tobacco” Onions

— Beef Short Ribs, seared then slowly braised with Sherry and Rosemary

— Eggplant Provencal ~ Golden Fried with Mozzarella Cheese, Garlic Marinara Sauce and Balsamic Glaze

— Goat Cheese Crusted Portabella Mushroom with Tomato Mozzarella Salad

Combination Entrées

— Pan Seared Lemon Scented Chicken Breast and Filet of Salmon with Roasted Red Pepper Hummus and Citrus Aioli

— Medallion Beef Tenderloin and Grilled Chicken Breast with Green Peppercorn Sauce

— Wood-Fire Grilled Angus Beef Filet and Pancetta and Sage Wrapped Jumbo Shrimp with Truffle Hollandaise

Optional upgrades to any entrée:

— Seared Scallops
— Garlic Sautéed Shrimp
— Lump Crabmeat
— Crab Cakes
— Sautéed Wild Mushrooms
— Broiled ½ Lobster Tail

The Green Valley Grill Catering and Culinary Teams will be happy to custom design a menu for any special event.

For more information, please email a catering representative or contact us by telephone at
336-854-2000.