garden rocket, candied walnuts, candied pancetta

Gorgonzola Salad

GVG pizza sauce, applewood smoked bacon, scrambled eggs, caramelized onions, smoked Gouda, GVG hashbrowns, hollandaise

Breakfast Flatbread*

Maderia-thyme jus, mashed potatoes, wilted greens.

Braised Beef Short Ribs

Rosemary port wine jus, Greek roasted potatoes, asparagus.

Wood-Fire Grilled Lamb Chops

rustic pumpernickel, Giacomo’s corned beef & pastrami, poached eggs, sauerkraut, Gruyère, zesty Russian dressing, hollandaise, GVG hashbrowns

GVG “Reuben” Benedict*

Devonshire Clotted Cream, Seasonal Curd, Spicy Cheddar Wafer, Fresh Strawberry

Three Warm Vanilla Scones

Devonshire Clotted Cream, Seasonal Curd, Cucumber & Dill Cream Cheese Finger Sandwich, Mini Croissant, Ham, Brie, Fig, Smoked Salmon Mini Crumpet, Arugula Mayonnaise, Seasonal Tea Quiche, Chicken Salad Phyllo Tart, Spicy Cheddar Wafer, Assorted Sweets

Warm Vanilla Scone

dill-garlic yogurt, pickled red onions, sun-dried tomatoes, feta, Aleppo chili oil, garden rocket

Lamb Flatbread

Olives, cacao nib gremolata, wilted spinach, roasted carrots

Orange-Fennel Halibut

Layers of chocolate cheesecake, chocolate caramel ganache and chocolate fudge cake, in a rich chocolate-caramel ganache finished with a micro hazelnut praline

Chocolate Hazelnut Ganache Cake

Chile-Cacao Marinated Wagyu Flank Steak Mole

Goat cheese, dark chocolate, blackberry tart

Bacon-Pimento Cheese

Pear-apple salad, green beans, cacao dusted almonds

White Chocolate, Raspberry & Brie Grilled Cheese

Today’s Chef Selection

Caesar Salad

cucumber, red bell pepper, 5 herb buttermilk

Simple Tossed Salad

garden rocket, cucumber, dried apricots, goat cheese, zesty pumpkin seeds, apricot-ginger vinaigrette

Mediterranean Salad

wilted greens, beef & sweet Italian sausage tomato ragout, poached eggs, Parmesan, chives

Polenta Bolognese*

Soup for Today

Potato Leek Soup

Herb mayonnaise, leaf lettuce, hand-cut fries (just ask for cheese)

Darn Good Burger*

Focaccia, Gruyère, garden rocket, tomato-cipollini onion aïoli, hand-cut fries

Crispy Chicken & Bacon Sandwich

Romaine, artichokes, Kalamata olives, sun-dried tomatoes, capers, herb croutons, sun-dried tomato vinaigrette

Peasant Chicken Salad

Mashed potatoes, seasonal vegetable, herb goat cheese, fried capers, lemon-garlic sauce

Parmesan Crusted Chicken

In a large salad bowl, add the garden rocket (arugula) as the base.

Prepare the Salad Base

Top the arugula with the candied walnuts, candied pancetta, and crumbled Gorgonzola cheese.

Add the Toppings

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine all the ingredients.

Dress the Salad

Serve immediately, enjoying the blend of flavors and textures.

Serve

Garden rocket (arugula)

Candied walnuts

Candied pancetta

Gorgonzola cheese, crumbled

Olive oil

Balsamic vinegar

Salt

Black pepper

In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove from skillet, drain on paper towels, and crumble into pieces.

Cook the Bacon

In the same skillet, add olive oil and onion. Sauté over medium-low heat until the onion is caramelized, about 10-15 minutes. Stir occasionally to prevent burning.

Caramelize the Onions

In a bowl, whisk together the eggs, salt, and pepper. In another skillet, scramble the eggs over medium heat until just set.

Scramble the Eggs

Preheat the oven to 400°F (200°C). Place the flatbreads on a baking sheet.

Prepare the Flatbread

Spread GVG pizza sauce evenly over each flatbread. Top with hashbrowns, scrambled eggs, crumbled bacon, caramelized onions, and smoked Gouda cheese.

Assemble the Flatbread

Bake in the preheated oven for 10-12 minutes or until the cheese is melted and the edges of the flatbread are crispy.

Bake the Flatbread

Remove from the oven and drizzle hollandaise sauce over the top. Cut into slices and serve immediately.

Flatbread

GVG Pizza Sauce

Applewood Smoked Bacon

Eggs

Onion

Smoked Gouda Cheese

GVG Hashbrowns

Hollandaise Sauce

Olive Oil

Pepper

Pat short ribs dry with paper towels. Season all over with kosher salt and black pepper. Lightly dust each piece with the tablespoon of flour, shaking off excess.

Prep and season

Preheat oven to 325°F (160°C). Heat 2 tablespoons neutral oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if necessary, sear short ribs 3–4 minutes per side until deeply browned. Transfer browned ribs to a plate and set aside.

Brown short ribs

Reduce heat to medium and add 2 tablespoons butter to the same pot. When butter foams, add chopped onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Cook aromatics

Pour in 1 cup Madeira, scraping up browned bits from the bottom with a wooden spoon. Simmer briskly 2–3 minutes to reduce slightly. Add 3 cups beef stock, thyme sprigs, and bay leaf. Return short ribs and any accumulated juices to the pot. The liquid should come at least halfway up the sides of the ribs; add up to 1/2 cup additional stock or water if needed.

Deglaze and build braising liquid

Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until very tender and falling from the bone, 2.5–3 hours. Check once about halfway through to ensure liquid is simmering gently; if liquid is boiling too vigorously, lower oven temperature slightly.

Braise

When short ribs are tender, remove the pot from the oven. Transfer short ribs to a warm serving platter and tent loosely with foil. Using a slotted spoon, remove and discard thyme sprigs and bay leaf. Skim and discard excess fat from the surface of the braising liquid, leaving about 2 tablespoons.

Place the pot with braising liquid on the stovetop over medium-high heat. Boil the liquid until reduced by about one-third and slightly syrupy, 8–12 minutes. Taste and adjust seasoning with salt and pepper.

Whisk in 1 tablespoon cold cubed butter off the heat to give the jus a glossy finish. Stir in 1 teaspoon fresh thyme leaves. If a smoother sauce is desired, strain the jus through a fine-mesh sieve into a small saucepan and press on solids to extract flavor, then return to heat to finish.

While the short ribs braise (about 30–40 minutes before they finish), place peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a gentle boil and cook until potatoes are fork-tender, 15–20 minutes.

Drain potatoes well and return to the hot pot for 1 minute to dry. Mash potatoes using a potato masher or ricer. Add 3 tablespoons butter and warmed 1 cup whole milk; mash or whisk until smooth and creamy. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, taste and adjust. Keep warm until serving.

About 10 minutes before the short ribs are done, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 sliced garlic cloves and cook until fragrant, about 30 seconds (do not brown).

Add 6 cups spinach (or chopped Swiss chard) and toss to combine. Cook, stirring, until wilted but still bright, about 2–3 minutes. Remove from heat and finish with 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Keep warm.

To serve, spoon a generous portion of mashed potatoes onto each plate. Place a short rib on top or beside the potatoes. Spoon several tablespoons of the Madeira-thyme jus over the short rib and slightly onto the potatoes. Add a portion of wilted greens alongside.

Garnish each plate with a few fresh thyme leaves. Serve immediately so meat and jus are warm.

beef short ribs (bone-in)

kosher salt

freshly ground black pepper

all-purpose flour (for dusting)

neutral cooking oil (vegetable or canola)

unsalted butter

yellow onion, medium, roughly chopped

carrot, peeled and chopped

celery stalk, chopped

garlic cloves, smashed

tomato paste

madeira wine

beef stock (low-sodium preferred)

fresh thyme sprigs

bay leaf

russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces

whole milk (warmed)

salt

baby spinach or Swiss chard (trimmed if using chard)

olive oil

garlic, thinly sliced

lemon juice

cold unsalted butter (for finishing jus, cubed)

fresh thyme leaves (picked)

In a bowl, mix olive oil, minced garlic, rosemary, salt, and pepper. Marinate the lamb chops for at least 30 minutes.

Prepare the Lamb Chops

In a saucepan, combine port wine, beef stock, and rosemary. Bring to a boil and reduce by half. Stir in butter and season with salt and pepper.

Make the Rosemary Port Wine Jus

Preheat the oven to 425°F (220°C). Toss potato wedges with olive oil, oregano, lemon juice, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until golden.

Prepare the Greek Roasted Potatoes

Preheat the grill to high heat. Grill the marinated lamb chops for about 4-5 minutes per side for medium-rare.

Grill the Lamb Chops

Toss the asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes until tender.

Prepare the Asparagus

Garlic

Fresh rosemary

Lamb chops

Port wine

Beef stock

Butter

Yukon gold potatoes

Lemon juice

Oregano

Asparagus

In a skillet over medium heat, cook the VG hashbrowns until golden brown and crispy on both sides. Season with salt and black pepper to taste. Set aside.

Prepare the Hashbrowns

Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack eggs into small cups, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Poach the Eggs

Toast the pumpernickel slices until crispy. Layer each slice with a portion of corned beef and pastrami, followed by a generous helping of sauerkraut. Place a poached egg on top of each stack.

Assemble the Benedict

Drizzle with Russian dressing and hollandaise sauce. Top with shredded Gruyère cheese.

Add the Sauces

Serve hot alongside the crispy hashbrowns. Enjoy your GVG 'Reuben' Benedict!

Pumpernickel bread

Corned beef

Pastrami

Sauerkraut

Gruyère cheese

Russian dressing

Hollandaise sauce

VG hashbrowns

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Mix Dry Ingredients

Cut the cold butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Cut in Butter

In a separate bowl, whisk together the heavy cream, vanilla extract, and egg.

Combine Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; the dough should be slightly sticky.

Form the Dough

Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Cut into wedges or use a round cutter.

Shape Scones

Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.

Bake

Let the scones cool slightly on a wire rack before serving with Devonshire clotted cream, seasonal curd, and fresh strawberries.

Cool and Serve

all-purpose flour

granulated sugar

baking powder

heavy cream

vanilla extract

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a circle about 1-inch thick. Cut into wedges or use a biscuit cutter to cut out rounds.

Shape the Scones

Let the scones cool slightly on a wire rack before serving warm with clotted cream and seasonal curd.

In a large bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy. Add olive oil and salt, then gradually mix in the flour until a dough forms. Knead for about 5-7 minutes until smooth. Cover and let it rise for 1 hour.

Make the Flatbread

In a skillet over medium heat, cook the ground lamb until browned, about 5-7 minutes. Season with salt and any additional spices you prefer.

Prepare the Lamb

Preheat a grill or skillet over medium-high heat. Divide the risen dough into 4 equal pieces. Roll each piece into a flatbread shape. Cook each flatbread for about 2-3 minutes on each side until golden and cooked through.

Cook the Flatbread

Spread a generous layer of dill-garlic yogurt on each flatbread. Top with cooked lamb, pickled red onions, sun-dried tomatoes, crumbled feta, and a drizzle of Aleppo chili oil. Finish with a handful of garden rocket.