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Grandover Resort & Conference Center

Hotel and Golf Course

Grandover, Greensboro

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8.8^/10

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Dinner Menu 4

Dinner Menu

Appetizers

Jumbo Lump Crab Cake

10.00

Over napa cabbage slaw with golden raisins, topped with dijon creme fraiche.

Roasted Red Pepper and Cilantro Hummus

8.00

Served with fried herbed pita chips.

Kobe Beef Bruschetta

12.00

Baked sourdough baguettes, chevre cheese, roasted roma tomatoes and balsamic reduction

Seared Jumbo Shrimp

13.00

Over sweet potato cake, wilted spinach and white truffle oil.

Pesto Gnocchis

8.00

Homemade potato dumplings, hot italian sausage, caramelized onion and wild mushroom pomodoro sauce

Seared Blackened Jumbo Scallops

11.00

Over spinach and fuji apple salad tossed in applewood bacon vinaigrette, topped with lime creme fraiche

Hot Artichoke and Lobster Dip

9.00

Fresh basil, gruyere cheese and grilled baguettes.

Shrimp Cocktail

11.00

Four colossal shrimp topped with horseradish cream and cocktail sauce

Creamy Mushroom Risotto

9.00

Pancetta bacon, shiitake and cremini mushrooms, baby spinach and sweet butter.

Soups

Grandovers Seafood Gumbo

5.00

Potato and Smoked Bacon Bisque

4.00

Salads

All Above With Chicken, Shrimp, Grilled Tuna Or Seared Salmon Add $5.00

Traditional Caesar

8.00

Romaine hearts, garlic croutons and creamy parmesan dressing.

Greek Salad

9.50

Romaine, feta cheese, olives, pepperoncini, artichokes, red onions, grape tomatoes and roasted oregano vinaigrette

Fresh Mozzarella

9.00

Marinated baby mozzarella, roasted plum tomatoes, bermuda onions and field greens.

Grandover Salad

7.00

Field greens with belgian endive tossed in a vanilla champagne vinaigrette with toasted walnuts, crumbled chevre, red onions, dried cherries and roasted plum tomatoes

Salad Wedge

8.50

Iceberg lettuce, jalapeno bacon, green onions and maytag blue cheese crumbles.

Fruit Salad

8.00

Fresh strawberries, grilled pineapple and fuji apples drizzled with balsamic reduction.

Entrees

Gnocchis

23.00

Homemade potato dumplings tossed with lobster, prosciutto de parma, baby artichokes and fontina cheese in a sherry cream sauce.

Lobster and Shrimp Grits

25.00

Shelled lobster and jumbo shrimp in a tasso ham cream sauce over local stone ground grits, finished with sharp wisconsin cheddar.

Scottish Salmon

19.00

Served over braised lentils with wilted spinach and balsamic vinegar reduction.

Ny Strip

24.00

12oz. center cut loin steak. sweet potato hash, chefs medley and pinot noir horseradish glaze.

Seared Ahi Tuna

Sesame crusted and seared rare over fresh baby mozzarella, roasted plum tomato and fresh basil compote.

Chilean Sea Bass

Macadamia nut crusted, over creamy black truffle risotto with sauteed baby carrots and porcini mushroom cream sauce.

Angus Filet

28.00

A grilled, smoked bacon wrapped tenderloin. sour cream and chive mashed potatoes, chefs vegetable medley and merlot demi-glace

Mountain Trout

14.00

Stuffed with wild mushroom, spinach and parmesan risotto. served with white and green asparagus and cilantro oil.

Chicken Breast

15.00

Bone in free range chicken, mushroom duxelle stuffed, topped with gruyere cheese and served over spinach linguini tossed in truffle oil with roasted plum tomatoes

Prime Rib

18.00

Dijon mustard and rosemary crusted. slow roasted and served with sour cream and chive mashed potatoes, chefs vegetables and cabernet au jus. queens cut or kings cut

Frenched Duroc Pork Rack Chop

Dried ancho chili and brown sugar cured over braised lentils with pancetta bacon. served with white and green asparagus with a dried cherry and mint chutney

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