Di Valletta Restaura - Greensboro, NC

Choice of: Swiss Cheese, Cheddar Cheese, Bacon, Ham, Tomatoes, Bell Peppers, Onions, Mushrooms

with Two Eggs, Any Style Hash Brown Potatoes or Grits Toast or Biscuit, Butter and Preserves

with Two Eggs, Any Style Hash Brown Potatoes or Grits Toast or Biscuit, Butter and Preserves

Choice of Bacon, Ham, or Sausage Fresh Fruit

with Hash Brown Potatoes or Grits

with Two Eggs, Any Style Toast or Biscuit, Butter and Preserves

Eggs, Chorizo, Peppers, Onions, and Cheddar Served with Salsa and Fresh Fruit

With Tasso Ham, Tomatoes and Scallions Toast or Biscuit, Butter and Preserves

with Bagel and Cream Cheese

Ask Your Server for Availability. Eggs Cooked to Order; Sausage Patties, Sausage Links, Applewood Smoked Bacon; Hash Brown Potatoes, Grits; Waffles, Biscuits; Breakfast Pastries: Croissants, Muffins, Danishes, Bagels, Toast Breads; Cold Cereals and Granola; Fresh Sliced Fruit, Fresh Berries, Fruit Yogurts, Whole Fruit; Includes Breakfast Beverage and Choice of Juice

Ask your Server for Availability. Fresh Sliced Fruit, Fresh Berries, Fruit Yogurts, Whole Fruit; Cold Cereal and Granola; Breakfast Pastries: Croissants, Muffins, Danishes, Bagels, Toast Breads; Includes Breakfast Beverage and Choice of Juice

Assorted Breakfast Pastries (3 pieces). Butter and Preserves; Includes Breakfast Beverage and Choice of Juice

Romaine Hearts, Garlic Croutons and Creamy Parmesan Dressing

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

Romaine, Feta Cheese, Olives, Pepperoncinis, Artichokes, Red Onions, Grape Tomatoes and Roasted Oregano Vinaigrette

Iceberg Lettuce, Jalapeno Bacon, Diced Tomatoes, Green Onions and Maytag Blue Cheese Crumbles

Fresh Fruit and Berries with Tuna Salad, Chicken Salad, and Cottage Cheese served with a Honey Yogurt Sauce

Candied Pecans, Fuji Apples, Maytag Blue Cheese, Sweet

Red Anjou Pears, Toasted Sunflower Seeds and Crumbled Goat Cheese tossed with Buttermilk Dressing

Seared Jumbo Lump Crab Cake over fresh Julienne Vegetables tossed in Grand Marnier Vinaigrette with Pesto Remoulade

Tomato Sauce, Fresh Mozzarella, Reggiano Parmesan Cheese and Fresh Basil

Pepperoni, Bacon and Hot Italian Sausage with Tomato Sauce, Parmesan Cheese and Pesto Oil

Fresh Vegetables, Tomato Sauce and Shredded Mozzarella Cheese

8oz. hand packed, Meyers "all Natural" Angus Burger on a Toasted Sesame Bun, Jalapeno Bacon, Manchego Cheese, Lettuce, Tomato and Herb Mayonnaise

Aged Swiss with Horseradish Mustard and Bermuda Onions on Tandori Bread

Maple Glazed Roasted Chicken Breast with Avocado, Onion Relish, Beef Steak Tomatoes, Muenster Cheese and Basil Mayonnaise on Tandori Bread

Corned Beef, 1000 Island Dressing, Sauerkraut, Swiss Cheese and Dijon Mustard on fresh Rye Bread

Provolone Cheese, Horseradish Mayonnaise, Spinach, Red Onion, and Sliced Cucumbers on Toasted Pumpernickel Bread

All Breast Chicken Salad with Lettuce and Tomato

Seared Rare, Shredded Romaine, Diced Tomatoes, Wasabi Mayonnaise, Avocado and Seaweed Salad

A Marinated Breast with Herb Mayonnaise, Aged Provolone Cheese, Smoked Bacon, Roasted Plum Tomatoes, and Spinach on a Toasted Sesame Bun

Skewered Angus Filet, Sweet Onions, Bell Peppers and Grape Tomatoes over Basmati Rice with Merlot Demi- Glace

Over Cheese Tortellini in a Gorgonzola Cream Sauce

Topped with Fresh Mozzarella in a Pesto and Pine Nut Cream Sauce

Over Spinach Salad with Wild Mushrooms, Julienne Vegetables and Mint Crème Fraiche

Served Warm, Baby Arugula, Vanilla Champagne Vinaigrette and Fried Herbed Pitas.

Fresh Basil, Gruyere Cheese and Grilled Baguettes.

Chilled Blackened Japanese Filet over Goat Cheese Crostini's, Diced Red Onion, Capers, Balsamic Reduction and Extra Virgin Olive Oil

Four Colossal Shrimp topped with Horseradish Cream and Cocktail Sauce.

Sautéed Jumbo Scallop and Warmed Foie Gras over Crispy Buttered Baguette Drizzled with Port Wine Reduction

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

Accompanied with Dijon Mustard Caper Yogurt, Toasted Bagel Slices and Bermuda Onions.

Romaine Hearts, Garlic Croutons and Creamy Parmesan Dressing.

Field 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

Romaine Lettuce, Feta Cheese, Olives, Pepperoncini, Artichokes, Red Onions, Grape Tomatoes and Roasted Oregano Vinaigrette

Iceberg Lettuce, Jalapeno Bacon, Green Onions and Maytag Blue Cheese

Red Anjou Pears, Toasted Sunflower Seeds and Crumbled Goat Cheese tossed with Buttermilk Dressing

Candied Pecans, Fuji Apples, Maytag Blue Cheese, Sweet Red Onions and Champagne Vinaigrette

Almond Crusted, served with Spinach and Shrimp Risotto and finished with Roasted Tomato White Truffle Oil.

Peppercorn Crusted Twin Tournedos, Seared and served with Mashed Potatoes, Haricot Vertes and a Dijon Brandy Cream Sauce.

A Coffee Crusted 12oz. center cut Loin Steak, served with Roasted Fingerling Potatoes, Sautéed Haricot Vertes and a Rich Espresso Demi Glaze

Sautéed Twin Jumbo Lump 4oz Cakes, served over a Spinach, Clementine Orange and Vidalia Onion Salad tossed in Grand Marnier Vinaigrette and finished with a Citrus Remoulade

A Grilled and Roasted Foie Gras Stuffed Chicken Breast, served over Basmati Rice with Sautéed Broccolini and Demi Glace

A Blackened 12oz. center cut Steak, served with Sautéed Broccolini, Mashed Potatoes and a Merlot Reduction.

A Sweet, White, Flaky, Egg and Cheese Battered Fillet, served with Basmati Rice, Broccolini and a Lemon Caper Butter Sauce.

A Pan Seared, Sesame Crusted Tuna Steak, served with Jumbo Green Asparagus, Basmati Rice and a Wasabi Crème Fraiche.

A Grilled, Apple Cider Brined 12oz. Bone in Chop, served with Roasted Potatoes, Asparagus and Cranberry Port Relish

Jumbo Shrimp and Scallops Sautéed with Sun dried Tomatoes and Spinach over Fresh Fettuccini in a Gorgonzola Cream Sauce.

Sautéed with a Lemon Herb Crust over Lobster and Chive Risotto, topped with Wilted Spinach and a Broccoli di Rabe Pesto. "