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It is possible
to eat well, feel satisfied, and still lose weight.
Green Valley guests learn what they already know: That
good food can taste great! We
strive to maximize the fresh nutrients in all of our
foods-- low in fat but high in flavor. We make our own
fat free yogurt sweetened with fruit juice. Our muffins
are fat free with a combination of healthy flours. Our
breads and cinnamon rolls are made from whole wheat
that we grind fresh each day. We use honey as a sweetener
and we do use natural sea salt that contains the trace
minerals. We serve a variety of seafood, fresh vegetables,
and homemade soups. Many of the soups are made with
a natural vegetable stock and are vegan, Our dinners
are multi ethnic with an ever evolving menu to the new
and exciting Culinary trends. (Done in a low fat "health
conscious" rendition.)
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Carrot
Jalapeño
Makes approx. 10 cups 5
large carrots (peeled, chopped)
1 stalk celery (chopped)
1 large or 2 med. onion (chopped)
3 strip turkey bacon (chopped)
1-2 jalapeõs (fire roasted, seeded)
1/4 cup low-fat mozzarella cheese
4 cups water (may substitute chicken broth)
4-5 cups fat-free milk (adjust to desired consistency)
Carmelize onion and turkey
bacon in a soup pot. When onions reach a golden brown
color add carrots, celery, and water. Bring too a boil
and cook until all vegetables are fork tender. Puree
soup adding mozzarella cheese and milk to adjust consistency.
Season with sea salt and pepper if needed.
* For a vegan version of this
soup, leave our turkey bacon. Substitute water with
vegetable broth, and use soy milk.
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Welcome to the Horizon
Room (formerly the Spa Dining Room). The
name change is the first of many changes we have
made in order to provide our guests with flexibility
and variety. The Horizon Room now has a fine dining
restaurant atmosphere with extended evening dining
hours from 5:30pm - 7:00pm. Guests are able to make
nightly choices from a delicious and healthy menu.
An assortment of fine wines and domestic and imported
beers are currently available to enhance our guests
dining experience. No reservations are required,
but are suggested. Dining
Hours
Breakfast:
6:30am – 9:00am
Lunch:
Noon – 1:30pm
Dinner:
5:30pm – 7:00pm
We will be featuring
organic produce and herbs from our gardens as
well as local producers, fresh sea food flown
in from as far away as Hawaii, seasonal menus
reflecting the best of available produce, and
working with local SLOW producers from
the state of Utah.
Our New menu will posted
soon.
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Hikers Bar
For our guests in a hurry, take a trip to our
breakfast bar including hot cereal, fresh cut
fruit, toast, muffins, and yogurt.
Whole Wheat Pancakes
Hearty, whole wheat pancakes, 100% pure maple
syrup.
Your choice of: Blueberries, Strawberries or
Mixed Berries.
Quiche
Free-Range eggs, Gruyere cheese, turkey bacon,
sautéed vegetables, fresh herbs.
Breakfast Burrito
Free-Range eggs, green chili turkey sausage,
sautéed vegetables, wrapped in a whole
wheat tortilla, smothered in mild smoked tomato-ancho
sauce.
Breakfast Omelet
Made with Free-Range eggs
Your choice of: Turkey Bacon, Mushrooms, Zucchini,
Tomato, Mozzarella, Parmesan, or Cheddar.
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SUNDAY
Enticing Turkey Burger
Freshly made turkey burger on a home made whole
wheat bun,
served with oven roasted potatoes.
MONDAY
Grilled Chicken Tostada
Chicken and black bean tostada on a crispy corn
tortilla
topped with lettuce, pico de gallo and cilantro
vinaigrette.
TUESDAY
Green Valley Personal Pizza
Whole wheat pita bread topped with sautéed
zucchini, mushrooms,
onions and peppers and served with a side salad.
WEDNESDAY
Smoked Turkey Salad
In house smoked turkey salad topped with a variety
of fresh fruit and vegetables,
garnished with cranberry apple chips, served
with a savory strawberry balsamic vinaigrette.
Thursday
Mediterranean Pasta Bake
Cavatappi tossed in a tofu pesto sauce with
slow roasted tomatoes, wilted spinach,
artichoke hearts and Calamata olives and served
with a side of fresh fruit.
FRIDAY
Asian Chicken Salad
Asian slaw topped with mandarin oranges, carrot
flowers,
celery and dry roasted soy nuts served with
a roasted peanut Asian dressing.
SATURDAY
Tilapia Fajitas
Oven roasted tilapia fajitas with a whole wheat
tortilla, pico de gallo,
brown Spanish rice and our mock guacamole.
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Sunday
Choice of:
Apple walnut stuffed duck breast on a bed of wilted
Arugula and drizzled with a granny smith glaze,
served with walnut couscous.
Mild halibut with a candied soy nut crust, Asian
grapefruit salad, and vegetable du jour.
Vegetarian strudel wrapped in crispy fillo on
a carrot jalapeno sauce and vegetable du jour.
Dessert
Berry Biaritz tart
Assorted mixed berries, rice dream, crunchy honey
crust.
Or
Sinfully sweet decadent
See server for details about our weekly temptation.
Monday
Choice of:
Fresh basil and proscuitto wrapped chicken breast,
basket of fresh herbed pasta, served with a buffalo
mozzarella, and tomato salad
Grilled mahi-mahi drizzled with a balsamic reduction
on a bed of charred tomato salsa and a basket
of fresh herbed pasta.
Italian napoleon stacked with grilled tofu, lightly
breaded buffalo mozzarella, fresh tomato and basil,
garnished with basil olive oil.
Dessert
Tapioca shooter
Fresh strawberry and cantaloupe shooter with tapioca
pearls, garnished with a won ton Florentine
Or
Sinfully sweet decadent
See server for details about our weekly temptation.
Tuesday
Choice of:
Black bean and goat cheese stuffed chicken breast
served with a rustic canoe of Spanish rice drizzled
with a roasted red pepper coulis, served with vegetable
du jour.
Lime Asaigo crusted tilapia drizzled with chipotle
yogurt sauce, rustic canoe of Spanish rice and vegetable
du jour.
Festive black bean stuffed bell pepper served with
a rustic canoe of Spanish rice drizzled with roasted
red pepper coulis.
Dessert
Espresso custard
Green Valley’s custard garnished with candied
orange zest
Or
Sinfully sweet decadent
See server for details about our weekly temptation.
Wednesday
Choice of:
Apricot cranberry stuffed pork tenderloin with a
cranberry glaze, served with a shaved apple fennel
salad and quinoa pilaf pyramid.
Cinnamon seared scallops with shaved apple fennel
salad and quinoa pilaf pyramid.
Citrus asparagus risotto cakes on a shaved apple
fennel salad, served with a quinoa pilaf pyramid
Dessert
Glazed Strawberries
Vine ripe strawberries topped with pecan meringue,
toasted pecans, and fresh mint chiffonade.
Or
Sinfully sweet decadent
See server for details about our weekly temptation.
Thursday
Choice of:
Tandoori chicken with sweet, sticky rice and a mild
vegetable curry.
Grilled salmon filet with a summertime melon salsa
on a bed of sweet, sticky rice.
Vegetable curry in a cabbage shell and served with
sweet, sticky rice.
Dessert
Mango Ceviche
Fresh mango ceviche on a cocoa nib meringue
Or
Sinfully sweet decadent
See server for details about our weekly temptation.
Friday
Choice of:
Grilled Tenderloin on a Rosemount Shiraz demi glace,
served with garlic whipped potatoes and vegetable
du jour.
Maple glazed fish medley, served with garlic whipped
potatoes and vegetable du jour.
Twice baked potato whipped with fresh herbs and
roasted garlic, topped with steamed broccoli and
parmesan, vegetable du jour, on a savory vegetable
coulis.
Dessert
Berries Biarritz Tart
Assorted mixed berries, rice dream, crunchy honey
crust.
Or
Sinfully sweet decadent
See server for details about our weekly temptation.
Saturday
Choice of:
Sesame crusted rack of lamb stuffed with mandarin
oranges and wilted spinach, glazed with citrus
reduction served with a rice noodle nest and a
vegetable spring roll.
Asian marinated Ahi tuna crusted in wasabi coated
peas, served with a rice noodle nest and a vegetable
spring roll.
Tofu and vegetable spring rolls with a lime, cilantro
dipping sauce and a nest of rice noodles
Dessert
Savory Tart Trio
Bite size trio of savory tarts in crispy fillo
shells.
Or
Sinfully sweet decadent
See server for details about our weekly temptation.
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Sparkling
Freixenet Semi-Seco, Spain
Korbel Brut, California
Moet Chandon White Star, France
White Wine
2005 Echelon Chardonnay, California
2005 Louis Latour, Grand Ardeche Chardonnay, France
2005 Frey, Organic Biodynamic Chardonnay, Mendocino
2005 Sonoma Cutrer, Chardonnay, Sonoma
2005 Frogs Leap, Napa
2006 D’Arenberg, Stump Jump, McLaren Vale
2006 Villa Maria, Sauvignon Blanc, New Zealand
Red Wine
2002 Ceago, Organic Cabernet Sauvignon
2004 Rutherford Ranch, Cabernet Sauvignon, Napa
2004 Meridian, Merlot, California
2004 Guenoc, Petite Sirah, Lake County, CA
2005 Penfolds, Merlot, Rawsons Retreat, Australia
2005 Jacob’s Creek, Shiraz, Australia
2005 Paul Jaboulet Parallel 45, Côtes du
Rhone
2005 Frey, Organic Merlot, Mendocino
2005 MacMurray, Pinot Noir, Sonoma Coast, CA
Rosenblum Zinfandel Cuvee, California
Pink Wine
2005 Fetzer, White Zinfandel, California
2005 Bonny Doon, Vin Gris,
Wines by the Glass
Echelon, Chardonnay
Penfolds, Merlot
Fetzer, White Zinfandel
Rutherford Ranch, Cabernet
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