Revival Grill

grilled chicken breast served over Asian greens with carrots, cucumbers, roasted red pepper, tomatoes and toasted almonds topped with miso ginger dressing

fresh romaine tossed with caesar dressing and garlic croutons

fried chicken tenders over mixed greens with granny smith apples, gorgonzola cheese, bacon and apple butter vinaigrette

select oysters served over fresh spinach with diced egg, bacon, red onions and mushrooms finished with brown sugar and bacon vinaigrette

parmesan & herb encrusted chicken breast served over penne pasta salad with cucumber, diced tomato and fresh basil tossed in a sun dried tomato pesto vinaigrette and finished with balsamic liquor

grilled seasoned salmon filet nested over whipped cauliflower and topped with a roasted red pepper and honey glaze with frizzled carrot & leek salad

pan seared ginger & soy marinated beef tenderloin medallions served over teriyaki fried rice with Asian stir fried vegetables and finished with tamari glaze

pan seared maryland jumbo lump crab cake with roasted garlic, wilted spinach, lemon & caper tartar sauce

pan seared herb encrusted ahi tuna served over a nicoise salad with haricot vert, green olives, red bliss potatoes, diced egg, fresh basil and bib lettuce.. finished with a lemon herbed vinaigrette

you become the chef and create your own culinary masterpiece. Includes choice of pasta, sauce and one vegetable with the ability of adding more to your selection. Pasta: fettuccini, penne, spinach, angel hair, whole wheat, scallops. Sauce: marinara, pesto chicken, alfredo, tomato cream. Vegetable: roasted red pepper, sundried tomato, veggie medley. Meat: sausage, shrimp, bay

smoked turkey breast with bib lettuce, tomato, cucumbers and havarti cheese tossed with a sun dried tomato pesto vinaigrette and wrapped in a seasoned tortilla

chile lime marinated chicken breast, grilled and topped with apple wood smoked bacon, monterey jack cheese and fresh guacamole and served on toasted focaccia

creole shrimp burger served on a toasted kaiser roll with spicy mustard & bacon aioli with bayou cole slaw

smoked turkey, honey ham, smoked bacon, havarti cheese, lettuce, tomato and dijon mayonnaise on multigrain bread

capicola ham, salami, pepperoncini peppers and provolone cheese served on a toasted sub roll with bib lettuce, tomato and double mustard

grilled buffalo hotdog wrapped in apple wood smoked bacon with nanny ann's house made slaw, Southern style chile and double mustard. Served on toasted barbeque bread

blackened N.C. grouper filet with lettuce, tomato, onion and lemon aioli on a toasted kaiser roll

grilled 8 ounce seasoned beef burger with nanny ann's house made slaw, mustard and Southern style chili served on a toasted onion kaiser roll

grilled 8 ounce seasoned beef burger with apple wood smoked bacon and melted house made pimento cheese and served on toasted pretzel bread

grilled 8 ounce seasoned beef burger with lettuce, tomato, onion, mustard, mayonnaise, ketchup and pickle on a toasted onion kaiser roll

smoked turkey breast with bib lettuce, tomato, cucumbers and havarti cheese tossed with a sun dried tomato pesto vinaigrette and wrapped in seasoned tortilla

blackened north carolina grouper filet topped with bib lettuce, tomato, onion and lemon aioli. Served on a toasted kaiser roll

grilled 8 ounce seasoned beef burger with bib lettuce, tomato, onion, mustard, mayonnaise, ketchup and pickle served on a toasted onion kaiser roll

fresh romaine lettuce tossed with classic caesar dressing and topped with a deep fried parmesan encrusted chicken breast sliced thin

smoked turkey, honey ham, smoked bacon, havarti cheese, bib lettuce, tomato and dijon mayonnaise. Served on toasted multigrain

deep fried chicken tenderloins served over mixed greens with granny smith apples, gorgonzola cheese, bacon and apple butter vinaigrette

grilled seasoned salmon filet nested over whipped cauliflower and topped with a roasted red pepper and honey glaze with frizzled carrot and leek salad

parmesan & Herb encrusted chicken breast served over penne pasta salad with cucumber, diced tomato and fresh basil tossed in a sun dried tomato pesto vinaigrette

pan seared ginger & soy marinated beef tenderloin served over teriyaki fried rice with Asian stir fried vegetables and finished with tamari glaze

grilled chicken breast served over mixed greens with cucumbers, roasted red peppers, tomatoes and toasted almonds. Finished with miso & ginger dressing and topped with mandarin orange and radish

pan seared and herb encrusted ahi tuna served over a nicoise salad with haricot vert, green olives, red bliss potatoes, diced egg and fresh basil. Finished with a lemon herbed vinaigrette

pan seared maryland jumbo lump crab cake served over roasted garlic wilted spinach and topped with a house made tartar sauce

served atop rich raspberry coulis topped with vanilla ice cream

served with carmel sauce and vanilla ice cream

served in puff pastry with vanilla custard. Topped with creme anglaise and vanilla ice cream

served with your choice of raspberry coulis, chocolate syrup or white & dark chocolate shavings

lightly breaded flash fried calamari served over a jicama and snow pea stir fry with Asian vinaigrette

crab meat, artichokes and spinach in a sherry infused cream cheese with grated parmesan and crispy tortillas

steamed garlic jumbo shrimp served with spicy horseradish and wasabi cocktail sauce

filet mignon, dill pickle, whole grain mustard, poached egg and tomato gastrique served on garlic toast points

ripened roma tomatoes, white onion and garlic dressed in sweet while balsamic with goat cheese toast points and chiffonade of fresh basil

sesame encrusted ahi tuna loin sliced sashimi style and served over spicy ponzu Asian slaw with soy and molasses glaze

beef steak tomatoes with fresh mozzarella cheese and basil, garnished with mixed greens and sweet citrus vinaigrette finished with port wine syrup

oven roasted lemon rosemary pulled chicken served over an organic frisse salad with poached pear and candied pecans. Finished with cardamon, blue cheese and champagne vinaigrette

crispy fried green tomatoes and select oysters served over mixed greens with red onion, bacon and chopped egg. Finished with a honey bourbon vinaigrette and roasted red pepper coulis

wok seared teriyaki marinated flank steak served over mixed field greens with roasted corn, bell peppers, tomatoes and cucumbers. Finished in a whole grain mustard and bourbon vinaigrette

grilled 8oz angus beef burger with lettuce, tomato, onion, mustard, mayonnaise, ketchup and pickle served on a toasted onion kaiser roll and served with your choice of beer battered fries, cole slaw or potato salad

creamy gorgonzola bleu cheese, white balsamic, wasabi ranch, sun dried tomato. Add: crumbled gorgonzola cheese or crumbled chevre cheese

grilled 12 ounce sterling silver reserve New York strip steak served over aged stilton mashed potatoes with oven roasted seasonal vegetables and brandied peppercorn cream sauce

lobster stuffed bacon wrapped jumbo shrimp served over passion fruit and saffron risotto with sweet litchi nut relish. Finished with lime butter sauce

pan roasted boneless maple leaf farms duck breast served with grilled asparagus and savory sweet potato ravioli

oven roasted tenderloin of lamb served over red bliss & rosemary mashed potatoes with garlic wilted spinach and topped with a vodka, mustard and mint glaze

grilled 12 ounce pork chop wrapped in sugar cane cured bacon and stuffed with herbed goat cheese. Served over a tuscan white bean ragout with tasso ham, port wine demiglace and naval orange marmalade

baked macadamia nut encrusted Atlantic salmon served over a saffron & ancho chili basmati rice with oven roasted shallot and cherry compote. finished with a honey bourbon glaze

oven roasted filet mignon encased in phyllo dough and served over a shitake & morel mushroom risotto with butter braised greens and fire roasted tomato au jus

sea scallops, jumbo shrimp, mussels and clams simmered in a tequila & lime bouillon with parmesan croutons

oven roasted herb encrusted chicken breast served over goat cheese and chive potato hash with grilled asparagus & fennel salad and light chicken bordelaise

pan roasted rack of veal served over gorgonzola mashed potatoes with garlic wilted spinach and finished with a pancetta & espresso bean demi-glace

middle neck clams tossed in a chardonnay, lemon and thyme butter sauce with fresh mushroom, fire roasted tomato and spinach

served with garlic mashed potatoes & julienne house vegetables and served with horseradish cream sauce

served over garlic mashed potatoes with butter wilted greens and light chicken bordalaise

served over a saffron & ancho chili basmati rice with roasted shallot and cherry compote. Finished with a honey bourbon glaze

served over a shitake & morel mushroom risotto wit butter braised swiss chard and fire roasted tomato au jus

with zucchini, mushrooms, squash, plum tomatoes and spinach topped with fresh buffalo mozzarella and hearty tomato sauce ( add chicken, shrimp )

served over saffron basmati rice with sweet pineapple salsa and lime buerre blanc

served over a tuscan white bean ragout with tasso ham, port wine demiglace and naval orange marmalade

served over gorgonzola mashed potatoes with garlic wilted spinach and finished with a pancetta & espresso bean demi glace

served over red bliss & rosemary mashed potatoes with garlic wilted greens and topped with a vodka, mustard and mint glaze

varieties of the freshest fish available to revival (ex. mahi mahi, chilean sea bass, north carolina black grouper, swordfish, ahi tuna or red snapper) each prepared with an appropriate sauce to suit any sophisticated

yuengling, pennsylvannia, natty greens pale ale, greenboro, st. terese's highlands pale ale, asheville, guiness, Ireland, bass, England, stella artois, Belgium, trummer pils, Germany, hoegarden, Belgium

domestic, budweiser, budlight, coors light, michelob, michelob light, michelob ultra, miller light, rolling rock. imported amstel light, becks, corona, corona light, heineken, newcastle

revival grill is well known for having one of the best wine lists in greensboro. This allows us to offer our guests premium wines both foreign and domestic at discounted prices. Our maitre'd is happy to assist your party in selecting the right wine for your foundation. Varietals cabernet sauvignon, merlot, pinot noir, bordeaux, syrah, shiraz, grenache, chardonnay, sauvignon blanc, pinot gris, pinot blanc, riesling. Countries & regions California, oregon, Washington State, Spain, France, Australia, chile, New Zealand, South Africa, Germany, Italy