There is a new chef in town.

Barry Correia is working his magic at the Green Valley Country Club in Portsmouth, and has completely revamped the club's menu and attitude.

Green Valley, well known for its tuna melts, turkey clubs and fish and chips, has now gone upscale. Chef Correia's culinary style has placed him in the forefront of the healthful gourmet cuisine movement in the United States.

For example, entrees range from peppercorn chicken Sorrentino, lightly dusted free-range chicken breast topped with proscuitto, provolone and finished with a Marsala mushroom wine sauce to scallops your way fresh off of the boat from New Bedford.

For the vegetarian, they offer Tuscan style vegetable plate, a grilled array of assorted seasonal vegetables and Cannalini beans drizzled with aged Balsamic.

It seems that the Raposas, owners of this family-run business since 1957, wanted to change the club restaurant to a destination for fine dining. Listening to their members, who were looking for a place to eat after their day on the golf course, they went in search of a new chef.

Chef Correia was warmly received as more than 300 members showed up to welcome him to the club.

But not everything has changed, Chef Bill Sullivan continues as the chef for the banquet and buffet menu as Green Valley is still a venue for weddings, retirement parties and just about any occasion you would like to celebrate.

Chef Correia has kept some of the classics such as wings and wings, stuffed quahogs and the onion basket.

Chef Correia has been in the business for 25 years. He graduated from Johnson and Wales in 1981. Since then, he has won many awards.

Chef Correia worked at the Canyon Ranch Health resort in the Berkshires for more than 13 years. While he was there, Canyon Ranch was named “Best Spa” and “Best Spa Cuisine” by Conde Nast Traveler. 

He was awarded the James Beard Award for the The Canyon Ranch, and inducted into the Johnson and Wales Hall of Fame in 2004. He previously worked at the Stratton Mountain Inn Stratton, VT, and was executive chef at the Berkshire Hilton Inn, in Pittsfield, MA.

Pub fare is available all day. There is a lunch menu everyday and breakfast is served on the weekends.

On Monday, Tuesday, and Wednesday nights, there are specials. The dinner menu is available on Thursday, Friday, Saturday and Sunday.

Chef Correia invites you to come and try his healthful gourmet cuisine.