Our Menu
THERE IS $ 6.00 SPLIT CHARGE PER ENTRÉE. ALL SUBSTITUTIONS WILL BE CHARGED A-LA-CARTE. 20% GRATUITY WILL BE ADDED TO A PARTY OF 6 GUESTS OR MORE
Appetizers and Salads
Salad dressings: Ranch, Bleu Cheese, House Vinaigrette, Thousand Island or Balsamic Vinaigrette
Valley Inn’s Famous Garlic Cheese Bread
Fresh ground garlic, Pecorino Romano grated cheese, blended together for the perfect golden-brown finish
Classic French Onion Soup
Topped with baked Provolone cheese
Jumbo Shrimp Cocktail
Tangy homemade cocktail sauce
Rocky Bay Fried Calamari
Tangy homemade Marinara sauce and lemon wedge
Coconut Macademia Crusted Shrimp
Zesty pineapple orange sauce
Sesame Peppercorn Crusted Ahi Tuna Appetizer
(Sashimi-grade Ahi Tuna served rare) drizzled with Soy-wasabi vinaigrette.
Served atop Arugula tomato salad
Avocado Bruschetta
Toasted bread topped with fresh avocado and Arugula tomato salad
The Wedge
Wedge of Iceberg lettuce, Apple-Wood bacon, chopped tomatoes
Caesar Salad
Romaine lettuce, creamy homemade Caesar dressing (Salad dressing contains raw egg), Romano Pecorino cheese, homemade croutons
Chinese Chicken Salad
Napa cabbage, garden greens, carrots, scallions, chopped cilantro, sesame seeds, mandarin oranges, homemade Oriental dressing topped with grilled breast and wanton chips
Grilled Chicken Cobb Salad
Garden greens, tomato, egg, bacon, avocado and gorgonzola cheese crumble topped with grilled chicken breast
Sesame Peppercorn Ahi Tuna Sushi Salad
Garden greens, cucumbers, shredded carrots, edamame, avocado, seared Ahi Tuna, drizzled with Wasabi vinaigrette, frizzled onions | Add Grilled Scottish Salmon or Grilled Chicken Breast
Steak & Chops
Aged Angus - Midwestern Corn-Fed Angus Beef. All Entrees served with a choice of: Rice pilaf, mashed potatoes or steak fries and Chef’s selection of seasonal vegetables. Add Dinner salad or homemade soup of the day $4.00 | Add $ 3.00 to substitute for Baked Potato
Slow Roasted Prime Rib of Beef
Aged for 28 days and well marbled for peak flavor. Coated with our
Signature blend of herbs and spices, and then slowly roasted.
Served with Beef Au Jus and creamy horseradish sauce
Rib Eye Steak
18 ounce of perfectly marbled and generously flavored cut of beef
Filet Mignon
8 oz of our most tender cut of lean, Midwestern beef
Prime New York Strip
12 oz full- flavored cut with a slightly firmer
Fresh Chopped Steak
Angus ground beef grilled to your liking. Sautéed onions and mushrooms
New Zealand Rack of Lamb
Full Rack, with Apple-Mint Jelly
Prime Breaded Pork Chop
Golden Crispy Brown Pork Chop - Served with Apple Sauce
Side Dishes to Share
Oven Baked Mac & Cheese
Elbow Noodles, Cheddar cheese, topped with crispy panko and Pecorino Romano cheese, baked to perfection
Sautéed or Steamed Spinach
Sweet Potato French Fries
Gourmet Breaded Onion Rings
Creamed Corn
Buffalo Cauliflower Bites
With Bleu cheese dressing
Valley Inn Specialties
All Entrees served with a choice of: Rice pilaf, mashed potatoes or steak fries and Chef’s selection of seasonal vegetables. Add Dinner salad or homemade soup of the day $4.00 | Add $ 3.00 to substitute for Baked Potato
The Signature Entrée from 1947: The Best Country Fried Chicken
Half Chicken dipped in special spices and baked to perfection. Served with homemade Country Gravy, Mashed potatoes and Chef’s selection of seasonal vegetables | * Reminder – Please allow 35-40 minutes for preparation | * Substitute for white or dark meat– add
The Signature Entrée from 1947: Oven Roasted Chicken
Half Chicken in our signature herbs and spices, baked to perfection. Mashed potatoes and Chef’s selection of seasonal vegetables | * Reminder – Please allow 35-40 minutes for preparation | * Substitute for white or dark meat– add
Chicken Milanese
Chicken breast, in Panko-Parmesan crust, topped with Arugula and cherry tomatoes, tossed in light vinaigrette. Served with garlic pasta
Sauteed Chicken Picata
Boneless, skinless All-Natural chicken breast sautéed with capers and lemon butter. Served with mashed potatoes
Chicken Romano
Sautéed herb and Parmesan crusted all-natural chicken breast. Topped with artichoke, garlic, and Roma tomatoes in a light lemon butter sauce. Served over mashed potatoes
Maple Leaf Farms Roast Duckling
One Half Roasted Duckling with Dark Cherry Sauce. Served with rice pilaf
Baby Back Ribs
(Full Rack) Meat Falls off the Bone. Slow Roasted in our Tangy Homemade BBQ Sauce. Served with Wedge Cut Fries and Cole Slaw.
Sauteed Calf’s Liver
Sautéed Onions, over mashed potatoes. Add Apple wood bacon
Seafood
All Entrees served with a choice of: Rice pilaf, mashed potatoes or steak fries and Chef’s selection of seasonal vegetables | Add dinner salad or homemade soup of the day.
Sauteed Sand Dabs
Lightly floured and sautéed. Served with mashed potatoes and Chef’s selection of seasonal vegetables
Grilled Salmon
With Cucumber Dill Sauce. Served with rice pilaf and Chef’s selection of seasonal vegetable
Coconut Macadamia Crusted Shrimp
Zesty pineapple orange sauce.
Served over rice pilaf and vegetable medley
Pasta
Shrimp Scampi Pasta
Shrimp sautéed with white wine, garlic, lemon butter and tomatoes. Served with angel hair pasta
Chicken Marsala Pasta
Chicken breast lightly floured and sautéed with mushrooms and Marsala wine with linguine pasta
Penne Pasta Pomodoro
Fresh Roma tomatoes, fresh basil, artichoke hearts, and extra-virgin olive oil with penne pasta
Gourmet Burger Hub
All Hamburgers served on a gourmet Brioche bun.
Prime Rib Beef Dip
Thinly sliced Prime Rib of Beef and served on grilled French roll Wedge cut fries, Cole slow, Beef Au Jus and creamy horseradish sauce
Grilled Turkey Burger
Sautéed mushrooms and onions, lettuce, tomato, and wedge cut fries
Valley Inn Classic Waguy Burger
Lettuce, tomato, sautéed onions, special homemade sauce and wedge cut fries
Ask your Server for our Special Dessert of the day
Menu
New York Style Cheesecake
Homemade creamy cheesecake with a Graham cracker and sour cream topping
Best-Ever Carrot Cake
Deliciously moist layers of carrot cake topped with Our homemade cream cheese icing
Decadent Flourless Chocolate Cake
Our deepest and richest chocolate cake. Served warm
Limoncello Bavarian Cake
Light lemon cake with lemon Bavarian cream
Hot Fudge Sundae
Homemade hot fudge over vanilla ice cream. Topped with whipped cream and a cherry
Italian Limoncello Sorbet
Refreshing lemon gelato swirled together with limoncello, Presented in a champagne glass. (The glass is yours to keep)
Menu
Wagyu Meatballs with Parmesan Fondue
Served with cheese bread toast
Buffalo Chicken Wings
Served with homemade blue cheese dressing
Sampler Board
Buffalo chicken wings, onion rings, French fries and Cole slaw
Nathan’s Hot Dog Slider (3)
Served with skinny French fries
Valley Inn Classic Wagyu Beef Sliders (3)
Served with skinny French fries
Avocado Bruschetta
Toasted bread topped with fresh avocado and Arugula tomato salad
Chicken Tenders
Fresh chicken breast fried until crisp served with homemade Ranch dressing. Served with skinny French fries
Buffalo Cauliflower Bites
Served with homemade blue cheese dressing
Rocky Bay Calamari
Meaty Calamari, hand cut and fried crisp. Served with homemade tangy Marinara sauce and lemon wedge
Gourmet Breaded Onion Rings
With homemade Ranch dressing
Sweet Potato French fries
With homemade bleu cheese dressing
$59.00 | Special Dinner Menu Starts September 15th | Reservations required.
Menu
Tradition on a Plate
An assortment of traditional appetizers to start celebration
Toast of Sweet Wine
Apple dipped in honey, potato pancake, roasted beet, chopped liver and date
Chicken Rice Soup or Special Salad
Entrees
Choice of Entrees
Braised Short Rib
Served over sweet potato puree
Walnut Crusted Chicken Breast
Dijon mustard sauce, mashed potatoes and glazed carrots
Pistachio Crusted Salmon
Saffron rice with almonds and glazed carrots