Skip to Main Content
Valley Inn Restaurant and Bar logo top - HomepageValley Inn Restaurant and Bar logo scroll - Homepage
  • Facebook page
  • Instagram page
  • Menus
    • Dinner Menu
    • Desserts
    • Bar Menu
    • Christmas Day Dinner Menu
    • Channukah Dinner Menu
  • Classic Cocktails
  • Specials
  • Events
  • Reservations
  • Business Hours
  • Facebook page
  • Instagram page

Dinner Menu

  • Dinner Menu
  • Channukah Dinner Menu

THERE IS - 8.00 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.

Starters & Salads

Homemade Salad Dressings: House Vinaigrette, Ranch, Bleu Cheese, House Vinaigrette, Thousand Island Dressing and Balsamic Vinaigrette | Add Grilled Salmon or Grilled Chicken Breast

Valley Inn’s Famous Garlic Cheese Bread

Fresh ground garlic, Pecorino Romano grated cheese, blended 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

Homemade Marinara sauce and lemon wedge.

Coconut Crusted Shrimp

Zesty pineapple orange sauce.

Sesame Peppercorn Crusted Ahi Tuna Appetizer

Sashimi-grade Tuna served rare. Drizzled with soy-wasabi vinaigrette and served atop arugula tomato salad.

Avocado Bruschetta

Toasted bread topped with fresh avocado and Arugula tomato salad.

Kristina’s House Salad

Garden greens, cherry tomatoes, cucumber and chopped egg.

The Iceberg 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

Garden greens, carrots, scallions, cilantro, sesame seeds, mandarin oranges, and cashews, homemade Oriental dressing topped with grilled chicken breast and wanton chips.

Traditional 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.

Steak & Chops

Aged Angus – Midwestern Corn-Fed Angus Beef. All Entrees are served with a choice of: Rice Pilaf, Mashed Potatoes, or Steak Fries and a Chef’s Selection of Seasonal Vegetables.

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 flavored cut with a slightly firmer texture than ribeye.

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

Oven Baked Mac & Cheese

Sautéed or Steamed Spinach

Sweet Potato French Fries

Gourmet Breaded Onion Rings

Corn Crème Brulé

Buffalo Cauliflower Bites

With Bleu cheese dressing.

Valley Inn Specialties

All Entrees are served with a choice of: Rice Pilaf, Mashed Potatoes, or Steak Fries and a Chef’s Selection of Seasonal Vegetables | Add Dinner Salad or Homemade Soup of The Day

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 only

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 only

Chicken Milanese

Chicken breast, in Pecorino Romano cheese crust, topped with Arugula and cherry tomatoes, tossed in light vinaigrette. Served with garlic pasta.

Chicken Picata

Boneless, skinless all-natural chicken breast sautéed with capers and lemon butter, served with mashed potatoes and Chef’s selection of seasonal vegetables.

Maple Leaf Farms Roast Duckling

One half roasted duckling with dark cherry sauce. Served with rice pilaf and Chef’s selection of seasonal vegetables.

Barbeque Baby Back Ribs

Meat falls off the bone. Slow roasted in our homemade BBQ sauce. Served with wedge cut fries and Cole slaw.

Sauteed Calf’s Liver

Sautéed onions and served with mashed potatoes and vegetable medley | Add apple wood bacon.

Seafood

All Entrees are served with a choice of: Rice Pilaf, Mashed Potatoes, or Steak Fries and a 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 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.

Vegetarian Farfalle Pasta

Farfalle pasta with spinach, mushrooms, caramelized onions and sundried tomatoes.

Gourmet Burger Hub

All Hamburgers are served on a gourmet Brioche bun | Add Cheese | Add ½ Avocado

Prime Rib Beef Dip

Thinly sliced Prime Rib of Beef and served on grilled French roll with wedge cut fries, Cole slow, Beef Au Jus and creamy horseradish sauce.

Valley Inn Classic Waguy Burger

Lettuce, tomato, sautéed onions, and pickles and special homemade special sauce and wedge cut fries.

Traditional Hannukah Dinner • Hannukah means “dedication” and is a holiday that honors and celebrates one of the first recorded fights for religious freedom and the success of this fight. It commemorates the re-dedication of the Holy Temple in Jerusalem following the Jewish victory over the Syrian Greeks in 165 BCE. Once the Jewish people regained their temple, they wanted to purify it by burning ritual oil for 8 days, but they only had enough oil for one night. The miracle of this holiday was that the oil lasted for the full 8 days, thus burning candles and celebrating for 8 days is part of his holiday.

Menu

Matzo Ball Chicken Soup

$10.00

Potato Latkas & Lox

$24.00
Potato pancakes with house-cured lox, and sliced cucumbers. With creamy apple horseradish sauce.

Cashew Pear & Apple Salad

$21.00
Romaine hearts, Swiss cheese, cashews, pear, apples, and dried cranberries tossed in a poppy vinaigrette dressing.

Slowly Braised Beef Brisket

$42.00
Potato latkas, braised red cabbage, and green peas.

Pan - Fried Branzino

$43.00
Topped with Mediterranean sauce. Served over sauteed spinach.

Walnut Crusted Chicken Breast

$38.00
Dijon mustard sauce. Served with mashed potatoes and Chef’s selection of seasonal vegetables.

Dessert

Homemade Beignets

$13.00
With strawberry jelly dip.

Apple Honey Bundt Cake

$14.00
Served warm and topped with vanilla ice cream.
  • Reserve