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.
There is a $ 12.00 split charge per entrée. All substitutions will be charged A-la-Carte 20% gratuity will be added to parties of 6 guests or more. There is time limit for each seating during holidays. Thank you for understanding.
Drinks
Homemade Traditional Eggnog
$15.00
Eggnog with whipped cream and dusted with cinnamon
Organic Apple Cider
$9.00
Samuel Smith (gluten free)
Starters
Corn Chowder Soup
$12.00
The Iceberg Wedge
$16.00
Crisp wedge of Iceberg lettuce topped with apple wood bacon and chopped tomatoes
Caramelized Pear, Burrata & Prosciutto Salad
$21.00
Honey caramelized pear, Burrata cheese, Prosciutto, Arugula and French baguette crostini drizzled with olive oil and Balsamic glaze
Shrimp Cocktail
$24.00
Cocktail sauce and lemon wedge
Dinner Entrees
Traditional Roasted Young Turkey
$49.00
Apple, cranberry stuffing, creamy mashed potatoes, sweet potato and marshmallow casserole, traditional gravy, homemade corn bread, green beans and cranberry relish
Prime Rib of Beef
$58.00
With Beef Au Jus, creamy horseradish sauce, creamy mashed potatoes and green beans
Grilled Filet Mignon
$60.00
With Béarnaise sauce, creamy mashed potatoes and green beans
Chicken Parmesan
$38.00
Served over linguine pasta
Grilled Salmon
$43.00
Cucumber dill sauce, rice pilaf & green beans
Scampi Pasta
$36.00
Shrimp sauteed with white wine, garlic lemon butter and tomatoes. Served with Angel hair pasta
Butternut Squash Ravioli
$32.00
Topped with roasted butternut squash and baby spinach. In sage brown butter sauce
Classic Martinis & Cocktails
Classic American Martini
$16.00
Tito Vodka/Vermouth/olives/onions
Classic Gin Martini
$17.00
Tanqueray gin/Vermouth/olives
Espresso Martini
$17.00
Vanilla Vodka/Espresso/Kahlua
Old Fashioned
$17.00
Buffalo Trace Rye/sugar/Angostura bitters
Manhattan
$18.00
High West Rye/Sweet Vermouth/Angostura bitters
Thanksgiving Mule
$17.00
Vodka/cranberry juice/Fever tree ginger beer/lime juice
Wine Specials
Century Oaks Rose, Lodi
$32.00
Simi Chardonay, Russian River
$35.00
Robert Mondavi – Special Select
$40.00
Wine
If a customer feels it’s important to supply their own unique wine, Corkage fee $25.00; 1.5L bottle - $ 45.00 - 3L bottle – 75.00
Heidsick, Champagne, “Monopole” – France
$78.00
Chandon Brut Classic – California Split
$16.00
Ruffino, Prosecco – Italy, Splite
$15.00
Ruffino, Prosecco Rose – Italy, Split
$15.00
Kim Crawford Rose, New Zealand
$15.00/$52.00
Meiomi, Chardonnay, Santa Barbara
$16.00/$49.00
Sonoma Cutrer, Chardonnay - Russian River
$16.00/$58.00
Kim Crawford, Sauvignon Blanc – New Zealand
$15.00/$52.00
Ruffino, Pinot Grigio “Lumina” – Italy
$15.00/$49.00
St.Michelle, Riesling - Columbia Valley
$14.00/$42.00
Simi, Cabernet Sauvignon – Sonoma
$16.00/$58.00
J.Lohr, Cabernet Sauvignon – Paso Robles
$15.00/$52.00
Stag’s Leap, Red Blend – Hands of Time – Napa Valley
$89.00
The Prisoner, Zinfandel Blend – California
$85.00
Meiomi, Pinot Noir - Santa Barbara
$16.00/$54.00
Concannon, Petit Syrah - Central Coast
$15.00/$45.00
Sixth Sense, Syrah – Lodi
$16.00/$45.00
Ruffino Riserva Ducale Oro Gold, Chianti, -Italy
$89.00
Century Oak Winery, Old Vine Zinfandel – Lodi
$15.00/$48.00
Cuarto Dominio, Malbec – “Tolentino” – Argentina
$17.00/$59.00