Valley Inn Restaurant and Bar

Toasted bread topped with fresh avocado and Arugula tomato salad

Romaine lettuce, creamy homemade Caesar dressing (salad dressing contains raw egg), Romano Pecorino cheese, homemade croutons

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

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

Topped with baked Provolone cheese

Served with homemade blue cheese dressing

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

Served with skinny French fries

8 oz of our most tender cut of lean, Midwestern beef

Angus ground beef grilled to your liking. Sautéed onions and mushrooms

Full Rack, with Apple-Mint Jelly

Golden crispy brown pork chop. Served with apple sauce

12 oz flavored cut with a slightly firmer texture than ribeye

18 ounce of perfectly marbled and generously flavored cut 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

Chicken breast lightly floured and sautéed with mushrooms, and Marsala wine with linguine pasta

Shrimp sautéed with white wine, garlic, lemon butter and tomatoes, served with angel hair pasta

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

• Vegetarian

With cucumber dill sauce. Served with rice pilaf and Chef’s selection of seasonal vegetable

Lightly floured and sautéed. Served with mashed potatoes and Chef’s selection of seasonal vegetables

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

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

Fresh chicken breast fried until crisp served with homemade Ranch dressing. Served with skinny French fries

Served warm and topped with vanilla ice cream

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

With Bleu cheese dressing

With homemade Ranch dressing

With homemade bleu cheese dressing

Served warm and topped with vanilla ice cream

Deliciously moist layers of carrot cake topped with Our homemade cream cheese icing

Our deepest and richest chocolate cake. Served warm

With strawberry jelly dip

Light lemon cake with lemon Bavarian cream

Homemade hot fudge over vanilla ice cream. Topped with whipped cream and a cherry

Refreshing lemon gelato swirled together with limoncello, Presented in a champagne glass. (The glass is yours to keep)

Ask your Server for our Special Dessert of the day Homemade creamy cheesecake with a Graham cracker and sour cream topping

Grey Goose/fresh basil/fresh lemon juice

Blueberry vodka, fresh lemon juice, fresh blueberries

Tito Vodka/Vermouth/olives/onions

Absolut Citron/Triple sec/cranberry juice/lime juice

Cucumber Mint Vodka/cucumber/lime juice

Myers Dark Rum, Fever Tree and Fresh lime juice

Brandy, Hot Brewed Tea, Lemon, Honey and Cinnamon

Bulleit Bourbon/Sweet Vermouth/Angostura Bitters|Up or on the rocks per request

Light Rum, fresh mint, lime and soda water

Russian Vodka, Fever tree ginger beer, fresh lime juice

Bulleit Rye/sugar/Angostura bitters