Dinner Menu

Get a taste of local flavors at Valley Smoke.

Executive Chef: Mike Riska | Chef/Proprietor: Ben Groshell

lunch dinner desserts drinks brunch happy hour wine bourbon

Snacks

Ham & Cheese Croquettes

House Cured Smoked Ham / Datil Mustard Aioli / Local Watercress

Butcher’s Block Sampler*

Cured Charcuterie & Southern Cheeses / Local Honey / Spiced Pecans / Grilled Baguettes / For 2-3 People

Fresh Milled Cornbread

Whipped Butter / Honey / Sea Salt

BBQ House Potato Chips

Buttermilk Blue Cheese Dip

Deviled Farm Eggs

Crispy Buffalo Chicken Skins

Cocktail Pimento Cheese

8.5

Horseradish / Bacon Jam / Benne Cracker Add Sliced House Smoked Hot Link $7

Starters

Fried Oyster

4 each

Bibb Lettuce / Egg Salad / Pickled Carrot

Valley Smoke Brisket Poutine

White Cheddar Cheese Curd / Smokey Gravy / Alabama White BBQ

Fried Green Tomatoes

Pimento Cheese / Corn Salsa / Chipotle Crema

Crispy Chicken Livers

Red Pepper Jelly / Whipped Lemon Cream / Fried Shallots

Wood-Fire Boneless Beef Short Rib

White Hominy Grits / Baby Spinach / Goat Cheese / Bacon / Charred Sweet Onion Vinaigrette

Oak Smoked Burrata

Arugula / Tomato Peach Compote / Olive Oil / Basil / Grilled Baguette

Five Spice Pork* Belly

Passion Fruit Nuoc-Cham / Mustard BBQ / Pickled Cucumber

Wood-Fire Local Shrimp

Sweet Potato Puree / Molasses Gastrique / Pecans / Fried Sage

Smoked Chicken Wings

Alabama White BBQ Sauce or House Buttermilk Blue Cheese

Oysters**

½ dozen 12

Raw - Mignonette / House Hot Sauce
Wood-Roasted - Chili Garlic Butter

SALADS & SOUPS

Wood-Grilled Caesar Salad

Romaine Wedge / Garlic Croutons / Parmesan Cheese Creamy Parmesan Dressing

Make it a Dinner Salad

Add Chicken 8 Add Turkey 9 Add Beef Brisket 10 Add Pulled Pork 8 Add 5 Grilled Shrimp 12 Add Grilled Salmon 19 1 Rib 3.50

Smoke House Salad

Bibb Lettuce / Egg / Tomato / House Smoke Bacon Buttermilk Chive Dressing / Garlic Crouton

Roast Beet Salad

Pecan / Pears / Blue Cheese / Baby Spinach / Local Honey Sherry Vinaigrette / Balsamic Reduction

Simple Tomato Soup

6/9

Grilled Cheese Crouton

Brunswick Stew

7/10

WOOD-FIRE GRILL

Served with choice of one side

8 oz. Filet Mignon*

Grilled Onion / Smoky Brandy Jus

14 oz Ribeye*

Horseradish Sauce

VS Burger

House Ground Prime Beef / Cheddar Cheese / Bacon Jam / Pickles / Brioche Bun

10 oz. Churrasco Steak*

Chimichurri Sauce

PLATES

Southern Chicken Fry

Quarter 16 / Half 22

Collard Greens / Mashed Potatoes & Gravy / Green Tomato Chow Chow

Vegan Hash

Ember Roasted Lion's Main Mushrooms / Crispy Potatoes / Wood Grilled Vegetables / Pickled Peppers

Venison* Jager Schnitzel

Hunter Style Cutlets / Wood Roasted Wild Mushroom Gravy / Whipped Potatoes

Fresh Catch Pozole

Lobster Broth / Hominy / Avocado / Pork Cracklin’ / Tomatillo Salsa

Smoked Pork Belly* Ramen

Smoked Ham Hock Dashi Broth / Shiitake / Snap Pea / Carrot / Radish / Slow Farm Egg / Cilantro

Local Shrimp & Chorizo Pasta

Spinach / Tomato / Herb Parm Broth

Wood-Grilled Pork Chop*

Spiced Pear Cranberry Chutney / Jalapeno Rice Grits

Atlantic Salmon* Filet

Corn Purée / Roasted Vegetables / Basil Verde Sauce

Split Plate Fee: $5

FROM THE PIT

While it lasts

Served with Pickles / House Garlic Toast / Choice of 2 Sides

Turkey Breast

‘Que for 4

5 Meat Combo / 3 Large Sides

‘Que for 2

3 Meat Combo / 3 Sides

Two-Way Combo

Hot Links

Carolina Style Pulled Pork

Valley Smoke Beef Brisket

Beef Tallow Fries

small 5 / large 8

We fry seed oil free

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certian medical conditions.

** There is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.