Brunch Menu

Get a taste of local flavors at Valley Smoke.

Saturday & Sunday – 11 AM to 3 PM

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

To Drink

Valley Smoke Bloody Mary

8
Venture Bird Pepper Vodka (spicy)

Classic Mimosa

7

Valley Smoke Bloody Mary

10
St. George Green Chile Vodka (medium)

Fresh Juice Blend

8
Carrot/ Beet/ Celery/ Apple/ Orange/ Ginger

Valley Smoke Bloody Mary

10
Ketel One Vodka

To Eat

Three Egg Omelette

12
Crispy Potatoes/ Spinach/ Mushroom/ Swiss/ Herb/ Tomato

Southern Fried Chicken & Waffles

14
Local Honey Sriracha Gravy

Biscuits & Gravy*

12
Breakfast Sausage Gravy/ 2 Eggs* Any Style

Churrasco Steak & Eggs*

17
2 Eggs*/ Crispy Potatoes/ Mixed Greens/ Chimichurri

Brisket Hash & Eggs

15
Chopped Smoked Brisket/ Peppers/ Sweet Onions/ Crispy Potatoes/ Cheese Blend/ Fried Eggs*/ Salsa

Valley Smoke Benedict

14
House Biscuit/ House Smoked Ham/ Poached Egg*/ Hollandaise/ Crispy Potatoes

Johnny Cakes

17
2 Eggs/ BBQ Pork/ Goat Cheese/ Bacon/ Bourbon-Maple/ Pickles Onions

BBQ Shrimp & Grits

16
2 eggs* any style/C&P Jalapeño Rice Grits/Grilled Hot Link/Scallion

Beignets

8
Coffee Caramel Sauce/ Powdered Sugar

SIDES

C&P Jalapeno Rice Grits

small 3 / large 6

Crispy Potatoes

small 3 / large 6

Apple Wood Smoked Bacon

small 3 / large 6

Fruit Salad

small 3 / large 6

Breakfast Sausage

small 3 / large 6

* 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.