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Dinner Menu

Get a taste of local flavors at Valley Smoke.

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

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Snacks

Ham & Cheese Croquettes

10
House Cured Smoked Ham / Datil Mustard Aioli / Local Watercress

Butcher’s Block Sampler*

27
Cured Charcuterie & Southern Cheeses / Local Honey / Spiced Pecans / Grilled Baguettes / For 2-3 People

Fresh Milled Cornbread

6.5
Whipped Butter/ Honey/ Sea Salt

BBQ House Potato Chips

7
Buttermilk Blue Cheese Dip

Deviled Farm Eggs

9
Crispy Buffalo Chicken Skins

Cocktail Pimento Cheese

8.5
Horseradish/ Bacon Jam/ Benne Cracker Add Sliced House Smoked Hot Link $6

Starters

Fried Oyster

3.5 each
Bibb Lettuce / Egg Salad / Pickled Carrot

Valley Smoke Brisket Poutine

14
White Cheddar Cheese Curd/ Smokey Gravy/ Alabama White BBQ

Fried Green Tomatoes

14
Pimento Cheese/ Corn Salsa/ Chipotle Crema

Crispy Chicken Livers

8
Red Pepper Jelly/ Whipped Lemon Cream/ Fried Shallots

Wood-Fire Boneless Beef Short Rib

14
White Hominy Grits/ Baby Spinach/ Goat Cheese/ Bacon/ Charred Sweet Onion Vinaigrette

Oak Smoked Burrata

13
Arugula/ Tomato Peach Compote/ Olive Oil/ Basil/ Grilled Baguette

Five Spice Pork* Belly

13
Passion Fruit Nuoc-Cham/ Mustard BBQ/ Pickled Cucumber

Wood-Fire Local Shrimp

14
Sweet Potato Puree / Molasses Gastrique / Pecans / Fried Sage

Smoked Chicken Wings

14
Alabama White BBQ Sauce or House Buttermilk Blue Cheese

Oysters**

12
Raw - Mignonette/ House Hot Sauce Wood-Roasted - Chili Garlic Butter

SALADS & SOUPS

Make it a Dinner Salad

Add Chicken 7 Add Turkey 8 Add Beef Brisket 10 Add Pulled Pork 7 Add 5 Grilled Shrimp 11 Add Grilled Salmon 16 1 Rib 3.50

Wood-Grilled Caesar Salad

10
Romaine Wedge/ Garlic Croutons/ Creamy Parmesan Dressing

Smoke House Salad

9.5
Bibb Lettuce/ Egg/ Tomato/ House Smoke Bacon Buttermilk Chive Dressing/ Garlic Crouton

Roast Beet Salad

12
Pecan/ Pears/ Blue Cheese/ Baby Spinach/ Local Honey Sherry Vinaigrette / Balsamic Reduction

Simple Tomato Soup

5/8
Grilled Cheese Crouton

Brunswick Stew

5/8

WOOD FIRE GRILL

Filet Mignon*

8oz / 38
Grilled Onion/ Smoky Brandy Jus

14 oz. Ribeye*

46
Chairman Reserve / Horseradish Sauce

VS Burger

18
House Ground Prime Beef/Cheddar Cheese/Bacon Jam/Pickles/Brioche Bun

10 oz. Churrasco Steak*

26
Chimichurri Sauce

PLATES

Southern Chicken Fry

Quarter 16 / Half 20
Collard Greens / Mashed Potatoes & Gravy / Green Tomato Chow Chow

Vegan Hash

24
Ember Roasted Lion's Main Mushrooms / Crispy Potatoes / Wood Grilled Vegetables / Pickled Peppers

Venison* Jager Schnitzel

32
Hunter Style Cutlets / Wood Roasted Wild Mushroom Gravy / Whipped Potatoes

Seared Snapper Pozole

32
Smokey Shrimp Broth / Hominy / Avocado Pork Cracklin / Tomatillo Salas

Smoked Pork Belly Ramen

18
Smoked Ham Hock Dashi Broth / Shiitake / Snap Pea / Carrot / Radish / Slow Farm Egg / Cilantro

Local Shrimp & Chorizo Pasta

25
Spinach / Tomato / Herb Parm Broth

Wood Grilled Porkchop

26
Spiced Pear Cranberry Chutney / Congaree & Penn Jalapeno Rice Grits

Atlantic Salmon Filet

27
Corn Puree / Roasted Vegetables / Basil Verde Sauce

FROM THE PIT

While it lasts

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

Turkey Breast

17

‘Que for 4

84
5 Meat Combo/ 3 Large Sides

‘Que for 2

48
3 Meat Combo/ 3 Sides

Two-Way Combo

22

Hot Links

15

Carolina Style Pulled Pork

18

Valley Smoke Beef Brisket

21

Good Breed Chicken

15 / 19

Heritage St Louis Style Ribs

20

KIDS MENU

Little BBQ Brisket

8
Served with French Fries

Mac n’ Cheese

5
French Fries

Little BBQ Ribs

7
Two Ribs Served with French Fries

Grilled Cheese

5
French Fries

Little BBQ Pulled Pork

6
Served with French Fries

Chicken Tenders

5
French Fries

Little BBQ Good Breed 1/4 Chicken

6
Served with French Fries:
(White Or Dark)

SIDES

Yuca Fries & Lime

small 4 / large 5

Cole Slaw

small 4 / large 5

Mac ‘n’ Cheese

small 4 / large 5

Bacon Garlic Green Beans

small 4 / large 5

Mixed Green Salad

small 4 / large 5

Brisket Baked Beans

small 4 / large 5

Hock & Greens

small 4 / large 5

German Potatoes

small 4 / large 5

Poblano Cream Corn

small 4 / large 5

Whipped Potatoes

small 4 / large 5

Fries

small 4 / large 5

* 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.