Lunch Menu

Get a taste of local flavors at Valley Smoke.

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

Starters

Crispy Chicken Livers

8
Red Pepper Jelly/ Whipped Lemon Cream/ Fried Shallots

Fried Green Tomatoes

11
Pimento Cheese/ Corn Salsa/ Chipotle Crema

Smoked Chicken Wings

13
Alabama White BBQ Sauce or House Buttermilk Blue Cheese Dip

Valley Smoke Brisket Poutine

11
Smokey Brisket Gravy/ Fresh Cheese Curds/ Alabama White Sauce/ Scallions

Deviled Farm Eggs

7
Crispy Buffalo Chicken Skins

Farm House Mini Sandwiches

8
Buttermilk Biscuits/ House Cured Country Ham/ Pepper Jelly

BBQ House Potato Chips

6
Buttermilk Blue Cheese Dip

Fresh Milled Cornbread

6
Whipped Butter/ Honey/ Sea Salt

Cocktail Pimento Cheese

8
Horseradish/ Bacon Jam/ Benne Seed Cracker Add Sliced Smoked Hot Link / $5

SALADS & SOUPS

Grilled Caesar

8
Romaine Wedge/ Garlic Croutons/ Creamy Parmesan Dressing

Make it a Lunch Salad

Add Chicken 7 Add Turkey 7 Add Beef Brisket 10 Add Pulled Pork 7 Add 5 Grilled Shrimp 11 Add Grilled Salmon 15

Smoke House Salad

9
Bibb Lettuce/ Egg/ Tomato/ House Smoke Bacon Buttermilk Chive Dressing/ Garlic Crouton

Simple Tomato Soup

4/7
Grilled Cheese Crouton

Brunswick Stew

5/8

SANDWICHES

Served With One Side

Grilled Cheese

9
3 Cheese Blend/ Simple Tomato Soup House Buttermilk White Bread - Add Beef Brisket 4

Cuban

12
Carolina Style Pork / Valley Smoke Ham / Yellow Mustard / Mayo/ House Pickles / Swiss / Pressed Cuban Bread

Reuben

12
House Pastrami / Sauerkraut / Baby Swiss / Russian Dressing / Marble Rye

Sliced Brisket

15
Pickled Red Onion/ BBQ Sauce/ Toasted Brioche Bun

Turkey

14
Brie / Arugula /Strawberry Datil Jam / House Focaccia

Pulled Pork

12
Carolina Mustard BBQ/ Creamy Cider Slaw/ Brioche Bun

PLATES

Southern Chicken Fry

Quarter 15 / Half 19
Collard Greens / Mashed Potatoes & Gravy / Green Tomato Chow Chow

Smoked Salmon Cakes

14
Tzatziki Sauce/ Tomato, Cucumber & Caper Salad

Local Fried Shrimp

17
Smoked Tomato Remoulade/ Crispy Fries

Smoked Brisket Tacos

15
Corn Tortilla/ Cabbage/ Avocado Mash/ Chipotle Crema/ Queso Fresca/ Pickled Red Onion/ Yuca Fries/ Lime

FROM THE PIT

While it lasts

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

Turkey Breast

17

‘Que for 4

78
5 Meat Combo/ 3 Large Sides

‘Que for 2

42
3 Meat Combo/ 3 Sides

Two Way Combo

21

Hot Links

15

Carolina Style Pulled Pork

17

Valley Smoke Beef Brisket

21

Good Breed Chicken

15 / 19

Heritage St Louis Style Ribs

20

WOOD FIRE GRILL

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

SIDES

Mac ‘n’ Cheese

small 3 / large 6

C & P Jalapeno Rice Grits

small 3 / large 6

Bacon Garlic Green Beans

small 3 / large 6

Mixed Green Salad

small 3 / large 6

Creamed Spinach

small 3 / large 6

Brisket Baked Beans

small 3 / large 6

Hock & Greens

small 3 / large 6

Grilled Broccoli

small 3 / large 6

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)

* 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.