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

14
Pimento Cheese / Corn Salsa / Chipotle Crema

Smoked Chicken Wings

14
Alabama White BBQ Sauce or House Buttermilk Blue Cheese Dip

Valley Smoke Brisket Poutine

14
Smokey Brisket Gravy / Fresh Cheese Curds / Alabama White Sauce / Scallions

Deviled Farm Eggs

9
Crispy Buffalo Chicken Skins

Ham & Cheese Croquettes

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

BBQ House Potato Chips

7
Buttermilk Blue Cheese Dip

Fresh Milled Cornbread

7
Whipped Butter / Honey / Sea Salt

Cocktail Pimento Cheese

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

SALADS & SOUPS

Grilled Caesar

11
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 12 Add Grilled Salmon 19

Wood-Grilled Caesar Salad

11
Romaine Wedge / Garlic Croutons / Creamy Parmesan Dressing

Smoke House Salad

11
Bibb Lettuce / Egg / Tomato / House Smoke Bacon Buttermilk Chive Dressing / Garlic Crouton

Roast Beet Salad

13
Pecan / Pears / Blue Cheese / Baby Spinach / Local Honey Sherry Vinaigrette / Balsamic Reduction

Simple Tomato Soup

5/8
Grilled Cheese Crouton

Brunswick Stew

6/9

SANDWICHES

Served With One Side

Grilled Cheese

13
3 Cheese Blend / Simple Tomato Soup House Buttermilk White Bread - Add Beef Brisket 4

Cuban

16
Carolina Style Pork / Valley Smoke Ham / Yellow Mustard / Mayo / House Pickles / Swiss / Pressed Cuban Bread

Reuben

15
House Pastrami / Sauerkraut / Baby Swiss / Russian Dressing / Marble Rye

Sliced Brisket

16
Pickled Red Onion / BBQ Sauce / Toasted Brioche Bun

Turkey

15
Brie / Arugula / Strawberry Datil Jam / House Focaccia

Pulled Pork

14
Carolina Mustard BBQ / Creamy Cider Slaw / Brioche Bun

PLATES

Southern Chicken Fry

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

Smoked Salmon Cakes

16
Tzatziki Sauce / Tomato, Cucumber & Caper Salad

Local Fried Shrimp

23
Cajun Remoulade / Crispy Fries

Smoked Brisket Tacos

16
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

18

‘Que for 4

85
5 Meat Combo / 3 Large Sides

‘Que for 2

49
3 Meat Combo / 3 Sides

Two-Way Combo

23

Hot Links

16

Carolina Style Pulled Pork

19

Valley Smoke Beef Brisket

22

Good Breed Chicken

Quarter 15 | Half 19

Heritage St Louis Style Ribs

21

WOOD FIRE GRILL

14 oz. Ribeye*

47
Chairman Reserve / Horseradish Sauce

VS Burger

20
House Ground Prime Beef / Cheddar Cheese / Bacon Jam / Pickles / Brioche Bun

10 oz. Churrasco Steak*

28
Chimichurri Sauce

SIDES

Yuca Fries & Lime

small 5 / large 8

Cole Slaw

small 5 / large 8

Mac ‘n’ Cheese

small 5 / large 8

Bacon Garlic Green Beans

small 5 / large 8

Mixed Green Salad

small 5 / large 8

Brisket Baked Beans

small 5 / large 8

Hock & Greens

small 5 / large 8

German Potatoes

small 5 / large 8

Poblano Cream Corn

small 5 / large 8

Whipped Potatoes

small 5 / large 8

Fries

small 5 / large 8

KIDS MENU

Little BBQ Brisket

8
French Fries

Mac n’ Cheese

5
French Fries

Little BBQ Ribs

7
Two Ribs / French Fries

Grilled Cheese

5
French Fries

Little BBQ Pulled Pork

6
French Fries

Chicken Tenders

5
French Fries

* 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.