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Lunch Menu

Get a taste of local flavors at Valley Smoke.

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

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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
White Cheddar Cheese Curds / Smokey Gravy / Alabama White BBQ / 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

SALADS & SOUPS

Make it a Lunch Salad

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

Grilled Caesar Salad

12
Romaine Wedge / Garlic Croutons / Parmesan Cheese Creamy Parmesan Dressing

Smoke House Salad

12
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

6/9
Grilled Cheese Crouton

Brunswick Stew

7/10

SANDWICHES

Served With One Side

Grilled Cheese

13
3 Cheese Blend / Simple Tomato Soup House Buttermilk White Bread - Add Beef Brisket $5

Cuban

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

Reuben

17
House Pastrami / Sauerkraut / Baby Swiss / Russian Dressing / Marble Rye

Sliced Brisket

17
Pickled Red Onion / BBQ Sauce / Toasted Brioche Bun

Turkey

15
Brie / Arugula / Strawberry Datil Jam / House Focaccia

Pulled Pork

16
Carolina Mustard BBQ / Creamy Cider Slaw / Brioche Bun / House Pickles

PLATES

Split Plate Fee: $5

Smoked Salmon Cakes

16
Tzatziki Sauce / Tomato / Cucumber / Caper Salad

Local Fried Shrimp

24
Cajun Remoulade / Crispy Fries

Southern Chicken Fry

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

Smoked Brisket Tacos

17
Flour Tortilla / Cabbage / Avocado Mash / Chipotle Crema / Queso Fresca / Pickled Red Onion / Yuca Fries / Smoked Corn Pico / Lime

FROM THE PIT

While it lasts

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

Turkey Breast

19

‘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

17

Carolina Style Pulled Pork

19

Valley Smoke Beef Brisket

24

Good Breed Chicken

Quarter 15 | Half 20

WOOD-FIRE GRILL

8 oz. Filet Mignon*

43
Grilled Onion / Smoky Brandy Jus

14 oz Ribeye*

48
Horseradish Sauce

VS Burger

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

10 oz. Churrasco Steak*

30
Chimichurri Sauce

SIDES

We fry seed oil free

Grilled Broccoli

small 5 / large 8

Yuca Fries & Lime

small 5 / large 8

Cole Slaw

small 5 / large 8

Mac ‘n’ Cheese

small 5 / large 8

Jalapeño Rice Grits

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

KIDS MENU

Little BBQ Brisket

10
French Fries

Mac n’ Cheese

9
French Fries

Little BBQ Ribs

10
Two Ribs / French Fries

Grilled Cheese

10
French Fries

Little BBQ Pulled Pork

10
French Fries

Chicken Tenders

10
French Fries

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS.

**COOKED WITH WINE OR SPIRITS