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Lunch Menu

Get a taste of local flavors at Valley Smoke.

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

lunch dinner desserts drinks brunch happy hourwine

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

6.5
Whipped Butter/ Honey/ Sea Salt

SALADS & SOUPS

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

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

SANDWICHES

Served With One Side

Grilled Cheese

12
3 Cheese Blend/ Simple Tomato Soup House Buttermilk White Bread - Add Beef Brisket 4

Cuban

15
Carolina Style Pork / Valley Smoke Ham / Yellow Mustard / Mayo/ House Pickles / Swiss / Pressed Cuban Bread

Reuben

14
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

13
Carolina Mustard BBQ/ Creamy Cider Slaw/ Brioche Bun

PLATES

Smoked Salmon Cakes

16
Tzatziki Sauce/ Tomato, Cucumber & Caper Salad

Local Fried Shrimp

19
Cajun Remoulade / Crispy Fries

Southern Chicken Fry

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

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

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

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

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

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 MEDICAL CONDITIONS.

**COOKED WITH WINE OR SPIRITS