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

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

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

Split Plate Fee: $5

PLATES

Smoked Salmon Cakes

16
Tzatziki Sauce / Tomato, Cucumber & Caper Salad

Local Fried Shrimp

23
Cajun Remoulade / Crispy Fries

Southern Chicken Fry

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

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

WOOD FIRE GRILL

Filet Mignon*

40
Grilled Onion / Smoky Brandy Jus

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

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 MEDICAL CONDITIONS.

**COOKED WITH WINE OR SPIRITS