Menu

Get a taste of local flavors at Valley Smoke.

Executive Chef: Mike Riska | Pastry Chef: Leni Rose Magsino | Chef/Proprietor: Ben Groshell

Lunch Menu

    • lunch starter

    • Cocktail Pimento Cheese

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

      8
    • BBQ House Potato Chips

      Buttermilk Blue Cheese Dip

      6
    • Deviled Farm Eggs

      Crispy Buffalo Chicken Skins

      7
    • Smoked Chicken Wings

      Alabama White BBQ Sauce or
      House Buttermilk Blue Cheese Dip

      11
    • Crispy Chicken Livers

      Red Pepper Jelly/ Whipped Lemon Cream/
      Fried Shallots

      8
    • Fresh Milled Cornbread

      Whipped Butter/ Honey/ Sea Salt

      6
    • Valley Smoke Brisket Poutine

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

      10
    • Farm House Mini Sandwiches

      Buttermilk Biscuits/ House Cured Country Ham/ Pepper Jelly

      8
    • lunch salads

    • Smoked Chicken Tortilla Soup

      Scallion/ Pepperjack Cheese

      5/8
    • Simple Tomato Soup

      Grilled Cheese Crouton

      4/7
    • Roast Beet Salad

      Pecan/ Pears/ Southern Blue Cheese/
      Baby Spinach/ Local Honey Sherry Vinaigrette

      10
    • Smoke House Salad

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

      8
    • Grilled Caesar

      Romaine Wedge/ Garlic Croutons/
      Creamy Parmesan Dressing *Egg

      8
    • Make it a Lunch Salad

      Add Smoked Chicken
      8
      Add Beef Brisket
      10
      Add Pulled Pork
      8
      Add Grilled Shrimp
      7
      Add Grilled Salmon
      10
 

Served With One Side

    • lunch sandwiches

    • The Pulled Pork

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

      11
    • The Chopped Brisket

      Pickled Red Onion/ BBQ Sauce/
      Toasted Brioche Bun

      14
    • Prime Burger

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

      18
    • The Grilled Cheese

      House Buttermillk White Bread/ 3 Cheese Blend/
      Simple Tomato Soup

      9
    • Valley Smoke Reuben

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

      12
    • Valley Smoke Cuban Sandwich

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

      12

    • lunch plates

    • Smoked Brisket Tacos

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

      14
    • Southern Chicken Fry

      Collard Greens/ Mashed Potatoes & Gravy/
      Green Tomato Chow Chow

      Quarter 13 / Half 17
    • Local Fried Shrimp

      Smoked Tomato Chipotle Lime Remoulade/
      Crispy Fries

      17
    • Smoked Salmon Cakes

      Tzatziki Sauce/ Tomato, Cucumber & Caper Salad

      14
 

While it lasts

 

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

    • lunch pit

    • Heritage St Louis Style Ribs

      17
    • Good Breed Chicken

      13 / 17
    • Valley Smoke Beef Brisket

      18
    • Carolina Style Pulled Pork

      15
    • House Made Hot Links

      13
    • Two Way Combo

      18
    • 'Que for 2

      3 Meat Combo/ 3 Sides

      38
    • Valley Smoke Pit Platter

      5 Meat Combo/ 3 Large Sides

      72

 
Fries
Mac 'n' Cheese
Whipped Potatoes
Poblano Cream Corn
Bacon Potato Salad
Cole Slaw
Hock & Greens
Brisket Baked Beans
Yuca Fries & Lime
Mixed Green Salad
Bacon Garlic Green Beans
3/6
Split Plate Fee $2.50

Dinner Menu

    • dinner starters

    • Oysters**

      Iced Raw - Mignonette/ House Hot Sauce/ Saltines
      Wood-Roasted - Chili Garlic Butter
      Fried - Cornmeal Crusted/ Creole Remoulade

      9
    • Smoked Chicken Wings

      Alabama White BBQ Sauce or House Buttermilk Blue Cheese

      11
    • Wood-Fire Local Shrimp

      Sweet Potato Puree/ Molasses Gastrique/ Pecans/ Fried Sage

      12
    • Five Spice Pork* Belly

      Passion Fruit Nuoc-Cham/ Mustard BBQ/ Pickled Cucumber

      13
    • Oak Smoked Burrata

      Arugula/ Tomato Peach Compote/ Olive Oil/ Basil/ Grilled Baguette

      12
    • Wood-Fire Boneless Beef Short Rib

      White Hominy Grits/ Baby Spinach/ Goat Cheese/
      Bacon/ Charred Sweet Onion Vinaigrette

      13
    • Crispy Chicken Livers

      Red Pepper Jelly/ Whipped Lemon Cream/ Fried Shallots

      8
    • Fried Green Tomatoes

      Pimento Cheese/ Corn Salsa/ Chipotle Crema

      8
    • Valley Smoke Brisket Poutine

      White Cheddar Cheese Curd/ Smokey Gravy/ Alabama White BBQ

      10
    • dinner salads

    • Smoked Chicken Tortilla Soup

      Scallion/ Queso Freso/ Crispy Tortillas

      5 / 8
    • Simple Tomato Soup

      Grilled Cheese Crouton

      4/7
    • Roast Beet Salad

      Pecan/ Pears/ Georgia Blue Cheese/
      Baby Spinach/ Local Honey Sherry Viniagrette

      10
    • Smoke House Salad

      Bibb Lettuce/ Egg/ Tomatoes/ Bacon/
      Buttermilk Chive Dressing/ Garlic Croutons

      8
    • Wood-Grilled Caesar Salad

      Romaine Wedge/ Garlic Croutons/
      Creamy Parmesan Dressing *Egg

      8
    • Make It A Dinner Salad

      Add Smoked Chicken (1/4)
      8
      Add Beef Brisket
      10
      Add Pulled Pork
      8
      Add Grilled Shrimp
      8
      Add Grilled Salmon
      10
 

Served with Mashed Potatoes, German Potatoes or Hand Cut Fries

    • dinner wood

    • 14 oz Ribeye

      USDA Prime/ Horseradish Sauce

      42
    • Filet Mignon

      Grilled Onion/ Smoky Brandy Jus

      8oz / 34
      12oz / 48
    • 12 oz NY Strip*

      USDA Prime/ Brandy Black Pepper Demi

      38
    • 10 oz Churrasco Steak*

      Chimichurri Sauce

      24

 

While it lasts

 

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

    • dinner pit

    • Heritage St Louis Style Ribs

      17
    • Good Breed Chicken

      13 / 17
    • Valley Smoke Beef Brisket

      18
    • Carolina Style Chopped Pork

      15
    • House Made Hot Links

      13
    • Two Way Combo

      18
    • 'Que for 2

      3 Meat Combo/ 3 Sides

      38

    • dinner plates

    • Atlantic Salmon* Filet

      Corn Puree/ Roasted Vegetables/
      Basil Verde Sauce

      23
    • Caribbean Jerk Pork Chop

      Jerk Rub/Grilled Peach & Onion Compote/
      Congaree & Penn Jalapeno Rice Grits

      21
    • Local Shrimp & Chorizo Pasta

      Spinach/Tomato/ Fresh Herbs/
      Smoky Garlic/Parm Broth

      22
    • Smoked Pork* Belly Ramen

      Smoked Ham Hoc Dashi Broth/ Shiitake/
      Snap Pea/ Carrot/ Radish/ Slow Farm Egg/
      Cilantro

      18
    • Local Catch*

      Congaree & Penn Jupiter Rice/
      Orange/ Fennel & Almond Gremolata

      28
    • Venison*Jager Schnitzel

      Hunter Style Cutlets/
      Wood Roasted Wild Mushroom Gravy/
      Whipped Potatoes

      26
    • Wood Grilled Portobella

      House Made Spaetzle/ Spinach/
      Boursin Cheese/ Roasted Vegetable/
      Charred Tomato Balsamic Vinaigrette

      14
    • Southern Chicken Fry

      Collard Greens/ Mashed Potatoes & Gravy/
      Green Tomato Chow Chow

      13 / 17
 
Fries
Mac 'n' Cheese
Whipped Potatoes
Poblano Cream Corn
German Potatoes
Grilled Broccoli
Hock & Greens
Brisket Baked Beans
Creamed Spinach
Mixed Green Salad
Bacon Garlic Green Beans
C&P Jalapeño Rice Grits
3/6
Split Plate Fee $2.50

Desserts

    • desserts

    • Hummingbird Cake

      Cream Cheese Frosting/ Strawberry Coulis

      8
    • Chocolate Cake

      Ganache/ Chocolate Frosting/ Espresso Sauce

      8
    • Bananas Foster Cheesecake

      House Made Classic Cheesecake/ Jamaican Rum Flambéed Bananas

      9
    • Barbara’s Pineapple Upside Down Cake

      Vanilla Ice Cream/ Rum Caramel Sauce

      8
    • Fudgy Brownie

      Salted Caramel Ice Cream/Candied Pecans/ Warm Chocolate Sauce

      8
    • Ice Cream

      Chocolate, Vanilla, or Rocky Road $8

      6
    • Sorbet

      Red Wine Raspberry, or Peach

      6
    • Vegan Ice Cream

      Salted Peanut Butter

      6

Brunch Menu

Saturday & Sunday 11am-3pm
    • brunch drinks

    • Classic Mimosa

      8
    • Valley Smoke Bloody Mary

      - Ketel One Vodka $10
      - Casamigos Anejo Tequila $12

    • Fresh Juices

      - Carrot/ Celery/ Apple/ Orange/ Ginger

      8
    • brunch table

    • Beignets

      Coffee Caramel Sauce/ Powdered Sugar

      7
    • Assorted Pastry Basket

      Banana Nut Bread/ Zucchini Bread/
      Pound Cake

      9
    • brunch eat

    • Valley Smoke Benedict

      House Biscuit/ House Smoked Ham/
      Poached Egg/ Hollandaise/
      Crispy Potatoes

      14
    • Brisket Hash & Eggs

      Chopped Smoked Brisket/ Peppers/
      Sweet Onions/ Crispy Potatoes/
      Cheese Blend/ Fried Eggs/ Salsa

      14
    • Churrasco Steak & Eggs

      2 Eggs/ Crispy Potatoes/
      Mixed Greens/ Chimichurri

      16
    • Biscuits & Gravy

      Breakfast Sausage Gravy/ 2 Eggs Any Style

      10
    • Southern Fried Chicken & Waffles

      House Smoked Gravlax/ Cream Cheese/
      Tomato/ Caper/ Red Onion

      15
    • Everything Bagel & Lox

      House Smoked Gravlax/ Cream Cheese/
      Tomato/ Caper/ Red Onion

      13
    • Three Egg Omelette

      Spinach/ Mushroom/ Swiss/ Herb/ Tomato

      10
 
Breakfast Sausage
Fruit Salad
Apple Wood Smoked Bacon
Crispy Potatoe
3/6

Happy Hour

Monday - Thursday 4pm - 6:30pm
    • HH Drinks

    • Old Soul Wine

      Chardonnay, Cabernet Sauvignon, Pinot Noir,
      Petite Syrah and Pure Red Blend.

      5
    • Bud Light & Miller Lite

      4
    • Yuengling Draft

      4
    • “Well Made” Single Mix Drink

      5
    • Drink Of The Day

      7
 

(Available only at the bar top)

 
    • HH Snacks

    • Buffalo Riblets

      w/ Cajun Ranch Slaw

      12
    • Farm House Mini Ham Sandwiches

      7
    • Cocktail Pimento Cheese

      w/ Benne Crackers

      7
    • Deviled Farm Eggs

      w/ crispy Buffalo Chicken Skins

      6
    • BBQ House Potato Chips

      w/ Buttermilk Blue Cheese Dip

      5
    • Fresh Milled Corn Bread

      w/ Whipped Honey Butter

      5

* 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.