Since Valley restaurant first opened, it has had its own kitchen gardens located right outside the restaurant. Our gardeners work directly with our Executive Chef to coordinate menu needs for the season. Many of the vegetables and herbs used in the menus of both Valley and our banquets are grown in our gardens.
Our gardens supply a wide variety of seasonal produce and herbs from fresh peas and rainbow carrots to fingerling potatoes, baby fennel and spinach. A mix of special lettuces is grown for our signature salad at Valley.