Valley Menu
Valley offers a full a la carte dinner menu from 5:00 - 9:00 on Friday, Saturday & Sunday evenings and a lounge menu in World's End Bar Thursday - Sunday. A la carte brunch is served on Saturday & Sunday from 11:30 am - 2:30 pm.
PLEASE SCROLL DOWN TO SEE THE SUNDAY BRUNCH MENU.
SAMPLE DINNER MENU
Summer 2013
FIRST COURSE
Chilled English Pea Soup
Maine crab, lemon mascarpone, speck, pea leaves
Sashimi of Yellow Fin Tuna
avocado, blood orange, daikon radish, baby shiso
House-Made Cavatelli Pasta
Brussels sprouts, smoked ricotta, pancetta, pinenuts
Tasting of BabyVegetables
rainbow carrots, candy stripe beets, English peas, purple asparagus
Long Island Skate Wing
tangerine, garlic aioli, pickled shallot, capers
Sorbello Farm Green Salad
goat cheese, brioche, chives, shallots, sherry, muscat grapes
MAIN COURSE
Long Island Duck Breast
fiddlehead ferns, parsnip, maitake mushroom, pomegranate glaze
Risotto
Hudson Valley ramps, royal trumpet mushrooms, thyme
House-Made Fettuccine
fried egg, fava beans, chorizo, Manchego cheese
Prime New York Strip Steak
duck fat fingerlings, gorgonzola, veal jus, cauliflower
Red Snapper
baby artichokes, spring garlic, young fennel, parsley
Maine Sea Scallops
baby bok choy, soybean, shiitake, bacon, ginger
Executive Chef Vinny Mocarski
DESSERTS
"Carrot Cake"
carrot cake puree, cream cheese ice cream, carrot chips
Birthday Cake Fritters
vanilla frosting milkshake
Java Stout Chocolate Pudding
homemade Graham crackers, pretzel whipped cream
PB&J
grape jelly ice cream sandwich, peanut butter sauce, Nutella
Samoa
toasted coconut caramel, shortbread cookie ice cream, chocolate sauce
Peppermint Candyland
peppermint patty brownie, Bailey's ice cream, cocoa coffee crumble
Mini Blueberry Rhubarb Pies
gingerbread crust, strawberry milk ice cream
Ice Creams and Sorbets
Please choose three:
Ice Creams: tiramisu, cannoli, rainbow cookie
Sorbets: blood orange, chocolate sambuca, limoncello
Pastry Chef – Laura Di Giorno
Sunday Brunch Menu
BREAKFAST
Chorizo Hash
potatoes, sunny side up egg, shallot, chives
Granola Waffle
strawberries, whipped cream, maple syrup
Omelet
ramps, brie, hash browns, thyme
FIRST COURSE
Chilled English Pea Soup
Maine crab meat, lemon mascarpone, speck, mint
House Made Cavatelli Pasta
Brussels sprouts, smoked ricotta, pancetta, pinenuts
Local Baby Greens
goat cheese, fennel pollen, brioche croutons, muscat grapes
Tuna Sashimi
daikon radish, avocado, blood orange, sweet soy
Tasting of Vegetables
baby rainbow carrots, candy cane beets, English peas, purple asparagus
MAIN COURSE
Maryland Soft Shell Crab Sandwich
roasted garlic aioli, half sour pickle, chives, Old Bay
Soft Shell Crab Sandwich
pickled baby bok choy, ramp aioli, Old Bay fries
Valley Burger (with American, Cheddar, Swiss or Gorgonzola)
lettuce, tomato, onion, pickles, French fries (option: fried egg or bacon)
Risotto
ramps, garlic confit, Sprout Creek smoked toussaint, fried egg
Long Island Duck Breast
pomegranate glaze, Valley fries, baby green salad
NY Strip Steak Sandwich
ramp aioli, gorgonzola, Valley fries
Red Snapper
baby fennel, baby artichokes, parsley, spring garlic
Sides
grilled chorizo; bacon; home fries
Executive Chef – Vinny Mocarski
