Valley Menu
Valley offers a full a la carte dinner menu from 5:30 - 9:30 on Friday and Saturday nights and a lounge menu in World's End Bar. A la carte Sunday brunch is served from 11:30 am - 2:00 pm. Thursdays are "Eat Local" lounge nights at Valley, featuring a small plates menu and desserts, and light live music.
PLEASE SCROLL DOWN TO SEE THE SUNDAY BRUNCH MENU .
SAMPLE DINNER MENU
Spring 2012
FIRST COURSE
Potato Soup
truffled croutons, lobster, chives
Diver Sea Scallop Ceviche
blood orange, honey, chives, red onion, baby cilantro
Prosciutto Ravioli
spring garlic, fava beans, Parmigiano-Reggiano, basil
Local Beets
mâche, beet jus, pistachios, crown maple vinaigrette, goat cheese
Duck Confit
Hudson Valley foie gras, polenta, grilled radicchio, thyme, baby parsley
Garrison Farm Spinach Salad
sherry vinaigrette, shitakes, Sprout Creek Ouray, pears
MAIN COURSE
Pork Tenderloin & Belly
Brussels sprouts, white beans, thyme, pork jus
Risotto
spring onions, garlic confit, local ramps, green asparagus
Long Island Duck Breast
pomegranate, oyster mushrooms, duck broth, baby arugula
Strip Loin of Prime Beef
parsnip, black truffle, potato, scallion, black kale
Long Island Fluke
baby fennel, cockles, herbs, chorizo broth, caper berries
Soft Shell Crab
spaghetti squash, crab velouté, pickled bok choy
Executive Chef Vinny Mocarski
DESSERTS
Fried Rice Pudding
caramelized apples, vanilla bean pie crust sauce
Pumpkin S'mores
gingersnap cookies, toasted marshmallow
Red Velvet Cheesecake
chocolate glaze, white chocolate sauce, roasted almonds
Warm Brownie Cake
coffee toffee crunch ice cream, roasted almonds
Peanut Butter Semifreddo
caramel bananas, rice krispie and pretzel crunch
Chocolate Chunk Cookie Bread Pudding
warm Bailey's sauce, whipped cream
Ice Creams and Sorbets
Choice of Three
Ice Creams: maple brownie, kettlecorn, white chocolate
Sorbets: chocolate, pear, plum
Pastry Chef – Laura Di Giorno
Sunday Brunch Menu
BREAKFAST
Crispy Pork Belly Hash
potatoes, sunny side up egg, shallot, chive
Banana & Walnut Waffle
chocolate chips, whipped cream, maple syrup
Lobster Omelette
Hudson Valley ramps, asparagus, Sprout Creek Ouray
Feather Ridge Farm Egg Sandwich
chorizo, smoked Gouda, sriracha mayo
FIRST COURSE
Maryland Crab Rolls
micro celery, Old Bay fries, orange zest
Potato Soup
black truffle croutons, lobster, herbs
Taliaferro Farm Baby Greens
pears, sherry vinegar, herbs, shallot
Local Beets
crown maple vinaigrette, goat cheese, pistachio, beet jus
MAIN COURSE
Maryland Soft Shell Crab Sandwich
roasted garlic aioli, half sour pickle, chives, Old Bay
Duo of Pork
crispy pork belly, Brussels sprouts, white beans, thyme
Valley Burger (with American, Cheddar or Swiss cheese)
lettuce, tomato, onion, pickles, French fries (option: fried egg or foie gras)
Diver Sea Scallops
polenta, smoked tomatoes, fava beans
Long Island Fluke
baby fennel, chorizo broth, cockles, herbs, caper berries
Prime Strip Loin of Beef
parsnip, black kale, heirloom potatoes
Sides
bacon; home fries; grilled chorizo
Executive Chef – Vinny Mocarski
