River Valley Inn Restaurant

The River Valley Inn, a restaurant operated by students in the Culinary Arts program, features a variety of menus during spring semester. Spring semester days and hours of operation are listed below:

Tuesdays & Thursdays
5 to 7 p.m.
Red River Valley Room
Student Center

  • Due to limited seating, reservations are required.
  • Please call 701-671-2405 for reservations beginning Tuesday at 1 p.m. the week prior to the restaurant date.
  • Please do not call early for reservations.
  • Large groups (more than 6) will be accommodated when possible, but may not be seated in the same section.
2015 Restaurant Dates

28 & 30 – Fine Dining

April 28 & 30 - Fine Dining


Personal Beef Wellington
Perfectly cooked beef tenderloin with mushroom and a crispy pastry shell.

Zucchini Carpaccio with Smoked Salmon
Beautifully grilled zucchini slices topped with smoked salmon and pickled fennel.
Accompanied by a balsamic glaze and an olive oil mayonnaise.

Crab Timbale with Minted Quinoa
Succulent crab on top of a creamy, minty quinoa topped with fresh, crispy salad leaves.


Mandarin Orange Salad with Mango Vinaigrette
Tender spring mix with refreshing cucumber and sweet mandarin oranges.
Accompanied by a sweet and tangy mango vinaigrette.

Fig and Feta Spinach Salad
Tender baby spinach tossed in a lemon and honey dressing topped with sweet figs and savory feta cheese.


Butternut Lobster Bisque
A creamy succulent soup filled with wonderful lobster and butternut squash.

Oxtail Consommé
A crystal clear oxtail broth with finely cut vegetables topped with a flaky puff pastry.


Gnocchi with Béchamel and Pesto
Tender gnocchi in a creamy white sauce topped with a basil pesto and shaved Parmesan cheese.

Barramundi with Roasted Vegetable Medley
Pan seared Barramundi fish with a mild red Thai curry sauce and a refreshing cilantro gremolata.

Guinness Glazed Lamb Chops with Garlic Mushroom Risotto
Sweet and spicy glazed lamb chops grilled to perfection with a creamy and savory mushroom risotto.

Osso Bucco with Parmesan Buttered Polenta
Beautifully seared veal shanks in a savory tomato and vegetable sauce on a bed of cheesy, creamy polenta.

Filet Oscar with Roasted Vegetable Medley
Tender filet steak topped with succulent lump crab with a creamy hollandaise sauce.

Carbonara with Pan Seared Scallops
Pan seared scallops over bundles of fettuccine pasta with a creamy Parmesan cheese and bacon sauce.


Asiago Cheese Crisps
Crispy sage infused Asaigo cheese crackers.

Gouda Crackers
Perfectly light and flaky with a wonderful Gouda cheese taste.

Baked Brie with Blackberry Compote and House made Crackers
Oven baked brie cheese topped with a sweet blackberry sauce served with crispy house made crackers.


Blackberry, Mango and Lemon Sorbet
Airy sorbet elegantly placed in a lemon rind topped with a beautiful edible purple pansy flower.


Your choice of:

Blond Roast - Very mild in flavor

Espresso Roast - Very strong flavor

Regular Decaf Roast - House roast coffee, minus the caffeine, medium in flavor

Black Roast - Our regular house blend coffee


Napoleon Cake
A layered custard cake topped with refreshing fruit and powdered sugar.

Chocolate Cake with Vanilla Bean Ice Cream
Divine and airy chocolate cake with a rich chocolate frosting served with a cooling vanilla bean ice cream.

White Chocolate Mango Cheesecake
A creamy cheesecake topped with a beautiful mango sauce and fresh fruit.

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