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
Hektner Student Center

Reservations
  • 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.
2017 Restaurant Dates

April
20 – Bistro

 

Bistro Menu

Appetizers

Escargots   8
Broiled snails in garlic-parsley butter, served in mushroom cap

Cheeseboard   7
An assortment of aged cheeses with olives, nuts, and fresh fruit

Seared Fish Taco   6
Seared cod, Siracha aioli, mixed cabbage

Soup + Salad

French Onion Soup   3
Baked with Jarlsburg on a fresh baguette slice

Caesar Salad    3
Romaine, croutons, and parmesan crisps tossed in fresh Caesar dressing

Bistro Salad   3
Spring mix, candied nuts, fresh berries, tossed in a poppy seed dressing

Entrees

All entrees come with choice of soup or salad.

Steak Frites   14
10 oz grilled ribeye served with hand cut fries

Cornish Game Hen   10
Oven roasted half hen, Robert sauce, smoked paprika creamed spinach, Parisienne potatoes

Duck Pastrami  12
Pastrami cured duck breast, shaved brussel sprouts, red cabbage risotto, and moustarda

Beef Bourguignon   14
Braised beef, root vegetables, cooked in red wine

Shrimp Carbonara   13
Pork lardons, shrimp, in a creamy Mornay sauce

Beef Stroganoff  14
Seared tenderloin tips in brown sauce served on buttered egg noodles

Croque Madame   7
Ham and Jarlsburg sandwich served warm with Bechamel and sunny side egg, hand cut fries

Bistro Burger   8
7 oz seared burger, balsamic mushrooms, Swiss, garlic aioli and hand cut fries

Grilled Salmon Salad   9
Mesclun greens tossed in a citrus vinaigrette Roasted peppers and corn.

Desserts

Chocolate Raspberry Cake   4
Chocolate cake layered with raspberry mousse, glazed with chocolate ganache

Fudge and Brownie Ice Cream   4
with vanilla bean ice cream

Apple and Almond Frangipane Tart   4
Almond pastry with apple rose and caramel drizzle

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