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

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.

2015 Restaurant Dates

March
24 & 26 – Steakhouse

April 
14 & 16 – Pizzeria
23 – Buffet
28 & 30 – Fine Dining

Other Dates
DREAMS Auction – April 10
Easter Break – April 3 & 6

 

 


March 24 & 26 - Steakhouse and Wild Game

APPETIZERS

Blooming Onion
Battered onion deep fried and served with our house sauce.
-5-

Shrimp Cocktail
Our savory shrimp served with our decadent house made cocktail sauce.
-6-

Gator Tail with Swamp Sauce
Savory gator tenders served with our house made swamp sauce.
-5-

Bourbon and Bacon Scallops
Scallops wrapped in bacon with a bourbon sauce.
-6-


SOUPS

Beer Cheese
Flavorful cheese extravaganza topped with parmesan croutons.
-4-

Guinness Beef Barley
Has a very flavorful beer flavor, hearty veggies and meat.
-4-


SALADS

BLT Salad
Romaine tossed with Ranch dressing, crispy bacon, red onions and a balsamic glaze.
-4-

Blue Steak Salad
Marinated steak grilled to perfection, tossed with cranberries, blue cheese, onions and drizzled with  balsamic vinaigrette.
-10-

Garden Salad
Spring greens tossed with croutons, tomatoes and onions with your choice of dressing.
-4-


ENTREES 

Pan-Seared Filet Mignon with Cabernet Sauce
Seared to your liking and served in a red wine reduction sauce.
-18-

Honey Baked Pheasant Breasts
The best pheasant you’ll have in your life. Glazed in honey.
-16-

Savory Grilled Pork Chops
Deliciously grilled pork chop smothered in barbecue sauce.
-14-

Bison Steak Diane
Bison steaks sautéed and flamed in a flavorful wine sauce.
-16-

Sweet Bourbon Salmon
Grilled salmon glazed with a sweet pineapple sauce.
-15-

Maple Lacquered Duck Breast
Flavorfully seasoned duck breast pan seared with a maple and orange glaze.
-15-

Surf & Turf
Delicious beef tenderloin served with Shrimp Scampi.
-16-

Chargrilled Lamb Steaks with Garlic and Rosemary
Rosemary seasoned grilled lamb brushed with delicious sauce.
-17-

T-Bone
Our succulent T-bone marinated in our Bourbon marinade.
-25-


SIDES FOR ENTREES

Choice of Soup, Garden Salad or BLT salad

Garlic Mashed Potatoes
Savory and buttery garlic mashed potatoes.

Mushroom Risotto
White wine and mushroom risotto.

Loaded Baked Potato
Our tasty combination of sharp cheddar, bacon, house seasoning all piled into our baked potatoes.


DESSERTS

Funnel Cake
Deep fried personal size dusted with powdered sugar.
-3-

Chocolate Lava Cake
Warm chocolate cake with a warm chocolaty center.
-3-

Bread Pudding
Carmel bread pudding drizzled with vanilla custard sauce.
-3-

à la mode option for all desserts

Vanilla Ice Cream with Bourbon Butterscotch Sauce
Housemade vanilla ice cream drizzled with decadent bourbon flavored glaze.
-1-
 

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