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
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.
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.
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
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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