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
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
14 & 16 – Valentine's Menu
23 – To Be Determined
28 – Asian Menu
2 – Asian Menu
7 & 9 – Fine Dining – Tasting Menu
30 – Buffet
7 – DREAMS Auction
20 – Buffet
February 14 and 16: Valentine's Menu
Roasted tomatoes, dried figs, olives, mushrooms, artichoke hearts, capricola, proscuitto, soprasetta, cheeses of the world.
Mussels, white wine, pommes frittes.
Bourbon Glazed Pork Belly
Roasted sweet corn puree, crispy arugula, paprika oil.
Fish and Chips Tacos
Beer battered cod, malted potato, cabbage, curry aioli.
Foie gras, chicken sausage, sage cream.
Quinoa, cucumber, tomato dijon vinaigrette, goat cheese.
Pumpkin seed oil, radish, queso fresco.
New York Strip
Roasted beets, tomato basil butter, demi-glace, rustic frittes.
Squid Ink Pasta
Roasted romanesco, lobster claw, lobster bisque cream.
Goat cheese polenta, wild mushrooms, demi-glace, olive oil powder.
Espresso-garlic rubbed, garlic mashed potatoes, brocolini, cherry demi-glace.
Coriander Dusted Duck Breast
Beet risotto, swiss chard, demi-glace.
Porter Braised Short Ribs
Garlic mashed potatoes, pomegranate, pork jus.
Zucchini spaghetti, roasted tomatoes, mushroom.
Potato hash, soft cooked egg, gouda mournay.
Lemon Panna Cotta
Frozen Amaretto Sabayon
Macerated berries, chocolate.
Chocolate Mousse Cake
Caramel mousse, burnt honey ice cream.
Balsamic reduction, balsamic-honey berries, pistachio powder, candied pistachios.