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

  • 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

24 & 26 – Italian
31 – Big Kid / Little Kid

7 & 9 – Steakhouse (tentative)
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

January 24 & 26 - Italian


Two slices of baguette with pesto, prosciutto, and parmesan cheese, two slices of baguette with grapes, honey, and feta cheese
Stuffed Mediterranean Portobello Mushrooms
Portobello mushrooms stuffed with a Mediterranean style filling
Fried Cheese Ravioli
Ravioli stuffed with a cheese mixture then fried and served with marinara sauce
Cheese Plate
Beet and sweet potato chips, crostini, brie, asiago, gorgonzola, smoked Gouda, salami, prosciutto, marinated olives, and pickled onions

Soups and Salads


Light Greek style soup with chicken, rice, and lemons

Asiago Bisque
Bisque made with asiago cheese topped with bacon

Toasted bread salad tossed with cherry tomatoes, mozzarella, and balsamic vinaigrette

Arugula Salad
Arugula tossed with prosciutto, pomegranate seeds, toasted walnuts, gorgon-zola cheese, and red wine vinaigrette


Fingerling Potatoes

Roasted Vegetables

Caramelized Onion Risotto

Pasta Entrees

Each entrée comes with a choice of soup or salad
Seafood Gnocchi
Housemade gnocchi topped with crab and shrimp and drizzled with a creamy limoncello sauce

3 Cheese Lasagna Rolls
Spinach rolled into a lasagna noodles and placed on a bed of housemade marinara sauce
Roasted garlic Alfredo sauce atop house made herb fettuccini noodles.

Spaghetti and Meatballs
Seasoned meatballs on a bed of spaghetti noodles and topped with a creamy tomato vodka sauce

Butternut Ravioli
Housemade raviolis filled with a butternut squash and drizzled with a brown butter sauce


Each entrée comes with a choice of soup or salad and one side
Chicken Cacciatore
Chicken breast braised in a tomato sauce with mushrooms and green olives

Salmon with Fresh Salsa
Seared salmon fillet garnished with Mediterranean style salsa

Chicken Parmesan
Lightly seasoned chicken breast topped with parmesan and placed on a bed of housemade marinara sauce
Herb Crusted Lamb Chops
Two seared lamb chops crusted with fresh herbs and topped with a red wine reduction
Osso Buco
Veal braised in a tomato white wine sauce


Layers of espresso soaked ladyfingers topped with a mascarpone mixture and dusted with cocoa powder
Graham cracker crust topped with fresh strawberries and strawberry custard
Chocolate Cake with Red Wine Ice Cream
Moist chocolate cake glazed with chocolate ganache and served with a side of red wine ice cream
Espresso Panna Cotta
Espresso infused panna cotta topped with chocolate ganache  and chocolate covered espresso beans

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