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

April 
28 & 30 – Fine Dining


April 28 & 30 - Fine Dining

COURSE 1

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.

COURSE 2

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.

-OR-

Butternut Lobster Bisque
A creamy succulent soup filled with wonderful lobster and butternut squash.

Oxtail Consommé
A crystal clear oxtail broth with finely cut vegetables topped with a flaky puff pastry.

COURSE 3

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.

COURSE 4

Asiago Cheese Crisps
Crispy sage infused Asaigo cheese crackers.

Gouda 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.

COURSE 5

Blackberry, Mango and Lemon Sorbet
Airy sorbet elegantly placed in a lemon rind topped with a beautiful edible purple pansy flower.

COURSE 6

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

COURSE 7

Napoleon Cake
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.

Oops! It appears your browser is no longer supported.

You have a few options from this point. The first and most recommended option would be to download one of the browsers below. If that is not possible, the second suggestion would be to update your current browser, you can follow the update link below for that. Otherwise, the site will still function in its current state, but in a limited capacity.

New Browsers

Updates

×