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

7 & 9 – Fine Dining – Tasting Menu
30 – Buffet

7 – DREAMS Auction
20 – Buffet

March 7 and 9: Fine Dining

Tasting Menu

Hors D’Oeuvre
Fresh sourdough bread topped with roasted onion, aged Swiss and beef aspic
Fresh sourdough topped with roasted beets and goat cheese
Tuna Tartar served on Belgian endive

Creamy Salmon
Seared salmon filet served on a bed of black lentils, pea puree and a cream reduction

Roasted eggplant, zucchini, tomato sliced uniformly and baked in a vegetable puree

Duck Consommé
Duck consommé, braised red cabbage, roasted corn, served with a seared  duck breast slice on top

Cheese Board
Assortment of French cheeses

Sole Filet
A poached sole filet on a bed of sautéed spinach with a creamy beurre blanc

Shrimp Bisque
Shrimp bisque with coconut milk and toasted pistachio crumble

Pear Sorbet

Beef Tenderloin
Seared beef tenderloin served with root vegetables and topped with a cherry demi sauce

Kirsch babas, chocolate tart and French cheese cake

Lemon Sponge Cake with Peach Ice Cream
Lemon sponge cake served on top of vanilla sauce with fresh raspberries, raspberry meringue
and peach ice cream


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