- Fresh Mexican gazpacho made with Jersey tomatoes and corn
- Korean Banchon with grilled beef, a homemade kimchi pancake, marinated tofu, veggies and rice
- Phenomenal Vietnam beef wrapped in grape leaves with fresh herbs, peanuts and a zesty dipping sauce
- Spanish Papas Bravas, a plate of crispy roasted potatoes with smoked paprika sauce and lemon aioli
Full Answer
Why choose the Valley Inn?
Baltimore born, Chef Roger joined Ted Bauer in 2013 to create an extensive menu of American dishes inspired by traditions, flavors unique to our locale. From small plates designed for sharing, to generously portioned entrees for brunch, lunch, and dinner, The Valley Inn is truly an “All People Place”.
How many stars does the Valley Inn restaurant have?
How is The Valley Inn restaurant rated? The Valley Inn is rated 4.2 stars by 1189 OpenTable diners.
Who owns the Valley Inn in Oregon?
Get TVI delivered to you! Our Story… In 2012, Ted Bauer, owner of The Oregon Grille, bought and renovated The Valley Inn. Staying true to the original structure built in 1832, Bauer preserved the building’s rich history and notable past while reimagining the space and updating the décor of the historic property.
When is the best time to visit the Valley Inn?
The Valley Inn Patio is perfect for enjoying dinner or cocktails Spring, Summer, and Fall. Our Cocktail, Wine and Beer Program… Our three bars boast a high-end selection of spirits, traditional and regional craft beers, and wines to please any palate – including one of the area’s only venues with prosecco on draft!
Special Chopped Salad Lunch
Chopped fresh garden greens, carrots, shredded mozzarella cheese and marinated garbanzo beans.
Kitchen Sink Salad Lunch
Chopped fresh greens, roasted beets, artichoke hearts, hearts of palm, green peas and garbanzo beans.
Cranberry Almond Spinach Salad Lunch
Baby spinach, toasted almonds, dried cranberries, crumbled feta cheese with a choice of homemade salad dressing.
Southwestern Chicken Salad Lunch
Fresh greens, spiced chicken breast, black beans, corn, tomato, topped with crispy onions, tossed with fresh lime juice and homemade ranch dressing.
BBQ Chicken Salad Lunch
Fresh greens, corn, tomatoes, avocado, grilled chicken breast in homemade BBQ sauce and topped with frizzled onions.
Classic Cobb Salad Lunch
Fresh greens, freshly roasted turkey, tomato, egg, crispy bacon, avocado and crumbled blue cheese.
Grilled Salmon Salad Lunch
Fresh greens, baby spinach, tomatoes, cucumber, sauteed mushrooms and bacon tossed in house vinaigrette.
Greens
Add ons: Chicken $6, Salmon $12, Crab Salad $14, Tuna $13, Shrimp $8, Steak $10, Lump Crab $8. Dressings: Caesar, Blue Cheese, Ranch, Balsamic Vinaigrette, Thousand Island, White Balsamic
Brunch Entrées
Choice of 3 fillings. Additional fillings $2 each. Cheese: cheddar, provolone, American, gruyere, Swiss, mozzarella, pepper jack. Proteins: ham, bacon, sausage. Add $3 for steak, crab or shrimp. Veggies: avocado, tomato, scallions, jalapenos, red pepper. spinach, asparagus, mushrooms
