Breakfast

Continental Breakfast

Assorted Danish, muffins, yogurts, cold cereals, fresh cut fruits, and bagels with butter, 
jelly, and cream cheese

Hot Breakfast

• Homemade sausage gravy with buttermilk biscuits served with home fries
• French Toast with syrup, pork sausage patties and shredded hash browns
• Fluffy buttermilk pancakes, scrambled eggs, and bacon
• Scrambled egg and cheese casserole, home fries, and buttermilk biscuits
• Bacon egg and cheese biscuits with tater tots
  Sausage egg and cheese burritos with home fries

Lunch

• Choice of Beef or Chicken Tacos - Beef or Chicken Tacos with hard shells and soft tortillas, lettuce, tomatoes, shredded cheese, sour cream, and salsa. Served with Mexican rice, and roasted corn. Vegetarian Option: Black Bean Tacos
• BBQ Chicken Breast or Marinated Grilled Chicken Sandwich – Group choice of BBQ Chicken Breast or Marinated Grilled Chicken on potato roll, served with macaroni and cheese and southern green beans. Vegetarian Option: Vegetarian chicken with BBQ sauce
  
• Soup and Sandwich – Choice of Tomato Basil, Chicken Noodle, Andouille Kale or Vegetable soup served with assorted deli sandwiches and chips. Vegetarian Option: Hummus and vegetable sandwich
  
• Wraps – Group choice of Grilled Chicken Bacon Ranch or Club Wrap with lettuce and tomato in a flavored tortilla served with potato salad, chips, and fruit salad
  
• Baked Potato Bar – Fresh baked potatoes served with chili, diced chicken, broccoli, shredded cheese, bacon bits, sour cream, and butter
• Gen Tso’s Chicken – Battered chicken tossed in Gen Tso’s sauce served with Asian vegetables, vegetable egg rolls, and fried rice. Vegetarian Option: Vegetarian Chicken
• Build Your Own Caesar – Caesar salad served with chicken, shrimp, tofu, croutons, grilled vegetables, and Parmesan
• Dessert – Cookies, Brownies, Lemon Bars, Pound cake with Berries, Strawberry Shortcake. 
•  *Dessert pairings will be Chef's choice unless requested by customer

Dinner

• Smothered Chicken – Chicken breast topped with sautéed mushrooms and onions, a honey mustard sauce, and melted cheddar cheese. Served with roasted red potatoes and sautéed green beans. Vegetarian Option: Vegetarian chicken with 
  sautéed mushrooms and onions, a honey mustard sauce, and melted cheddar cheese
• Stuffed Shells – Ricotta stuffed shells with marinara sauce and melted cheese, served with broccoli and bread sticks
• Beef (or Chicken) and Broccoli – Choice of beef or chicken and broccoli in a Mongolian sauce. Served with Asian noodles and vegetables. Vegetarian Option: Tofu and broccoli
• Pulled Pork – House smoked pork served with scalloped potatoes and southern green beans, and corn muffins. Vegetarian Option: BBQ Jack fruit
• Chicken Tortellini Alfredo – Tortellini Alfredo with chicken served with garden vegetables and bread sticks. Vegetarian Option: Tortellini Alfredo with tofu
• Homemade Meatloaf – Homemade meatloaf served with mashed potatoes and gravy, and seasonal vegetables. Vegetarian 
  Option: Vegan meatballs
• Herb Roasted Chicken – Slow roasted herb marinated chicken served with roasted red potatoes and seasonal vegetables. 
  Vegetarian Option: Vegetarian chicken
• Desserts- Boston Cream Pie, Apple Pie, Blueberry Pie, Cherry Cobbler, Pound Cake with Berries, Strawberry Shortcake, Chocolate Cake.
  *Dessert pairing with be chef choice unless requested by customer*

Breakfast

• Scrambled eggs
• Sausage egg and cheese casserole Denver egg casserole
• Bacon and egg Paella
• Breakfast torta
• Garden vegetable strata

• Sausage gravy
• Pork link sausage
• Turkey sausage
• Grilled ham steak 
• Country ham
• Thick cut bacon
• 
  Select one
• Cinnamon French toast
• Orange French toast
• Buttermilk pancakes (fruit on the side)
• Belgian waffles
• Buttermilk biscuits
• Hash browns
• Breakfast Potatoes

Lunch

• Mountain Valley Wraps (Can be done as a carry away lunch for last day or trips) Assorted wraps with roast beef, ham and turkey. Served with Pasta Salad, Caprese Salad, and Rte. 11 Chips, with brownies. Vegetarian option Hummus and vegetables wrap.
  
• BBQ Pulled Pork Sandwich – House made pulled pork served on a potato roll. Served with coleslaw, macaroni and cheese and green beans with pound cake and berries. Vegetarian option BBQ Jackfruit.
  
• Build your own Cobb Salad – Salad greens with choice of toppings including bacon, hard boiled eggs, diced chicken, tomatoes, blue cheese, scallions, avocado, and assorted dressings with dessert bars. Vegetarian option chickpeas. 
  
• Shenandoah Sandwich – Sliced smoked turkey with bacon, Swiss and apple slices served on a ciabatta baguette. Served with Vegetable quinoa salad, and Rte. 11 chips with desert bars. Vegetarian option Hummus and vegetable sandwich.
  
• Bruschetta Chicken – Marinated grilled chicken topped with a tomato basil bruschetta. Served with herb risotto, vegetable blend and breadsticks with lemon bars. Vegetarian option Vegan Chicken Bruschetta. 
  
• Turkey Cutlet – Breaded turkey culet pan fried with a cranberry coulis. Served with roasted sweet potatoes and fresh green beans with dessert bars. Vegetarian Option Vegan Chicken with Cranberry Coulis.
  
• Valley Chicken Wrap - (Can be done as a carry away lunch for last day or trips) - Shenandoah Valley style marinated chicken shredded with lettuce tomato and boursin in a wrap served cold with tomato cucumber salad and Rte. 11 chips with cookies. Vegetarian option Hummus and vegetable wrap.
  
• Choice of Beef or Chicken Fajitas - Build your own fajita with peppers and onions, salsa, sour cream and guacamole. Served with Mexican rice and roasted corn with churros. Vegetarian option Black Bean Fajitas.

Note**All sides and desserts are paired as chef’s suggestion but are interchangeable at customer’s request.       

Dinner

 *All served with side salad, dressing, hot rolls and butter

• Grilled Local Pork Chop with Apple Chutney – Local raised pork chops seasoned and grilled with a fresh apple chutney served with horseradish mashed potatoes and broccolini, with apple pie and ice cream. Vegetarian option spinach and ricotta stuffed Portobello mushroom.
  
• Marinated Grilled Flat Iron Steak – Grilled and thin sliced flat iron steak with garlic herb beurre blanc. Served with roasted red potatoes, seasonal vegetables, with red velvet cake. Vegetarian option Parmesan onion stuffed Portobello.
  
• Valley Style Chicken – Chicken marinated in the traditional Shenandoah Valley recipe then grilled and basted. Served with scalloped potatoes and southern green beans with blueberry pie and ice cream. Vegetarian option tofu in Shenandoah sauce.
  
• Smoked Brisket – House smoked beef brisket with our secret rub recipe. Served with mushroom risotto, and seasonal vegetables with chocolate cake. Vegetarian option Parmesan onion stuffed Portobello.
  
• Herb Crusted Salmon with Citrus Beurre Blanc- Atlantic salmon crusted with Dijon mustard, panko, Parmesan, and fresh herbs topped with a citrus beurre blanc. Served with wild rice and seasonal vegetables, with cheesecake and berries. Vegetarian option quinoa stuffed zucchini.
  Smoked Pork Loin - House smoked pork loin sliced and served with a blackberry relish. Served with sweet potato mash and seasonal 
  vegetables, with lemon berry cream cake. Vegetarian option spinach and ricotta stuffed Portobello mushroom.
  
• Mountain Valley Chicken – Sautéed chicken topped with diced tomato, country ham and Swiss cheese in a supreme sauce. Served with mashed potatoes and seasonal vegetables with blueberry flapjack cake. Vegetarian option vegetarian chicken with tomato and Swiss in a 
  supreme sauce.
  
• Stuffed Trout – Trout with an herb breadcrumb stuffing. Served with hominy cakes with a smoked Gouda drizzle and seasonal vegetables, 
  with Basque cheesecake. Vegan “crab cake” (made with hearts of palm).
  

* All sides and desserts are paired as Chef's suggestion but are interchangeable at customer request