{"id":24,"date":"2021-10-11T18:32:55","date_gmt":"2021-10-11T18:32:55","guid":{"rendered":"https:\/\/www.valleygreeninn.com\/?page_id=24"},"modified":"2026-10-02T17:41:04","modified_gmt":"2026-10-02T17:41:04","slug":"menus","status":"publish","type":"page","link":"https:\/\/valleygreeninn.com\/?page_id=24","title":{"rendered":"MENUS"},"content":{"rendered":"\n
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THANKSGIVING<\/a><\/div>\n\n\n\n
ALL-DAY MENU<\/a><\/div>\n\n\n\n
SUNDAY BRUNCH<\/a><\/div>\n\n\n\n
BEVERAGE<\/a><\/div>\n<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div><\/div>\n\n\n\n

<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

THANKSGIVING<\/p>\n\n\n\n

Spend Thanksgiving at Valley Green Inn, in the heart of the Wissahickon. For generations, the Inn has been a place to gather, dine, and enjoy the quiet beauty of the valley. This year, join us for a traditional holiday dinner featuring a thoughtfully composed menu of seasonal dishes, served in our historic dining rooms overlooking the creek. Gather with family and friends for a proper Thanksgiving in the timeless setting of the Wissahickon Valley.<\/p>\n\n\n\n

PRIX FIXE MENU | Adults $70 | Children $35<\/h4>\n\n\n\n

Choice of Soup or Salad<\/em><\/p>\n\n\n\n

BUTTERNUT SQUASH BISQUE   <\/strong>
spiced cr\u00e8me fra\u00eeche \u00b7 pumpkin seeds<\/p>\n\n\n\n

HARVEST SALAD   <\/strong>
arugula \u00b7 radicchio \u00b7 candied walnuts \u00b7 gala apple \u00b7 goat cheese \u00b7 pomegranate \u00b7 maple balsamic vinaigrette<\/p>\n\n\n\n

Choice of Entr\u00e9e<\/em><\/p>\n\n\n\n

TURKEY   <\/strong>
roast turkey breast filet \u00b7 braised turkey leg confit \u00b7 sage gravy<\/p>\n\n\n\n

PRIME RIB   <\/strong>
slow-cooked 14oz cut \u00b7 fines herbs \u00b7 au jus<\/p>\n\n\n\n

FAROE ISLAND SALMON   <\/strong>
meyer lemon beurre blanc<\/p>\n\n\n\n

All entrees include the following sides:<\/em><\/p>\n\n\n\n

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Roast Garlic Yukon Gold Whipped Potatoes<\/strong><\/p>\n\n\n\n

Apple Brioche Stuffing with Dried Cherry<\/strong><\/p>\n\n\n\n

Three-Cheese Macaroni and Cheese<\/strong><\/p>\n\n\n\n

Maitake Green Been Casserole<\/strong><\/p>\n\n\n\n

Glazed Heirloom Carrots<\/strong><\/p>\n\n\n\n

Candied Yams<\/strong><\/p>\n\n\n\n

Spiced Cranberry Sauce<\/strong><\/p>\n<\/div>\n\n\n\n

<\/p>\n\n\n\n

Choice of Dessert<\/em><\/p>\n\n\n\n

\n

Pumpkin Pie<\/strong><\/p>\n\n\n\n

Caramel Apple Trifle<\/strong><\/p>\n\n\n\n

Vanilla Cheesecake<\/strong><\/p>\n\n\n\n

Chocolate Lava Cake<\/strong><\/p>\n\n\n\n

Flourless Chocolate Torte<\/strong><\/p>\n<\/div>\n\n\n\n

<\/p>\n\n\n\n

Executive Chef Michael T. Jamison<\/em><\/p>\n\n\n\n

<\/p>\n\n\n\n

Seating preferences will be accommodated on a first-come, first-served basis. Indoor dining is limited, and a reservation does not guarantee a spot inside. Groups larger than six will be seated on our climate-controlled back patio. The front porch will be heated, but we encourage you to dress for warmth if you have an outdoor reservation.<\/em><\/p>\n\n\n\n

<\/p>\n\n\n\n

All bookings must be made through OpenTable. A credit card is required to secure a reservation. Changes can be made online through OpenTable up until 48 hours before the reservation. No-shows or cancellations less than 48 hours in advance will be subject to a charge of $25 per person. Changes to guest count made less than 48 hours in advance may be subject to a charge of $25 per person.<\/em><\/p>\n\n\n\n

ALL-DAY MENU<\/p>\n\n\n\n

FOR THE TABLE<\/h4>\n\n\n\n

WILD MUSHROOM DUMPLINGS   <\/strong>16
truffle cream \u00b7 pickled beech mushrooms<\/p>\n\n\n\n

FILET MIGNON EGG ROLLS<\/strong>   18
crimini mushrooms \u00b7 smoked gouda \u00b7 creole mustard \u00b7 spicy ketchup<\/p>\n\n\n\n

AHI TUNA PONZU<\/strong>   17
sesame-crusted yellowfin \u00b7 mango \u00b7 avocado \u00b7 crispy wonton<\/p>\n\n\n\n

COLOSSAL CRAB & AVOCADO<\/strong>   18
cucumber \u00b7 tomato \u00b7 fris\u00e9e \u00b7 cilantro aioli \u00b7 crostini<\/p>\n\n\n\n

BRUSSELS SPROUTS<\/strong>   16
applewood bacon \u00b7 asiago \u00b7 maple balsamic<\/p>\n\n\n\n

CHICKEN WINGS   <\/strong>16
buffalo, korean barbecue, or honey barbecue \u00b7 blue cheese \u00b7 celery<\/p>\n\n\n\n

TEMPURA CAULIFLOWER<\/strong>   16
golden raisins \u00b7 curry aioli \u00b7 cilantro \u00b7 lime<\/p>\n\n\n\n

GOAT CHEESE EMPANADAS<\/strong>   15
sun-dried tomato jam \u00b7 salsa verde \u00b7 sherry cream<\/p>\n\n\n\n

CHEESE PLATE   <\/strong>18
selection of artisan cheeses \u00b7 apple \u00b7 grape \u00b7 candied walnut \u00b7 honey \u00b7 toasted brioche<\/p>\n\n\n\n

HUMMUS   <\/strong>15
roasted celery root \u00b7 vidalia honey \u00b7 pickled shallot \u00b7 leek ash \u00b7 naan<\/p>\n\n\n\n

WHIPPED RICOTTA   <\/strong>12
sun-dried tomato jam \u00b7 basil pesto \u00b7 toasted ciabatta<\/p>\n\n\n\n

PARMESAN TRUFFLE FRIES<\/strong>   12
parmesan \u00b7 herbs \u00b7 white truffle oil<\/p>\n\n\n\n

SOUPS<\/h2>\n\n\n\n

LOBSTER BISQUE<\/strong>   12 \/ 14
poached shrimp \u00b7 tarragon \u00b7 cognac cr\u00e8me fra\u00eeche<\/p>\n\n\n\n

SOUP OF THE DAY   <\/strong>10 \/ 12<\/p>\n\n\n\n

SALADS<\/h2>\n\n\n\n

CAESAR<\/strong>   14
romaine hearts \u00b7 shaved parmesan \u00b7 pesto croutons<\/p>\n\n\n\n

QUINOA<\/strong>  15
mixed greens \u00b7 chickpeas \u00b7 feta \u00b7 heirloom tomato \u00b7 beets \u00b7 cucumber \u00b7 balsamic vinaigrette<\/p>\n\n\n\n

HARVEST<\/strong>  16
mixed greens \u00b7 goat cheese \u00b7 granny smith apple \u00b7 dried cherries \u00b7 candied walnuts \u00b7 maple vinaigrette<\/p>\n\n\n\n

add filet medallion +12 \u00b7 salmon +12 \u00b7 crab cake +12 \u00b7 jumbo shrimp +10 \u00b7 grilled chicken +8  \u00b7 bacon +4<\/em><\/p>\n\n\n\n

SANDWICHES<\/h2>\n\n\n\n

served with side salad and house pickle<\/em><\/p>\n\n\n\n

BURGER   <\/strong>18
black angus beef \u00b7 cheddar \u00b7 arugula \u00b7 tomato \u00b7 onion \u00b7 pickles \u00b7 house sauce \u00b7 brioche<\/p>\n\n\n\n

HOT CHICKEN   <\/strong>17
buttermilk fried chicken \u00b7 spicy chili \u00b7 chipotle aioli \u00b7 pickles \u00b7 brioche<\/p>\n\n\n\n

CHICKEN FOCACCIA<\/strong>   17
grilled chicken \u00b7 mozzarella \u00b7 arugula \u00b7 basil pesto \u00b7 roasted red pepper aioli<\/p>\n\n\n\n

CRAB CAKE   <\/strong>21
colossal crab \u00b7 lemon aioli \u00b7 tomato \u00b7 arugula \u00b7 croissant<\/p>\n\n\n\n

BLACKENED SALMON   <\/strong>18
grilled salmon \u00b7 arugula \u00b7 tomato \u00b7 avocado \u00b7 spicy aioli \u00b7 brioche<\/p>\n\n\n\n

TURKEY CLUB   <\/strong>16
roasted turkey \u00b7 applewood bacon \u00b7 lettuce \u00b7 tomato \u00b7 herb mayonnaise<\/p>\n\n\n\n

GRILLED HAM & CHEESE   <\/strong>18
black forest ham \u00b7 swiss \u00b7 brie \u00b7 cheddar \u00b7 tomato \u00b7 greens \u00b7 garlic aioli \u00b7 croissant<\/p>\n\n\n\n

ROASTED VEGETABLE   <\/strong>16
boursin \u00b7 butternut squash \u00b7 wild mushrooms \u00b7 sun-dried tomato jam \u00b7 baby kale \u00b7 ciabatta<\/p>\n\n\n\n

substitute hand-cut fries +3 \u00b7 parmesan truffle fries +4 \u00b7 caesar salad +4<\/em>
add applewood bacon +4<\/em><\/p>\n\n\n\n

ENTREES<\/h2>\n\n\n\n

STEAK FRITES<\/strong>   42
12 oz. ribeye \u00b7 parmesan truffle fries \u00b7 horseradish aioli<\/p>\n\n\n\n

FILET MIGNON   <\/strong>38
two 4 oz. medallions \u00b7 garlic mashed potatoes \u00b7 asparagus \u00b7 heirloom carrots \u00b7 cabernet demi-glace
add shrimp +10<\/em><\/p>\n\n\n\n

KOREAN SHORT RIBS   <\/strong>32
forbidden rice \u00b7 seasonal vegetables \u00b7 korean barbecue glaze<\/p>\n\n\n\n

PORK CHOP   <\/strong>25
12 oz prime cut \u00b7 broccoli rabe \u00b7 heirloom potatoes \u00b7 olive \u00b7 tomato \u00b7 feta \u00b7 lemon  \u00b7 caper<\/p>\n\n\n\n

MAPLE ROASTED CHICKEN   <\/strong>24
frenched chicken breast \u00b7 brussels sprouts \u00b7 butternut squash & bacon \u00b7 maple balsamic<\/p>\n\n\n\n

SALMON IMPERIAL   <\/strong>34
colossal crab crust \u00b7 orange citrus beurre blanc \u00b7 black rice \u00b7 asparagus<\/p>\n\n\n\n

SEAFOOD SCAMPI   <\/strong>36
scallops \u00b7 shrimp \u00b7 crab \u00b7 angel hair \u00b7 tomato \u00b7 white wine \u00b7 lemon \u00b7 garlic<\/p>\n\n\n\n

CHILEAN SEA BASS   <\/strong>34
sesame-ginger glaze \u00b7 forbidden rice \u00b7 seasonal vegetables<\/p>\n\n\n\n

CRAB CAKES   <\/strong>32
colossal crab \u00b7 avocado & tomato \u00b7 chipotle aioli \u00b7 grilled lemon<\/p>\n\n\n\n

SCOTTISH SALMON   <\/strong>28
forbidden rice \u00b7 saut\u00e9ed spinach \u00b7 lemon vinaigrette<\/p>\n\n\n\n

MUSHROOM RISOTTO   <\/strong>24
porcini & wild mushrooms \u00b7 asparagus \u00b7 sun-dried tomato \u00b7 manchego<\/p>\n\n\n\n

VEGETABLE STIR FRY   <\/strong>22
wild mushrooms \u00b7 asian vegetables \u00b7 baby carrots \u00b7 forbidden rice<\/p>\n\n\n\n

SIDES<\/h2>\n\n\n\n

GARLIC MASHED POTATOES<\/strong>   6<\/p>\n\n\n\n

HARICOT VERTS<\/strong>  6<\/p>\n\n\n\n

ASPARAGUS<\/strong>   8<\/p>\n\n\n\n

HEIRLOOM CARROTS<\/strong>   8<\/p>\n\n\n\n

FORBIDDEN RICE<\/strong>   6<\/p>\n\n\n\n

SIDE SALAD<\/strong>   7<\/p>\n\n\n\n

SUNDAY BRUNCH
11am-3pm<\/p>\n\n\n\n

served alongside all-day starters, sandwiches and salads<\/p>\n\n\n\n

STEAK & EGGS<\/strong>   28
filet medallions \u00b7 scrambled eggs \u00b7 home fries \u00b7 horseradish aioli \u00b7 fresh fruit<\/p>\n\n\n\n

SHORT RIB BENEDICT   <\/strong>21
poached eggs \u00b7 toasted croissant \u00b7 hollandaise \u00b7 home fries \u00b7 fresh fruit<\/p>\n\n\n\n

CHICKEN & WAFFLES   <\/strong>20
hot honey \u00b7 fresh berries \u00b7 whipped cream<\/p>\n\n\n\n

SHRIMP & GRITS   <\/strong>20
jumbo pan-seared shrimp \u00b7 cheese polenta \u00b7 cajun gravy<\/p>\n\n\n\n

EGG & CHEESE BLT   <\/strong>18
soft scrambled eggs \u00b7 monterey jack cheese \u00b7 bacon \u00b7 tomato \u00b7 avocado \u00b7 fris\u00e9e
chipotle aioli \u00b7 toasted croissant \u00b7 side salad \u00b7 fresh fruit<\/p>\n\n\n\n

SMOKED SALMON SCRAMBLE   <\/strong>17
scrambled eggs \u00b7 goat cheese \u00b7 asparagus \u00b7 tomato \u00b7 home fries \u00b7 fresh fruit<\/p>\n\n\n\n

FRITTATA DI CARNE   <\/strong>16
chorizo \u00b7 mortadella \u00b7 bacon \u00b7 manchego \u00b7 red pepper puree \u00b7 home fries \u00b7 fresh fruit<\/p>\n\n\n\n

CAMP SCRAMBLE   <\/strong>14
scrambled eggs \u00b7 cheddar \u00b7 mushroom \u00b7 spinach \u00b7 sun-dried tomato \u00b7 home fries \u00b7 fresh fruit<\/p>\n\n\n\n

BELGIAN WAFFLE   <\/strong>15
fresh berries \u00b7 maple-bourbon syrup \u00b7 whipped cream<\/p>\n\n\n\n

BRIE-STUFFED FRENCH TOAST   <\/strong>13
warm berry compote \u00b7 whipped cream<\/p>\n\n\n\n

BEVERAGES<\/p>\n\n\n\n

COCKTAILS<\/h2>\n\n\n\n

OLD-FASHIONED 1850   <\/strong>15
redemption bourbon \u00b7 maple \u00b7 walnut bitters<\/p>\n\n\n\n

VG 75   <\/strong>15
gin \u00b7 pomegranate \u00b7 lemon \u00b7 cava<\/p>\n\n\n\n

FORBIDDEN MARGARITA   <\/strong>15
tequila \u00b7 pear \u00b7 cointreau \u00b7 lime \u00b7 salt<\/p>\n\n\n\n

ELECTRIC PICKLE   <\/strong>16
vodka \u00b7 house pickle brine \u00b7 dolin dry \u00b7 celery bitters<\/p>\n\n\n\n

RUDE BOY   <\/strong>15
jamaican rum \u00b7 falernum \u00b7 lime \u00b7 ginger beer<\/p>\n\n\n\n

NEGRONI OAXACA   <\/strong>16
mezcal \u00b7 montenegro \u00b7 dolin rouge<\/p>\n\n\n\n

SPEAK NO EVIL   <\/strong>16
redemption rye \u00b7 averna \u00b7 luxardo<\/p>\n\n\n\n

HEY BONITA   <\/strong>15
applejack \u00b7 honey \u00b7 ginger \u00b7 lemon \u00b7 cinnamon<\/p>\n\n\n\n

ALTERNATIVES<\/h2>\n\n\n\n

THE PROCESS   <\/strong>9
pomegranate \u00b7 lime \u00b7 ginger ale<\/p>\n\n\n\n

FAUX-FASHIONED   <\/strong>9
chai \u00b7 maple \u00b7 orange \u00b7 amarena cherry \u00b7 n.a. bitters<\/p>\n\n\n\n

GOLDEN CHILD   <\/strong>9
apple cider \u00b7 honey \u00b7 ginger \u00b7 lemon \u00b7 cinnamon<\/p>\n\n\n\n

STONE FREE   <\/strong>9
pear \u00b7 sage \u00b7 lemon \u00b7 soda \u00b7 n.a. bitters<\/p>\n\n\n\n

RED<\/h2>\n\n\n\n

CABERNET SAUVIGNON   <\/strong>14 | 48
folie a deux \u00b7 alexander valley, california<\/p>\n\n\n\n

PINOT NOIR   <\/strong>12 | 44
hahn estate \u00b7 monterey, california<\/p>\n\n\n\n

OLD VINE ZINFANDEL   <\/strong>13 | 46
knucklehead \u00b7 lodi, california<\/p>\n\n\n\n

MALBEC   <\/strong>12 | 44
tilia \u00b7 mendoza, argentina<\/p>\n\n\n\n

MONTEPULCIANO D’ABRUZZO   <\/strong>12 | 44
jasci \u00b7 abruzzo, italy<\/p>\n\n\n\n

GARNACHA   <\/strong>12 | 44
borsao \u00b7 arag\u00f3n, spain<\/p>\n\n\n\n

WHITE<\/h2>\n\n\n\n

CHARDONNAY   <\/strong>13 | 46
de loach \u00b7 russian river valley, california<\/p>\n\n\n\n

SAUVIGNON BLANC   <\/strong>14 | 48
daou \u00b7 paso robles, california<\/p>\n\n\n\n

SAUVIGNON BLANC   <\/strong>15 | 50
the ned \u00b7 marlborough, new zealand<\/p>\n\n\n\n

PINOT GRIGIO   <\/strong>12 | 44
greenwing \u00b7 willamette valley, oregon<\/p>\n\n\n\n

VINHO VERDE   <\/strong>12 | 44
broadbent \u00b7 vinho verde, portugal<\/p>\n\n\n\n

RIESLING   <\/strong>12 | 44
j. lohr \u00b7 arroyo seco, california<\/p>\n\n\n\n

ROS\u00c9<\/h2>\n\n\n\n

VIN GRIS ROS\u00c9   <\/strong>12 | 44
bonny doon \u00b7 central coast, california<\/p>\n\n\n\n

ROS\u00c9 M\u00c9DITERRAN\u00c9E   <\/strong>13 | 46
figui\u00e9re \u00b7 provence, france<\/p>\n\n\n\n

ROS\u00c9 SPARKLING N.A.   <\/strong>10 | 36
t\u00f6st \u00b7 manchester, vermont<\/p>\n\n\n\n

SPARKLING<\/h2>\n\n\n\n

PROSECCO   <\/strong>12 | 44
acinum \u00b7 veneto, italy<\/p>\n\n\n\n

CAVA  <\/strong> 13 | 46
poema \u00b7 catalonia, spain<\/p>\n\n\n\n

CHAMPAGNE   <\/strong>110
piper heisdeck \u00b7 reims, france<\/p>\n\n\n\n

DRAFT BEER<\/h2>\n\n\n\n

FORBIDDEN ALE <\/strong>hazy ipa   <\/strong>8<\/p>\n\n\n\n

CONSHOHOCKEN TYPE A <\/strong>west coast ipa   <\/strong>8<\/p>\n\n\n\n

TR\u00d6EGS OKTOBERFEST <\/strong>festbier   <\/strong>8<\/p>\n\n\n\n

GUINNESS <\/strong>irish stout   <\/strong>6<\/p>\n\n\n\n

YUENGLING <\/strong>lager   <\/strong>6<\/p>\n\n\n\n

COORS LIGHT <\/strong>lager   <\/strong>6<\/p>\n\n\n\n

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THANKSGIVING Spend Thanksgiving at Valley Green Inn, in the heart of the Wissahickon. For generations, the Inn has been a place to gather, dine, and enjoy the quiet beauty of the valley. This year, join us for a traditional holiday dinner featuring a thoughtfully composed menu of seasonal dishes, served in our historic dining rooms […]<\/p>\n","protected":false},"author":3,"featured_media":25,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-24","page","type-page","status-publish","has-post-thumbnail","entry"],"featured_image_src":"https:\/\/valleygreeninn.com\/wp-content\/uploads\/2021\/10\/0D515892-40C2-4735-8510-2747DE0B666E-600x400.jpeg","featured_image_src_square":"https:\/\/valleygreeninn.com\/wp-content\/uploads\/2021\/10\/0D515892-40C2-4735-8510-2747DE0B666E-600x600.jpeg","_links":{"self":[{"href":"https:\/\/valleygreeninn.com\/index.php?rest_route=\/wp\/v2\/pages\/24","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/valleygreeninn.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/valleygreeninn.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/valleygreeninn.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/valleygreeninn.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24"}],"version-history":[{"count":0,"href":"https:\/\/valleygreeninn.com\/index.php?rest_route=\/wp\/v2\/pages\/24\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/valleygreeninn.com\/index.php?rest_route=\/wp\/v2\/media\/25"}],"wp:attachment":[{"href":"https:\/\/valleygreeninn.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}