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Dining at Valhalla Resort Hotel

From fine dining at Caledonia, private dining in the Abbey Wine Cellar, 24-hour room service, and cocktails and bites at the Roof Top SkyBar or Poolside Cabana Bar, there is something for every taste at Valhalla Resort Hotel.

Executive Chef Dean Hill’s unique farm-to-fork concepts have led him to partnering with many local co-ops to source fresh ingredients to create seasonal dishes that revolve around southern comfort food with a fine dining flair.

All Valhalla dining is open to the public. Reservations are recommended but not required.

Now Offering Chef’s Table Dining. Candle-lit dinners in our wine room, the Abbey, custom designed for your individual tastes. We offer gluten free, vegetarian, and  vegan options, or we can tailor your menu to suit your dietary needs. Guests can choose from 3-course, 4-course, 5-course, 6-course or a  7-course options. Chef’s Table seating is available any day of the week for 4-12 guests. Reservations Required.   Call today to book your Chef’s Table Package, 706.878.2200.


Executive Chef, Dean Hill comes to Valhalla Resort Hotel from prestigious winery in Northern Virginia, where he served as the Executive Chef. Originally from Pittsburgh, Chef Hill trained at Pennsylvania Culinary Institute’s prestigious Cordon Blue Program. He started working as a Tournant Chef at The Broadmoor Resort, the only 5 star, 5 diamond resort in Colorado. Since then, he has worked at The Omni Homestead Resort in Hot Springs, Virginia, the St. Francis Yacht Club in San Francisco Bay, as well as the Marcus Whitman Hotel in Walla Walla, WA, which is known as “mini Napa Valley”. Chef Hill brings extensive experience, an expanse of knowledge, and a flair for the farm-to-table experience.



  • PAN SEARED DIVER SCALLOP Tahitian Vanilla Bean Risotto| Huckleberry Chutney| Candied Peanuts| Blis Maple $14.00
  • FRIED GREEN TOMATOES Macerated Local Plums| Local Honey & Dijon Crème Fraiche| Pickled Apricots| Baby Mache $12.00
  • TAILS AND TROTTER PORK BELLY Nora Mills Grits| Brandied Cherry Chutney| Salted Almond| Blis Barrel Aged Maple $15.00
  • PLEASANT VALLEY FOIE GRAS Sweet Potato| Pear Mostarda| Peanut Butter Powder| Candied Pecans $16.00
  • WARM ST ANGEL BRIE Puff Pastry| Stone Fruit Mostarda| Port Caramel| Crisp Prosciutto $12.00
  • HONEY ROASTED BRUSSELS SPROUTS <em>Asher Blue Cheese| Applewood Smoked Bacon Lardoons| Blis Tahitian Vanilla Maple| Spiced </em> $11.00

Soups And Salads

  • BUTTERNUT SQUASH BISQUE Candied Pecans| Spiced Chantilly $10.00
  • SEASONAL SOUP OF THE DAY Chefs Selection Of Seasonal Accompaniments $10.00
  • KALE CAESAR SALAD Quail Egg| Sundried Tomato & Olive Tapenade| Brioche| Cas Noir $13.00
  • FALL GREENS Asher Blue Cheese| Crispy Root Vegetables| Salted Almond| Pomegranate Vinaigrette $13.00
  • BEET SALAD Micro Lettuce| Textures Of Local Beets| Peppered Goat Cheese| Blood Orange Vinaigrette $13.00
  • SPINACH SALAD Macerated Cranberries| Compressed Fall Apple| Honey Dijon Vinaigrette| Spiced Pecans $13.00

From The Garden

  • BUTTERNUT SQUASH TORTELLINI Roasted Wild Mushrooms | Fresh Goat Cheese | Compressed Apple | Salted Almond $30.00
  • HARVEST BEGGARS PURSE Local Beet Puree| Roasted Butternut Squash| Rainbow Chard| Fresh Chevre| Wild Mushroom & Cippolini Onions $28.00

From The Sea

  • SHRIMP & GRITS Nora Mills Grits| Butter Poached Ocean Prawns| Pickled Sweet Peppers| Smoked Tomato Butter $34.00
  • PAN SEARED RED SNAPPER Lemon Risotto| Fall “Mirepoix” | Calamari Vermicelli| Gulf Coast Shrimp| Pernod Cream| Micro Dill $36.00
  • PAN SEARED SCOTTISH SALMON Dungeness Crab| Brown Rice Risotto| Textures Of Plums| Baby Pepper Greens $36.00

From Land And Air

  • BUCKHEAD BEEF TENDERLOIN Local Beet Risotto| Lager Braised Chanterelles| Hollandaise Sauce| Basil $38.00
  • ESPRESSO CRUSTED LAMB LOIN Hazelnut & Fall Carrot Puree| Honey Roasted Brussels Sprouts| Stone Fruit Chutney| Toasted Coriander Lamb Jus $38.00
  • 48HR BRAISED SHORT RIBS Butternut Squash Grits| Wilted Kale| Textures of Huckleberry| Natural Braising Jus $37.00
  • SPRINGER MTN. FARMS AIRLINE CHICKEN BREAST Sweet Potato Gnocchi| Rainbow Chard| Confit Cippolini Onions & Chanterelles| Roasted Fall Apple & Chicken Jus $34.00