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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.


In partnering with local businesses, Executive Chef Dean brings you a monthly pairing of fine dining and exquisite wines. Each month a winery will be selected based on locality and popularity, and three courses will be crafted around the type, color, and flavor of the wines offered. The dinners offered on this refined list will only be offered for a month, exclusively to the Winery of the Month menu.



  • PAN SEARED DIVER SCALLOP Tahitian Vanilla Bean Risotto| Huckleberry Chutney| Candied Peanuts| Blis Maple *suggested wine pairing| laguna* $14.00
  • ARTISAN CHEESES Chef’s Selection of 3 Seasonal Cheeses| Fresh Berries| House Crackers| Stone Fruit Mostarda| Candied Nuts $18.00
  • TAILS AND TROTTER PORK BELLY Nora Mills Grits| Brandied Cherry Chutney| Salted Almond| Blis Barrel Aged Maple *suggested wine pairing| piattelli malbec* $15.00
  • CHORIZO EN CROUTE Puff Pastry| Tails & Trotters Chorizo| Sunnyside Up Quail Egg| Chipotle Maple Syrup *suggested wine pairing| huntington, santa barbara, pinot noir* $12.00
  • HONEY ROASTED BRUSSELS SPROUTS Asher Blue Cheese| Applewood Smoked Bacon Lardoons| Blis Tahitian Vanilla Maple| Spiced *suggested wine pairing| talbott kali hart, cabernet sauvignon* $11.00

Seasonal Soups

  • SEAFOOD CHOWDER Crisp Prosciutto| Chili Oil *suggested wine pairing| novellum, chardonnay* $11.00
  • SEASONAL SOUP OF THE DAY Chef’s Selection Of Seasonal Accompaniments $11.00

Artisan Salads

  • KALE CAESAR SALAD Quail Egg| Sundried Tomato & Olive Tapenade| Brioche| Cas Noir *suggested wine pairing| marlborough estates, sauvignon blanc* $13.00
  • WINTER GREENS Crumbled Goat Cheese| Crispy Root Vegetables| Salted Almond| Pomegranate Vinaigrette *suggested wine pairing| pikes, riesling* $13.00
  • BEET SALAD Textures Of Local Beets| Goat Cheese| Baby Arugula| Blood Orange Vinaigrette *suggested wine pairing| domaine de paris, rose* $13.00
  • SPINACH SALAD Asher Blue Cheese Fritters| Roasted Pears| Maple Bacon Vinaigrette| Spiced Pecans *suggested wine pairing| talbott kali hart* $13.00

Seasonal Entrees

  • BUTTERNUT SQUASH TORTELLINI Roasted Butternut Squash| Rainbow Chard| Fresh Goat Cheese| Salted Almond *suggested wine pairing| maso canali pinot grigio* $34.00
  • SHRIMP & GRITS Nora Mills Grits| Butter Poached Ocean Prawns| Pickled Sweet Peppers| Smoked Tomato Butter *suggested wine pairing| stephen vincent merlot* $35.00
  • PAN SEARED SWORDFISH Lemon Risotto| Winter “Mirepoix”| Calamari Vermicelli| Gulf Coast Shrimp| Pernod Cream| Micro Dill *suggested wine pairing| laguna chardonnay* $37.00
  • SCOTTISH SALMON White Bean Ragout| Brown Butter Kale| Stone Fruit Mostarda| Crispy Prosciutto *suggested wine pairing| luna merlot* $37.00
  • BUCKHEAD BEEF FILET Loaded Twice Baked Potato| Caramelized Brussels Sprouts| Jim Beam Steak Sauce| Crisp Onion *suggested wine pairing| william hill cabernet sauvignon* $40.00
  • ANDERSON RANCH LAMB Roasted Root Vegetables| Smoked Marble Potatoes| Horseradish| Guinness Lamb Jus *suggested wine pairing| ancient peaks cabernet sauvignon* $38.00
  • 48HR BRAISED SHORT RIBS Butternut Squash Grits| Brown Butter Kale| Huckleberry Chutney| Natural Braising Jus *suggested wine pairing| chateau julien cabernet sauvignon* $38.00
  • PORK SHANK Whipped Sweet Potatoes| Caramalized Brussels Sprouts| Apple Chutney| Smoked Pork Jus *suggested wine pairing| stephen vincent sauvignon* $38.00


  • CHOCOLATE TRUFFLE BEIGNETS Hot Chocolate| Candy Cane Crème Anglaise $12.00
  • GERMAN CHOCOLATE GANACHE CAKE Toasted Coconut| Candied Pecans| German Caramel| Chocolate Ganache $12.00
  • EGGNOG CHEESECAKE Cranberry Chutney| Salted Almonds| House-Made Ginger Snaps $12.00
  • GINGERBREAD BRULEE Amaretto Biscotti| Rainier Cherry Chutney| Vanilla Chantilly $12.00
  • CAKE OF THE WEEK Chef’s Selection of Seasonal Local Ingredients $12.00