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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.

CALEDONIA

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CASUAL FINE DINING RESTAURANT

THE ABBEY

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WINE CELLAR

SKY BAR

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CASUAL BALCONY RESTAURANT

Dining Events

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 2-12 guests. Reservations Required.   Call today to book your Chef’s Table Package, 706.878.2200.

Valhalla Resort Hotel is dedicated to making your wedding dreams come true. With made-to-order food, beverage and dining options, our goal is to make your dreams a reality. From rehearsal dinners, bridal lunches, farewell brunches or even simple welcoming parties, the food and beverage team at Valhalla will insure every guest and detail is perfect.
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 Looking at hosting the perfect corporate retreat, Valhalla can help. As an all adult retreat, we have dedicated areas perfect for meetings, lunches, dinners, and team building activities.  Team Building activities to include treetop zip lining, mountain golf, horseback riding and days at the spa, lets your staff experience a new level of indulgence. With well appointed all king suites, 24 hour room service, fitness center, aromatherapy steam room, complimentary valet parking, full service spa, and pool, guests can enjoy all the amenities of Heaven.  With dining and bar options specific to your company’s wants and needs,  let our staff worry about all the details. Our SkyBar is the perfect corporate retreat space, with beautiful breathtaking views of the Blue Ridge Mountains. Take a weekday or weekend getaway with co-workers and enjoy Heaven together!!
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Every Wednesday, we will be hosting our very own weekly pasta nights. Located in the illustrious Sky Bar, from 5pm to 9pm, our guests will have the opportunity to build your own pasta! Pasta meals come with garlic bread and starter salads. Each meal will cost $20 per person, and will also include the option to order a la carte deserts from our menu.
Download Pasta Menu

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.
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Caledonia Room Menus

Thursday – Monday  8 am to 11 am 

Breakfast Entrees

  • Smoked Salmon Fresh Bagels| Chive Butter| Pickled Shallots| Hard Boiled Egg| Capers $12.00
  • Biscuits & Gravy House Made Buttermilk Biscuits| Smoked Maple Sausage Gravy $13.00
  • Valhalla Omelette Bacon| Caramelized Onion| Sausage| Tomato| Choice Of Cheese| Breakfast Potatoes $14.00
  • Baked Apple French Toast Vanilla Mascarpone| Apple Compote| Candied Pecan Granola| Bourbon Maple Syrup $14.00
  • Two Farm Fresh Eggs Applewood Smoked Bacon| Country Sausage| Breakfast Potatoes| Caramelized Onions & Peppers $14.00
  • Steak Egg N’ Cheese Biscuit 2 Eggs Scrambled Or Fried| Caramelized Onion| Shaved Prime Rib| Breakfast Potatoes $14.00

Sides

  • Applewood Smoked Bacon $4.00
  • Maple Sausage $4.00
  • Fresh Berries $4.00
  • Breakfast Potatoes $4.00
  • Nora Mills Grits $3.00
  • Toast & Jam Whole Wheat| White $4.00
  • Warm Biscuits & Local Honey $4.00

Thursday-Sunday 11 am-2 pm

Small Bites & Shareables

  • Pimento Cheese Fritters Tails & Trotters Pork Belly| Chipotle Maple “Syrup”| Rsapberry Pepper Jelly $14.00
  • Roasted Jalapeno & Honey Dip Sweet Potato Chips| Cream Cheese| Smoked Sea Salt $12.00
  • Sweet Potato Croquettes Warm Bacon & Onion Jam| Chipotle Honey Aioli| Spiced Pecans $14.00
  • Dungeness Crab Sherry & Gruyere Fondue| House Made Tortilla Chips| Warm Baguette $16.00
  • Chorizo en Croute Puff Pastry| Chorizo| Sunny-side Up Quail Egg| Chipotle Maple $13.00

Soups & Salads

  • Seafood Chowder Crisp Prosciutto| Chili Oil $10.00
  • Seasonal Soup of the Day Chef’s Selection of Seasonal Accompaniments $10.00
  • Spinach Salad Asher Blue Cheese Fritter| Roasted Pears| Maple Bacon Vinaigrette| Spiced Pecans $13.00
  • Classic Caesar Crisp Romaine| Brioche Crouton| Sundried Tomato| Aged Parmesan $13.00
  • Winter Greens Crumbled Goat Cheese| Crisp Root Vegetables| Salted Almond| Pomegranate Vinaigrette $13.00
  • Chef’s Salad Crisp Bacon| Marinated Tomato| Hard Boiled Egg| Cheddar Cheese| Fresh Cucumber| Fried Onion| Grilled Chicken| Balsamic Vinaigrette $15.00

Additions

  • Springer Mtn. Farms Chickens $5.00
  • 40z Filet $9.00
  • Scottish Salmon $7.00
  • Gulf Coast Shrimp $8.00

Locally Inspired Sandwiches

  • Meatloaf Sandwich House-made Biscuits| Sunny-side Up Egg| Jim Bean Steak Sauce| Crisp Onions $15.00
  • Albacore Tune Melt Brioche| Cheddar Cheese| Shaved Onion| Tomato $14.00
  • Prime Rib Melt Aged White Cheddar| Jalapeno Jam| Crispy Vidalia Onion| Horseradish Crème Fraiche $16.00
  • Valhalla Burger Shaved Butter Lettuce| Thousand Island| Tomato| Vidalia Onion| Cheddar Cheese $18.00

Seasonal Entrees

  • Spring Mtn. Farms Chicken Pot Pie Braised Chicken| Sweet Peas| Roasted Root Vegetables| House Made Pie Crust $20.00
  • Sheppard’s Pie Anderson Ranch Lamb| Roasted Root Vegetables| Smashed Potatoes| Horseradish Cheddar $22.00
  • Pork Belly Mac & Cheese Orecchiette Pasta| Pimento Cheese| Roasted Red Peppers| Crispy Onions $23.00
  • Butternut Squash Tortellini Roasted Wild Mushrooms| Fresh Goat Cheese| Brown Butter Chard| Salted Almond $28.00

Valhalla Favorites

  • Shrimp & Grits Nora Mills Grits| Butter Poached Ocean Prawns| Pickled Sweet Peppers| Smoked Tomato Butter $35.00
  • Scottish Salmon White Bean Ragout| Brown Butter Kale| Stone Fruit Mostarda| Crisp Prosciutto $37.00
  • Buckhead Beef Filet Loaded Twice Baked Potato| Caramelized Brussels Sprouts| Jim Bean Steak Sauce $40.00
  • 48Hr Braised Short Ribs Butternut Squash Grits| Brown Butter Kale| Textures of Huckleberry| Natural Braising Jus $38.00
  • Pork Shank Whipped Sweet Potatoes| Caramelized Brussels Sprouts| Apple Chutney| Smoked Pork Jus $38.00

Wednesday -Sunday  5 pm-9 pm

Starters

  • PAN SEARED DIVER SCALLOP Tahitian Vanilla Bean Risotto| Huckleberry Chutney| Candied Peanuts| Blis Maple *suggested wine pairing| Laguna* $14.00
  • CHARCUTERIE & LOCAL CHEESE BOARD (2-4 people) Chef’s Selection of 3 Seasonal Cheeses| Soppressata| Capicola| Mortadella| House Crackers| Assorted Pickled Vegetables & House Made Chutneys $24.00
  • TAILS AND TROTTER PORK BELLY Nora Mills Grits| Brandied Cherry Chutney| Spiced Pecans | Blis Barrel Aged Maple *suggested wine pairing| Piattelli Malbec* $15.00
  • 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

  • CAESAR SALAD Sundried Tomato & Olive Tapenade| White Anchovy | 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

Desserts

  • 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
  • GINGERBREAD BRULEE Amaretto Biscotti| Rainier Cherry Chutney| Vanilla Chantilly $12.00
  • CAKE OF THE WEEK Chef’s Selection of Seasonal Local Ingredients $12.00

CHEF DEAN HILL

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.

Valhalla Exec Chef Dean Hill Photo