The

VALLEY GREEN

Inn

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Dinner Banquets

Our three course off-peak* meals includes a choice of soup or salad, entrée, dessert.

Coffee and tea service, non-alcoholic beverages, rolls and fresh whipped butter.

*Peak days, add $5 per person.  Peak days: Saturday evenings May 1 through October 31, All holidays.

Wissahickon  $39

Grilled Ribeye with mushroom demi-glaze

Pan seared salmon fillet with lemon caper butter sauce

Chicken breast, stuffed with Black Forest ham & three cheeses

Chicken breast, sautéed with carmelized red onion, mushrooms, Marsala wine sauce

Roast tenderloin of pork with a cranberry, apricot chutney

Penne Pasta with roast seasonal vegetables, fresh spinach with roast garlic & olive oil

Sautéed chicken breasts with a wholegrain mustard cream sauce

Creisham $44

Roast Cornish game hen, with a cranberry, walnut & spicy apple sausage stuffing

Grilled tuna loin with a roast vegetable salsa

Grilled NY sirloin served with an exotic mushroom jus

Roast duckling served with a tart cranberry, apple & wild flower honey sauce

Chilean sea bass with a pistachio coating topped with a ginger-cilantro hotel butter

Prime Rib of beef served with au jus and horseradish cream sauce

Chicken roulade with exotic mushroom, boursin cheese & baby spinach

Whitemarsh $51

Dover sole topped with crabmeat with a fresh dill beurre blanc

Roast veal chop stuffed with sundried tomatoes, roast red peppers & boursin cheese

One and a half pound Maine lobster, steamed & served with drawn butter & fresh lemon

Pan seared filet mignon served with a brandy peppercorn sauce

New Zealand baby rack of lamb, with a wholegrain mustard breading, served with a port wine sauce

Wissahickon Duets

Surf & Turf, 5 ounce lobster tail and petit filet mignon served with béarnaise…$58

French cut chicken breast and jumbo shrimp in a saffron & white wine supreme sauce…$55

Provencale herb pheasant with a red onion & apple chutney & lemon herb prawns in a yellow pepper coulis…$58

Filet mignon rolled with lump crabmeat & Flounder Florentine served with a lemon caper sauce…$58

Bayou surf & turf; Blackened sirloin topped with a Creole sauce & Seafood Jambalaya…$58

Veal tenderloin in a Riesling sauce with morels & pearl onions & Jumbo shrimp in a saffron cream sauce…$57

Ask us, we can create a menu tailored especially for your group!

Please see “Additional Banquet Options & Selections”

For your selections of Soups, Salads, Hors D’oeurves and trays

Room charges may apply. 

Tax & gratuity are in addition to all listed prices.