http://www.levallauris.com/
NIGHTLY DINNERS FROM 5PM TO 10.00PM & LUNCH ON FRIDAYS & SATURDAYS FROM 11.30AM TO 2.00PM
CHAMPAGNE SUNDAY BRUNCH FROM 11.30 TO 2.00Pm
 
     
  Cooking Classes
     
2018-2019 Catering and Weddings
Welcome to Le Vallauris Off Site Catering Page!


(760) 325-5059
info@levallauris.com

Gourmet packages for outside caterings

Guests  30    50   75  100 125   150   200
Gourmet 1 $151  $145 $141   $137   $136 $135  $130
Gourmet 2  $162 $155 $150 $146 $143 $141 $136
Gourmet 3  $175  $165 $164 $160 $158 $154 $147

packages include:

Note: For packages of under 50 guests we will add an additional onetime labor assessment charge of $850 + tax
For 51 to 75 guests the assessment will be $500 + tax
Staff are paid on the basis of 8 hours, a charge of $35 per hour over 8 hours will be added
All packages include:
• Passed Hors D’Oeuvres based on level of gourmet menu
• All food
• All kitchen equipment
• All white linens (there may be a surcharge on specific colors and special type linens))
• All china, flatware and glassware
• All labor cost
• Gratuity
• Taxes (prevailing) on all services
• For parties over 120 guests some rentals may be made charges to the host

Gourmet 1

Hors d’Oeuvres
Please choose 7 Hors d’Oeuvres from the list below

Appetizers

Trio of chilled soups
Le Vallauris Caesar salad
Goat Cheese black olives Croustillant with baby arugula
Stuffed pear with Roquefort on baby Frisée and Belgian endive
Bleu d’Auvergne and dry dessert fig terrine with pear, Belgian endive, baby Frisée and walnut dressing
Asparagus and white mushrooms salad – Dijon mustard dressing
Red beet, pear, goat cheese salad, endive and baby Frisée with Pistachio dressing
Crab cakes with mustard sauce and baby greens

Composition plates are featured upon request such as;
A cup of Demi Tasse with a cappuccino of butternut squash soup
And Bundle of asparagus vinaigrette
and Crab cake with whole grain mustard sauce
Or other combinations

Main Courses

Roasted filet of prime beef, balsamic bordelaise sauce, Brocollini and onion mashed potatoes
Roasted free range breast of chicken shallots, wild mushrooms reduction, mashed potato and spinach
Roasted Cornish game hen stuffed with braised Belgian endives aand shitake mushrooms, port wine sauce in a nest of straw potatoes
Grilled Scottish salmon lemon green peppercorn honey olive oil over vegetable medley (zucchini, fennel, say beans and carrots
Seared Lake Superior White Fish stuffed with champagne sauce over sautéed Spinach and Shitake mushrooms with steamed Saffron Potatoes
Vegetarian options such as vegetable raviolis or lasagna, couscous or vegetarian Feuilleté

Dessert

Dessert can be cake( wedding) , style & flavors to be discussed with the Pastry chef.
Other desserts are available such as trio of desserts

Example: mini crème Brulée and home made sorbet and mini chocolate volcano or other combinations

Gourmet 2

Hors d’Oeuvres

Please choose 10 Hors d’Oeuvres from the list below

All choices of Gourmet 1 plus:

Appetizers

Shrimp Kataifi with Ginger Dressing Baby Frisee and Carrot Julienne
Crunchy Boston scallops with green apple vinaigrette, baby Mâche, baby Frisée and carrot julienne
Grilled vegetables (zucchini, eggplant, red bell pepper) terrine, baby arugula and parmesan
Maine lobster raviolis with basil bisque
Porcini mushroom tarte, baby arugula, truffle oil vinaigrette
Roasted tomato terrine with avocado stuffed with blue crab and orange dressing

Main Courses

All choices of Gourmet 1 plus:

Roasted filet of prime beef with gratin potatoes, haricots vert, carrot mousse – truffle cognac reduction
Crispy half roasted duck Cherry reduction sweet potato gratin and Broccolini
Roasted quails with Medjool dates orange zest sauce , couscous and spinach
Braised Volcano Lamb Shank with cabernet sauce spinach mashed potatoes
Grilled sea bass with sun dried tomato crust over grilled vegetables basil olive oil
Roasted filet of Veal Port with Cognac reduction Truffle Potato Mascarpone Raviolis and sautéed spinach
Vegetarian options

Dessert

Same as Gourmet 1 or make a request for different Desserts

Gourmet 3

Hors d’Oeuvres

Please choose 12 Hors d’Oeuvres from the list below

Any appetizers from Gourmet 1 & 2 plus:

Maine lobster cocktail with Passion Fruit vinaigrette and exotic fruit medley
Asparagus quail eggs and caviar creamy dressing
Blue Crab Cocktail with citrus Avocado and Tobiko Caviar Crème Fraîche
Poached Oysters with Caviar and Vermouth Beurre blanc

Main Course

All choices of Gourmet 1 & 2 plus:

Grilled Alaskan Halibut over Artichoke Hearts Roasted Tomato and Zucchini Lemon Confit Vinaigrette
Roasted Rack of Lamb Rosemary and Thyme Pommes Anna and Haricots Vert

Any Duo combination plates below in different preparations:

➢ Beef Filet and Prawns
➢ Filet of Beef and any Fish
➢ Filet of Beef and Quail

Any dessert discussed with Executive Chef Jean Paul and
Pastry Chef Laurent

Hors D’Oeuvres Selection

Hot
Mini Crab Cakes – Remoulade
Mini Lobster Cake
Goat Cheese Fritters with Black Olives
Assorted Mini Quiches
Duck Ravioli with Orange Sauce
Gruyère Cheese Puffs
Eggplant Tart
Scallop Fritters with Ginger Sauce
 Duck Brochettes with Orange Sauce
Chicken Dumpling with Curry
Roasted Mini Potato with Truffle Oil and Parmesan
Brochettes of Ahi with Shoyu-Wasabe Sauce
Grilled Portobello Mushrooms
Lobster Sausage with Basil Bisque
Shrimp Brochettes
Shrimp Kataifi with Ginger Dressing
Mini Pissaladiere (Onion and Anchovies)
Baked Escargots in Mini Potato
Chicken Sausage with Apple Truffle Sauce
Spicy Lamb Kefta with Tomato Mint Sauce
Porcini Tart

Cold
Baby Shrimp Tostada
Prosciutto with Mozzarella and Basil
House Smoked Salmon on Crispy Tortilla Chips & Spicy Guacamole
Mini Steak Tartare Canapé
Orange Perfumed Crab in a Crispy Cone
Oriental Spoon with Tuna Tartar
Oriental Spoon with Ceviche
Roquefort Toast with Dried Figs
Prawn Sausage, Red Bell pepper Coulis
Pear Walnut Roquefort Brochette
Duck Rillette on Toasted baguette

Beverage Packages

A 59.50 dollars 4 hour beverage package is available which includes Premium alcohol, House wines for cocktail reception, mixes, soft drinks, waters, glassware and ice
bartender(s) prevailing tax and gratuity are extra.
There is a charge of $9 per person per additional hour ++

Wine for table service is additional based on client choice.

For Top Shelf alcohol please add $19 per person plus tax and gratuity.
List of alcoholic beverages upon request

A 29.50 dollars beverage service package includes mixes, soft drinks, soft drinks, waters, glassware, ice , etc
Bartenders are $210 +tax and gratuity

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