http://www.levallauris.com/
NIGHTLY DINNERS FROM 5PM TO 9.30 PM & LUNCH ON FRIDAYS & SATURDAYS FROM 11.30AM to 1.45 and CHAMPAGNE SUNDAY BRUNCH FROM 11.30 T 1.45 Pm
 
     
  Cooking Classes
     
2019-2020 Catering and Weddings
Welcome to Le Vallauris Off Site Catering Page!


(760) 325-5059
info@levallauris.com

Gourmet Packages & Menus corresponding to each package

No. of Persons

30

50

75

100

125

150

200

Gourmet 2

190

183

178

174

171

169

164

Gourmet 1

183

173

171

168

166

162

155

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 based on 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 10 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
Shrimp Kataifi with Ginger Dressing Baby Frisée 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
Roasted tomato terrine with Burrito, Baby Arugula & Basil Oil
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, Broccolini 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 and 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, soy 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
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 Lamb Osso Bucco w/herbs and Chardonnay
Baked Flageolets and Roasted Tomato
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

Dessert can be cake( wedding) , style & flavors to be discussed with the Pastry chef.
Other desserts are available such as trio of desserts
We also do Dessert Buffet
Example: mini crème Brulée and homemade sorbet and mini chocolate volcano or other combinations

Gourmet 2

Hors d’Oeuvres
Please choose 12 Hors d’Oeuvres from the list below

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
Shrimp Kataifi with Ginger Dressing Baby Frisée 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
Roasted tomato terrine with avocado stuffed with blue crab and orange 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

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

 

Main Course
Roasted filet of prime beef, balsamic bordelaise sauce, Broccolini and onion mashed potatoes
Roasted free range breast of chicken shallots, wild mushrooms reduction, mashed potato and spinach
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
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
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
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 and cake 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
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

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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is one of Palm Springs’ 10 oldest sites.