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
     

Dinner Menu

Special Prix Fixe Menu

Chef 's offerings include sourcing local and when possible
all naturally grown/raised organic produce and products.
Consequently Le Vallauris Cuisine features seasonally, regionally,
and globally influenced gourmet cuisine.

Weekly Menu starting June 27th to July 7th

Enjoy a selection of our outstanding Caviars
KOLIKOF IMPERIAL TRIPLE ZERO Caviar $160 per oz
KOLIKOF RUSSIA OSSETRA Caviar $125 per oz

Mise en bouche

Vichyssoise
Shrimp Kataifi Ginger dressing
Duck Ravioli orange zest sauce

Appetizer

Blue crab mango and avocado salad, citrus tarragon dressing
or
Grilled ham, cheese and truffle sandwich, Butter lettuce
( Brioche, Prosciutto Cotto, Comté cheese)
or
Roasted red beet, Fourme D’Ambert blue cheese, Watermelon salad, Pistachio,
raspberry dressing

Main course

Alaskan Halibut, lemon grass and coconut reduction
over celery root, carrot and zucchini julienne
or
Roasted Veal filet with Chanterelle, pomme soufflée, spinach
or
Roasted organic chicken with herbs and kosher salt
au jus with pomme frite and braised fennel

Dessert

Trio of homemade sorbets
or
Chocolate Volcano, Pistachio Gelato
or
Lemon cake, white Chocolate gelato


Menu Price: $68.00 per person plus tax and gratuity


MENU DEGUSTATION

Enjoy a selection of our outstanding Caviars
KOLIKOF IMPERIAL TRIPLE ZERO Caviar $160 per oz
KOLIKOF RUSSIA OSSETRA Caviar $125 per oz

Mise en Bouche

Smoked salmon on corn Blinis, lemony crème fraiche and caviar
Followed by

Appetizers

Duck Confit raviolis & Chanterelle and white Port reduction
Followed by

Maine lobster salad with fresh sweet peas , orange and avocado
Tarragon ,chervil, mustard and Champagne vinegar dressing
Followed by

Apple sorbet with Calvados liquor

Main Course

Seared Alaskan Halibut, Citrus , Raspberry infused olive oil
Braised rainbow carrot
or
Roasted Pennsylvanian veal filet
Cognac sauce & potato Mascarpone , truffle raviolis

Dessert

Andoa Chocolate mousse, Ivory Namelaka ginger orange drops
White Chocolate gelato
or
Delice Vallauris , Vanilla ice cream and fresh berries
or
Grand Marnier soufflé with Tahitian vanilla sauce

Mignardises

Menu Price: $95.00 per person plus tax and gratuity



BOOK NOW


***************************************************************
Dinner Menu (BlackBoard)

KOLIKOF IMPERIAL TRIPLE ZERO Caviar $160 per oz
KOLIKOF RUSSIAN OSSETRA Caviar $125 per oz
HOUSE SMOKED SALMON, condiments, toast 15.50
AHI TUNA TARTAR spicy ginger, sesame and soy dressing 17.00
ESCARGOTS with classic garlic and parsley butter 15.00
HOME MADE chicken liver pate de Campagne, onion Marmelade, endive, pickeled vegetable 14 00
CAESAR SALAD aged parmesan Regiano 14.00
ROASTED RED BEETS ,watermelon ,Fourme D’ambert blue cheese , hazelnut, raspberry dressing 14.00
BLUE CRAB AND EGGPLANT CAKE crunchy salad , orange and yuzu Beurre blanc 18.00

Main Course

MAINE LOBSTER RAVIOLIS basil bisque with claws and knuckles 39.50
SAUTEED MAINE LOBSTER VANILLA BUTTER, corn lobster bisque 51.00
MAINE LOBSTER SALAD passion fruit, exotic medley, baby frisee asparagus and avocado 51.00
PAN SEARED ALASKAN HALIBUT blood orange and raspberry infused olive oil , Rainbow carrot 44.00
SAUTEED WHITE FISH whole grained mustard mousseline steamed saffron potato and spinach 38.00
ICELANDIC COD over celery root purée , fried leek , soy sauce and chicken jus reduction 38.00
ROASTED RACK OF LAMB herbs and garlic jus, zucchini Parmesan gratin , Boulangère potato 44.00
PENNSYLVANIAN VEAL shallot, Chanterelle and white Port reduction , sweet pea ravioli 43.00
GRILLED BEEF FILET cabernet reduction , onion Marmelade , potato croquette , haricot vert 44.00
CRISPY HALF DUCK, poached pear and Merlot reduction, celery root purée , spinach 39.00
CRISPY VEAL SWEETBREAD, lemon and capers, pommes soufflees & steamed aspargus 38
BRAISED BEEF CHEEKS, sauteed spinach and mashed potatoes 35.00

"Consuming raw or undercooked foods may potentially cause a food-borne illness"

 


*Daily Specials are posted on the Menu White Board
*Prices subject to change without notice; this is a sample
menu and changes reflect availability.

*Most of the Chef 's offerings include sourcing local and when ever possible
all naturally grown/raised organic produce and products.Consequently Le Vallauris Cuisine
features seasonally, regionally, and globally influenced gourmet cuisine.