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
     

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 Sept 20 to Sept 26


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

Melon and water melon Chilled soup
Potato Wafer and smoked Salmon
Cucumber Taboule

Appetizer

Seared Boston scallops Tandoori Lemon confit carrot mousseline
Heart of palm , radish and cucumber salad
or
Pork shank and cooked Prosciutto torchon terrine , Beluga lentil salad
or
Grilled avocado and vegetables salad Citrus dressing

Main course

Steamed Monkfish, zucchini purée and white bean Velouté
or
Duo of lamb (Braised shoulder, Lamb chops) baked eggplant
Lamb jus with green olive
or
Roasted Quails stuffed with fig , cauliflower, chorizo and capers purée, Saffron chicken jus

Dessert

Duo of Chocolate Mousse cake & Pistachio sauce
or
Cherry Clafoutis a la mode
or
Trio of Sorbets




Menu Price: $63.00 per person plus tax and gratuity

DEGUSTATION MENU

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

Appetizers

Duck Foie gras torchon Cherry chutney and mini brioche

Followed by

Maine Lobster Cocktail, passion fruit dressing, avocado and grapefruit

Followed by

Pear sorbet with pear Williams liquor

Main Course: please choose one

Seared Alaskan Halibut, blood orange and raspberry infused olive oil
Braised rainbow carrots and asparagus
or
Roasted Pennsylvanian veal filet
Shallot, Chanterelle and white Port wine reduction
Sweet pea ravioli

Dessert

Dark & white chocolate gateau , Andoa cream, Ivory Chantilly, Coco gelée,
Marigny biscuit and Chocolate sorbet
or
Roasted Rhubarb cheese cake and anis Brittle
or
Grand Marnier soufflé with Tahitian vanilla sauce

Mignardises

Menu Price: $93.00 per person plus tax and gratuity

BOOK NOW


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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 14.50
SAUTEED DUCK FOIE GRAS, orange and mango Marmelade , orange syrup “Paim d’epice “ 31.00
DUCK FOIE GRAS TORCHON, cherry chutney and mini brioche 25.00
HOME MADE chicken liver pate de Campagne, onion Marmelade, endive, pickeled vegetable 14 00
CAESAR SALAD aged parmesan Regiano 13.50
ROASTED RED BEETS ,watermelon ,Fourme D’ambert blue cheese , hazelnut, raspberry dressing 13.50
GOAT CHEESE , FIG, PROSCUITTO DI PARMA SALAD with radish and baby arugula 15.00
TRICOLOR QUINOA ,lemon confit , avocado chopped salad 13.50
BLUE CRAB AND EGGPLANT CAKE crunchy salad , orange and yuzu Beurre blanc 18.00
DUCK AND ORGANIC CHICKEN “PATÉ EN CROUTE” with endive and watercress salad 16.00

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 43.00
PENNSYLVANIAN VEAL shallot, Chanterelle and white Port reduction , sweet pea ravioli 43.00
GRILLED BEEF FILET cabernet reduction , onion Marmelade , potato croquette , haricot vert 43.00
CRISPY HALF DUCK, poached pear and Merlot reduction, celery root purée , spinach 38.00
CRISPY VEAL SWEETBREAD, lemon and capers, pommes soufflees & steamed aspargus 38
BRAISED BEEF CHEEKS, sauteed spinach and mashed potatoes 35.00
PAN SEARED CHARRED GRASS FED RIB EYE shallots, parsley tarragon Banuyls vinegar 44.00
RABBIT FRICASSÉE with Belgium beer , braised endive and Pomme frite 37.00



"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.