http://www.levallauris.com/
385 W Tahquitz Canyon Way - PALM SPRINGS - CA 92262 - Tel (760) 325 5059
WE ARE CLOSING THE RESTAURANT FOR THE SUMMER TODAY AND WE WILLREOPEN SEPTEMBER 12TH 2014
 
           
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Dinner Menu

Special Prix Fixe Menu

MAKE YOUR ONLINE RESERVATION TODAY

Prix Fixe Menu
September 12th till September 17th 2014


Mise en Bouche:
Chilled Carrot & Curry soup
Parmesan «sablé » with Tomato marmelade
Calamari croustillant

Appetizer, choose one:
Steamed prawns and crab” Ballotine” baby bok Choy
Sesame ,garlic soy sauce
or
roasted bell pepper terrine
with burrata and arugula pesto
or
beluga lentil salad with house smoked duck Breast
orange vinaigrettte

For all appetizers: Phantom Rivers Sauvignon Blanc Santa Barbara

Main Course, choose one:
Pan seared black cod with tandoori spices
Lemony ratatouille, proscuitto, red bell pepper coulis

Saddleback Chardonnay Napa Valley
or
sautéed lamb filet and lamb shoulder raviolis
herbs and Harissa reduction and brocolini
or
maine lobster raviolis
basil bisque sauce

alexander Valley Winery Syrah

Desserts
Key lime pie with Chantilly
or
trio of Home Made sorbets
or
blood orange Panacotta with lemon cake

Nieport Tawny Port

Menu price: $59 per person plus gratuity & tax.
Menu price including wine pairing: $96 per person plus gratuity and & tax

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


BOOK NOW

DEGUSTATION MENU


Mise en Bouche:

Scallops Panacotta, Goat cheese fritter,
a bite of Petrossian Caviar

Followed by
Sautéed Main Lobster, Passion Fruit
and vanilla butter

Followed by
Duck liver Crème Brulée
with pain d’épice

Followed by
Main Course, please choose one:

Roasted Veal Filet Oregon Chanterelles au jus
Potato truffle raviolis and asparagus
or
Grilled Chilean Sea Bass
Coconut and lime mousseline, butternut squash, steamed cabbage
*****
Trio of sweets
Chocolate fondant
Tahitian vanilla crème brulée
Mango sorbet
*****
Mignardises

  • Menu Price: $93.00 per person plus tax and gratuity


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Dinner Menu


Appetizers
PETROSSIAN CAVIAR 85.00
HOUSE SMOKED SALMON, condiments, toast 15.00
AHI TUNA TARTAR Spicy Ginger, Soy and Garlic 16.00
DUO OF BLUE CRAB (Mango & Avocado Cocktail, Crab Cake saffron Aioli) 16.00
ESCARGOTS, garlic butter 13.50
PORT WINE TERRINE of duck liver and pigeon and their Rillette 16.50
WILD HOUSE BOAR PATE (pistachio, green peppercorn) onion marmalade and Endive salad 13.50
CEASAR SALAD aged parmesan Regiano 12.50
BABY MIXED GREEN whole grain mustard dressing 10.50
HEIRLOOM TOMATOES, watermelon and avocado salad, extra virgin olive oil 13.50
ROASTED BELLPEPPER TERRINE (red & yellow) with Burrata and
arugula pesto 13.50
RED BEET CARPACCIO, feta cheese, hazelnut, watercress and
olive raspberry dressing 13.00
Main Course
VEGETARIAN MEDLEY (fennel, carror, onions, tomato, red beet,
Romanesko cabbage) and celery root apple potato gratin
with Spinach & Asparagus 27.00
MAINE LOBSTER RAVIOLIS basil bisque 39.50
SAUTEED MAIN LOBSTER corn blinis vanilla bisque 46.00
MAINE LOBSTER SALAD passion fruit, exotic medley, baby frisée
asparagus and avocado 44.00
PAN SEARED ALASKAN HALIBUT, marinated Escabêche vegetable and
infused olive oil 41.00
SAUTEED WHITE FISH whole grained mustard mousseline,
Spinach & Shitake Mushroom 36.50
PAN SEARED BLACK COD with tandoori spice over ratatouille,
prosciutto and sweet red pepper coulis 37.50
SAUTEED VEAL SWEETBREADS with Lemon and Caper and Asparagus and pommes soufflées 38.50
ROASTED RACK OF LAMB, tomato so frito roasted garlic lamb juice,
Potato cake, haricot vert & soy bean 42.00
CHARRED BEEF FILET, Cabernet reduction, Onion Mashed Potatoes &
Portobello and spinach 42.00
ROASTED VEAL FILET Oregon chanterelles, potato truffle raviolis,
Asparagus 39.00
CRISPY HALF DUCK, apple cinnamon black pepper reduction,
celery root apple potato gratin, Bok Choy 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.