http://www.levallauris.com/
Le Vallauris is open 7 days a week for Lunch and Dinner, as well as sundays from 11.30 to 2.30
     
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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.


April 21st till April 27th 2016

Mise en bouche
Chilled Roasted tomato Soup
Prosciutto and feta
Bay Shrimp tostada

Appetizer
Seared raw Hamashi over Shitake ,radish ,avocado and watercress salad with green yuzu Kosho
or
Chicken liver mousse terrine with baby frisée apple and bacon salad
or
Stuffed squash blossom with goat cheese and sundried tomatoes over zucchini salad


Main course
Grilled Scottish salmon honey lemon, green peppercorn olive oil and vegetable medley
or
Sautéed Frog legs Provençale with vegetable and parmesan timbale
or
Roasted half duck cherry sauce sweet potato gratin

dessert
Trio of home made sorbets
or
lemon cake hazelnut crunch and citrus compote
or
Chocolate Volcano Pistachio ice cream

Menu price: $59 per person plus gratuity & taxes

BOOK NOW

Prix Fixe Menu
April 28th till may 4th 2016

Mise en bouche

Chilled sweet pea Soup
Wild boar and pistachio pâté
Salmon gravlax

Appetizer

Blue crab with avocado cucumber and citrus dressing
or
Proscuitto di Parma with goat cheese tapenade and arugula
or
Warm asparagus served with white anchovy salsa Verde


Main course

Grilled octopus and calamari with saffron rice and chorizo
or
Rabbit fricassée mustard sauce Cremini mushroom bacon
shell pasta
or
Seared beef filet balsamic reduction baked parmesan potato and haricot vert

Dessert

Trio of homemade sorbet
or
Nougat glacé with berries
or
Rum Baba with Tahitian vanilla Chantilly

Menu price: $59 per person plus gratuity & taxes

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DEGUSTATION MENU

Mise en Bouche:

OYSTERS AND THE TWO SALMONS
(smoked and Gravlax)

Followed by
Duck Foie gras and truffle crème brulee
“pain d’epice"

Followed by
Chilled Maine lobster, passion fruit
caviar and lobster tartlet

Followed by
Pear sorbet and pear William liquor

Main Course, please choose one

Seared Alaskan Halibut
Over rainbow carrots ,orange , honey ,raspberry vinegar reduction
Or
Roasted veal filet
Oregon chanterelles, white Port reduction Asparagus and potato wafer

******
Grand Marnier soufflé ,vanilla sauce
Or
Chocolate fondant ,chocolate sorbet and coffee sauce
Or
Coupe le Vallauris Fresh berries

Mignardises

Menu Price: $93.00 per person plus tax and gratuity

BOOK NOW

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Dinner Menu (BlackBoard)

PETROSSIAN CAVIAR 85.00
SAUTEED DUCK FOIE GRAS Quince marmalade, white port reduction honey bread 29.00
HOUSE SMOKED SALMON, condiments, toast 15.50
AHI TUNA TARTAR spicy ginger, soy and garlic 16.50
OYSTER ON HALF SHELL market price Market Price
SCOTTISH SALMON GRAVLAX pickled vegetables and dill creamy dressing 15.50
ESCARGOTS, garlic butter 13.50
WILD HOUSE BOAR PÂTÉ (pistachio, green peppercorn) onion marmalade and
Endive salad 13.50
CAESAR SALAD aged parmesan Reggiano 12.50
TOMATO HEIRLOOM fleur de sel, capers, basil, olive oil, Romesco dressing 13.50
ROASTED THREE COLOR BEETS goat cheese, watercress, hazelnut and
olive oil dressing 13.50
BRAISED BEEF CHEEKS AND FOIE GRAS RAVIOLIS
Cabernet shitake duck consommé reduction 17.00

Main Course
MAINE LOBSTER RAVIOLIS basil bisque with claws and knuckles 39.50
SAUTEED MAIN LOBSTER corn blinis vanilla bisque, sautéed spinach 48.00
MAINE LOBSTER SALAD passion fruit, exotic medley, baby frisée
asparagus and avocado 48.00
SAUTEED WHITE FISH whole grained mustard mousseline,
spinach & Shitake mushroom 36.50
PAN SEARED ALASKAN HALIBUT braised rainbow carrots,
blood orange, raspberry vinegar reduction 44.00
SAUTEED BOSTON SCALLOPS blue crab corn fennel risotto herb coulis 37.00
ROASTED RACK OF LAMB olive crust, black fig reduction, vegetable terrine
potato Darphin 42.00
CHARRED BEEF FILET Cremini mushrooms, confit shallots, cabernet and
Tarragon reduction 42.00
ROASTED HALF DUCK spiced cabernet syrup, pear potato gratin, bok choy
and pear chutney 37.00
SAUTEED VEAL SWEETBREADS lemon & capers, pommes soufflées, asparagus 39.00
ROASTED PORK TENDERLOIN sweet & spicy with yam purée
and sautéed garlic spinach 36.00
DUO OF LAMB braised shoulder and grilled lamb filet, sage & raisin reduction
served with barley pilaf 38.00
ROASTED VEAL FILET Oregon chanterelles, asparagus, potato wafer and
White port reduction 42.00

"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.