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.


NOVEMBER 16th TO NOVEMBER 29th

 

Enjoy a selection of our outstanding Caviars
KALIKOF Russian Ossetra Caviar $125 per oz
PETROSSIAN Daurenki Kaluga Caviar $92 per oz


Mise en bouche


Potato and leek soup
Prosciutto and Mango
A spoon of ahi tartare

Appetizer

Wafer potato with smoked salmon, salmon caviar and crème fraiche
or
Escargot ravioli with arugula pesto, parmesan and cherry tomato
or
Stuffed pear with bleu d’Auvergne and walnut over endive salad

Main course

Grilled Scottish salmon honey lemon green pepper corn olive oil on a vegetable medley
or
Pan seared Filet of beef Truffle and cognac sauce Gratin Dauphinois and haricot vert
or
Roasted duck breast Cabernet fig reduction with soft polenta and spinach

Dessert

Chocolate Profiterole
or
Pumpkin crème brulée, gingersnap cookie
or
Trio of home made sorbet

Menu price: $63 per person plus gratuity & taxes

BOOK NOW

 



 

DEGUSTATION MENU

Enjoy a selection of our outstanding Caviars
KALIKOF Russian Ossetra Caviar $125 per oz
PETROSSIAN Daurenki Kaluga Caviar $92 per oz

Mise en Bouche

House smoked salmon, quail eggs and caviar

Followed by

duck foie gras truffle crème Brulee,” Paim d’epices “

Followed by

Sautéed Maine lobster, tarragon chervil butter

Followed by

Pear sorbet and pear William liquor

Main Course, please choose one:

Seared Alaskan Halibut,” Provencal sauce Vierge “over summer vegetables
or
Roasted Pennsylvanian veal filet, Oregon chanterelle potato waffle and asparagus

Dessert

Trio of home made sorbet
or
Grand Marnier soufflé
or
Itakuga chocolate suspension
Itakuga 55% chocolate Namelaka cream, streusel biscuit, intense
Chocolate gelato

Mignardises

Menu Price: $93.00 per person plus tax and gratuity

BOOK NOW


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

PETROSSIAN CAVIAR 92.00
KOLIKOF RUSSIAN OSSETRA CAVIAR $125
HOUSE SMOKED SALMON, condiments, toast 15.50
AHI TUNA TARTAR spicy ginger, sesame and soy dressing 17.00
ESCARGOTS, garlic butter 14.50
ESCARGEOT RAVIOLIS WITH ARUGULA PESTO AND PARMESAN REGIANO 14.50
SAUTEED DUCK FOIE GRAS, ROASTED PUMKIN AND PEAR, Port wine reduction 29.00
HOME MADE chicken liver pate de Campagne, onion Marmelade, endive salad, pickeled vegetable 13.50
DUCK FOIE GRAS TRUFFLE CRÈME BRULEE, baby frisee and dry figs 19.00
DUCK FOIE GRAS AND PORCINI RAVIOLIS, green onion duck consommé 22.00
CAESAR SALAD aged parmesan Reggiano 13.50
ORGANIC TOMATO AND BURRATA, the classic revisited 14.50
ROASTED RED BEETS CARPACCIO feta cheese, watercress, pistachio and Raspberry dressing 13.50
BRAISED VEAL RAVIOLIS with Oregon Chanterelles and celery demi-glace 13.50
BLUE CRAB SALAD with mango green apple basil chive and ginger dressing 17.00
ASPARAGUS WITH QUAIL EGGS AND CAVIAR, chervil crème fraiche 18.00
MONTEREY CALAMARI, grilled eggplant puree, pickeled fennel Jerez vinegar 15.50

Main Course

MAINE LOBSTER RAVIOLIS basil bisque with claws and knuckles 39.50
BAKED MAINE LOBSTER VANILLA BUTTER, corn lobster bisque 49.50
MAINE LOBSTER SALAD passion fruit, exotic medley, baby frisée asparagus and avocado 49.50
SAUTEED WHITE FISH whole grained mustard mousseline steamed saffron potato and spinach 37.00
PAN SEARED ALASKAN HALIBUT” Sauce Vierge Provencal “summer vegetable 44.00
GRILLED NEW ZEALAND SEABASS, lemony turmeric olive oil 38.00
ROASTED RACK OF LAMB au jus, capponatta and herbs and garlic mashed potato 43.00
CHARRED BEEF FILET CABERNET REDUCTION, Tartiflette potato, haricot vert 43.00
ROASTED HALF DUCK cherry reduction, sweet potato gratin and spinach 37.00
ROASTEED VEAL FILET MIGNON OREGON CHANTERELLE, potato Waffle, asparagus 43.00
CRISPY HALF DUCK PLUM MERLOT REDUCTION, celery root, onion, apple potato gratin 37.00
ROASTED RACK OF PORC (SOUS VIDE) honey and spices with jasmine rice and baby bok Choy 36.00

"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.