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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.


December 8th till December 14th

Mise en bouche

Banana squash and parmesan Soup
Prosciutto and feta
Ahi Tuna Tarta

Appetizer

Sautéed Boston scallops with lemon grass coconut emulsion, avocado and hearts of palm
or
Beluga lentil salmon and bacon terrine with baby mãche salad
or
Chicken liver "pãté de campagne " with green cabbage salad


Main course


Grilled "Loup de mer" over eggplant purée with fennel seed, cumin, raisin and saffron olive oil
or
Braised sweetbread with white port on baked apple with pommes soufflées
or
Grilled grass fed New York steak béarnaise sauce Tomato Provençale, haricot vert and French fries

Dessert


Chocolate Vienneta and vanilla Chantilly
or
Poached pear in red wine and spices with Pumpkin praline gelato
or
Trio of homemade sorbets

Menu Price: $59.00 per person plus tax and gratuity

BOOK NOW

 



DEGUSTATION MENU

Mise en Bouche

Oysters en Gelée with Champagne creamy dressing and
Smoked Salmon with Caviar
Followed by

Appetizers

Duck Foie Gras and truffle crème brulée
“Pain d’epice"

Followed by

Baked Maine lobster with garlic tarragon butter and sweet tomatoes

Followed by

Pear sorbet with pear William liquor

Main Course, please choose one

Seared Alaskan Halibut
"sauce Vierge "and braised vegetables
or
Roasted Pennsylvanian veal filet mignon Oregon Chanterelles
brown rice risotto hazelnut veal reduction

Dessert

Grand Marnier soufflé vanilla sauce
or
Andoa chocolate dome chocolate crumble, banana caramel gelato
Or
Delice Vallauris Fresh berries and vanilla ice cream

Mignardises

Menu Price: $93.00 per person plus tax and gratuity

BOOK NOW


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Dinner Menu (BlackBoard)

PETROSSIAN CAVIAR 89.00
KOLIKOF RUSSIAN OSSETRA CAVIAR $125
HOUSE SMOKED SALMON, condiments, toast 15.50
AHI TUNA TARTAR spicy ginger, soy and garlic 16.50
OYSTER ON HALF SHELL 18.00
OYSTER “EN GELEE” with Champagne creamy dressing and Caviar 22.00
ESCARGOTS, garlic butter 14.00
SAUTEED DUCK FOIE GRAS dried fruit condiments, Saffron “Vin Jaune”reduction, spice bread 29.00
HOME MADE PATE DE CAMPAGNE onion marmalade, endive salad with mustard walnut oil dressing 13.50
CAESAR SALAD aged parmesan Reggiano 13.00
ORGANIC TOMATO AND MOZZARELA, the classic revisited 14.00
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

Main Course

MAINE LOBSTER RAVIOLIS basil bisque with claws and knuckles 39.50
BAKED MAINE LOBSTER with garlic tarragon butter, fresh tagliatelle and sweet tomato 49.00
MAINE LOBSTER SALAD passion fruit, exotic medley, baby frisée asparagus and avocado 49.00
SAUTEED WHITE FISH whole grained mustard mousseline, steamed saffron potatoes, spinach & Shitake mushroom 36.50
PAN SEARED ALASKAN HALIBUT sauce vierge provençal braised vegetables 44.00
ROASTED RACK OF LAMB tomato & potato tart, parsley coulis, spiced lamb demi glace 42.00
CHARRED BEEF FILET onion compote, cabernet reduction, pomme Macaire braised carrots 39.00
ROASTED HALF DUCK cherry reduction, sweet potato gratin and spinach 37.00
ROASTED VEAL FILET MIGNON Oregon chanterelles brown rice risotto hazelnut veal reduction 43.00
MONTEREY CALAMARI AND PRAWNS “A LA PLANCHA” on grilled eggplant 35.00
CHICKEN TAJINE w/preserved lemon almond and raisin, oriental couscous 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.