http://www.levallauris.com/
385 W Tahquitz Canyon Way - PALM SPRINGS - CA 92262 - Tel (760) 325 5059
The Restaurant is open nightly from 5pm to 10.30pm
The Restaurant is open evry day for Lunch from 11.30 to 2.30pm
 
           
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Dinner Menu

Special Prix Fixe Menu



December 11th till December 17th 2014

Mise en Bouche:
Banana squash soup
Wild boar pistachio pâté
Salmon gravlax on cucumber

Appetizer
Sautéed frog legs Provençale
Tomato, garlic, white wine, lemon and herbs
or
Beef Tataki ,watercress, mushhroom and cucumber salad
Ginger, honey ,lemon soy sauce dressing
Or
Roasted red beet pear and goat cheese salad
Pistachio oil dressing

For all appetizers: Phantom Rivers Sauvignon Blanc Santa Barbara


Main Course
Roasted black cod with Prawn crackers crust
Sweet peas and bacon purée, carrot and ginger reduction

Saddleback Chardonnay Napa Valley
Or
Grilled duck breast orange zest reduction
Duo of potato gratin (yam and Yukon gold potato)
Or
Roasted Organic chicken with braised onion, garlic and fennel
Au jus and pommes soufflées
Or
Vegetarian Option
Mushrooms Raviolis, Asparagus and Sauteed Spinach
Celery Root Apple & Onion Gratin

Alexander Valley Winery Syrah

Desserts
Cauliflower, coconut and white chocolate parfait
Or
Trio of homemade sorbet
Or
Chocolate volcano and pistachio ice cream

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”

Prix Fixe Menu
December 18th 2014 till January 7th 2015

Mise en Bouche:
Wild mushroom soup
Proscuitto and feta
Crunchy Boston scallop

Appetizer
Chef Creek Oysters
On half shell
or
Wild boar pistachio pâté
Belgium endive salad raspberry dressing
or
Stuffed pear with Bleu d’Auvergne
Baby frisée and walnut dressing

For all appetizers: Phantom Rivers Sauvignon Blanc Santa Barbara

Main Course
Grilled New Zealand Sea Bass with Gremolata crust
Zucchini purée and orange beurre blanc

Saddleback Chardonnay Napa Valley

or
Duo of lamb (lamb loin and lamb shoulder raviolis)
Tomato concassée, arugula pesto and Brocolini
or
Roasted pork filet mignon Thai curry sauce
Jasmine rice bok Choy and chutney
or
Vegetarian Option
Mushrooms Raviolis, Asparagus and Sauteed Spinach
Celery Root Apple & Onion Gratin

Alexander Valley Winery Syrah

Desserts
Chocolat profiterole with Chocolat sauce
or
Trio of homemade sorbet
or
Blood orange Panacotta and 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”



DEGUSTATION MENU

Mise en Bouche:

Wild Mushroom Truffle oil Velouté
Goat Cheese Fritter
a bite of Petrossian Caviar

Followed by
Blue Crab and House Smoked Salmon, Tobiko Caviar
Avocado

Followed by
Duck Liver Crème Brulée
and “pain d’Epice”

Followed by
Main Course, please choose one:

Sautéed Maine Lobster with Vanilla Butter
Corn Blinis and Spinach
or
Seared Venison Tournedos
Red Currant reduction, Duo of Celery Purée and Spinach
or
Roasted Rack of Lamb Tomato So Frito, Garlic Lamb Juice
Crispy Potato Cake, Haricot Vert and Soy Bean

Dessert

Trio of Sweets by Laurent

Mignardises

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

BOOK NOW
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Dinner Menu (BlackBoard)


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.