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.

Weekly Menu starting June 18th to July 1st

Enjoy a selection of our outstanding Caviars
KOLIKOF Russian Ossetra 0000 "DE GIGANTESQUES OEUFS" $160 per oz
KOLIKOF Russian Ossetra Caviar $125 per oz

Mise en bouche

Red beet Gaspacho
Duck ravioli and orange sauce
Proscuitto crostini and feta

Appetizer

Blue Crab with avocado and mango
or
Crunchy , spicy Salmon roll with sesame dressing
or
Porcini Tarte and baby arugula

Main course

Grilled Spanish Octopus over Italian black rice, garlic and saffron sauce
or
Grilled lamb loin medium rare with Zucchini parmesan Gratin and Nicoise Salsa
or
Pan seared marinated Pork filet mignon with lemon confit
Caponata and wafer potato

Dessert

Chocolate Volcano Pistachio ice cream
or
Trio of Homemade sorbets
or
Nougat glacé fresh berries and strawberry jus


Menu Price: $63.00 per person plus tax and gratuity

DEGUSTATION MENU

Enjoy a selection of our outstanding Caviars

KOLIKOF 0000 "DE GIGANTESQUES OEUFS" $160 per oz
KOLIKOF Russian Ossetra Caviar $125 per oz

Mise en Bouche

Crunchy Boston scallops, green apple vinaigrette

Followed by

Duck Foie Gras “Torchon” dried fruit condiment and mini brioche

Followed by

Maine Lobster Cocktail, passion fruit dressing, avocado and grapefruit

Followed by

Pear sorbet and pear Williams liquor

Main Course, please choose one:

Seared Alaskan Halibut, Escabeche flavored olive oil over zucchini julienne
or
Roasted Pennsylvanian veal filet
Apple and Calvados reduction and pomme soufflée

Dessert

Chocolate apricot Sacher cake , white chocolate gelato
or
Cherry Vanilla Vacherin, Brandied cherries, Chantilly meringues
or
Trio of Homemade Sorbets

Mignardises

Menu Price: $93.00 per person plus tax and gratuity

BOOK NOW


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

KOLIKOF 0000 "DE GIGANTESQUES OEUFS" $160 per oz
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.