http://www.levallauris.com/
385 W Tahquitz Canyon Way - PALM SPRINGS - CA 92262 - Tel (760) 325 5059
Le Vallauris is closed for the summer and will reopen September 11th 2015
     
Our Blog 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.


February 4th till February 10th 2016

Mise en Bouche
MAINE LOBSTER BISQUE
WILD BOAR PATE
CRAB IN A CONE

Appetizer
STEAMED VANCOUVER ISLAND MUSSELS WITH RED BELLPEPPER
AND SMOKED CHILI SAUCE
or
DUCK PROSCIUTTO ON BELUGA LENTIL SALAD RASPBERRY DRESSING
or
GOAT CHEESE FRITTERS WITH BELGIAN ENDIVE AND HAZELNUTS


Main course
GRILLED SCOTTISH SALMON HONEY LEMON GREEN PEPPER CORN
OLIVE OIL AND VEGETABLE MEDLEY
or
BRAISED RABBIT FRICASSEE CHARDONNAY MUSTARD SAUCE
GNOCCHI AND BROCCOLI
or
GRILLED LAMB FILET MIGNON COOKED MEDIUM RARE WITH MINT
PERSILLADE RATATOUILLE AND OLIVE OIL MASHED POTATO
Or
VEGETARIAN OPTION
PLEAE ASK OUR WAITSTAFF

Dessert
LAURENT’S TIRAMISU
or
TRIO OF SORBET
or
PASSION FRUIT CREME BRULEE

Menu price: $59 per person plus gratuity & taxes

BOOK NOW

*********************************

February 11th till February 17th 2016

Mise en Bouche
WILD MUSHROOM SOUP
PROSCIUTTO AND FETA
BAY SHRIMP TOSTADA

Appetizer
VANCOUVER ISLAND OYSTERS ON THE HALF SHELL
or
WILD BOAR PISTACHIO PATE WITH BELGIAN ENDIVE SALAD
or
BAKED BRIE CROUSTILLANT WITH ONION MARMALADE OVER BOSTON LETTUCE
AND MUSTARD DRESSING


Main Course
ROASTED BLUE NOSE SEA BASS & PRAWN CRACKER CRUST ON BACON
SWEET PEA PUREE WITH CARROT GINGER REDUCTION
or
ROASTED HALF DUCK CHERRY SAUCE WITH YAM AND POTATO GRATIN
or
GRILLED PRIME HANGER STEAK WITH BROCCOLINI
BLACK PEPPER CORN SAUCE AND SIDE OF FRENCH FRIES


Dessert
DUO OF CHOCOLATE MOUSSE CAKE
or
TRIO OF SORBETS
or
PASSION FRUIT CREME BRULEE

Menu price: $59 per person plus gratuity & taxes

BOOK NOW


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

***************************************************************
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.