http://www.levallauris.com/
LE VALLAURIS IS CLOSED FOR THE SUMMER AND WILL REOPEN SEPTEMBER 8TH
NIGHTLY DINNERS FROM 5PM TO 9.30PM AND LUNCH ON FRIDAYS & SATURDAYS FROM 11.30AM TO 2.00PM
CHAMPAGNE SUNDAY BRUNCH FROM 11.30 TO 2.00PM 
 
     
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.

June 22nd till July 2nd

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

Mise en bouche

Vichyssoise
A spoon of tuna tartare
Goat cheese and tapenade croustillant

Appetizer

Crispy Coconut Prawns and exotic relish
or
Truffle duck foie gras creme brulee
or
Steamed vegetable salad and “toillonade” on toasted bread
(Albacore Tuna spread )

Main course

Roasted Alaskan Halibut with garlic, tomato and sweet piquillo chili sauce , Chorizo mashed potato and haricot vert
or
Gilled prime hanger steak with shallots Jerez vinegar persillade, french fries on the side
or
Slowly braised pork belly in a spicy orange zest sauce served with duck raviolis and sautéed spinach

Dessert

Duo of Chocolate mousse cake and pistachio ice cream
or
Trio of homemade sorbets
or
Delice Vallauris (vanilla ice cream and berries)

Menu price: $62 per person plus gratuity & taxes

BOOK NOW


“Consuming raw or undercooked foods may potentially cause a food-borne illness”


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

Vancouver Island oyster, blue crab with mango and
Smoked Salmon with Caviar
Followed by

Appetizers

Porcini tart and duck foie gras “Nuage“ with “Pain D’Epice dust”
Followed by
Main lobster sautéed with vanilla butter on corn blinis
Corn vanilla bisque
Followed by
Pear sorbet with pear William liquor

Main Course, please choose one:

Seared Chilean Sea bass
Raspberry and blood orange olive oil over braised rainbow carrots
or
Roasted Pennsylvanian veal filet mignon braised endive
Potato Mascarpone truffle raviolis, veal demie glace
or
Seared Venison Tournedos red currant reduction
Duo of celery purée and sautéed spinach

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 92.00
KOLIKOF RUSSIAN OSSETRA CAVIAR $125
HOUSE SMOKED SALMON, condiments, toast 15.50
AHI TUNA TARTAR spicy ginger, soy and garlic 17.00
OYSTER ON HALF SHELL 18.00
OYSTER “EN GELEE” with Champagne creamy dressing and Caviar 22.00
ESCARGOTS, garlic butter 14.50
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 13.50
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

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 49.50
MAINE LOBSTER SALAD passion fruit, exotic medley, baby frisée asparagus and avocado 49.50
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 43.00
CHARRED BEEF FILET onion compote, cabernet reduction, pomme Macaire braised carrots 43.00
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.