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 every day for Lunch from 11.30 to 2.30pm
     
Our Blog Cooking Classes
     

Dinner Menu

Special Prix Fixe Menu

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.

Prix Fixe Menu
May 14th till may 20th 2015

Mise en Bouche
Chilled roasted tomato Soup
Duck ravioli orange sauce
House Smoked Salmon on crisp potato, peppery cream fraiche

Appetizer
Blue crab, Tobiko caviar, tarragon
Avocado salad
or
Proscuito Bleu D’Auvergne
Walnut and baby frisee salad, raspberry dressing
or
Steamed artichoke served warm with herbs and mustard vinaigrette

For all appetizers: Salverstrin Sauvignon Blanc Napa Valley

Main Course
Seared Spanish octopus saffron aioli
Potato chorizo and celery

Saddleback Chardonnay Napa Valley
or
Roasted pork tenderloin Thai curry sauce and chutney
Jasmine rice, spinach and bok choy
or
Grilled prime hanger steak shallots and balsamic
Mashed potato and spinach
or
Vegetarian Option (Organic)
Mushrooms raviolis, asparagus and sautéed spinach
Duo of potato Gratin

Burgess Estate Syrah

Dessert
Chocolate volcano, pistachio ice cream
or
Tahitian vanilla creme brulee
or
Trio of home made sorbet

Nieport Tawny Port

Menu price: $59 per person plus gratuity & tax
Menu price including wine pairing: $96 per person plus gratuity and & tax

May 21st till may 27th 2015

Mise en Bouche:
Chilled celery root soup like a Vichyssoise
Wild boar pate
Bay Shrimp in a cone

Appetizer
Hamachi with pickled vegetables
Yuzu dressing
or
Cannellini beans and mozzarella salad
With prosciutto di parma
or
Sautéed zucchini blossom stuffed with goat cheese over zucchini salad


For all appetizers: Salverstrin Sauvignon Blanc Napa Valley


Main Course
Sautéed Boston scallops with creamy smoked potato sauce
Over tomato concassèe

Saddleback Chardonnay Napa Valley

or
Sautéed sweetbread, lemon and capers
Steamed asparagus and pommes soufflees

or
Grilled lamb tenders medium rare with mint persillade
Eggplant parmesan charlotte

or
Vegetarian Option
Mushrooms raviolis, asparagus and sautéed spinach
Duo of potato gratin

Burgess Estate Syrah

Dessert
Chocolat fondant, pistachio sauce and berries
or
Tahitian vanilla crème brulee
or
Trio of home made sorbet

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”

BOOK NOW

DEGUSTATION MENU

Mise en Bouche:
Oysters, Caviar and House Smoked Salmon

Followed by
Duck Foie Gras Crème Brulèe with Pain d’Epice

Followed by
Crunchy Boston Scallops with Green Apple Vinaigrette

Followed by
Pear Sorbet with Pear Williams Liqueur

Main Course please choose one:

Sautéed Maine Lobster with Vanilla Butter
Corn Blinis and Spinach
or
Grilled Lamb Chops with Mint Garlic Persillade
Haricots Vert and Pommes Soufflées
or
Grilled Alaskan Halibut Honey Lemon Green Peppercorn Olive Oil
Vegetable Medley

Dessert

Grand Marnier Soufflé
or
Cherry Vanilla Vacherin
or
Coupe Vallauris (assortment of Fresh Berries)
***********

Mignardises

Menu Price: $93.00 per person plus tax and gratuity

BOOK NOW
***************************************************************
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.